AHF honors Beth Yesford with Lifetime Achievement Award

The Association for Healthcare Foodservice has presented Beth Yesford, senior director of support services & facility management at Providence Hospital, with its 2015 AHF Lifetime Achievement Award.

The award is the association’s highest honor, recognizing operator members who best exemplify the leadership and spirit of Angelo Gagliano and Jacques Bloch, the founders of AHF’s legacy organizations.

Yesford has 37 years of experience in the healthcare foodservice industry, with 25 of them at Providence Hospital where she has also held various roles including director, food & nutrition, senior director, food & nutrition & laundry and assistant administrator in charge of support services at Carroll Manor.

“Beth has a great ability to lead by example,” said Jermaine Fox, employment specialist at Providence Hospital. “The first thing I noticed working with her is that she will never ask anybody to do something that she’s not willing to do herself.”

The award was presented at the AHF’s annual conference in Salt Lake City.

More From FoodService Director

Ideas and Innovation
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources