Thursday, December 17, 2015

Wishing everyone a Merry Christmas and a Happy New Year!

In keeping up with the holiday tradition of our department, some of our colleagues have volunteered to sing some jingles in the spirit of Christmas. They are not professional singers and some don't even celebrate Christmas! Perhaps you wonder then, why are we doing the jingles? It's the spirit of respect, teamwork and celebrating each other's diversity that inspires us to continue our tradition .

We hope that we can share our joy and happiness with each reader.

May your holidays be filled with good health, happiness and joy!

Merry Christmas, Happy Holidays and Happy New Year




Pictures of Christmas Theme Cupcakes at Jazzman's Cafe & Bakery








Left to Right: Lindsay and Elise with the "Reindeer" cupcakes that Lindsay decorates


Yours Truly,

The Food and Nutrition Team at Lahey Hospital & Medical Center
Patients and colleagues are the heart of everything we do 

Link to our past year jingles
https://www.youtube.com/watch?v=YiGzDoRG1Us

Friday, December 11, 2015

Special Thanks to all colleagues involved in catering and food business during the busy holiday season

Happy Friday! Happy Hanukkah!

The weeks leading to the holidays are always exciting and/or stressful- Company and personal events, shoppings, mailing packages, decorating and making travel arrangements.

If you are in the catering business, from December 1 until just before Christmas could be one of the busiest times for you. There will be lots of catering functions as most people are having their holiday parties during this time.

In the Food and Nutrition department at Lahey Hospital & Medical Center, we have been receiving between 50 to 60 catering events each week during the holiday while running a busy retail business. Yet, if you walk into our cafeteria or speak to our colleagues in the catering department, you will see business as usual. Everyone is happy, working together as a team.

I have been under the weather this week but when I walk into the department, somehow they make me feel much better. Their smile, hard work, dedication and the team spirit that they demonstrates are truly contagious. I truly believe that teamwork is not just working together. Teamwork requires each and everyone of us doing the job that were entrusted to us and putting in a little Sodexo CARES spirit. The CARES accronym means Compassion, Accountability, Respect, Enthusiasm and Service.

Hence, I would like to dedicate this article to all the hard working colleagues in the Food and Nutrition department at Lahey Health and everyone who works in the retail and food business.

Thank you for making everyday a better day for all those we serveWe appreciate YOU!



Left to Right: Rich, Maria, Doug and Betty (from Retail and Catering Operation and Production)


Coffee breaks set up for catering events





Thank you to all our Food and Nutrition Colleagues for all your hardwork



Representing Retail, Patient Services, Production and Receiving
Left to Right: Nassim, John Phim, Manny and Steve


Left to Right: Jason, Ayoub and Dan




Friday, December 4, 2015

Lahey Health Food and Nutrition T shirt

Do you like our new Lahey Health Food and Nutrition T-shirt? During Food and Nutrition week this past October, our Director, Linda Clay gave everyone in the department our own Food and Nutrition t-shirt. Everyone loves it so much! Now everyone can not wait for Friday to come so we can wear the t-shirt on Casual Friday. The t-shirt is such a hit that we received inquiries from patients and colleagues who want to purchase our departmental t-shirt. 

Below are pictures of our colleagues with the t-shirt.

Hope you like it as much as we do.

Have a great weekend everyone!

Left to right: Jason, Betty and Ben

Left to Right: Elise and Lindsay

Left to right: Lindsay, Doug and Jean Samuel

Left to Right: Jason, Betty and Ben

Friday, November 20, 2015

Happy Thanksgiving from the Food and Nutrition and Environmental Services Team at Lahey Hospital & Medical Center (A Sodexo managed account)



Thanksgiving is just around the corner. The Food and Nutrition team at Lahey Hospital & Medical center are busy planning for our annual Thanksgiving meal and Pie sale. We sold approximately 1200 pies and 300 tea breads each year during the event! This year we will be having the pie sale on Monday, 11/23 to Wednesday, 11/25 at the Hospital Lobby. We are offering Apple, Pecan, Banana Cream, Blueberry and Fruit of the forest pie. Each pie is on sale for $10 each. If you happened to be around Burlington, don't forget to stop by.

For this Thanksgiving blog, three of our colleagues from the Food and Nutrition department, Maria Petkiewich, Cafeteria worker, Debra Francis, Nutrition care coordinator and Maureen O'Brien, Prep cook, are very kind to share their favorite family Thanksgiving recipe with us. Hope it helps with your Thanksgiving meal preparation.

Maria Petkiewich's mother in law's Famous Broccoli and Cheese Casserole

Ingredients
- 1 can cream of Broccoli
- 1/2 box of Ritz Crackers 
- 1/4 stick of butter, melted
- 2 heads of Broccoli 
- 1/4 cup of milk
- 1/2 cup of cheddar cheese

Instructions
- Heat the oven to 375°F 
- Stir all the ingredients except cheddar cheese in a 1 quart casserole. Bake for 15 minutes
- Sprinkle cheddar cheese over the broccoli and bake for another 2 minutes. 
- Let stand for 5 minutes before serving

Debra Francis's Famous Granny's Cookies
Ingredients
-1 cup shortening 
-1 cup sugar
-2 eggs
-1 cup brown sugar
- 1/4 cup sour milk
-1 tbsp vanilla
-3 1/2 cups flour
-1 tbsp baking powder
-1 tbsp baking soda
-1 tbsp salt
-1 tbsp nutmeg

Instructions
- Cream together shortening,sugar and brown sugar
- Add eggs, sour milk and vanilla. Mix until smooth
- Sift together the remaining dry ingredients
- Stir into the batter and chill the batter for an hour
- Heat the over to 350°F.
- Bake for 10-15 mins (Until it turns brown)
-Let stand for 5 minutes before serving

Maureen's No Bake "Thanksgiving Turkey" dessert
Maureen prepares this with her grandchildren every Thanksgiving. It's a fun activity to do before or after your Thanksgiving meal.

You can find the original recipe at https://www.kelloggsfamilyrewards.com/en_US/recipes/thanksgiving-turkey-cookies.html.  Instead of using butterscotch morsels, Maureen used Ferrero Rocher Chocolate and Cherry Chocolate.

Here is a picture of the "Thanksgiving Turkey" dessert that Maureen prepared.



Hope you have fun trying out our colleagues's family recipe. 

I would also like to share one of our previous blog post by Darrin Cassidy, Patient Services Supervisor, on his experience working on Thanksgiving http://sodexoatlahey.blogspot.com/2013/11/darrin-cassidy-guest-blogger-working-on.html

Wishing you and your family a Happy and Healthy Thanksgiving!




Wednesday, November 18, 2015

Wellness Lecture series- “Holi-tizer Bites; Tasty, Healthy, Holiday Appetizers” by guest blogger, Katherine F. Lundy RD, CSO, LDN, Dietitian Specialist, Lahey Hospital & Medical Center


Article by guest blogger- Katherine F. Lundy RD, CSO, LDN, Dietitian Specialist, Lahey Hospital & Medical Center

Recently, Becky and I were presenters at the Wellness Lecture Series. The mission of the wellness committee at Lahey is to promote colleague wellness. The wellness committee sponsors this lecture series, health fairs, as well as other programs related different aspects of health such as stress management, exercise, and tobacco cessation.

For our presentation, Becky and I incorporated a food demonstration with discussion surrounding healthy eating during the holidays. As our presentation was named, “Holi-tizer Bites; Tasty, Healthy, Holiday Appetizers” we provided recipes and samples for two delicious appetizers and a dessert.   

For a cold starter, we modified a caprese salad. Campari tomatoes were seeded and stuffed with little mozzarella balls and basil leaves. A balsamic glaze was drizzled atop these refreshing treats and they were served on a tooth pick. I love appetizers that include more vegetables because they are a nutrient rich alternative to chip and dip. These bite sized appetizers also have a bit of protein and fat from the mozzarella, which can help you stay satiated with less.

For dessert, Becky made the most wonderful ginger cookies. She modified a recipe from Ina Garten so that they contained more whole wheat flour. The cookies were also low in saturated fat, because they were made with canola oil, rather than butter. I have to say… these cookies were a big hit! They were soft, and chewy, and had little pieces of crystallized ginger that danced on your tongue, which really made them taste like the holidays.        

Our hot hors d’oeuvre, sweet-&-sour meatballs, was the one we demonstrated to the group. It was fun to show the group how simple this dish was to create. The meatballs were made with a mix of ground turkey breast and ground pork to give the proper blend of fats. Also in the meatballs, grated carrots and crushed pineapples helped keep the meat moist. Becky had the great idea of using a #60 scoop to make sure all the meatballs were the same size and would cook evenly. Since not everyone has a #60 scoop at home, she recommended using a melon baller. The sauce for the meatballs (which was what I demonstrated) was quick to create, and was sweet from a bit of brown sugar and pineapple juice and savory from ketchup, and soy sauce. With the help of cornstarch, this sauce was thick and ready in minutes. Each meatball was joined on a toothpick with a piece of pineapple and a red pepper that was cooked in the sauce. They were just as flavorful as they were colorful!

Since I am usually counseling patients with rubber fake food, it was so refreshing to be able to serve real, healthy foods to my colleagues who were able to attend. Hope I can do it again next year!

Here are some pictures and recipes from the “Holi-tizer Bites; Tasty, Healthy, Holiday Appetizers” presentation.

"Modified Caprese Salad"

Kathleen and Becky doing their mise en place in the Kitchen prior to the event

Recipes

Ultimate Ginger Cookies  

2 ¼ cups all-purpose flour or 1 ¼ cup all-purpose flour and 1 cup white wheat flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 ½ teaspoons ground cloves
½ teaspoon ground or fresh grated nutmeg
½ teaspoon ground ginger
¼ teaspoon kosher salt
1 cup dark brown sugar, lightly packed
¼ cup vegetable oil
1/3 cup unsulfured molasses
1 extra-large egg, at room temperature
1 ¼ cups chopped crystallized ginger (6 ounces)
Granulated sugar, for rolling the cookies

Preheat oven to 350° F.  Line 2 sheet pans with parchment paper.

  1. In a large bowl, sift or whisk together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt.
  2. In the bowl of an electric mixer (use paddle attachment if available) beat the brown sugar, oil, and molasses on medium speed for 5 minutes.
  3. Turn the mixer to low speed, add the egg, and beat for 1 minute.
  4. Scrape the bowl with a rubber spatula and beat for 1 more minute.
  5. With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes.
  6. Add the crystallized ginger and mix until combined.
  7.       Scoop the dough with 2 spoons or a small scoop (#80). 
  8. With your hands, roll each cookie into a ball and then flatten lightly with your fingers.  Press both sides in granulated sugar and place on the sheet pan.
  9. Bake for exactly 13 minutes. 
  10. Let the cookies cool on the sheets for a minute or two, and then transfer to wire racks to cool completely.

Makes 36 cookies

Recipe adapted from Ina Garten

Sweet & Sour Meatballs
Eating Well Fresh and Simple

1 20-ounce can pineapple chunks*
2 tablespoons rice vinegar
2 tablespoons ketchup
2 tablespoons reduced-sodium soy sauce
1 tablespoon brown sugar
2 teaspoons cornstarch
¼ teaspoon crushed red pepper
1 large egg
1 medium carrot, shredded
¼ cup finely chopped scallion whites
2 tablespoons minced fresh ginger
1 ½ teaspoons Chinese five-spice powder
¾ teaspoons salt
8 ounces ground turkey breast
8 ounces ground pork
2 teaspoons canola oil
1 large red bell pepper, cut into 1-inch pieces
½ cup sliced scallion greens

  1. Preheat oven to 450° F.  Line a baking sheet with foil and coat with cooking spray.
  2. Drain pineapple juice (½ cup) into a small bowl.  Whisk in vinegar, ketchup, soy sauce, brown sugar, cornstarch, and crushed red pepper.  Set aside.
  3. Finely chop enough pineapple to yield ½ cup.  Press out excess moisture with paper towels.  Reserve the remaining pineapple chunks for the sauce.*
  4. Lightly beat egg in a large bowl.  Stir in carrot, scallion whites, ginger, five-spice powder, salt and the finely chopped pineapple.
  5. Add turkey and pork; gently mix to combine.
  6. Using 1 tablespoon each, make 36 small meatballs.  Bake on the prepared baking sheet until just cooked through, about 15 minutes.
  7. Heat oil in a large skillet over medium heat.  Add bell pepper and cook for 1 minute. 
  8. Whisk the reserved juice mixture and add to the pan.
  9. Bring to a boil and cook, stirring, for 1 minute.  Stir in the remaining pineapple and the cooked meatballs.
  10. To serve, thread a meatball, a piece of pineapple and pepper onto a small skewer or toothpick.  Transfer to a platter, drizzle with the sauce and sprinkle with scallion greens.

Nutrition information per skewer:
27 calories, 4 g carbohydrate (1 g added sugar), 3 g protein, 1 g fat, 101 mg sodium,
76 mg potassium
*If doubling the recipe, purchase 1 can pineapple chunks, and 1 can crushed pineapple.  Drain to get 1 cup of juice.  Measure 1 cup crushed pineapple

Tomato Mozzarella Bites

2 packages cocktail tomatoes
Fresh Mozzarella (Ciliegine)
Fresh basil leaves
Balsamic glaze

Remove tops and seeds from tomatoes
Wrap mozzarella balls in 1 basil leaf
Place balls in tomatoes
Place on serving platter
Drizzle with balsamic glaze
Serve with toothpicks




Friday, November 13, 2015

New Hire Orientation video for the Food and Nutrition department at Lahey Hospital & Medical Center

In the Food and Nutrition department at Lahey Hospital & Medical Center, ensuring new colleagues feels welcome plays an important role in our new hire orientation. It sets the right tone.

The department has recently developed a New Hire Orientation video. The video serves two purposes. First, it was used as a way to welcome our new colleagues from the whole team. Secondly, it helps the team to get to know our new colleagues. The video was played on the TV inside our Kitchen and was also presented to new colleagues during Sodexo Customer Service training classes.

Here is our New Hire Orientation video. Hope you enjoy it as much as we do!

Have a nice weekend!



Thursday, November 12, 2015

New Uniform for Food and Nutrition colleagues at Lahey Hospital & Medical Center

Recently we received a lot of positive feedback from colleagues and customers on our new uniform for our colleagues in the Cafeteria, Sanitation and Storeroom.

The word "Cheerful", "Clean", "Fresh" and "Bright" were used to describe our new uniforms.  Here are some pictures of our previous and current uniforms. What do you think?

Previous Uniform in the Cafeteria


Jason Surett in our previous cafeteria uniform


New uniform in the Cafeteria

Left to Right: Sarla, David, Heather and Herb

Betty and Zofia

Previous Uniform for the Sanitation Department

Left to Right: Rudy, Tim, Dan, Steve and Marc

New Uniform for the Sanitation Department


Left to Right: John, Kevin and Rudy

New Uniform for Storeroom colleagues

Steve with his new uniform (Black with Orange stripes on the side). The previous uniform is all black.

Wednesday, November 11, 2015

Happy Veterans Day


Do you have a favorite deli you like to go to, and even before you step into the line, the deli person has already started to make your sandwich? You don't even have to say a word and there you go, your favorite, just the way you like it.

We are lucky to have Herb Rukin, deli server in the Cafeteria at Lahey Hospital & Medical Center. He is "that" person. He always remembers his customer's preferences and always brings a smile to everyone. Herb is also a veteran. He served in the Navy  for seven years from 1960 to 1967. He was on board Samual B Roberts dd 823, a destroyer, for four years. His position prior to being discharged was 3rd class petty cook.

Today is Veterans day. We would like to take this opportunity to wish Herb and all Veterans,  a Happy Veterans Day. Thank you for all that you have done for our country! We salute you!

Here are some pictures of Herb while he was in service

Samual B Roberts dd 823 

  • Pictures of Herb (in the middle) with his colleagues on board Samual B Roberts dd 823

Herb at work on board Samual B Roberts dd 823


Here is a video from our colleagues wishing Herb a Happy Veterans Day!





Thursday, November 5, 2015

Diwali Special at the World Cuisine Station at Lahey Hospital & Medical Center

Diwali, the festival of lights which is one the most significant holidays celebrated by Hindus, Sikhs and Jains for five days will be celebrated this year on Tuesday, November 10.

During Diwali, the community will visit temples and offer their prayers as well as spending time with friends and family. The preparation for Diwali, however, starts months before the celebration. Diwali snacks such as chivda,a crunchy savory snack (This is one of my favorite snacks. If you are interested to learn how to make it, here is the link to a good step by step recipe  http://www.vegrecipesofindia.com/chivda-recipe-poha-chivda-chiwda/ ) and a variety of murukku, a savory crunchy snacks https://en.wikipedia.org/wiki/Murukku and desserts such as Gulab Jamon (fried dough and milk in sugar syrup), Kheer (South Asian rice pudding), Halwa (flour or nut base dessert with pistachio and almond) and others are prepared a month in advance of the festivity.  Households will also be decorated with lights and Rangooli, a design made from colored rice and powder, usually displayed on the floor. Rangooli is used as a joyful way to welcome the Goddness of Wealth and Prosperity.  New clothes are also usually worn by adults and children alike.  


Growing up in Malaysia, this was one of my favorite holidays. I love the lights, colors, smells of the flowers,  incense in the temples, the food, and of course the beautiful Rangooli! To learn more about Diwali, here is an article from Times of India.  http://timesofindia.indiatimes.com/life-style/people/Traditions-of-Diwali/articleshow/49673561.cms


 At the cafeteria in Lahey Hospital & Medical Center, David Cox, Executive Chef and Ravi Rajkarnikar, cook, prepared a Diwali special at the cafeteria this afternoon at our World Cuisine station in conjunction with the upcoming Diwali celebration.

The menu consists of: Tandoori Chicken, Vegetable Biryani (Basmati Rice cooked with mixed vegetables, cashews and raisins), Gobi Masala (Indian Curry Cauliflower), Naan bread, Vegetable pakora and Gulaab Jamun ( Fried dough and milk in sugar syrup)

The special was a great success! It was sold out!


Thank you Ravi for bringing a taste of Diwali to us!


As I savor every bite of this sumptuous meal, it brings back my childhood memories and the taste of home.

What a wonderful way to celebrate Diwali and introduce diversity at work.

Wishing everyone a Happy Diwali. May the festival of lights bring good health to you and your family!





The Diwali Special 

Ravi serving at the World Cuisine Station
Ravi busy at work preparing the delicious Vegetable Biryani
Left to Right: Chef Dave and Ravi- Thank you!
Beautiful Rangooli display


Usha Patel, our Environmental Services colleagues wearing a traditional Indian dress with Rangooli display during the Sodexo Employee Appreciation Day



Tuesday, November 3, 2015

Congratulations to the Sodexo Food and Nutrition Team for winning the Area 414 "Developing Our People Award"

Congratulations to the Sodexo Food and Nutrition Team at Lahey Hospital & Medical Center for winning the Sodexo Healthcare Area 414 "Developing Our People" Award. This award is given to account that has showed achievements in developing colleagues.

The department continuously ranks high in employee satisfaction and a number of colleagues were promoted within the department or Sodexo as well as being hired in other departments of the hospital.

The Management team believes in putting our colleague's first. Investing in learning and development plays a very important role in our department. In addition to completing hospital training, colleagues also complete Sodexo training as well as Customer Service training.  Colleagues are cross-trained in all areas of their department. For example, someone hired on the trayline will be cross-trained so they will be able to work at the trayline, cook in the hot and cold kitchen, check the accuracy of the trays, working in the diet office as well as deliver trays to the patient. This way, colleagues will be able to see the "big picture", and see how the team works together. In return it creates teamwork and a more rewarding workplace.

The team also stressed the important of treating our colleagues the way they wanted to be treated. It has to start from within. If there is harmony and teamwork in the back of the house, it will be reflected in our service delivery.

Apart from developing our client's colleagues, the team is also a Sodexo training account. We have trained over forty Sodexo managers from the Northeast region at our account. New Sodexo Managers are provided training and continuous support by the team to ensure successful transition in their new position. The team also supports other Sodexo accounts in the region when needed.

David Cox, Executive Chef, also won the "Culinary Technical Support" award for exhibiting outstanding Food cost control.

Congratulations to the team and Chef Dave! So proud of all of you!

Let's hear from our team on how teamwork contributes to patient satisfaction:






Pictures of the Sodexo Management Team
Left to Right: Douglas Filosa, Cassandra Loh,Linda Clay,Chef David Cox and Brandon Doubrava
Not in picture: David Tupper


We are so proud of our team. Congratulations team for winning the award! Go Team!



Thursday, October 29, 2015

Halloween Celebration at the Sodexo account at Lahey Hospital & Medical Center

Remember the times when we were little and loved playing dress up? Do you still have those cute or embarassing pictures of yourself dressing up as Super Heroes, princes and princesses or cute little ducklings or bees?

If you do, then you know what I am talking about :) It's one of the sweetest moments in our life whether it is good or bad.  Oh Ya! Let's not forget about the candy! I read in a recent survey conducted that almost 80% of the candy that children get on Halloween is eaten by an adult. Now looking back, it kind of makes sense as my bags of candies somehow magically dissapeared the day after Halloween. I wonder why I didn't question my parents then? :)

At the Sodexo account at Lahey Hospital & Medical Center, we are gearing up for a Halloween celebration that falls this coming Saturday,October 31. Here are a few ways we are celebrating:

Halloween-themed bakery items offered at Jazzman's Cafe & Bakery this week



Shaina, our baker at Jazzman's Cafe & Bakery prepared Halloween-themed cupcakes


Halloween White Chocolate Dipped Apples 


Pumpkins carved for a Hospital function
Omar from the Production team prepared some carved pumpkins and fruits for a hospital catering event this week.

Left to Right: Omar, Silas and Chef Dave



Pumpkin carvings from the Annual Lahey Hospital & Medical Center Pumpkin Carving contest. 


Entries from this year contest


From the General Internal Medicine department


From Kelly Conrad, CT, colleague in Cytology

From Executive Health

From 5 West

From GIM ASC - "The World Ugliest Baby"

From CT Scan Department
From Neurosurgery Department 

From Health Information Management




Happy Halloween everyone!


Tuesday, September 29, 2015

Healthcare Food Services Worker Week 2015 (October 5-11,2015)

Starting next Monday, October 5 to Sunday, October 11, healthcare workers across the country will be celebrating Healthcare Food Services Worker Week.

At the Sodexo account at Lahey Hospital & Medical Center, we have planned a week of fun filled events to celebrate the occasion, and most importantly to thank our colleagues for all their hard work and dedication.

In commemoration of the event, I would like to share some pictures of our colleagues at work throughout the year. They are always here with a smile ready to assist others - rain, shine or snow (sorry for saying this forbidden word). 

Thank you for always putting patients at the heart of everything you do! We appreciate you! 

Happy Food Services Worker Week to all Healthcare Professionals! Thank you for all that you do!


Pictures of Food and Nutrition colleagues at different events

Left to Right: Alexander Wright and Alexander Gracia at Lahey Hospital & Medical Center
Employee Appreciation Cookout

Left to Right: Herb, Maria, Ravi, Kevin and George
Left to Right: Taylor, MS, RD and Brandon

Left to Right: Doug, Zofia, Tom, Chef Dave, Omar and Linda at the Morocco table during Sodexo Employee Appreciation Day

Diane and Herb celebrating  Cinco De Mayo at the Cafeteria

Chef Dave with Silas presenting "A taste of Brazil" cuisine at the Cafeteria
Jason, Rich and Ayoub- Service with a Smile at the Cafeteria 
Left to Right: Lanita, Shaina and Lindsay at Jazzman's Cafe
Nassim and Linda at the grill at the Cafeteria (We are never too busy to thank our colleagues for their hard work. Here Linda Clay, Director of Food and Nutrition handing a Kit Kat to all colleagues to thank them for their hard work)
Left to Right- Joan, Maria and Zofia at the Cafeteria
Left to Right Joe and Elise from Jazzman showing their Kit Kats that they received from Linda
Our Registered Dietitians (Left to Right)
Left to Right: Taylor Gillis,MS, RD,  Catherine Fanning, Dietetic Intern, Elaine Lyons,MS, RD,  Allison Herrick,RD, LDN,  Rebecca Bradley,MS,RD,LDN,CDE and Taylor Pierce,MS,RD
Patient Services Team- Ryan, Matt, Laura and Anthoy
Ravi with Chef Dave during the Nepal Diversity Special at the Cafeteria

Pictures of our colleagues that worked during Winter Storm Juno
Sanitation Team- Rudy, Tim, Dan, Steve and Marc.


Our Team- Always ready and provide Service with a Smile



Happy Healthcare Food Services Worker Week 2015!