From Backyard Barbecue Traditions to Global Culinary Celebrations
The summer, accounts across the Scranton Division exercised their culinary chops with a Global BBQ Contest.
Over four weeks, teams explored barbecue traditions from across the USA, Latin America, Asia Pacific, Europe, Africa and the Caribbean, taking the challenge into completely original experiences.
“Everyone received the same destination: celebrate global flavors through barbecue, but each team chose its own path,” said Division Chef Tom Sewell of Morrison Healthcare. “The result was an incredible range of ideas shaped by personal experiences, regional traditions and local creativity.”
From New Orleans-inspired smokehouse classics and South American grilled meats to Korean barbecue bowls, Mediterranean kebabs and dishes layered with African and Caribbean flavors, teams showed that barbecue can tell countless stories… and those stories extended far beyond the plate.
Bringing Culture and Creativity to the Table
Culinary teams embraced the spirit of Unreasonable Hospitality, creating experiences designed to engage guests and make memories.
At CHRISTUS Shoreline, Regional Executive Chef Robby Flores and his team represented the USA by bringing their Bread & Butter BBQ concept to life. The menu featured slow-smoked proteins, scratch-made sides, Texas bread, housemade bread-and-butter pickles, and nostalgic desserts with a barbecue twist. For Flores, the concept was inspired by memories of football Sundays in Corpus Christi, Texas.
“Bread & Butter Barbecue was created as an authentic Texas barbecue concept built around tradition, craftsmanship and the flavors that make Texas barbecue special,” Flores said. “That connection to community, family and gathering around great food is what inspired us.”
The team also took Unreasonable Hospitality beyond the menu with activities that invited guests to join in the fun, including a hot dog-eating contest, apple pie-baking competition, apron-decorating and a “Guess the Weight of the Watermelon” challenge.
“Unreasonable Hospitality was highlighted by focusing on the details and creating an experience beyond simply serving food,” Flores said. “Every item was created with intention.”
Sharing Culture Through Food
At CHRISTUS St. Elizabeth, Executive Chef Mohamed Thiaw drew inspiration from his childhood in West Africa to create Suya & Smoke, a concept rooted in the smoky flavors and memories of traditional suya.
“For me, food is one of the most powerful ways to communicate with others, especially in the healthcare industry, where hospitality and comfort play such an important role in the patient and guest experience,” Thiaw said.
The Global BBQ Contest gave his team an opportunity to share a piece of his culture with the community.
“I remember waking up to the aroma of smoky suya being prepared by street vendors and local cooks,” he said. “Those flavors and experiences stayed with me throughout my life and inspired me to share a piece of my culture with our guests.”
For Thiaw, the experience embodied Unreasonable Hospitality by going beyond the food itself.
“We went beyond simply serving food by sharing stories, creating an engaging experience and making guests feel welcomed and connected,” he said.
A Trip to Seoul
At Arthur M. Blank Children’s Hospital, Sr. Executive Chef Chris Orellana and his team invited guests to Meat Me in Seoul, creating an immersive experience inspired by Korean barbecue.
“For us, ‘Meat Me in Seoul’ was much more than a menu,” Orellana said. “It was an opportunity to transport our guests through food and culture.”
The team focused on creating an experience that felt special from start to finish.
“We were able to showcase what happens when chefs are empowered to be creative and bring their passion to the table,” Orellana said. “Through innovative menu development, intentional presentation and outstanding marketing support from Taylor Gosman our Senior Director, we transformed a meal into an experience.”
Perhaps most importantly, the event created an opportunity for families to come together over food.
“What made the day especially meaningful was seeing families enjoy dishes that reflected the diverse backgrounds and traditions represented throughout our organization,” Orellana said. “For a moment, guests weren’t focused on being in a hospital setting or the challenges they may have been facing. Instead, they were gathered around great food, sharing conversations, exploring new flavors and creating positive memories together.”
Bringing Latin American Traditions to Life
At UF Health Jacksonville, Chef Ariel Cacciaglia and her team created Brasa Latina, drawing on the cultural knowledge and culinary expertise within their own team.
“Brasa Latina was a particularly meaningful event because it provided an opportunity to leverage the cultural knowledge and culinary expertise within our team,” Cacciaglia said.
Several members of the culinary team have Latin American backgrounds, bringing firsthand experiences and personal connections to the concept. Those perspectives helped shape everything from the menu to the presentation and service.
The team challenged themselves to consider what guests might traditionally experience at a Latin barbecue and incorporated those elements throughout the event.
The result was a diverse menu featuring chicharrón, empanadas, fried salami and freshly made sausages, with each dish intentionally selected to contribute to the story the team wanted to tell.
“I challenged the team to go above and beyond the standard expectations, and they responded exceptionally well,” Cacciaglia said. “We wanted guests to feel as though they were attending a traditional barbecue where they could enjoy a variety of foods, a welcoming atmosphere and the cultural elements that make these gatherings memorable.”
More Than a Competition
The creativity continued across the division, with teams developing concepts including Maison Du Smoke, Parrilla Del Sur, Feta & Fire, Star-Spangled Smokehouse, Queen City, Sweet Heat, Smoke & Ember and more.
And while the food was at the heart of the contest, the experience was about so much more than what was served.
Teams found countless ways to bring Unreasonable Hospitality to life. CHRISTUS Westover designed unique uniforms. Atrium Union rolled out celebration carts. UF Health Jacksonville served smoked s’mores. And CHRISTUS Shoreline turned its event into a full day of interactive activities and friendly competition.
“Thank you to everyone who planned, cooked, served, promoted, photographed, tasted and supported the contest,” said Chef Tom Sewell. “You brought Unreasonable Hospitality to life, showed us what it truly means to have fun with food.”
A Shoutout to Our Chefs
- Chef Marily Aviluz — CHRISTUS Westover
- Chef Jonathan Thomas — CHRISTUS San Antonio Children’s
- Chef Robert Cruzan — CHRISTUS Spohn South
- Chef Brandon Viau — CHRISTUS Spohn Beeville
- Chef Chad Clevenger — Emory Decatur
- Chef Josh Swinney — Northside Atlanta
- Chef Carlito Manalo — UF Health North
- Chef Jonathan Stephens — AdventHealth Sebring
- Chef Drew Lombarski — AdventHealth Waterman
- Chef Brandon Davis — UF Health Leesburg
- Chef Santiago Lopez — University of Miami
- Chef John Brown — Holmes Regional
- Chef Josh Thomsen — Prisma Greenville Memorial
- Chef Su Her — Prisma North Greenville
- Chef Paul Ceransky — Prisma Baptist Columbia
- Chef Javaro Brooks — Prisma Baptist Parkridge
- Chef Danile Pulling — Piedmont Augusta
- Chef Todi-Ann Taylor — Atrium Carolina Medical Center
- Chef Jocelyne Perez — Atrium Union
- Chef Jacy Zhang — Advocate Masonic
- Chef Anyssa — Advocate Christ Medical
From backyard barbecue traditions to global culinary celebrations, our teams showed us what happens when creativity is given room to grow.
