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Chef Profile
Roger Newell, C.E.C., C.D.M.
"The most important segment of my customer base is not in building because they want to be". As the Director of Food and Nutrition Services for Osceola Regional Medical Center, Chef Newell faces the challange of providing his patients with quality meals in 10-12 different disciplines. "Although we are not a clinical department, we consider Food Service an integral part of patient care. In a sense we are an ala carte operation. Since we do surgery sometimes all night, you never know when a patient will need some noursishment. Even though we are not always in the builiding, we have to make sure that food is always available".
In addition to patient feeding, Chef Newell also directs the operation of the hospital cafeteria, which is open to both staff and visitors 18 hours a day. "Our staff is very demanding, so we also face the challange of competing with surrounding restaurants on a quaility level, and still keeping the prices points as low as possible. Healthcare is also famous for the number of mandatory meetings that must be held on a regular basis. We provide all the meals for those meetings, and also operate a seperate Physicians dining room. There is an awful lot of activity around here on a daily basis. This position requires a lot of planning and organization.
Chef Newell has been an active member of the ACF/CFC since 1992. He has served as membership chairman, and is currently in his second term as chapter Treasurer. His background includes 6 years as a high school Vocational Culinary Arts Instructor, a two year stint as Executive Sous Chef at Trump Plaza Atlantic City, and Chef positions at various restaurants in his home state of New Jersey.
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| Previous Chef Profiles |
| Chef Douglas J. Davis, CEC |
| Chef Bryan Frick, CEC, AAC |
| Chef Hiroshi Noguchi, CEC, AAC |
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