Joyce Hagen-Flint receives the Jacques Bloch award.
Tony Almeida was named Operator of the Year.
Cindy Parker (left), Basic American Foods, was recognized for special contributions to ASHFSA by incoming president Regina Toomey.
Laissez Les Bon Temps Roulez! That was clearly the message communicated to members of the American Society for Healthcare Food Service Administrators who gathered for ASHFSA's annual conference in New Orleans in June as they pursued its educational agenda and celebrated the organization's re-invigoration following significant changes to its operating model over the past two years.
Outgoing President Joyce Hagen-Flint pointed to improved association financial performance, growth in membership and a marked increase in attendance at the annual conference among other achievements.
Recalling ASHFSA's 35-year history in serving the healthcare foodservice community, she noted that, "We are now in our second year of independence as an organization-[after operating as a Society-from within the American Hospital Association] and have worked hard to develop a strategic vision and mission to guide our organization well into the future."
That strategy will focus on creating value for ASHFSA members, collaborating with other organizations in the foodservice community, and promoting ASHFSA's efforts to enhance the professionalism and skills of member foodservice directors, she said.
The conference program echoed that strategy, with seminars focusing on improving leadership skills, understanding the larger challenges facing healthcare, and capitalizing on service and culinary trends that are driving the day-to-day business of foodservice directors.
At the President's Banquet, ASHFSA presented its signature Jacques Bloch Award to Hagen-Flint in recognition of her support during its transition to a new management structure.
Among other awards, Tony Almeida, director of food and nutrition/environmental/host services at Robert Wood Johnson University Hospital, New Brunswick, NJ was named Operator of the Year and Cindy Parker, senior sales manager-business development for Basic American Foods, received special recognition for her contributions to the organization during its transition.
ASHFSA also announced that its new president-elect will be Phyllis Filgate, RD, CDN, food service director of Veterans Integrated Service Network 3 in St. Albans, NY. Mary Cooley, RD, LDN, administrative director-patient support of Pottstown Memorial Medical Center, was appointed secretary/treasurer; and Bill Notte, MBA, director of food and nutrition services of University of Florida, Shands Hospital, was elected as a new member of the board.