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Haute cuisine? At the hospital?
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It’s a long way from cooking at the Biltmore Estate to cooking at Charlton Memorial Hospital but Andrea Murdoch has made that journey recently.
The 24-year-old native of Venezuela, who moved to the U.S. 21 years ago and was raised in Ohio, is the newest staff member at the hospital beginning work just last week. Her hiring to run the cafeteria there is part of an attempt by CMH’s administration to improve services and revamp the medical facility’s image.
Andrea (pronounced Awn-DRAY-uh) is a full-fledged chef ” graduated from the Culinary Institute of America in Hyde Park, New York in August, 2007. Since then she has cooked not only at the Biltmore in Asheville, but at a privately-owned cafe in Cambridge, Massachusetts, and, more recently, at the River Club in Jacksonville.
“I followed my fiance´ to Jacksonville,” she says, large knife flashing as she slices fresh carrots.
The couple moved to Folkston from Florida five months ago after Andrea’s future husband accepted a job as head dietician at Waycross’ Baptist Village.
Andrea continued working in Jacksonville, and making the long daily commute, until she “heard through the grapevine” that Charlton Memorial was looking for a chef.
“I submitted my resume and they must have liked my qualifications,” she says with a smile, “because here I am.”
She began work just a week ago and already patients and staff are noticing a difference in the hospital cafeteria’s fare.
“Everyday we are excited to find out what’s going to be on the menu,” says hospital employee Laura Sever. “We ask, ‘What’s for dinner?’ So far, we’re loving it. It’s nice to have some spices and flavor in the food.”
Patients Ron Taylor and Audrey Nettles are enjoying Andrea’s cooking, as well.
“I’m very happy with the food,” Taylor says. “I’ve noticed the difference. It’s brought my appetite back some.”
Nettles says she particularly liked a turkey loaf Andrea prepared last week.
“Turkey can be kind of bland, but this had a lot of flavor,” she says from her hospital bed.
The new chef works closely with the hospital’s dietician to ensure patients are getting not only tasty but healthy meals. She has also made it a point to provide options for patients.
“Our patients can be here for quite a while sometimes,“ she says. “Nobody likes to eat the same thing everyday and everybody has different tastes. I am doing my best to come up with a menu that is accommodating to most people.”
Accomplished in a number of cuisines, including Latin American, Italian and Indian, Andrea is also a “darn good American Southern cook”, as well according to hospital staff.
“You can’t beat good, old Southern fried chicken,” she says as she dishes up plates of food. “You just wouldn’t want to eat it everyday probably.”
Last Sunday, the chef prepared roasted chicken for the Sunday dinner special the hospital serves each week to the public. The birds were stuffed with apples, lemon and cilantro and served up with garlic mashed potatoes, glazed carrots, a green salad and apple cobbler ” all for just $7, which can be discounted to $6 if ordered in advance.
“It’s delicious,” says Jack Mays, who is dining with his wife, Ann. “We’re really enjoying it.”
And Andrea says she especially enjoys preparing the Sunday meal for the public.
“It’s fun,” she says. “For one day, I can go back into full restaurant-cooking mode.”
The hospital cafeteria is open to the public every Sunday from noon to 2 p.m. Food can be eaten in the cafeteria or carried out. Orders placed before 4 p.m. on Friday are discounted $1. To place an order, call 496-2531, extension 372.
The 24-year-old native of Venezuela, who moved to the U.S. 21 years ago and was raised in Ohio, is the newest staff member at the hospital beginning work just last week. Her hiring to run the cafeteria there is part of an attempt by CMH’s administration to improve services and revamp the medical facility’s image.
Andrea (pronounced Awn-DRAY-uh) is a full-fledged chef ” graduated from the Culinary Institute of America in Hyde Park, New York in August, 2007. Since then she has cooked not only at the Biltmore in Asheville, but at a privately-owned cafe in Cambridge, Massachusetts, and, more recently, at the River Club in Jacksonville.
“I followed my fiance´ to Jacksonville,” she says, large knife flashing as she slices fresh carrots.
The couple moved to Folkston from Florida five months ago after Andrea’s future husband accepted a job as head dietician at Waycross’ Baptist Village.
Andrea continued working in Jacksonville, and making the long daily commute, until she “heard through the grapevine” that Charlton Memorial was looking for a chef.
“I submitted my resume and they must have liked my qualifications,” she says with a smile, “because here I am.”
She began work just a week ago and already patients and staff are noticing a difference in the hospital cafeteria’s fare.
“Everyday we are excited to find out what’s going to be on the menu,” says hospital employee Laura Sever. “We ask, ‘What’s for dinner?’ So far, we’re loving it. It’s nice to have some spices and flavor in the food.”
Patients Ron Taylor and Audrey Nettles are enjoying Andrea’s cooking, as well.
“I’m very happy with the food,” Taylor says. “I’ve noticed the difference. It’s brought my appetite back some.”
Nettles says she particularly liked a turkey loaf Andrea prepared last week.
“Turkey can be kind of bland, but this had a lot of flavor,” she says from her hospital bed.
The new chef works closely with the hospital’s dietician to ensure patients are getting not only tasty but healthy meals. She has also made it a point to provide options for patients.
“Our patients can be here for quite a while sometimes,“ she says. “Nobody likes to eat the same thing everyday and everybody has different tastes. I am doing my best to come up with a menu that is accommodating to most people.”
Accomplished in a number of cuisines, including Latin American, Italian and Indian, Andrea is also a “darn good American Southern cook”, as well according to hospital staff.
“You can’t beat good, old Southern fried chicken,” she says as she dishes up plates of food. “You just wouldn’t want to eat it everyday probably.”
Last Sunday, the chef prepared roasted chicken for the Sunday dinner special the hospital serves each week to the public. The birds were stuffed with apples, lemon and cilantro and served up with garlic mashed potatoes, glazed carrots, a green salad and apple cobbler ” all for just $7, which can be discounted to $6 if ordered in advance.
“It’s delicious,” says Jack Mays, who is dining with his wife, Ann. “We’re really enjoying it.”
And Andrea says she especially enjoys preparing the Sunday meal for the public.
“It’s fun,” she says. “For one day, I can go back into full restaurant-cooking mode.”
The hospital cafeteria is open to the public every Sunday from noon to 2 p.m. Food can be eaten in the cafeteria or carried out. Orders placed before 4 p.m. on Friday are discounted $1. To place an order, call 496-2531, extension 372.
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