News

Winners – Tapas With Attitude

Winners

Congratulations to all the winners at the Tapas with Attitude competition.

Fabulous dishes and presentation to our 1st place winner, JFK Medical Center.

Kudos to Robert Wood Johnson Medical Center for creativity and imagination in their tapas to achieve 2nd winning place.

This year an amazing tie for third between Atlantic Health Systems, Chilton Medical Center and Valley Medical center.

Also congratulations to Sysco foods for winning the competition for best tapas among business partners. Best booth design went to Valley Hospital for the imagination and beyond .

One of the toughest years of judging the culinary competition at RWJ for this year’s judges:

  • Nick Mercoglinao, Executive Chef, Peckina-Ferri
  • Thomas Andresakes, Corporate chef, Nestles
  • Todd Daigneault, Executive Chef, Overlook Medical Center
  • Lauren Diamond, Millennial Foodie

It was a great evening of taste, conversation and networking for all.

Gary Triolo in the News!

Our very own Gary Triolo and his team are highlight in an article from Catering magazine.

Click here to read the full article.

Here’s an exerpt…

Going it alone

While a hefty percentage of healthcare locations rely on companies such as Cura and Aramark for their foodservice, many prefer to keep it in-house.

Serving approximately 1,700 meals a day, Freehold, N.J.-based CentraState Healthcare System is a not-for-profit health organization affiliated with the Rutgers Robert Wood Johnson Medical School Family Medicine Residency Program. In addition to a 284-bed acute care teaching hospital, it operates an outpatient center, and three senior living communities.

“Deanna Curry, our executive chef, and her staff are always looking for new, trendy items, and, thankfully, they’re very good at that,” says Gary Triolo, director of food and nutrition services.

“Our restaurant-style room service menu is measured through the Press Ganey patient satisfaction survey process, and our overall satisfaction scores range from the high 80th percentile to the mid-90th percentile. For the patients, we do our best to keep everything low-fat and low-sodium, but still tasty. As a result, many selections could be allowable for most diets.”

One of his proudest accomplishments, Triolo says, was “taking over a new, outsourced and failing café at our attached ambulatory campus. We transformed this café into a fresh-and-healthy-style café where a different ‘nutrilicious’ hot meal is presented daily. Each selection is nutritionally balanced, and the calorie count is under 550.”

Learning Had By All – Second Annual RWJ Live Cooking Class

photo

 

 

 

 

 

 

 

 

 

 

 

The RWJ White Toque Culinarians led by Executive Chef Timothy Gee, CEC and Executive Sous Chef Michael Kasperek both of Robert Wood Johnson University Hospital held their second annual RWJ Live Cooking Class with the assistance of Corporate Chef Nicholas Mercogliano, CEC on April 29, 2016 for the Greater New Jersey Society for Healthcare Foodservice Administrators.

This class was open to AHF Member facilities (GNJSHFSA) in New Jersey. The class was attended by 11 front line employees representing eight different healthcare facilities.

It was a great day with classroom presentation and hands on training in fish and meat fabrication, sous vide cooking, fundamental cooking techniques and sanitation.photo 1

Photo_1 photo 5 photo 4  photo 2

Updated GNJSHFSA Event Calendar

Click for PDF of undated event calendar

GNJ Calendar of events 2016 updated PDF_GNJ Calendar of events 2016 updated

 

Installation Dinner – Great Time Had by All

Debra_Ryan's Instalation Dinner

 

The Installation dinner of our 2016 Board of Directors and New President, Debra Ryan, was held this year at the Old Mill Inn and Grain House Restaurant in Basking Ridge, NJ on January 15, 2016.

Over 35 GNJSHFSA members and Vendor Partners joined in welcoming in the new year filled with spectacular planned events to be had as an Organization.  A special thank you gift was given to Past President, Tonya Pizzuro, for her dedication, passion and hard work throughout the past year.

A night of fine dining, great conversations and networking left everyone in attendance with lasting memories and filled with excitement for the year ahead!

P1110161

 

GNJSHFSA – Clinical Workshop – March 18, 2016

IMG_6417 (1)

The GNJSHFSA hosted an event on Friday, March 18, 2016 at CentraState Medical Center.  More than twenty people attended!

GNJSHFSA_WorkshopThis workshop focused on RD order writing privileges and the current trends on gluten free menus in healthcare.

Executive Chef Deanna Curry and her staff prepared a beautiful menu of small plates featuring all gluten free items.  Also, there was a live crepe demonstration featuring gluten free buckwheat crepes.

IMG_6411After lunch, Anthony Dissen, MA, RDN discussed the topic of gluten free menus in healthcare.  One of the main concepts conveyed was the idea that gluten free foods are likely already part of the facility’s menu.  

Providing patients with options and tweaking existing menus so that each day has a gluten free option are some ways to easily incorporate this dietary need into your kitchen.  Tips to avoid cross-contamination were provided.  Also, pre-packaged gluten free food replacements were discussed.

The second half of the seminar was an open discussion on RD order writing privileges which have been recently implemented in three area facilities.  The discussion was led by a panel:

IMG_6419

  • Aimee Crant-Oksa MS, RDN, FAND from CentraState Medical Center
  • Rajesh Kumari MS, RDN, DSC from Overlook and Chilton Medical Centers
  • Laura Taddeo RD from Monmouth Medical Center

Each panelist discussed the successes, challenges and lessons learned from the implementation of RD order writing at their facility.

A Q&A session followed where other RDs and Clinical Nutrition Managers were able to glean further info on implementing the process in their own facilities.  Each panelist also provided printed materials used for “privileges” at their facility and what each of their advisory boards approved.

It was a lively, interactive, and insightful program, and the feedback from attendees was outstanding.IMG_6406 (1)

 

 

Successful Leadership Training Workshop

March 1, 2016 Leadership Training Workshop provided an opportunity for managers at any level to learn strategies to understand what occupational wellness is, the importance of effective communication via email, voicemail, face to face communication, text and social media.

We rounded out the day with the keys to leadership success – strategies that work.

The feedback from this outstanding workshop was very positive and attendees stated they felt the workshop was a value added opportunity to add to their leadership took kit!

A special thank you to Sysco Metro & Michael B for graciously hosting and providing a delicious and healthy lunch!

Pictures from Holiday Cooking Class

Holiday Fare – Hands On Cooking Class

Featuring Small bites for the Holiday Season

Perfect for Patients & Parties!
With chefs of GNJSHFSA

  • Wednesday, December 9, 2015
  • 11:15AM- 2:30PM
  • Class & Late Lunch

Where: Key Impact Sales & Systems, 550 Commerce Street, Franklin Lakes, NJ

P1100992

P1100974  P1100939 P1100936

 

Fun Had By All

Holiday Fare – Hands On Cooking Class

Featuring Small bites for the Holiday Season

Perfect for Patients & Parties!
With chefs of GNJSHFSA

  • Wednesday, December 9, 2015
  • 11:15AM- 2:30PM
  • Class & Late Lunch

Where: Key Impact Sales & Systems, 550 Commerce Street, Franklin Lakes, NJ

Coming soon… Click to Download the Recipes

 

 

Summary – GNJSHFSA Educational Seminar

Everything you would want to know about what happened at the GNJSHFSA Education Seminar – November 19, 2015

Click the links below to see the presentations and summaries written by Interns from Montclair State University & Rutgers!

Leading in Times of Change

 

Welcome & Introductions Tonya Pizzuro
, GNJSHFSA President

8:30 Christine Stearns: ACA—It’s Here to Stay

9:15 Mike Veny: Turning Leadership Lemons into Lemonade

  • Enlightening us how to ‘do more with less’ and adapt to continuous changes in Food & Nutrition Services, Mike’s educational experiences are sure to make a lasting impression on our daily routines.

If the video below does not play for you, Just Click here to see the crowd going wild!

10:45 Julie Jones: Benchmarking—How do you Measure Up?

11:30 Vincent D. Joseph: The Five Dysfunctions of a Team

  • Speaking on the five dysfunctions which go to center of why teams, even the best ones, often struggle and actionable steps that can be used to overcome these common hurdles and build a cohesive, effective team.
  • Presentation
  • Intern Summaries, Montclair State University & Rutgers

1:45 Chef’s Quick Fire Challenge: Hold onto your seats… First Ever Chef’s

3:00 Jen Shaw: How to Juggle Change and Remain Sane

  • The Affordable Care Act has affected many of us on different levels, Rob’s philosophy on change is sure to enlighten us all both professionally and personally.
  • Presentation
  • Intern Summaries, Montclair State University & Rutgers