Jose Escobedo, cook

St. Alexius Medical Center, Hoffman Estates, Ill./Touchpoint

Nominator: Evangelos Nikolaou, executive chef, Touchpoint

“Jose is a passionate, strong, hardworking Hero. He always goes above and beyond for all our patients and staff. On Valentine’s day Jose, or Jossesitoo as he likes to be called, made Homemade Chocolate Covered Strawberries and asked if we could put them on the general patients tray, which we did. Everyone loved them and called and asked which vendor we purchased them from and were even more excited about our food when they heard that it was one of our own staff members that made them. Jossesitoo always lights up the room and keeps our SAMC family full of happiness and Joy.”

Sharon Farmer, cook

Wilson (N.C.) Medical Center/HHS

Nominator: Jacquvalon Brown, director, HHS/Wilson Medical Center

“This team member exemplifies what a Foodservice Hero is. She is always willing to do more to further the goals of the company and has become adept and juggling those goals with providing great patient care and service. She is a consistently exceptional frontline team member who deserves recognition for her work ethic, customer service, and teamwork. She has taken on the responsibility of service to our community Meals on Wheels program and works hard to ensure the goals of the clients are met. I expect her to make great strides going forward and am proud to have her as a member of my culinary team.”

Lilly Ferraro, chief cook

Reading Hospital Rehabilitation at Wyomissing (Pa.), Tower Health

Nominator: Dana Quinn, nutrition information systems manager, Tower Health

“This employee gives her work 150%. She has gone many pay periods without a day off with staffing challenges. She is one of the first on site in the morning and you know the kitchen is in good hands if she is working. She is able to handle all the challenges with grace and the rest of the hospital does not even blink or notice any changes when we are down with staff.” 

Lucrecia Garcia, cook

Methodist Dallas Medical Center/Aramark Healthcare+

Nominator: Vicki Donahue, food service director, Aramark Healthcare+

“Lucrecia has worked at Methodist Dallas for nine years. During this time her primary roles have been cook and hostess. She currently works FT as a cook and picks up hostess shifts in the evening or on the weekends when we are short staffed. She has always had a servant heart for patients, which is why she always helped in that area when she could.

On Saturday October 22, 2022, Lucrecia volunteered to pick up an a.m. shift as a hostess. She showed up in her spotless, ironed uniform with her joyful smile that always cheered the rest of the team up. She received her assigned floors from the AM supervisor, but what no one knew was that this day would change Methodist Dallas and the employees forever.

Lucrecia was delivering the mother baby floor for lunch. This was the day the active shooter shot and killed two nurses at Methodist Dallas Medical Center on the mother baby floor. Lucrecia was on the floor during the shooting and was two rooms down, delivering lunch to a mother. Lucrecia witnessed this horrendous act of violence that no one should ever have to witness in their life. 

Thankful for all the resources Aramark and Methodist Dallas had available for Lucrecia to support her physical and mental health after this tragedy, she decided to return to work. We never expected her to return, but as she told us, her heart is with the patients. She continues to work full time and run circles around all of us day in and day out. She has even begun to pick up hostess shifts again when she is able. Lucrecia has a true servant heart and is a loyal and dedicated team member that is rare to find any more. Her dedication and work ethic is unlike any one you will ever meet.”

Salustia Heatherly, cook

Freeport (Ill.) Memorial Hospital/Aramark

Nominator: Liliana Simmons, EVS director, Aramark

“Lucy is a great Aramark employee, working on the grill here at Freeport Memorial Hospital. She is a perfect example of how each one of us should be able to interact with other staff members or cafe guests. She always speaks calmly, and is always ready to make you the best hamburger or four-cheese grilled sandwich. I don't work in the kitchen, but I had many opportunities to observe Lucy working. She treats EVERYONE the same and I appreciate that about her. She is a fabulous employee and a great asset to our account here at FHN. Lucy is the ONE deserving this nomination and recognition.”

NJ Johnson, breakfast cook

Brooks Rehabilitation/Metz Culinary Management, Jacksonville, Fla.

Nominator: Anthony Ceccarelli, district manager, Metz Culinary Management

“NJ is our opening cook at Brooks Rehabilitation University Hospital in Jacksonville, Fla., and was crucial to our recent transition. He prepares excellent food, has a great attitude, and has gone above and beyond for our patients.

NJ is a native of Trenton, N.J. and moved to Jacksonville when he was 15 years old. He lives with his family and has worked for Brooks Rehabilitation for nine years. He began his food service career in retail as a grill cook, and his talent was quickly recognized with a promotion to breakfast cook at Brooks Rehabilitation. We are grateful to have him on our team and look forward to more great results from NJ!”

Denise Kennedy, dietary cook

Osceola (Iowa) Regional Health Center

Nominator: Sheila Storbakken, dietitian, Osceola Regional Health Center

“Our area of Northwest Iowa has had a lot of snow this past winter, but especially three large blizzards. Denise came before she was scheduled to work to be here before the bad weather started. She stayed overnight at our hospital 2-3 nights each episode and also worked several 12-hour shifts to help make sure that we had enough foodservice staff. She did this voluntarily and without complaining!”

Samuel Lockhart, first cook

Reading Hospital-Tower Health, West Reading, Pa.

Nominator: James Panase, executive chef, Reading Hospital-Tower Health

“Samuel has been employed as a first cook for 39 years at the hospital. He is a leader and guiding force for our culinary team. He is well respected and shows every day without fail why he is so important to the success to our team. During the whole pandemic Sam has work extra shifts, days and has trained new staff as well as volunteers used during our labor shortage. Sam has the most positive attitude, which reflects onto the staff making for a good day everyday.” 

Elmer Rajasa, sous chef 

The University of Texas MD Anderson Cancer Center Main Campus, Houston 

Nominator: Jared Hunter, executive chef, MD Anderson Cancer Center 

“Elmer is a veteran at MD Anderson with many years of service. He is the backbone of our food and nutrition department, he trains, assists and develops recipes, flips the eggs. Truly, whatever it takes every day, we at MD Anderson are extremely lucky to have such a leader.” 

Cassie Ruckel, patient cook

Enloe Rehabilitation Center/Thomas Cuisine, Chico, Cal.

Nominator: Alison Christensen, director of nutrition & food services, Thomas Cuisine

“Cassie consistently goes above and beyond. She always executes her job exceptionally well while providing amazing customer service. Cassie is one of our patient cooks. Her responsibility is to prepare food for our patients. It is not an expectation of this role to interact with the patients, as we have other team members that collect meal orders. However, when a patient is not happy with their meal she will happily go into the café speak to them, discuss our options and provide them a new entrée within their dietary guidelines. She also goes out of her way to ensure the patients are not only happy but successful. In the past, while helping the cafe she noticed a patient struggling to eat, and offered some built up utensils and furthermore communicated with the patient's nurse and dietitian her observations. This made a huge impact on the patient's ability to feed themselves. Beyond being an amazing resource for her patients, Cassie is an amazing resource for her coworkers as well. Constantly stepping in to help out without complaint. Cassie truly is a Foodservice Hero.” 

Shannon Smith, lead cook

Wrangell (Alaska) Medical Center/Aramark Healthcare

Nominator: Derrick Beverly, FSD, Aramark Healthcare

“Shannon has been overlooked for years as a valued staff member. She also transitioned over in October, and has diligently upheld the highest standards of HACCP and Food Service compliances.” 

Donald Spence, executive chef

University of Maryland Upper Chesapeake Medical Center/Morrison Healthcare

Nominator: Sydney Poulos, communications specialist, Morrison Healthcare

“In collaboration with the University of Maryland Upper Chesapeake Medical Center's Patient Experience team, the Morrison Healthcare foodservice team helped a patient and her husband celebrate their 54th wedding anniversary. Chef Donald Spence led this celebration by preparing a delicious meal of their choosing, along with a dessert, bouquet of flowers, and a card signed by the entire food and nutrition department. A hospital Vice President even commented on how Chef Donald made it so special for this couple and how much they enjoyed it.” 

Dawn Van Horn, cook

Ascension Genesys Hospital/Touchpoint Support Services, Grand Blanc Township, Mich. 

Nominator: Brad Roberts, executive chef, Touchpoint Support Services 

“Dawn Van Horn has been with Genesys for 28 years. She has grown through the department. She started as a DA and worked her way up to cook. She provides breakfast and lunch for our patients. Dawn has been an asset for Genesys because of her consistency and drive to deliver exceptional food. Dawn serves with such pride that you can taste it in her food. Dawn has been a huge part in training our staff to deliver the same quality and compassionate care. Mrs. Van Horn is a top notch cook who deserves to be recognized for her exceptional service. Dawn is one of the Foodservice Heroes hands down!”

Shameekia Williams, cook

Wilson (N.C.) Medical Center/HHS

Nominator: Jacquvalon Brown, director, HHS/Wilson Medical Center

“This team member exemplifies what a Foodservice Hero is. She is always willing to do more to further the goals of the company and has become adept and juggling those goals with providing great patient care and service. She is a consistently exceptional frontline team member who deserves recognition for her work ethic, customer service, and teamwork. In addition to working full-time as a cook, the team member has taken on going to culinary school full-time and has been using the skills learned in class to better the department. I expect her to make great strides going forward and am proud to have her as a member of my culinary team.”