Utah Valley’s Laura Watson honored with AHF’s Lifetime Achievement Award

Award was presented at 2012 national conference in Miami.

June 28—Laura Watson, from Utah Valley Regional Medical Center in Provo, Utah, was honored with the Association of Healthcare Foodservice’s Lifetime Achievement Award, the association’s highest honor.

The award was presented at the association’s national conference, held last week in Miami. The Lifetime Achievement Award recognizes association members who best exemplify the leadership and spirit of Jacques Bloch and Angelo Gagliano, the founders of AHF’s legacy organizations. Other awards presented at the conference were:

Making a Difference Award
Marty Rothschild
Aladdin Temp-Rite
Hendersonville, Tenn.

Exemplary Leadership Award
Becky Amt
Indiana University Health Morgan Hospital
Martinsville, Ind.

Future Horizons Award
Yusie Kim
NYU Langone Medical Center
New York

Publication Award
Jim McGrody
Rex Healthcare
Raleigh, N.C.

Partnership in Leadership Award
Operator Member Jim Behnke
Administrator Jay Dennard
Gwinnett Medical Center
Lawrenceville, Ga.

Spotlight Award
Steve Howell
Lexington Medical Center
West Columbia, S.C.

Tom Thaman
Wishard Health Services

President Special Service Award
Todd Griffith
Alto-Shaam, Inc.
Westminster, Md.

Dan Henroid
University of California-San Francisco Medical Center
San Francisco

Julie Jones
Wexner Medical Center at Ohio State University
Columbus, Ohio

More From FoodService Director

Ideas and Innovation
star wars storm trooper

My favorite event—because I’m kind of dorky—is our “May the fourth be with you” (aka “Star Wars”) day on May 4. The whole dining team dresses up, and we offer things like Chewbaklava, Boba Fettuccine and BB-8 Buckeyes. We had a guest cry because they got to take a picture with Chewy.

Menu Development
spilled coffee beans glasses

Following an initial test at the end of May, Starbucks announced that more than 500 of its stores will be pouring nitro coffee by the end of summer. Capitalizing on the cold-brew coffee trend—which reached $7.9 million in sales in 2015 on 115% growth from the previous year, according to researcher Mintel—select U.S. cafes will give up the counter space to serve the creamy, nitrogen-infused java made from the cold-brew base. But how did nitro become the hottest new thing in coffee?

Bringing the bar to coffeehouses

It was the chrome double tap, similar to a bar’s beer tap, and the...

Ideas and Innovation
tray number

We created lucky tray days to help create an experience surrounding our brand. The trays are numbered; we pick a number and the winner receives a free lunch. We’ve enlisted the help of one of our coaches, who calls out the random lucky winner, and it drums up a lot of excitement.

Menu Development
recipe revamp chicken soup

As a continuous care retirement community, The Garlands of Barrington in Illinois provides daily foodservice to 270 independent living and skilled nursing care residents, with the majority of sodium restrictions coming from the latter, says Executive Chef Nicola Torres. Instead of cooking two versions of chicken noodle soup—a favorite offered at least twice a week—he reworked his recipe into a flavorful lower-sodium version that appeals to all. “Everybody eats soup, so I created a homemade stock that uses no salt at all, ramping up the flavor with fresh herbs and plenty of vegetables,...

FSD Resources