Association for Healthcare Foodservice to honor two directors of nutrition, chef at annual conference

The Association for Healthcare Foodservice (AHF) will honor Deedra Hoffart, director of nutrition at Avista Adventist Hospital; Tony Almeida, director of food and nutrition at Robert Wood Johnson University Hospital; and Timothy Gee, executive chef at Robert Wood Johnson University Hospital, at the AHF’s 2015 conference in Salt Lake City on June 5.

Hoffart is the recipient of the “Partnership in Leadership” award, presented to an AHF operator member who’s demonstrated a strong commitment to eliminating the outsourcing of food preparation.

“Our Nutrition team, along with senior leaders, other AHF members and business partners, has been able to orchestrate a remarkable turnaround at Avista Adventist Hospital by decreasing employee turnover by 39% and significantly increasing patient and employee satisfaction scores," said Hoffart.

Almeida, who also sits on FoodService Director’s advisory board, will take home the “Exemplary Leadership” award, given to the AHF member who best reflects the commitment to operational excellence brought to healthcare foodservice by Don Marsh, a past AHF board member who had a long career in the industry.

As the director of food and nutrition at Robert Wood Johnson University Hospital for the past 24 years, Almeida spends much of his time teaching, and encouraging and supporting future healthcare leaders to keep foodservice departments self-operating for years to come.

Finally, Gee will be honored with the “Future Horizons” award, given to an AHF member who’s practiced in the healthcare foodservice industry for less than five years, is new to management and demonstrates a desire for future growth through contributions to their hospitals.

With three years’ experience with RWJUH’s management team as executive chef, Gee was heavily involved in creating a new culinary training program and patient menu, as well as starting RWJ Live in the dining room.

“(Gee) is a very ambitious young man who has accomplished many great things personally and professionally,” said Almeida. 

More From FoodService Director

Industry News & Opinion

Italian food hall chain Eataly is making plans for a 2018 initial public offering in its home country, according to a report this week in Financial Times.

The company plans to list shares on the Italian stock exchange in Milan “as early as next year,” Eataly Executive Chairman Andrea Guerra told Financial Times .

Eataly is eager to expand the presence of its massive Italian food emporiums in the U.S., which have helped spur the growing food hall trend . The company has five locations here, with two in New York City and one each in Chicago, Los Angeles and Boston. Financial...

Industry News & Opinion

Students staffing the foodservice department at Rutgers University will soon get an hourly pay bump, as the New Brunswick, N.J., university is raising its wage for student workers to $11 an hour, philly.com reports.

The increase will go in effect Jan. 1 and will impact 13,000 students.

The fight to raise wages at the school was spearheaded by student group United Students Against Sweatshops (USAS), which is continuing to push the university to increase student wages to $15.

The fight for a $15 wage for student workers has spread at schools throughout the country,...

Industry News & Opinion

After shutting down 265 schools due to ongoing wildfires, the Los Angeles Unified School District kept three schools open on Friday and Saturday to provide meals for students and their families, the Los Angeles Times reports.

At one of the schools, employees and volunteers handed out around 100 meals on Friday and 270 meals on Saturday. The meals included items such as dragonfruit punch, raisins, bananas, sunflower kernels, whole-grain cinnamon graham crackers, sunflower seed butter and fat-free chocolate milk.

Around 80% of students in the district come from low-income...

Sponsored Content
Breakfast chili

From Bush’s Best®.

While decadent plates of French toast and pancakes stacked high will always be breakfast favorites, it’s undeniable that savory breakfast items are on the rise in many foodservice operations. Menu items such as avocado toast and omelets aren’t new, of course, but consumers’ preferences for better-for-you food choices, along with their desire for global flavors, are driving this trend.

According to a recent Technomic Breakfast report, consumer demand for vegetarian ingredients has led to an increase of ingredients like soy, tofu, beans, lentils, seeds,...

FSD Resources