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

People in Foodservice
lucretia chancler

Lucretia Chancler’s roots lie in Louisiana’s St. Landry Parish. She grew up in the parish, and her mother taught in the school district for 33 years—even occasionally teaching young Lucretia. Advanced degrees and a post-grad job took her to Colorado, Georgia and other places, but St. Landry soon called Chancler back home.

In October 2009, Chancler returned to Louisiana to become St. Landry’s supervisor of child nutrition. The parish’s economic makeup is a big driver behind Chancler’s local mission: More than 85% of the 14,000 students at the parish’s 32 schools are eligible for...

Menu Development
chefs council spread

Last October, we published the results of FoodService Director’s first annual Chefs’ Council Menu Trends survey, revealing predictions for menu shake-ups in 2016 . Many of the predictions panned out, including an increase in snacking, ever-spicier flavor profiles, veg-centric plates, fresh-pressed juices and build-your-own options. Now we’re back with next year’s forecast, culled from our panel of 50 Chefs’ Council members—culinarians representing the core segments of noncommercial foodservice. Some of the flavors, ingredients and cuisines expand on current trends, while others go off in...

Ideas and Innovation
sushi plate

We wanted to add sushi, but that’s not really my expertise. So we found a great local company that offered to put three sushi chefs on-site every day. They supply the ingredients, and if we meet the minimum revenue each week, than we receive a percentage of sales. We have been exceeding the weekly minimum sales, which we track in our POS, in two days.

Managing Your Business
coffee barista

Whether it’s a morning routine, an afternoon pick-me-up or an evening social ritual, few things are as universally appealing as coffee. Sixty-five percent of respondents in Technomic’s 2016 Beverage Consumer Trend Report say they ordered a cup of hot joe from a foodservice location in the past month, and 59% say the same about cold coffee. Everyone has an opinion about what makes it good, whether it’s a low price, a unique blend or a friendly barista.

“Coffee is so personal. There are a lot of people that are Dunkin’ fans. There’s a lot of Starbucks people,” says James Dravenack,...

FSD Resources