“An apple a day keeps the doctor away“ is a well-known proverb that promotes the benefits of healthy eating. At Natchitoches Regional Medical Center (NRMC) in Louisiana, however, apples did something a little different. As the mystery ingredient in the hospital’s inaugural “Chopped” inspired competition, the humble fruit promoted rivalry, culinary creativity, plenty of team spirit and most of all… did not keep the doctors away!
Featuring Cura’s talented food and nutrition team members, the competition challenged participants to transform a basket of ingredients, including apples, into signature dishes for judges to vote on their favorite! Orchestrated by Cura General Manager Theudas Allen, the NRMC event not only showcased culinary skills but also strengthened team bonds, encouraged professional growth, and engaged hospital staff, guests and leadership during this memorable guest and dining experience.
After receiving the same ingredients, teams had 30 minutes to prepare their dish in front of attendees and our “client” judges including Kirk Soileau, chief executive officer; Tom Matuschka, vice president of business development; Dr. Phyllis Mason, chief medical officer and Aimee Levy, director of human resources. They critiqued teams based on:
- Presentation
- Creativity/Innovation
- Teamwork
- Organization and sanitation throughout the competition
- Completion within the allotted time
- And most importantly – TASTE!
The client leadership team expressed positive comments about the event! “The collaboration, communication, and teamwork demonstrated by Cura employees throughout the competition was impressive. The dining teams demonstrated professionalism, working well together under pressure!”
Congratulations to Team RBF (pictured below): Jo Porter, Angelisa Dobbins-Taylor, Keonte Lemons and Christine Ochieng (not pictured) and Jaquinta Jackson for creating delicious stewed apples that was served with grilled chicken breast, Mexican rice and steamed broccoli – a healthy lunch that kept all energized and fueled for the day!
Aside from culinary competitions, Allen and his dining team routinely celebrate food days to encourage fun with food in the hospital’s café. Just in August, customers enjoyed national fajitas, smores and root beer float days. “These celebrations are simple but effective ways to increase traffic in the café, generate excitement and gives our food & nutrition team another opportunity to demonstrate hospitality beyond our normal daily service,” says Allen.
