Culinary Commitment to the Power of Food
Written by: Chef Cary Neff on November 16, 2016
We are Morrison Healthcare and we believe in the Power of Food! Our passion, commitment and focus to exalt the Power of Food is more than our food philosophy. It’s who we are, it’s what we do! There is no better resource to execute our commitment to patient satisfaction than to unleash the Power of
Food to nourish, satisfy and heal our patients through the powerful medicinal attributes of nutritionally balanced foods. Food, in its intriguing and countless shapes and sizes, is dynamic in unique flavors, textures and most importantly nutritional value that we use to comfort and heal.
The Power of Food is demonstrated in our Great Living Patient Menu that is designed to provide each patient with satisfying flavors that entice them to eat wholesome foods, which increases their energy for fast healing and strength. We consciously prepare each meal, by carefully selecting whole grains, fresh fruits and vegetables that are complemented with lean meats and poultry, all bursting with delicious flavors and balanced nutrition.
It’s the Power of Food that refuels the doctor, nurse and surgeon with the vitamins and nutrients they need to stay sharp and alert when providing lifesaving procedures. It’s the comforting Power of Food that embraces a stressed family member who enters our café for the first time seeking a quick meal before returning to be with their loved one. It’s the Power of Food that is taught through cooking demonstrations and delicious food tastings coupled with helpful nutritional information from our dietitians and chefs. It’s the transformative Power of Food that’s visually appealing, aromatic and deliciously satisfying, that encourages healthful change in daily eating practices and the acceptance of a new lifestyle of wellness.
We are charged with the responsibility to impact the wellbeing of the communities we serve and we proudly execute this task by creating taste memories with global and regionally inspired recipes. These meals celebrate diverse cultures and traditions by exciting the senses through the Power of Food!
Chef Cary Neff
Vice President, Corporate Culinary Services
Cary Neff leads the Morrison culinary team as the Vice President of Corporate Culinary Services and is charged with redefining the company’s food experience in more than 700 hospitals and healthcare systems across the U.S.
Chef Neff is also the creator of the trendsetting food style of “Conscious Cuisine®” and the author of the New York Times best-selling cookbook “Conscious Cuisine in the Kitchen with Chef Cary Neff”. Chef Neff has been noted for his leadership in revolutionizing healthy cooking. Chef Neff’s concept is based on the idea that nutritious food can be exciting and flavorful by recreating the center of the plate with whole sustainable grains, fresh seasonal vegetables that are consciously selected for their flavor and nutritional value. The concept also entails choosing high-quality, mindfully portioned meats, poultry and fish and creating delicious and nutritiously balanced meals.
As a highly sought-after guest chef, cooking instructor, television/radio personality, Johnson Wales Distinguished Visiting Chef and Princeton University Artist in Residence, Chef Neff has appeared on national programs such as “The Oprah Winfrey Show,” “The Today Show”, and “Masterchef USA as well as The Food Network He has been profiled in The New York Times, O Magazine, Bon Appétit, Gourmet, Food & Wine, Restaurant News and Condé Nast Traveler.
Chef Neff trained in classical French cooking at Chicago’s venerable Washburne Trade School and has enjoyed an ever-evolving culinary career as an executive chef in many of the nation’s most prominent establishments.