Thomas Cuisine Blog

Imagine...

Mon, 11 Mar 2013 22:50:00 GMT

I say “come in” as I hear a gentle knock at my door. A professionally dressed hostess with a quick smile enters my room and quietly approaches me at my bedside. “Hello, my name is Felicia with Cuisine on Call and I am here to assist you with your lunch order”, she says. She nicely asks a few questions for my safety such as my name, birth date, and even confirms my physician ordered diet and then proceeds to direct me to my menu.

What a wonderful variety of made to order selections I get to choose from, it has so many options that it makes it difficult to decide. Felicia kindly waits as I decide what choices may make me feel better, since we all have those favorite foods that comfort us when we are sick. Using her small handheld computer to take my order, she helps me decide along the way and enters my meal selections..

She is so thoughtful to ask what time I wish to eat and if I would have someone joining me today. I was thrilled to hear that my husband could dine with me and she would take care of his order too. “What time would you like lunch delivered today”, she asks. As it did not matter what time we ate, Felicia mentioned that lunch was typically served around noon and asked if that would work for us. We, of course, agreed.

Prior to leaving our room Felicia asks, “Is there anything else I can do for you”? We could not imagine what else this nice lady could do for us as she was so helpful already. She once again smiles and says that she personally will see me at lunch and will take care of me for the entire day! What a wonderful feeling to know that I had someone who just wanted to take care of ME.

Imagine how that welcoming feeling makes a difference to our patients and guests? Hospitals are oftentimes scary for many and overwhelming for most. It is always important for all of us to remember that delivering great care is important, but truly creating a comforting experience is exceptional. The Unit Host system at Community Medical Center (CMC) has helped us to create a superior experience for the patients, while continuing to provide genuine service and great food.

Since the implementation of Unit Host at CMC in December of 2011, our patient satisfaction scores (Avatar) have soared and now continue to hold strong in the low to mid 90’s. We are so proud of our wonderful staff that provides a personal touch to our patients’ everyday with the Unit Host system. Our patient services staff, including Felicia, believes in providing personalized customer service, being the face to the patient throughout the entire day, and serving all our guests straight from their heart. I couldn’t be more proud.

A five star experience is nothing short of extraordinary and it can happen in healthcare thanks to Unit Host and the caring people that deliver it.

Lynn Daily

FSD, Thomas Cuisine Management

Farm to Table Ideas

Wed, 20 Feb 2013 07:00:00 GMT

As harvest season comes to a close, Flathead cherries, wonderful winter squash, and ancient grains are among the many local delicacies that I use to create countless fresh farm-to-table menus. I am blessed to work as the Executive Chef at the Kalispell Regional Health Center. I feel honored to be able to serve the highest quality ingredients the Flathead Valley has to offer no matter the season. I know, though, that I am not the only one taking advantage of the Flathead's home-grown bounty; many farms are working with local business and restaurant owners as well, allowing restaurants and grocers to offer food options that highlight local farm and ranch products. It is within our grasp to honor our local economy with locally sourced purchases, and doing so also provides us with the simple luxury of having healthy foods available to feed our friends and families during the holidays.

One of my favorite soups for the season is a Maple Butternut Squash Bisque with just a hint of smoky spice added in from a local roasted Anaheim Chili. Our friends over by Big Sandy have raised some of the highest-quality lentils and Kamut grains in the world. They have led me to paradise with curry spiced lentils and Kamut Falafel Cakes. Flathead Cherry Demi Glace and Chipotle Cherry BBQ sauce is a favorite here at Kalispell Regional Health Care as well. To "go local" is not a fad or a trend. It is a legitimate influence that has been embraced here at the hospital that can easily be brought into your homes as well.

I am excited about the many other steps we have taken here at the hospital to embrace the community that we love. Most recently we offered a series of free cooking classes to the public; they were very well received -so much so that we are planning more in the months to come.

Here are few locally inspired recipes to enhance your holiday table this winter. Embrace the locally produced fare. Food should be filled with passion; it takes time to make, time to enjoy, and best of all, it brings simple joy to our days. From my kitchen to yours, I wish you happy holidays and delicious food all winter long.

Seth Bostick

Executive Chef

Kalispell Regional Medical Center

As Published in the Winter Edition of Flathead Living

Something Fishy

Fri, 01 Feb 2013 21:04:00 GMT

The phone call I just finished was a very familiar one and yielded the same message: “Honey, can you stop by the store and pick up something for dinner?” Of course.

I grumble about it for pretense, but I actually enjoy cooking at home after cooking at work. I make my way to the back of the store to see what seafood is available. I look over the coral colored flesh of fresh Alaskan salmon next to chalk white wedges of sea bass. A large board behind the station prominently informs me that the seafood selections are from a “sustainable source.” A simple sign cannot pacify my skepticism. Where did this seafood come from?

According to the Monterey Bay Aquarium, two thirds of the world’s seafood is in a steep decline compared to levels 30 years ago. The global catch of wild fish leveled off over 15 years ago and 85 percent of the world’s fisheries are either being harvested at capacity or are unable to produce what they once were. Against this backdrop, purchasing sustainable seafood requires you to not only know the different varieties of fish, but also where they came from and how they were caught. An example of this would be Atlantic Cod from Iceland where populations are well managed and they are fished by hook. However, Atlantic Cod fished in the US and Canada is not advisable because they’re harvested with trawlers. Trawling is an unselective method that kills other marine life.

It can get a little overwhelming trying to process all of this information when you’re writing a menu for the week…or even just planning an evening’s dinner. I have used the Monterey Bay Aquarium Seafood Watch regional guide for many years, and it’s been a great resource. The categories are broken into best choices, good alternatives, and avoid lists. The website also has a great seafood search option that allows you search for a particular fish like Chilean sea bass and it will inform you of its rating, status, where and how it was caught, as well as good substitutes. All of this is also available at your fingertips through a smartphone application as well.

Take a moment to look at what you are offering on your menus. I encourage you to dig a little deeper in understanding the big picture of seafood sustainability. Check out Monterey Bay Aquarium's Seafood Watch.

I finally make my decision. I buy some nice filets of Icelandic Cod that I plan on going “old school” with, prepared en papillote (French term for “in parchment”) with shaved fennel, potatoes, lemon and fresh thyme. This is probably why I usually get stuck cooking dinner…Click here to view the recipe.

Michael Trebbi

Corporate Executive Chef

Grateful

Mon, 26 Nov 2012 23:57:00 GMT

In the spirit of the simple process of sharing gratitude to others, I'd like to share with you what I am grateful for this Holiday Season and invite you to do the same with your family, friends and co-workers.

I am grateful for my friends and family! I have a wonderful group of people who not only love me, but enjoy spending their valuable time with me and enjoying the virtues of quality food and drink.

I am grateful for my work! The last few years have been very difficult for many people around the world. I am not just grateful to have a job, but that the work I do helps organizations change their cultures around food and service into positive ones of recognition and appreciation; thereby creating much happier and engaging environments for their own employees to work within.

I am grateful for my colleagues! The most important factor that makes my work so enjoyable is the people I get the privilege of working with every day. They are talented, smart and fun to be around.

I am grateful to Thomas Cuisine Management! This company has given me the opportunity to prosper and truly enjoy the work that I do.

Share your gratitude! As you wrap up your work today, consider pausing on your way out the door to tell your colleagues, co-workers and team members why you are grateful for them.

Have a fantastic Holiday Season and I look forward to what we can collectively achieve in 2013.

Craig Richey

Director of Human Resources

Delivery, Anyone?

Mon, 05 Nov 2012 22:28:00 GMT

Thomas Cuisine Management is about innovation and finding new ways to better serve our customers. At Salt Lake Regional Medical Center, we recently decided to extend our services beyond the confines of our hospital’s walls. We receive so many rave reviews on how good our food is that the TCM team figured, “why stop there?”

Patients continually tell us that they pick our hospital accounts particularly because of the quality of food we provide. Why stop giving them that same quality service simply because they have left our facility? Therefore, we are now in the planning stages of a brand new service that will help us go above and beyond.

This new project is a specialty meal delivery service designed for recently discharged patients or anyone else who is interested in receiving chef-quality meals for a well-balanced diet. We believe quality food is an integral part of a daily wellness program. We will be using quality whole grains, super foods, meats, and a variety of fresh fruits and vegetables to make each and every dish. The guesswork will be eliminated by providing carb-controlled, sodium-controlled, protein-rich and low-calorie meals that still excite the taste buds!

Customers will be able to select their meals from our carefully crafted menu. We will then freshly prepare and hand-deliver those meals directly to them. This new service will both simplify and enrich the customer’s life, while instilling confidence that they are getting their specific nutritional needs met.

As a newer member of the Thomas Cuisine team, it is exciting for me to see how we are constantly seeking to improve our services and broaden our impact on the community. This is a program that will allow us to continue caring for patients that we have been serving for days (weeks, or even months) in the comfort of their own homes. We will have the opportunity to provide these people a quality dining experience from the moment they are admitted to Salt Lake Regional up until the point that they have made a full recovery. (Or hey, they may never feel the need to cook for themselves again after tasting our food!)

This will be a brand new and innovative chapter for Thomas Cuisine Management and I am excited to see where it leads.

Kelsey Weitekamp

Food Service Manager

Why I Work in Healthcare Food Service

Tue, 23 Oct 2012 13:46:00 GMT

Over the past 10+ years I have found that healthcare offers much more than I ever received from the traditional food service industry.

I believe that those of us fortunate enough to work in healthcare are in a very envious position. We get to positively impact people’s lives when they are in very disadvantaged situations. We do this by simply serving them great food and smiling while doing so.

What a great job.

This was illustrated to me a few years ago by one of my employees, Brent:

It was the evening shift, around 7:00pm when Brent was collecting carts of dirty dishes from one of the Medical Care Units. One of the nurses approached and asked him to check on an order she had faxed down to the kitchen. She had a patient who wanted a burger, fries and a milkshake and she wanted to make sure it was coming up soon.

When Brent went down to drop off his cart of dishes, he went to the Diet Office to check on the order and everyone was gone. Clerks, cooks, and hosts had all left for the night and the kitchen was closed. Instead of telling this to the nurse and disappointing the patient, Brent put on his coat and walked across the street and bought a burger, fries and milkshake with his own money. He came back, put it on a tray and took it up to the patient.

Brent truly impacted this person’s life in a very positive way, and he did so without needing to be recognized for his actions.

He knew it was the right thing to do.

He is one of my heroes.

It is because of people like Brent, and opportunities like this, that make me appreciate my job.

Today’s healthcare customers are very savvy, and appreciate good quality food that is prepared with care and passion and presented elegantly. Healthcare foodservice offers the opportunity to be creative, challenged, fairly compensated, have a better work environment, and the opportunity to have “Worthwhile, Meaningful Work” where you truly can make a difference in people’s lives.

When my day is rough and it seems like nothing is going right…I like to think of Brent.

I love working in health care.

Joel Wolfley RD

Director Food and Nutrition, WA

Whole Grains

Tue, 09 Oct 2012 20:00:00 GMT

October is Whole Grains Month and Chefs at Thomas Cuisine are preparing delicious whole grain entrees, salads, breakfasts, and desserts. It’s the perfect time to make sure you are eating at least three servings of whole grains every day. In the past, the benefits of whole grains were thought to be solely in their high fiber content which promotes digestive health. However, newer research has revealed that whole grains provide additional vitamins and minerals, plus high levels of antioxidants and other healthy plant-based nutrients our bodies need.

To get at least three servings of whole grains each day, try preparing some at home, and let our chefs prepare them for you when you’re away from home.

At home, you can:

Cook a pot of steel cut oats for breakfast this weekend
Make your favorite cookies and substitute more than half the flour with whole wheat flour
Add bulgur or wheat berries to your soup
Make whole wheat pita pizzas with your kids
Try whole wheat pasta

Away from home, stop by our cafés and taste our whole grain specials. In Utah, we’re making the following menu items:

Ancho-Mexican 3-Grain Chili
Millet Polenta with Roasted Vegetables
Quinoa Burger with Lemon Dill Crème
Wheat Berry Apple Waldorf Salad
Tabouli Salad
Bulgur Tacos
Oat & Dried Fruit Muffins

Each day we also offer hot cooked oatmeal, whole grain bakery bread, and whole wheat tortillas.

So remember, whole grains are good for your whole body. Your body gets the best health benefits when at least half of your grains are whole grains. Whole grains can be a nutritious and delicious part of your meals and snacks.

Kelee Hansen

Utah District Manager

Eating Intelligently - Food for Health

Thu, 20 Sep 2012 18:12:00 GMT

It’s becoming more and more obvious to consumers (me) that eating intelligently can have a big impact on your health and wellness. It seems as if a groundswell of awareness is gaining momentum in families and communities regarding eating organic, pesticide free, hormone/antibiotic free, GMO free foods. That is awesome! As that awareness continues to spread, we may (and hope to) begin to see organizations wanting their cafés and food outlets to promote the idea of eating intelligently.

Why should people pay attention to what they eat? Not eating intelligently can increase your risk for diabetes, heart and skin disease, cancer and various degenerative diseases. With all the highly processed foods, concentrated sweeteners, dairy and meat products laced with hormones and antibiotics, it’s really easy to eat the wrong stuff even though the marketing and labeling say it is good for you. With all the research that’s been done, it’s become clear that if you can consume the right foods, it can have a direct positive impact on your overall health and wellness.

As a food service company, we are in a position to help organizations and their employees eat more intelligently. It seems like the future of health and health care will have a lot to do with food and the idea that if you eat the right things, you can become healthier and stay that way. As a partner to our clients and our clients’ employees, not only do we have the ability to produce these healthy products in a cost effective way, we can also help to create loyalty programs to incent customers to eat better. Additionally, we can provide them educational opportunities around why eating intelligently is smart. If they eat right, they will feel better, have less sick days, and ultimately be more productive and hopefully happier as well. That’s good for everyone!

Our company is committed to promoting Food for Health in organizations that want to embrace the idea that eating intelligently can lead to a healthier, happier workplace. The future is very bright and we are excited to help you thrive!

Matt Thomas

Board Member

Where It’s Headed

Wed, 05 Sep 2012 16:12:00 GMT

In the face of an ever-changing healthcare climate, it seems as if some key factors have been missed. While it appears the Affordable Healthcare Act is geared towards creating stability and security for all Americans, I am not sure it effectively addresses the importance of proper nutrition in the prevention of chronic disease and illness.

Fortunately a growing number of Americans are seeking healthier choices. For the past few years, our associates have embraced this increased demand by creating and promoting healthier concepts and recipes that not only offer better nutrition but also look and taste great. We also have seen our procurement and sales of natural/healthy snacks and beverages more than double in the past year. Additionally, our second totally natural and healthy “Grounds and Grains” concept has successfully opened. All of these signs point to a healthy choice movement that could change the way Americans nourish themselves and ultimately prevent health issues associated to poor nutrition.

It is very rewarding to have the opportunity to impact our customers’ health and wellbeing. While not everyone is ready for change, we can continue to foster the movement through education and bring light to the foods that improve health, and those that don’t. With the talent of our chefs, we can continue to create offerings that incorporate the freshest and most wholesome ingredients. We can feed the movement to improve nutrition and well being.

To your health & nourishment,

Mark Kadell

President and CEO

Getting Back to the Basics

Mon, 20 Aug 2012 15:37:00 GMT

As many of us reflect upon family meal times, celebrations, parties, festivities, and other events, we often find that food is the “star attraction” of such social gatherings. In cultures throughout the United States, people gather to enjoy not only the fellowship, but also the cuisine. However, over the past 20 years, as schedules get more hectic with two-income households, children involved in extracurricular activities and other life events, fewer people are sitting down together to share meals.

We know and continue to see that food is an integral part of our societal fabric. Within our industry, we have been given the opportunity to share our culinary passion with those we serve daily. Here are 10 suggestions to consider as we, alongside those we serve, get back to the basics of enjoying the foods we eat.

1) Use all your senses: enjoy the FLAVORS, TEXTURES, AROMAS, and APPEARANCE of your foods.

2) Sit down at the table with the people you care about, rather than eating on the run and forsaking the company of others.

3) Take time to be “in the moment” and “present” when you eat, being attentive to your food, your environment, and your feelings.

4) Listen to your internal hunger/satiety cues and eat when you are hungry, not starved. Stop eating when you are satisfied, not stuffed.

5) Be intentional about variety in your meals and snacks. The culinary world is expansive – there’s no reason to get bored with eating.

6) Get excited about trying something new each week.

7) Incorporate healthy foods into your eating habits and aim for at least 80% of all your foods and beverages to be healthy.

8) Put a little love into what you’re preparing, it will show (and bring you joy!)

9) Make an active choice to enjoy your food each day. Have fun with the process and let your passions inspire you.

10) Be grateful that you have food, as many in the world do not have the same luxury.

Next time you rush to eat your food on the go, or work frantically to serve a hungry bunch, try adjusting your routine by simply making a few intentional changes that will make a lasting impact on you, your health, and others in your life. Even though some of these suggestions are surprisingly basic and easy to do, they will help to give your cuisine the “star attraction” it really deserves.

Jessica Arnold, RD/CD

The Value of Execution

Thu, 02 Aug 2012 21:56:00 GMT

Have you ever been to a restaurant that serves you an unbelievably tasty meal that you wish you could eat over and over again? Have you ever tried to duplicate that same meal at your own home only to be miserably disappointed?

My hand is raised. I am not a culinarian, but I love tasty food. It wasn’t until I got into this business that I realized all that goes into a truly great meal and dining experience. It is so much more than simply knowing WHAT to accomplish – it is knowing HOW to accomplish. And it’s the HOW that causes so many people and businesses frustrations.

Many think we are a food company. And we are to a large extent. But the reality is that we are a talent management company. At our core, we are talented and skilled associates who have proven experience with the HOW. The HOW is a combination of an innate passion to accomplish along with an ability to teach, work hard and collaborate with others to set the bar higher. It comes in the form of creative thinking, trial and error, and persistent effort. In short – it’s the HOW that makes what we do GREAT.

Thank you for partnering with us as we strive to excell. Thank you for being willing to roll up your sleeves and jump into the arena with us. All the work, all the effort, and all the energy results in a service and outcomes that reach beyond functional to being truly exceptional.

Aaron Coleman

Director of Business Development

Unique Customers

Mon, 11 Jun 2012 16:26:00 GMT

What is it, really, that our clients expect of us? Those not in the know probably believe that our role would be to supply the particulars of a “management program”: a series of binders, computer files, processes and expertise that allow us to manage their foodservice department as effectively as possible. Sounds simple enough on paper, but I believe it to be much more abstract than that.

I’ve had the pleasure of being involved with three new customers over the last 18 months, added to my existing two. While our teams at each location are expected to provide the processes and systems that ensure as much quality, efficiency and consistency as possible, what I have discovered is that each location, while part of a larger system, is unique. What works in one location may not be the best solution in the other four. I really believe that what our customers expect, and may not even realize, is that we provide the most value by being the solution to their unique issues.

In my twenty-three years with TCM, I cannot think of a client that we were invited to partner with because their dining program was performing at its highest level. Indeed, we are typically awarded a contract with a customer because of something that gets them excited during the sales process, or something that they see if they visit another customer, or something that they hear when they speak to our customers, associates or managers. That is what leads them to believe we are the best choice to solve THEIR problems.

We all know that the issues can be a combination of any number of things; poor quality, high costs, poor productivity/lack of efficiency, lack of department direction, headache relief, etc. The point is that each customer has their OWN set of needs related to what they expect from us as a company. That really is the point; they each have their OWN problem that they enlist us to help solve. While we obviously have to be able to supply some consistency in the tangible parts of our business, i.e. standards, recipes, menus, etc., our ability to listen to our customers with the intent of really hearing them, be nimble on our feet, and then provide each of them more than they ask for, is what separates us from our competitors.

We will not be successful employing the “cookie-cutter” solution; we must be able to deliver unique and custom made solutions to the different types of issues that our customers present to us. This, from my perspective, is one of the attributes that sets our company apart; we are at our best when we continually listen to our customers, speak honestly about what solutions we can bring to the table, and then deliver on those promises consistently.

Hal Hersley

Senior Food Service Director

Thomas Cuisine Management

An Awesome Concept

Thu, 19 Apr 2012 22:08:00 GMT

America is growing, but not in the way many had hoped. Over 30 percent of the population in the U.S. is obese. Over 24 million Americans have diabetes. More than 100 million Americans have high cholesterol. These are just a few of the startling numbers that have caught our nation’s attention. Being a premiere food service company allows us to play a role in helping reverse these dangerous trends. And while we are at it…let’s make it green! “Grounds & Grains – Local & Natural” is one of Thomas Cuisine’s newest brands. This has been a vision of our President and CEO, Mark Kadell, for several years and it is really taking root!

Grounds & Grains Cafés feature espresso bars that highlight local roasting companies, delicious real-fruit smoothies and nutritious beverages (sorry, no high fructose corn syrup sodas here). On the Grains side, we offer freshly made whole grain items, gluten free options, and healthy, delicious grab ‘n go selections.

This concept is based on a “Whole Foods – Clean Labels” idea; healthy, natural, local and some organic selections. A "whole food" is any unrefined food in its most essential, pure, natural and basic form. Foods with “cleaner labels” are mostly free of artificial preservatives, colors, flavors, sweeteners and hydrogenated fats.

Our Grounds & Grains Cafés offer whole grain salads and gourmet wraps, organic fruit, hand-made artisan flatbread pizzas and many freshly-made grab ‘n go items. They also offer Blue Sky Natural Sodas, PomWonderful Juice, Zico Coconut Water, and San Pellegrino Sparkling Waters. We are proud to partner with local coffee roasters in each region to provide rich and flavorful home-grown javas and pastries.

Our focus continues to be on offering our customers delicious, healthy food options while doing what we can to be green-friendly to our environment. See how Grounds & Grains is growing by checking Café opening photos in Bellingham on our Thomas Cuisine Management Facebook page! www.facebook.com/ThomasCuisine

Kriste Sumpter

Marketing Coordinator

Spring Time

Thu, 05 Apr 2012 15:24:00 GMT

Ahhh, Spring Time. At Thomas Cuisine, it is more like Spring Fever. As much as we love the fourth season (winter), we can’t wait to get out and enjoy the nice days that come our way in the spring. Maybe it’s the green foliage coming out, the longer days, the warmer temperatures – maybe it’s all of the above.

It’s also a time to start shedding those winter calories. Many people become much more active in the spring helping them lose those holiday pounds that seem to linger like a long winter. In addition to the activity, healthy eating can play an integral role in helping the “summer” form come back. We at TCM are working hard to provide our clients and consumers with numerous healthy options to help aid the process.

Healthy does not have to mean “bland and boring.” Our nationally renowned chefs are creating new recipes each day that fit our healthy moniker of having less than 600 calories. When visiting our cafes or ordering room service – take a chance – you will be extremely pleased with the freshness of the selection, the flavor of the dish and the energized feeling you’ll have afterward. We are featuring our Metropolitan Wraps at each of our accounts in April and May. Try the Cantonese Lettuce Wraps with Szechwan chicken salad wrapped in a bed of fresh, crisp lettuce leafs.

We hope you enjoy the spring as much as we do. Here’s to a healthy and fit 2012!

Aaron Coleman

Director of Business Development

Is it a TREND, a FAD or real CHANGE

Mon, 05 Mar 2012 17:50:00 GMT

A fad is considered something that is followed ‘enthusiastically’ for a short time. A trend has a tendency to be lower key and longer lasting.

Here are some examples of food fads and trends throughout history:

1920 – Gelatin (not dessert). It was common to serve meat, fish and vegies in aspic.
1930 – Sliced bread
1945 – TV Dinners
1958 – Rice-A-Roni
1969 – Space age snacks such as Tang and freeze dried ice cream
1972 – Low carb or no carb
1989 – Oats (oatmeal, oat bran oat snacks)
1990 – Deep fried everything (peppers, pickles, cheese and MORE)

Fads come and go but trends shift and change as people’s tastes change. Some trends have real staying power; sliced bread is obviously not a fad.

Each year, the National Restaurant Association conducts a survey of professional chefs to identify upcoming trends. Here are some of the trends that are predicted for 2012.

Locally sourced meats and seafood
Locally grown produce
Healthful kids’ meals
Hyper-local items (roof top and patio gardens)
Sustainability as a culinary theme
Children’s nutrition as a culinary theme
Gluten-free/food allergy-conscious items
Whole grain items in kids’ meals
Health/nutrition as a culinary theme

Some of the trends identified are extremely exciting to us here at Thomas Cuisine Management. We have actively embraced the locally sourced trend for several years. This past year we increased our purchases of locally grown items by 40%. Next year, we are projecting an increase of 25% over our current levels. Our clients and customers have embraced this ‘trend’ and are enjoying the freshness of locally grown products, while realizing they are supporting their neighbors.

Gluten free has been on our radar for some time. We now offer a variety of gluten free products at most facilities. We have been able to source a variety of locally made products that are gluten free and taste good.

Healthful items are taking the spotlight for TCM. We are committed to sourcing products that have fewer additives, ‘cleaner’ ingredient statements and less processing. In just one year, we have increased our healthier and alternative offerings by almost 60% over the prior year.

Innovative salads, more natural products, the use of alternative grains and other healthy options are now in the forefront of our menus and in our take out areas. We’ve come a long way and learned much about health and nutrition. We feel that we have only just begun to explore the opportunities.

Will looking for healthier, cleaner, more natural options simply be a fad? We hope not. We believe that looking for better choices in the foods that we eat will become a trend that has as much staying power as sliced bread.

Jeff Block

Director of Procurement, Thomas Cuisine Management

It’s Not Just The Seasoning

Sun, 12 Feb 2012 15:32:00 GMT

Fairly often, besides the deliberate rounding to the patients that happens, I come across a client or family that wants to voice a concern, make a suggestion or share a comment about something that they found really important. It might have been the fantastic Clam Chowder that they had or just a mention of the way they enjoyed a catered event. Generally, the feedback is very positive.

Being at a facility for 10 years has exposed me to many ‘like’ situations. I can almost predict, with reasonable accuracy, the request that a customer is about to make based on their facial expressions and body language. It’s sort of a private mental diversion I silently challenge myself with while taking care of their needs.

There are customers that have made working here a true blessing. For example, a particular elderly gentleman that came in every month with his wife while she received chemotherapy would stop by my office religiously. He always had an old, brown paper grocery sack that had been used for many trips to the hospital, clutched tightly in one hand while he extended the other out to greet me. He is the perfect picture of someone’s grandfather, his wrinkled overalls, worn pale on the knees – probably as old as the paper sack, fitted over his plaid collared shirt which was always pressed and starched.

“I’m back with the Misses,” he’d say, “Got to get her some more of that great soup Vern!” It was never Chef Vern or Chef and I really felt closer to him for that reason.

I’d walk him out to the line and chat with him for a few minutes. We’d talk about the Red Sox (as I’m from the East coast) or his trip to Poland (years ago) - as he knew my wife was from Poland. He’d mention how his wife was from Italy and ask me of how my possible plans to go to Europe were coming along as he dipped up his soup to take home.

His face would just make you smile and his easy going nature reminded me of a character from a Norman Rockwell painting, a pleasant, rosy-cheeked elderly farmer, full of patience and a pile of awesome stories contained in the twinkle of his eye.

For years, he’s come in for the soup even after his wife lost her battle. Like clock work – he wears the same bright cheery smile and we go through a very similar conversation, with a few tweaks here and there now that she was gone.

He arrived one day to find that the soup rotation had changed. We didn’t have the same line up of his favorites. I started to apologize for his inconvenience and to tell him I’d have his favorites the next time he came in, but he stopped me in mid-sentence, shook my hand and said: “It isn’t the way you season your soups Vern that keeps me coming in – it’s the way I’m made to feel when I come here.”

His humbling remarks reminded me that we aren’t just a collection of services, concepts, food & equipment, but a place made up of people. Our home away from home.

Vern Bauer

Executive Chef, Saint Alphonsus RMC

Culture

Tue, 24 Jan 2012 18:31:00 GMT

Why should job-seekers care about a potential employer's corporate culture? Aren't there more important factors to consider, such as the job itself, salary and bonuses, and other tangibles? These factors are indeed important, but increasingly, experts are talking about the importance of employee-employer fit in terms of culture, with the idea that how well the employee "fits" the culture can make the difference between success and failure.

What is corporate culture? At its most basic definition, it's described as the personality of an organization, or simply as: "how things are done around here." It guides how employees think, act, and feel. Corporate culture is a broad term used to define the unique personality or character of a particular company or organization, and includes such elements as core values and beliefs, corporate ethics, and rules of behavior. Corporate culture can be expressed in the company's mission statement and other communications, in the architectural style or interior decor of offices, by what people wear to work, by how people address each other, and in the titles given to various employees.

Although corporate cultures evolve over time, Thomas Cuisine Management has fostered its unique culture and believes it differentiates us from our competitors and fuels our collective success. Here are the words around the culture of Thomas Cuisine Management:

Professional in our actions, language and appearance

High standards

Team oriented

Flexible

Sense of humor

Hard working

Competitive

Inquisitive

Results oriented

These words do not encompass all of the unique traits of the TCM culture, but do speak to what has connected employees, clients, and vendors to our organization. We are all proud to be part of TCM and we continue to strive to protect and foster our culture, today and into the future.

Craig Richey PHR

Director of Human Resources

Thomas Cuisine Management

Returning to My Roots

Wed, 04 Jan 2012 18:03:00 GMT

Last month I had the unique experience of joining our HR Director for a recruiting trip back east to the same school that I graduated from: The Culinary Institute of America, Hyde Park. It seemed like an eternity ago that I walked down the marbled front steps of the old building for what I thought was the last time.

Being back in New York, in the state I was born in, was a strange feeling indeed. The crisp autumn weather and the beautiful Hudson Valley brought back memories of learning and working. I remember looking forward to the future that I am now living.I wondered, if then, I had asked myself where I would be now. What would I say?

I was running over in my mind the things I appreciate about the work I do now and how I could convey that to the prospective employees we were about to interview. I wanted to show an honest, straight forward opinion of who I work for and what I do. In my mind, I have it boiled down to a short list:

This work is not for everyone. It’s not the same as the restaurant world. There are different rules to abide by and different priorities to focus on.
I am proud of the work that I do and the people that I work for. I am proud of their ethical conduct, their drive, their vision and their leadership.
I enjoy living a life outside of work. I finally have time to see and do things that just wouldn’t be possible on a regular restaurant schedule.
I am invested in who I work for, as they are invested in me. I have had opportunities to further my education and have been rewarded by Thomas Cuisine.
I am part of a growing company and the chance for new opportunity increases consistently.

At the end of the day, it all seems like simple stuff. But how many people could say the same things about their employer?

Getting a chance to go back to where it all started helped me to reflect on where I am today, and hopefully where I can go tomorrow!

Peter Roberge

Chef - Skagit Valley Hospital

Content over Context

Thu, 15 Dec 2011 15:10:00 GMT

Having worked at my craft for over twenty years, I am confident in my knowledge base. That base is rooted in a career where diet and nutritional content took a secondary role to center of the plate, culinary innovation and profit margins. Whatever knowledge I had enjoyed prior to joining TCM was about to be tested. My first account at Jordan Valley Medical Center was an eye opening experience.

As a chef, the plate is a canvas. Construction of an entrée incorporates content and context. Color, texture, flavor and innovation are all considered in the creation of something delicious and beautiful. While each of these components are essential, crafting a plate in a health care setting adds, what I consider to be, the most important component: that the plate is a part of the healing process for our patients. This was a novel consideration for me. Admittedly, I initially paid little concern to the nutritionals, opting for my comfort level; to raise the culinary standard in the café. With great assistance from my kitchen cohorts, we attained a culinary experience that had been missing in the cafe. We introduced new grains such as: millet, quinoa, spelt, bulgur wheat, red lentils and many others to Jordan Valley. At first, these items were met with skepticism; however, free samples go a long way to opening up one’s taste buds.

As great a job as we were doing in the café, I had not addressed my primary objective, which was to apply the same level of excellence to the patient dining experience. In part, my failure to address the nutritional and healthy side of menu design was based on the intimidation of building a menu featuring the content of ingredients over the context of the design.

It is the content that matters! That lesson continues to gain clarity as I work on creating menus that reflect the primary goal of being part of the healing process, while providing tasty cuisine for all who dine with us. This is a new challenge that helps me strive towards excellence. It also speaks to a commitment that TCM has made to being the best in our field. Moreover, that desire to achieve excellence runs counter to the predominant business model that speaks for short term profitability over sustainability, context over content. Eschewing such ideology outright, TCM’s business model stands as a benchmark of rational proprietorship. That model is enhanced and secured by a future that focuses on healing. Again, content over context in menu planning - and in life itself!

Charles Kimball

Executive Chef

Healthy Eating

Wed, 23 Nov 2011 14:49:00 GMT

We recently met together in Boise for our annual meeting and an underlying theme of the agenda was taking personal responsibility for our own health and well-being. Tricia Sinek, a Registered Dietitian from the Franciscan Health System, educated us on the Mediterranean diet, and our founder, Thad Thomas, shared with us his own personal success with improving his health by changing his diet and exercise regimen.

It brings me to think about the fundamentals of what it means to eat healthy. A healthy diet consists of eating a variety of foods packed with nutrients. Nutrient rich foods are those that offer a significant amount of vitamins, minerals, phytochemicals, and fiber for the number of calories the food provides. For example, an orange is considered nutrient rich because of the vitamin C it provides; whereas, an orange soda is not nutrient rich because it does not provide any nutrients even though it still provides calories.

The fall bounty is full of nutrient rich foods. Each week over the summer, I visit a local farmer as part of a community supported agriculture program and take home a basket full of fresh and colorful vegetables. Last week, I found fresh tomatoes, onions, cucumbers, egg plant, butternut squash, potatoes, garlic, and a handful of herbs in my basket. My experiences with Thomas Cuisine chefs and culinarians have helped me create a variety of new ways to prepare these ingredients while maintaining the nutrient integrity of the food. Healthy eating is enjoying a variety of fresh, colorful, and flavorful foods with the least amount of processing possible. For example, an heirloom tomato, asparagus, and basil salad with a balsamic reduction is low in calories and sodium and packed with nutrients.

Fresh fruits, vegetables, whole grains, legumes, lean meats, and dairy are all components of a healthy meal. Fruits and vegetables need make up about half of a meal and satisfy our need for sweet and savory flavors, crunchy and chewy textures, and fill us up with low calorie foods. Fruits and vegetables can also be nature’s convenience food when you are looking for something quick, easy, and portable to eat. Furthermore, half of the grains we eat should be whole grains, which are grains that have not been processed to remove the bran. Whole grains are not limited to breads and baked goods and can be prepared in a variety of enjoyable ways such as quinoa enchiladas, bulgur chili, and apple wheat berry salad. Finally, meats and dairy foods add flavor and richness to a meal and should be incorporated into meals in small portions as the finishing touch. Together, these components create a healthy and satisfying meal.

Thomas Cuisine continues to expand our healthy food offerings by menuing fresh and local fruits, vegetables, and whole grains through our local initiative at many of our stations, in our scratch made soups, and on the salad bar. We offer the Spotlite concept in many of our operations with meals under 600 calories and 30% fat. It’s exciting and invigorating to us as we find new ways to delight our customers with nutritious and delicious food.

Kelee Hansen, RD, LD

District Manager, TCM

A Great Place to Be

Wed, 26 Oct 2011 18:34:00 GMT

I am a recent graduate of The School of Hospitality Business (HB) at Michigan State University. They made a point of preparing us for the very best and the very worst that could be awaiting us after graduation in the “real world.” I was pretty much terrified of what the job market had to offer but luckily for me, I came across a company named “Thomas Cuisine” at my school’s HB career fair.

The first people I met with were the corporate Director of Human Resources (Craig Richey) and the President of the company itself (Mark Kadell). If that doesn’t tell you something about a company, I don’t know what will. After speaking with them, I could tell that they were good people who genuinely believe in their company. They were easy going and spoke light-heartedly, yet you could tell they were serious about what they do. The way they spoke about their company and the types of questions they were asking in the interview, it seemed as though they (as a company) had stepped back and realized what was truly important for their business and the people that work for them. I thought that if this mentality carries over into every day business, this might be a good fit for me.

It shows right in their mission statement: Great Food, Genuine Service, Enduring Relationships. It’s not quite a textbook ‘statement’ perhaps, but it’s straight to the point. Beyond their business philosophy, they have a variety of systems in place and resources for their employees to enjoy a work-life balance. That is rare now-a-days, and this company seemed to make it a priority. They spoke of the importance of retaining good employees and how that is a huge advantage in the business world. That same belief in retention applies to Thomas Cuisine’s relationships with its clients and vendors as well.

I was asked to come to Boise, ID (corporate headquarters) for a second interview and I accepted. As much as they wanted to know more about me, I still needed to know a lot more about them. Everything I had heard up to that point had been great and I was really interested to see if this company was ‘walking its talk.’

They flew me out to Idaho (by the way do not pass up the warm cookies at the DoubleTree Club if you stay there) and I had a full day of tours and meetings with different people within the company. Craig took me around to see the different types of accounts ranging from hospitals to corporate dining. I was admittedly skeptical of working at a cafeteria at first but these were not your average cafeterias. They had different stations with fun themes and a person at each one to cook your food right in front of you. They had fancy salads being made, meat being carved, pastas being tossed and sautéed. Everything was fresh and the meals themselves were more upscale than I expected. I was impressed.

Craig eventually left me alone with the staff at one of the accounts for a couple of hours and I thought, “Alright, now I get to really hear the dirt on this company.” Surprisingly though, these people had nothing negative to say about it. They all seemed genuinely proud to be a part of Thomas Cuisine. I also learned that working with Thomas Cuisine, you don’t work the typical hospitality hours of nights, weekends and holidays. On a typical day you work from about 7am to 4pm and a typical week is just Monday through Friday. To me, that seemed like a huge perk and a demonstration of how they promote a work-life balance. There are rare instances when you might have caters or special events but on average you work near-bank hours. You can be done with work and still have plenty of daylight to go on a hike, or go shopping, or whatever floats your boat!

Needless to say, when I was offered the Manager-In-Training position, I gladly accepted. I was off to my training account in Utah after graduation. The company made the transition from Michigan to Utah a lot easier by giving me the time that I needed to get my bearings. I instantly fell in love with Utah because, well… you try not loving feeling like you live inside of a painting each and every day. They just don’t have mountains like this in Michigan. Aside from how beautiful it is here, I was anxiously waitingto start a new chapter of my life with Thomas Cuisine.

I started at a corporate account in Provo, UT. I began training in June with the on-site Food Service Director. He was very welcoming and has been a great teacher. He’s been working in the food industry for about 20 years so he has a lot of experience and lessons-learned to share. I have been learning the ins and outs of managing a foodservice account from operations to financials to HR, etc… I do not have an extensive cooking background so he has been focusing on getting me more practice in the kitchen and cooking at the stations. That has been a lot of fun and a great way to interact with the customers. Since it’s a corporate setting you see a lot of the same faces every day and it has been great getting to know all the regulars.

I have been steadily figuring things out and have been building a sturdier grasp on how this business operates. The more comfortable I get with the basics, the more I get to explore different projects for the company and different ways to improve business. There is always room to grow and it’s our job to find ways to make that happen. The creative freedom that you have with this company makes these projects a lot of fun!

It has been four months of training now and I still feel like I am learning something new every single day. I feel challenged intellectually and creatively and each day is different. I love not always knowing what to expect and I love that I don’t sit at a desk all day. My job is active. My job is working with people. My job is working with food. My job is maintaining order. My job is being creative. My job is ... pretty great so far J and I look forward to a great future with Thomas Cuisine Management.

Kelsey Weitekamp

Thomas Cuisine Management, Manager in Training

MSU Graduate, 2011

Economic Denominators are Only Half the Story

Mon, 10 Oct 2011 21:58:00 GMT

We are in the people business. We spend much of our time pleasing our clients, guests, and patients. Unfortunately, our success there is often hard to measure. Further, our clients often want “quantifiable value” when we discuss the impact our partnership and service. Don’t misunderstand - economic denominators and key performance indicators can illustrate positive change and value. However, they don’t always represent the entirety and true impact of our services.

Even without relationship management or executive reporting (yes, there are organizations that don’t see the need for either), I believe Economic Denominators are absolutely essential for leaders to maximize the effectiveness and efficiency of their respective operations. In our case, data regarding kitchen operations and the consumer experience are critical. Economic Denominators can reflect the drivers within the original proposal, monitor the added value of Thomas Cuisine and most importantly, provide a tool to isolate areas for improvement and progress in those areas. I gravitate to these facts and figures. They are predictable, measurable, and with some work easy to present.

If Economic Denominators are used to measure quantitative strengths and weaknesses in performance and also the progressive improvement, I say they are effective. However, it seems unreasonable to use these as the only measure of value. If you’ve stayed connect to our company’s blog, you have read about some of the things our staff does to impact other lives when they are in need. How would you express the value of Chef Vern Bauer’s hand made-to-order meal for a couple undergoing chemotherapy and their 15^th wedding anniversary simultaneously in the hospital? Could it reasonably be expressed by the equation (Stress and Fear / Warmth, Caring and Giving = Value)? I don’t think so.

Caring and economics and caring and administrative practices are often considered in conflict with each other…The dominant institutional values and commitments are informed and guided by economics, technology, medical science, and administrative theory, instead of basic considerations of what it means to be human, to be vulnerable, to be ill, to be cured, to be cared for, to be healthy, and to be healed… This language conjures up an image of impersonal, functional exchange of fees for services or goods that require no humanity or human relationship, no authentic caring connection, no mutuality, and no compassionate human service ethic, philosophy, or value that guides the system…Caring and economics, however, are not mutually exclusive, in that human caring is an essential resource. Cost-benefit and cost- effectiveness models can and must include human caring healing— as a value-added resource, a foundational asset, as well as a more humane model to serve the whole.[i]

This argument made so eloquently by Dr. Watson is at the heart of our organizational values. Further, I argue it is the reason we are in the food service business. In all of our operations we hope to be a significant contributor to the caring that is so critical in the healing process. I encourage you to read Dr. Watson’s paper and consider the implications. While I have yet to arrive at a quantitative expression to illustrate the value of caring and a giving experience, there is value in giving a heartfelt well prepared meal to all of those we touch.

Greg Turpen, Vice President of Operations

Thomas Cuisine Management

[i] Watson, Jean. Caring Theory as an Ethical Guide to Administrative and Clinical Practices (Lippincott Williams & Wilkins, Inc. 2006)

The Last Supper

Wed, 14 Sep 2011 06:00:00 GMT

Video Blog: See and hear Chef Vern Bauer narrate his hearfelt blog originally posted in April 2011.

The year is flying by. Faster it seems then it did the year before. When I stop to think about it, I get the mental cinematic vision of the movie Hachi, starring Richard Gere. It’s a true story about a dog that faithfully waits by a train station for his beloved master to come home, continuously for 10 years, after his owner has already passed on.

The scene where the tree in the background shows the passing of time, replays in my mind, where in a few moments the leaves grow on the branches and change color and then blow away with the passing of each season. It’s a strong visual reminder to me that the time we have on this earth is precious and really not as long as we would like it to be.

My background started like so many in this field with the addictive, high-profile events that we all love to reminisce about… the dinner for the dignitary or the movie star, that wedding of a lifetime –complete with ice swans and edible presentation vessels, the time we catered for ten thousand people or this elite reception or that unforgettable event in an airport hanger... I’m sure all of us have these memories of tremendous effort and skillful outcomes that have helped make us who we are. We’ve seen so much it seems and in some ways, seen so little.

I’m thankful for those times and happy to have shared experiences with so many other passionate people in the field. But the part I didn’t realize that would have the most impact on me didn’t have anything to do with any grandiose function or ostentatious event. Instead it was the most small and ordinary thing I’ve ever done in my career that has left me with the most profound feeling of personal and professional connection.

Some nurses would call it a “healthcare moment.” I guess I didn’t know what to call it because I’ve not had an experience over the last 10 years at Saint Alphonsus that was anything like it– or for that matter- at any point in my time as a chef.

The call came at 10 o’clock in the morning. While the request was being made, my mind was racing through the mental hurdles we all probably tune in to at the same time a request is being made, to do something off the beaten path. A quick mental check up of our already tight schedule, a glance at the clock, a brief pattern of management flowed through my thoughts, got to do line check, place the order…etc etc.

It didn’t sound especially difficult at first. The request was for a simple “dinner for two on the fourth floor garden” for a couple who were celebrating their 15th wedding anniversary here while the gentleman was under going serious cancer treatment. He’d been here in the hospital for months. His favorite meal was crab legs, Caesar salad tossed at the table and crème brulee or something like that for dessert. Piece of cake I thought. Not really the case as I was soon to learn. The nurse on the phone, asking if I would consider doing something like this on such short notice, hadn’t mentioned the hardest part. The final sentence she said was it was to be their last anniversary dinner together.

It took a few seconds to realize what she just said. For some reason I needed to clarify what she just told me and at the very same moment I already knew the answer.

My grip tightened on the phone and the internal and external noise which, just moments before were so loud, had nearly muted themselves and my complete, full and absolute attention became one with this request at that very moment. It was to be the very last “celebration-like” thing that they as a married couple were to have with one another the nurse said.

My mother had had terminal cancer and at that second, while the nurse’s words came into my ear, I was back in 1998, saying the Lord’s Prayer with my mom for the last time – and then I thought of the length of time the couple had been married for and compared it to my own marriage. “God, he’s got to be my age,” I thought…

Each reflection was just a nanosecond long, but each created more motivation why I was totally invested in doing this for them – no matter what needed to be cancelled or done to make it happen.

I didn’t hesitate in saying yes – and as you could probably imagine, it was the best meal I could serve. The weather was a little windy that afternoon and it made cooking table side slightly challenging and even entertaining for fleeting moments. The fauna of the garden terrace embraced us as we shared the moment. It was really the nicest place in the hospital to have a meal like this. Even though the hospital’s exterior walls prevented the view of the mountain range, the new tower’s architecture added an artistic touch of scenery. A volunteer softly played the flute a few steps back from us and made it seem, for a split second, that we were on location at some exclusive resort.

Both the husband & wife were very kind and welcoming with thanks- she, dressed in her best outfit and he, semi seated in the gurney - still with the IV unit - donned a festive “tuxedo & tie” bib to mark the occasion that the floor nurses had bought for him. He wasn’t always conscious during the meal. At times, he would drift off as if he was almost sleeping. His wife would take these moments to have a bite herself. When he awoke she tended to the feeding of him. You could feel the love they had for one another –it was obvious.

Dinner concluded and as I packed to leave I stopped back to the table to take the woman’s hand and affectionately thank her for the privilege to serve her. It was at this moment the man suddenly awoke. His face turned up to me and after a moment to gather himself, he took a breath and smiling he said, “That was a wonderful meal – thank you so much chef.”

I was humbled by his sincerity and taken aback, that given the circumstances, here he was paying a compliment to someone. I took his hand and told him that it was entirely my pleasure. It was I that really was given a gift.

Of all the things that we spend our time on this earth doing, saying, starting or finishing – this person had the capacity to show kindness and thanks under the most severe conditions – I was moved by this lesson in humility. Our chance meeting that had aligned itself in my life reminded me that, it is truly the little things that mean the most. That it isn’t always about the glitz and the glamor – but about the time we spend with one another and that the seemingly smallest actions can make the most profound impact in our lives.

Chef Vernon Bauer

Executive Chef for Thomas Cuisine Management
@ Saint Alphonsus Regional Medical Center

The Gift of Service

Thu, 08 Sep 2011 22:25:00 GMT

Part of TCM’s vision is to give back and contribute to the communities where we work and live. This vision would be an empty sentiment if our associates did not share our common values. The easy way to give back is by providing monetary support. However, this is minimal when you consider the time and effort that so many of our associates put forth toward contributing to our communities.

The gift of service and the art of food are combined to support many fund raising events in the various communities where we operate. We are fortunate to be an integral part of a wide range of events, creating awareness around good health, supporting cancer prevention, helping charity and benefit golf tournaments, providing healthy food options at triathlons, and making exclusive VIP events special. Our talented and dedicated associates have become known for supporting countless events where the focal point and the center of excellence is the food served at these events.

I am able to attend some of these events and love seeing managers and associates come together to display their passion for creating memorable experiences. Seeing this reinforces how fortunate I am to be a part of this company and working with individuals who believe in our vision and doing what we love – creating great food and delivering genuine service.

Mark Kadell, President and CEO

Thomas Cuisine Management

Sharpening the Saw

Mon, 15 Aug 2011 17:12:00 GMT

I’ve worked for Thomas Cuisine for twenty-two years and am frequently asked why I’ve stayed for so long; my safe answer has always been “because the company has treated me well.” The more I consider this though, the more I want to define what “treated me well” really means.

When I interviewed with the owner of our company, I told him that as a young restaurant professional it was important to work for a company that had, and could provide me, growth potential. He told me that he was looking for creative minded business people, with a food and/or service background, that wanted to be a part of helping a young company reach its full potential. This was a perfect fit.

Over the years our company has grown more than ten-fold. What I appreciate most about working for TCM is that the company has not changed in its expectation and commitment that its associates never stop growing and developing. I have been encouraged to keep “sharpening the saw.” As I’ve matured in age and experience, I find that my business acumen, my leadership abilities, and my management practices have also matured; and it’s safe to say that it’s not coincidental. I’ve had numerous opportunities to stretch my abilities within our company, progressing from smaller to larger and more complex pieces of business, as well as different roles. As I reflect on my history with TCM, I realize that as I’ve advanced within my chosen profession, the company that I work for has played a significant part in developing the skills and abilities that have facilitated my professional advancement.

I appreciate that over the years I have been allowed the autonomy to operate my pieces of business using my creative mind and business acumen, while simultaneously having the support of a company that is as concerned about my development as it is about its own growth. It is rewarding to be involved for so long in a true “win-win” relationship.

Hal Hersley

Senior Food Service Director

The Journey into Healthcare....

Wed, 27 Jul 2011 21:49:00 GMT

I have spent the last 18 years feeding people. As a trained Chef I have traveled extensively and worked in many different aspects of food service. I have worked in and managed restaurants, bakeries, hotels, wilderness lodges and on cruise ships. I have honored with awards and news articles, I taught cooking classes for television as well as for local community college, high schools and women’s groups, I even cooked for the National Governor’s Conference for the governors of the United States of America. Through out all those years there was always something missing. A few years ago I was nearly ready to throw in the towel and start a new career when an opportunity that seemed absurd crossed my path.

In August of 2006 I accepted a Food Service Director position at North Valley Hospital in Whitefish, Montana. We are a Planetree hospital; meaning that we treat the whole patient: mind, body and spirit.

Working in healthcare has provided me with a drive to change the perception and stigma that comes along with “hospital food.” Prior to working in healthcare, I would have never dreamed of the healing power through food. I believe I have found what has been missing all those years: A chance to give the gift of appetizing, nutritious and delicious meals to those in their greatest time of need.

I have found a new passion for my career and can only see a bright future with an opportunity to continue sharing the goodness and health we provide.

Amy Foote
Food Service Director
North Valley Hospital

Team First

Wed, 29 Jun 2011 17:51:00 GMT

I am fortunate enough to be able to coach my son’s all star baseball team. These little guys are dedicating 45 days of their summer to playing America’s pastime. It has been a wild ride thus far. We have had a successful run to date and looking forward to a great finish to the season.

Part of what has made our season so much fun is the basic concept of teamwork. No one player is greater than the team – no one coach is greater than the rest of the staff.   It is through our respectful collaboration and “team first” attitude that drives our on-field success.

Teamwork is one of Thomas Cuisine’s core values. And one that I am happy to state thrives in our culture. Since coming on board with TCM, the value I see that is most impactful and applied in our client sites is Teamwork.

Our client sites are staffed with exceptionally talented people - people who can create amazing outcomes with their creativity and professionalism.   When these same people willingly go the “extra mile” (sometimes many, many miles) to help out their co-workers in big caterings or new business openings – truly spectacular events take place.

At one of our catered events at an executive conference in Montana this past month, the conference attendees literally paused the conference, asked our team to come out from the kitchen, and proceeded to give them a standing ovation for the excellence they delivered. That only happens when leaders and staff apply and embrace a “team first” attitude.

Teamwork is so often referenced in the business world, but so often not applied.   Ego’s, tight schedules, fear, etc… keep us from reaching our collective success.   I challenge you in your business to embrace teamwork as a real and practical way to boost productivity and drive a cultural shift that will almost certainly improve the outcomes you seek to attain.

Aaron Coleman
Director of Business Development

Excellence is Constant

Tue, 07 Jun 2011 15:07:00 GMT

It seems like yesterday that my family was packing up our home in Nebraska and moving to Idaho. Now, five years later and having worked all five years at Thomas Cuisine, both of my children have graduated high school, I have attended five BSU college football bowl games (including two Fiesta Bowls), I went on a white water rafting trip with the TCM team, and I witnessed TCM corporate grow and expand into their 700 building.

Change and innovation are commonplace at TCM. Words like sustainable, locally sourced and ‘green’ were just being introduced into our daily vocabulary – and now it is a way of life for TCM employees and part of our culture. Technology continues to drive new ideas. I have seen TCM evolve through two website revisions and the introduction of blogging, tweeting, and ‘friending’ as an everyday practice.

One of the few things that has stayed constant over these years is TCM’s commitment to excellence which is defined by our Mission, Vision and Values. Sure, we have tweaked the words here and there, but this company is built from a solid foundation with a core belief that great food and genuine service builds enduring relationships. I saw that passion in my first interview with Thomas when I went to several of our accounts around Boise and I continue to see that day in and day out across the company.

I have had the privilege of attending numerous TCM openings and I am constantly amazed by the camaraderie, team work, and quality of our management, chefs, cashiers, cooks, and new employees. The energy of our staff, their dedication, their incredible work ethic and attention to detail defines excellence. If you take the time to read a few of our past blogs from some of our chefs and managers, you will begin to get a sense of their genuine passion for their jobs. It’s real, sincere and honest. It’s one of the main reasons why I am proud to be part of Thomas Cuisine Management.

Kriste Sumpter
TCM Marketing Coordinator

All Aboard

Mon, 16 May 2011 15:25:00 GMT

When I first heard the word ‘locavore’ I thought it was a type of train or maybe an organization that is involved with model railroading. After all, being based in Boise, we are home to one of the few locomotive production facilities in the country. However I soon found out that a locavore is someone who embraces locally produced foods whenever possible. In 2007 the Oxford American Dictionary made it the word of the year.

The definition of local can be subjective depending on who you talk to. At Thomas Cuisine Management we define “local” as products that are grown within a 250 mile radius. Why do consumers want locally produced products?

The products are considered fresher and healthier
Locally grown food can help promote sustainability
Less shipping helps reduce the ‘carbon footprint’
Consumers want to know where their food comes from
Supporting our neighbors helps the local economy
Locally grown products are considered better tasting
There are consumer concerns about commercial pesticides
Consumer apprehension about GMO’s (genetically modified organisms)

At Thomas Cuisine Management we have developed what we refer to as, the Purchasing Pyramid. The foundation of the pyramid would be products that are locally grown. The middle of the pyramid would be products that are pesticide free and locally grown. Finally the apex of the pyramid would be organic products, free of pesticides and locally grown.

In 2010 Thomas Cuisine began to actively pursue, and market, locally produced products for the accounts we service in the Boise area. We were fortunate enough to be able to find growers that fit all levels of our Purchasing Pyramid. Our small start was met with enthusiasm and we were able to serve several thousand pounds of locally grown food.

This year we are working on expanding our local product offerings in the Boise market as well as developing similar programs in Washington, Utah and Montana. Every area that TCM serves has unique opportunities. We are working hard to continue sourcing those products.

The locavore movement really is like a freight train and it is picking up speed every day. TCM is proud to be on board providing our customers with the freshest locally produced products that we can find!

Jeff Block

Director of Purchasing

Thomas Cuisine Management

Top 10

Thu, 07 Apr 2011 19:25:00 GMT

I have been with Thomas Cuisine Management for nearly 13 years and I am proud to be a part of a company whose goal has been to create one of the very best company cultures in the marketplace. We measure our success by conducting annual surveys that gauge satisfaction with leadership, benefits, salary, job duties and company culture. The results of the survey also uncover areas for our organization to improve as we constantly try and raise the bar for what we can become.

For the past two years, Thomas Cuisine Management has partnered with Populus, a management consulting firm, and The Idaho Business Review (Idaho’s largest business journal) to conduct the survey titled “Idaho’s Best Places to Work”. We used the tool for all states where TCM conducts business and this year, Thomas Cuisine Management will be recognized as one of the Top 10 Best Places to Work in Idaho. There will be an awards ceremony on April 21, 2011 where the top 10 organizations will be ranked and recognized. TCM is honored to be included in this select group of companies.

Thomas Cuisine Management strives to embody its mission of providing great food, genuine service, and building enduring relationships. Being recognized as an employer of choice in comparison to other large organizations is a testimony to all TCM associates who work hard every day to provide our customers with a superior product and service.

Not only am I honored to be a part of a company to receive this recognition, but I am honored to work with people that believe in our culture, our purpose and where we can go.

Craig Richey,

Director of Human Resources