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A Chef’s Story

A Chef’s Story

A Reflection by Kevin Dorr, Senior Vice President, Culinary Strategy and Innovation

Can you remember when…

We all have our own story and that’s what makes the journey of being a chef so cool. Most of us had a less than glamorous entry into the business, to say the least, and to put a bow on Chef Appreciation Week, I thought I would share mine!

Funny enough, my first paycheck in the business came from Morrison when I was 16 years old! I knew it as Ruby Tuesday, and they knew me as the bus boy responsible for stocking the salad bar and washing the plastic kale at closing time. Who knew that kale would go on to be a star?!

All I ever wanted was to be in the kitchen where the action was. So off to the dish pit I went and somehow, I loved it. Something about the pace and pressure to keep up had me hooked. That’s all it took, and I was off to the races from there – dish to prep to fryer to grill to culinary school to restaurants to hotels to universities to healthcare, and my story continues… It’s all I’ve ever known, and I’d have it no other way!

What’s amazing is everyone has their own story, but a few things that we all share is a love for food, a passion and loyalty for our teams, and genuine care for our patients and customers.

Something that most chefs have in common is great mentors along the way. Chefs who were tough as nails, would never compromise on quality, and taught us all some valuable lessons that stuck with us over the years – sound familiar?

The desire to invest in the success of others is inherent for so many Chefs, and particularly our culinary talent at Morrison. We encourage and empower our Chefs to inspire the next dishwasher, encourage the next supervisor to join the Rouxbe training program, take a Sous Chef to the next food show in town, shine a light on the path to help them grow. There are and will continue to be incredible growth opportunities, and there’s no better place to start than right there in your kitchen!

I’m a bit biased but I think it’s safe to say Chefs are a special breed! Sometimes we’re stubborn, take the long road, and maybe sometimes a bit over the top, but those are also the things that make Chefs special. True grit to get things done that seem impossible, the drive to rally our teams like no other, and an obsession for making our patients and customers happy.

As I share a bit about my journey, my message to my fellow Chefs is to take a moment to reflect on theirs. Remember why they got into this business, reignite their passion for their teams, shake off the bad habits of the pandemic, and remind themselves, their teams, and their patients and customers just what Morrison Chefs are all about.

Most Morrison Healthcare Chefs would probably agree that they didn’t envision themselves in a healthcare setting; however, I have found a home here – a place I could make a difference, a company that invested in others, an army of Chefs that were committed to doing something special in an industry that was getting left behind.

As Chef Appreciation Week comes to a close, I can’t help but be energized by the fact that our story is far from over. We have made great progress and have so much to be proud of, but we have plenty more chapters to write!

Buckle up, enjoy the ride, and follow along as we deliver The Power of Food!

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