Foodservice Equipment & Supplies

AUG 2017

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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78 • FOODSERVICE EQUIPMENT & SUPPLIES • AUGUST 2017 facility design p r o j e c t o f t h e m o n t h Exhibition cooking attracts customers to Chef Table. Staff prepare a one-week rotating menu of Mediterranean, Asian, Americana, Latin and chophouse cuisines. "What's nice is we use interchangeable equipment," Schnurr says. "For instance, cooks use woks for Asian and a chargrill, flattop and saute range for other ethnic cuisines." At break- fast, culinary staff prepare made-to-order omelets, waffles, pancakes and burritos. This area also doubles as a demonstration kitchen with digital screens and monitors that show chefs in action from ● Owner: UK HealthCare ● Executive Vice President for Health Affairs: Dr. Michael Karpf ● Vice President and Chief Clinical Operations Officer, UK HealthCare: Robert Cofield ● Senior Advisor for Health Affairs, UK HealthCare: Murray Clark ● Director of Enterprise Operations, UK HealthCare: J.J. Housley, PharmD, MBA ● Director of Facilities Planning & Development UK HealthCare: Jennifer Christmann, FACHE ● Enterprise Director of Food and Nutrition Services, Morrison Healthcare/Compass USA: Terri Schnurr, CDM, CFPP ● Associate Director, Food and Nutrition Services, Morrison Healthcare/Compass USA: Christina Swann ● Enterprise Executive Chef, Food and Nutrition Services, Morrison Healthcare/Compass USA: Pete Combs, CDM, CFPP ● Sous Chefs at Chandler Hospital, Healthcare/Compass USA: Justin Clark and Sarah Null ● Retail Manager, Chandler Dining and Other Retail Units, Morrison Healthcare/Compass USA: Steven Maxwell ● Patient Service Manager, Morrison Healthcare/Compass USA: Chad Knight ● Human Resources Specialist, Morrison Healthcare/ Compass USA: Cecilia Riddle ● Architect: Stengel Hill Architecture, Louisville, Ky.; Mark L. Spies, AIA, LEED AP, principal ● Interior Design: HDR, Chicago; Megan Kalina, EDAC, CID, LEED AP; and Stengel Hill Architecture; Kelly Spies, associate IIDA, interior designer ● Mechanical/Electrical Design: CMTA Inc.; Kevin D. Mussler, PE, CxA, LEED AP, vice president ● Foodservice Consultants: Rippe Associates, Minneapolis; Robert Rippe, president; Christine Guyott, FCSI, RD, principal; Jessica Dengel, senior project manager; and Joy Enge, RD, senior equipment specialist ● Equipment Dealer: Great Lakes Equipment, Brighton, Mich., office ● Construction: Turner Construction Company, Lexington, Ky.; David R. Opalka, area manager KEY PLAYERS A catering associate takes carts to the floors and picks up trays when patients are finished, places them on carts and delivers them to the warewash area in the kitchen.

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