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St. Jude Executive Chef Rick Farmer (right) works with a pair of students at a session of the hospital’s week-long culinary academy.

Culinary Academy at St. Jude Children’s Research Hospital advances employee careers and boosts the quality of the hospital’s food and nutrition staff

Intensive full-day courses taught by veteran staff chefs at St. Jude Children’s Research Hospital enhance dining associates’ culinary skills, helping employee retention and morale as well as raising kitchen staff quality.

A culinary academy with specially designed courses and curriculum has been training dining staff associates in a range of cooking and food preparation skills for the past two years at St. Jude Children’s Research Hospital in Memphis. The program, which involves full-day sessions over a week for each course, has already trained 30 cooks and about a dozen or so serving staff, says David Reeves, director of culinary operations, and it not only advances individual staffers’ careers but also helps

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