Veronica Ballard, nutrition services supervisor

Corewell Health

Nominator: Katelyn Smith, nutrition services manager, Corewell Health

“Veornica has shown amazing leadership in her space and in collaboration with the other teams in the space. Veronia spends a lot of her time focusing on ‘people first leadership’ and implementing multiple recognition programs. She has gone above and beyond in helping other departments organize in areas she hears feedback on, including helping build a new- autogenerating schedule template. She is a great leader and valuable asset to the team!”

Denise Booker, sous chef supervisor

Broward Health Coral Springs (Fla.)/Aramark

Nominator: Linda DeMaria, general manager, Aramark

“Denise Booker is a positive, energetic team motivator who brings absolute sunshine to work with her everyday! Healthcare has had unprecedented challenges the past few years, and through it all, Denise maintains a great attitude with our team members, patients, staff and physicians. She is a motivator who assures high quality food and exemplary service with a huge smile! Her energy is unmatched and of the highest value to our organization and the clients we serve. She keeps the days’ work fun and exciting with her singing, a little dancing and pure positivity!”

LeAnn Bryner, supervisor

Wrangell (Ark.) Medical Center/Aramark Healthcare

Nominator: Derrick Beverly, FSD, Aramark Healthcare

“LeAnn transitioned over to Aramark when the account changed in October 2022, and she has been very vital during and after the transition periods; she has covered shifts, guided the staff and upheld the quality standards to the residents and the staff, all with the most genuine positive and professional attitude.” 

Cynthia Campos, room service call center supervisor

MD Anderson Cancer Center, Houston

Nominator: Sheila Vo, room service call center manager, MD Anderson Cancer Center

“As a call center supervisor, Cynthia always goes above and beyond to serve our patients, subordinates and managers. She would troubleshoot, find ways to assist and provide the best customer service possible. She has gone above and beyond her duty multiple times. When she does not have an answer, she would ask around, research and share information with many other team members. She has stepped in several times when we were short staffed and she had adjusted her schedule for changes many times due to operational need. Patient safety and quality of care is her number one priority all the time. She is well deserving of this recognition as a frontline workers.” 

Vanessa Comacho, patient tray line supervisor

St Joseph Hospital Elgin (Ill.)/Touchpoint

Nominator: Brian Dawson, senior director of dining services, Touchpoint

“Tray line supervisors typically spend most of their time in the kitchen ensuring diets are compliant, food is the correct temperature and that meals go out on time to patients. Vanessa Comacho is an exception to that standard. 

Vanessa not only is an exceptional leader, supervisor and model for others to follow, she takes time during her shifts to visit patients, shadow her tray passers and complete patient recovery rounds on those patients who are having difficulties with their diets or meals. 

Additionally, Vanessa jumps in to assist cooks when they are struggling or are short, assists in the pot and pan area when they are behind or short staffed, and has even received deliveries in emergent situations...all without being directed or asked. 

These traits alone put her in a category that goes, ‘Above and Beyond’, but then she goes even further as she has put together birthday and anniversary celebrations for patients that were unlucky enough to have to spend their special days with us in the hospital!!”

Ebony Cox, patient experience manager

Saint Thomas Healthcare-Tennessee/TouchPoint Support Services

Nominator: Art Youkerd, customer experience manager, TouchPoint Support Services

“Ebony exudes the mission of a Healthcare employee by passionately caring about the patients and their families. In addition, she also takes care of the employees mentoring them and constantly being available as a resource for them to be able to come to with any issues or questions they have. Her official title is Patient Experience Manager but she is so much more. Nursing and staff know they can reach out to Ebony at any time about any patient issues and that the patient and their family will be taken care of. She represents her department and company very well, making sure all parties know that their concerns will be addressed and that no-one is left feeling like they don't matter. Whether it is bringing a patient something they have specially requested and making sure its safe for the patient to have to arranging a guest meal for a patients family member who hasn’t eaten in 24 hours, Ebony goes above and beyond the call of duty every day. Patients have shared that the highlight of their day is knowing that Ebony will be making her rounds and visiting them as she is a positive energy that puts patients’ anxiety at ease. Ebony is a valuable member of her hospital team and we appreciate her so much.”

Sammie Hall, shift supervisor 

Ascension St. Vincent's Riverside/Touchpoint Support Services, Jacksonville, Fla.

Nominator: Chase Turgeon, regional executive chef, Touchpoint Support Services 

“Sammie volunteered to go to another account in the system that was critically understaffed and help ensure the patients would get fed. He did everything from taking orders, delivering trays and deep cleaning the whole food service operation for over a month.”

Andrew Jenks, director of dining services

Ascension Mercy Hospital/Touchpoint, Oshkosh, Wisc.

Nominators: Erica Kalmerton, patient services manager, Touchpoint; Travis Kizirian, chef manager, Touchpoint Support Services 

Kalmerton: “There are many reasons why Andrew is a Hero. He comes in at 4 a.m. before anyone is here to make fresh baked muffins for the patients and to deep clean the kitchen floors. There is a patient currently going through chemo and is not wanting to eat because of nausea. Andrew was informed that the patient loves watermelon, however this is not something we keep on hand, so he went to the store and bought some specifically so this patient can have a little something to eat. Andrew continues to support his staff by picking up shifts, staying late, and talking with them daily. Andrew supports and empowers his management team through the many changes that have/are happening through daily meetings and brain storming sessions. He comes to work everyday happy and makes sure others are happy too.”

Kizirian: “My director goes above and beyond for his team. We have worked chronically understaffed and Andrew comes in early and stays late day in everyday, six to seven days a week at a time. He sets the bar and the example for the staff. He works hard with every member of staff that we have to make them feel appreciated and comfortable in their roles. He has mentored multiple individuals to grow their careers through the company. I have never seen or worked with a director that cares so much for his account and staff. The man lights up a room with his caring and compassion for not only his job but his staff as well. He jumps in and cooks and cleans whenever needed. I feel truly blessed to have gotten to work with Andrew.” 

John Mayer, chef manager

Jackson Parish Hospital, Jonesboro Parish, La./Culinary Services Group

Nominator: Penny Dulaney, cook supervisor, Culinary Services Group

“He came into our rural hospital with no idea what to expect. He was not greeted warmly by anyone primarily because he was a "Yankee". When he began his time, I remember he used to ask a lot of questions about the people in this Parish and my family and farm, and he would engage us while we worked. Every once in a while, he would ask one of us if we were willing to try something new or do something different. He also took a great deal of grief from people assuming he didn’t know Louisiana Style cooking. (Once he put collard greens on the menu with no cornbread. He calls that D-day.) He goes up to the patient floor and speaks to the families and patients every day that he can. He says that they look at him like "what kind of doctor wears a chef coat? Well, it was not long before we all figured out that that man can cook, and the staff lunches went from 25-35 people up to an average of 55- 65 in no time. He showed us and made us believe that “Hospital Food” can be better than Restaurant food. The patients always seem to have visitors during lunch and dinner now. The reason is because he teaches techniques and ways of flavoring food that can trick a cardiac diet into believing his food is salted and make food sweet with no added sugar for diabetics. Also, ways of doing things that save us time and have a much better result. We know what the patient's preferences are and now the trays come back mostly eaten. He lets us cook what we know the hospital staff will enjoy and puts our name up on the menu to give us credit. He will bring in a "Guest Chef" now and then to teach the dietary staff (and whoever else wants to put a hairnet on) popular dishes from where they work. One day, the head guy from Tony Chachere's came in and it was like Christmas. (Lots of swag). Anyways, now that he has been around long enough to get used to his Yankee Accent, we feel blessed to have him.”

Kimberly Morgan, patient services manager

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 worked at this institution for over 20 years and has rarely missed a day. She has also been instrumental in training team members to the policy and standards of HHS and Wilson Medical Center.” 

Don Napalit, assisant food service director

Seaview Hospital & Rehab Center, Staten Island, N.Y.

Nominator: Donna Tillman, director of food service, Seaview Hospital & Rehabilitation Center 

“Don Napalit has been a food service employee for 37 years starting from storeroom clerk to cook to supervisor to assistant director.” 

Avani Patel, assistant director, food & nutrition services 

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

Nominator: Marco Hetterich, director of food & nutrition services, Touchpoint 

“Exemplary team player who is going above & beyond at every human contact. Avani has worked her way up in a very short time, from a diet technician, to diet office manager, then assistant director. She has been called to help other ministries implement patient food service programs based on her knowledge and expertise. She has also trained many new managers from other facilities and developed her internal supervisors to be next managers in other hospitals as well. A true success story from a team player and mentor to others within our company.” 

James Russel, nutrition services supervisor

Corewell Health

Nominator: Katelyn Smith, nutrition services manager, Corewell Health

“Since joining the team and during extreme staffing shortages last fall, James has gone above and beyond to help feed patients. This has included working at both campuses simultaneously, working alternative hours, and taking on extra tasks. James is always detail oriented and has high moral standards. He strives to hold people accountable while maintaining compassion and understanding for his team members. James is an extremely valuable asses to the team!”

Debbie Tyler, district manager

Healthcare Services Group

Nominator: Bernice Ward, dietary manager, Healthcare Services Group

“Debbie cares and believes in her team. She is a good hearted person and guides her team in the right direction. She is fair to her team if you do something wrong she will call you out on it and that's what teaches us to do our jobs well.” 

Sheila West, food service manager

Optim Medical Center-Screven/Metz Culinary Management, Sylvania, Ga.

Nominator: Craig Solomon, senior vice president of healthcare, Metz Culinary Management

“Sheila has worked at Optim Medical Center Screven with Metz Culinary Management since March 2013 and was promoted to Food Service Manager in November 2022. She leads her team in providing meals for patients, employees, and guests, as well as assisting with many special events. As a testament to her work ethic, Optim Medical Center Screven recently chose Sheila as Employee of the Quarter for the first quarter! Sheila does a great job every day, always going above and beyond, and we are very proud to acknowledge her hard work.”