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Food Management
Fresh veggies, smart recruitment tactics on the table at Morrison Healthcare’s Mayo Clinic farm-fresh chef demo booth at a farmers market
Tara Fitzpatrick 1 Aug 27, 2021

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All set up on a sunny day

The Morrison chefs’ table stall was a big hit with shoppers at the farmers market. The crowd enjoyed sampling the food, asking the chefs questions and learning more about the company and what it does.

Snack and chat

While visitors stopped by the booth and sampled the food, the chefs were ready to talk about employment opportunities, and signage (at right) got the ball rolling.

Veg-spiration

Chefs and farmers go together like peas and carrots. Or broccoli and cauliflower.

Up close and personal (safely, of course)

Safety precautions in place, the community was still able to meet and get to know Morrison chefs as they get to work on all that fresh produce.

Taste of summer

Nothing captures the height of summer like a just-picked heirloom tomato. The chefs highlighted this unique flavor with individual heirloom tomato salads.

Vegetable ceviche

Another creation by the Morrison chefs, veggie ceviche makes the most of produce at the height of freshness and flavor.

Citrus crush

The best chefs’ demos always include a bit of knife work.

A chef and some scallions

Getting to know the people who grow is a great way for chefs to round out their culinary perspective.

Showing off the haul

Overall, this healthcare foodservice-farmers market experience served as a way to not only highlight fresh, healthy food, but to meet potential job seekers, too.

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