Posts Tagged GNJSHFSA

Member Spotlight – Tonya Pizzuro

Tonya Pizzuro, Director of Food and Nutritional Services and Wellness Team Leader at the
Barnabas Health Behavioral Health Center in Toms River, New Jersey, came to understand the concept of “self sustained” and “green” in every sense of the word at an early age. Having been raised on a farm in Indiana, she learned the importance as well as the benefits of using fresh, local grown products when preparing meals for friends and family. Realizing how much she enjoyed the culinary arts, her life seems to have always revolved around food.

Tonya’s began her pursuit of a career in Food and Nutritional Services by attending Middlesex County College where she earned a degree in Dietetics. She later earned a bachelor’s degree in Business Administration from FDU and is currently pursuing her master’s degree in Food Studies at NYU. Her work experience began in school based food service and transitioned to B&I before securing her dream job at Kimball Medical Center in Lakewood, New Jersey as the Assistant Director of Food and Nutritional Services. Two years later she was promoted to Assistant Director for both Kimball Medical Center and the Barnabas Health Behavioral Health Center. This past January, Tonya was promoted to Director of Food and Nutritional Services for the Barnabas Behavioral Health Center and is very active on both the local and corporate level with the system Wellness initiative.

Since separating from Kimball Medical Center and transitioning to a stand alone department in January of 2012, the Food and Nutrition Department has fine tuned department roles to maximize efficiency and elevate the overall services. Lead Chef John Meklin assists in maintaining operational order and logic in the department while Chef Tom Jackson, a CIA graduate is always elevating the food production with his creativity and imagination. Lead Dietitian, June Small-Brooks, MS, RD is always on top of the latest diet and nutrition trends and incorporates the most up to date information into groups and inservices presented to both patients and employees. As a team, the department makes conscious healthy decisions when creating menus or consulting with departments food selections for special events. They also present cooking demonstrations and educational inservices to the employees throughout the year. Proud of everyone in the department, Tonya feels fortunate to work with such an extraordinary team. They are truly talented and passionate about what they do and understand how to work together to achieve their goals!

The Food & Nutrition Department are proudly maintaining Press Ganey scores in the 96th percentile. The department was recently recognized by Press Ganey for their accomplishments.

Tonya has been a board member of GNJSHFSA since 2010. Being a part of such an amazing organization with so many successful Food & Nutrition Professionals to network and share ideas with has been such a valued asset. She looks forward to continuing to work with GNJSHFSA and be a part of such an outstanding group of professionals. It is so rare to work with a group of people who are so willing to open their facilities, share ideas and work collaboratively with one another.

2012 GNJSHFSA Culinary Training

The Greater New Jersey Health Care chapter of AHF held their first semiannual culinary training event at the Key Impact Sales/PBAC & Associates Test Kitchen in Franklin Lakes, NJ on May 3rd. To maximize the learning experience, the event was limited to 20 participants. The event was co-sponsored by Performance Food Group, Key Impact Sales and PBAC & Associates.

Chefs Steve Meir from Key Impact Sales and Robert Conti from Performance Foodservice chose an Asian Theme for the event. After a quick lesson on knife skills, Chef Steve began the class by describing the five disciplines of Asian Cuisine. Chef Robert followed with a stir-fry demo and Suzanne Peiffer, Clinical Nutritionist from Valley Hospital, led a discussion on the nutritional values of a typical Asian menu.

The class then moved to the test kitchen for hands on training. The trainees divided into teams of four and were given the task of preparing one item on the menu. The menu included hot and sour soup, cold duck salad, vegetable tempura, stir-fried chicken, spare ribs, dumplings, egg rolls and more. With a determined focus and enthusiasm the five teams performed superbly and we all enjoyed a delicious lunch together.

Food for the event was provided by Performance Food Group and Key Impact Sales. Chef knives were donated by Victorinox Swiss Army and cutting boards by Carlisle Foodservice. A raffle for a five piece knife roll from Victorinox Swiss Army was won by Ernesto from St. Barnabas Health.

Foodservice Trends by John Lawn – Food Management Magazine

 

GNJSHFSA November Workshop - Putting the Service back in Foodservice

View and download John Lawn’s presentation

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Part_2

 

GNJSHFSA in the News

GNJSHFSA In the News!

The next issue of Food Management magazine covers our recent November event, “Putting the Service Back into Food Service”.

Read it here first, AFH’s largest Chapter draws over 200 operators from the Mid-Atlantic region for a…

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