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AMFP NYC - "5* Cuisine = 5* Healthcare"
Thursday, June 15, 2023, 12:00 PM until 1:30 PM
Registration is required before Thursday, June 15, 2023 at 1:30 PM
Payment In Full In Advance Only
An AMFP NYC Chapter Event
12:00-12:30 PM Virtual Networking Breakout Rooms
12:30-1:30 PM Panel Discussion
5* Cuisine = 5* Healthcare
How healthcare service providers are spearheading the trend linking food to better health treatment and its impact on facility design
This program explores the evolving role of food service in healthcare facilities. There is evidence that food quality and service have a direct effect on recovery for patients, and a positive experience for staff and visitors; worthy of the investment. There is a range of goals from the design of 5 star kitchens befitting 5 star chefs, to food delivery, and to the benefit of community health programs. Can your hospital lobby accommodate an indoor farmers market, a grab n’go? Will new floor plans accommodate faster, less intrusive food delivery? Can we incorporate smart technology to deliver a patient's meal to locations other than their room? Healthcare administrators, planners, and architects have come up with groundbreaking designs to help achieve these. Our panel will bring their perspective and expertise to address this emerging trend with the end game of improved healthcare for all.
-Jonathan B. Cogswell, VP, Design & Construction for Manhattan Development, Northwell Health
-Jeffrey Berman, AIA, ACHA, Principal, Jeffrey Berman Architect
-Andria Coleman, DBA, EMBA, MS, RD, CDN, Assistant Director, Food & Nutrition Services, Hospital for Special Surgery (HSS)
-Nic Cortese, Area Business Development Manager, US Foods
-Sven Gierlinger, Senior Vice President & Chief Experience Officer, Northwell Health
-Theresa (Terry) Karl, MS, RD, CDN, Director, Food & Nutrition Services, Hospital for Special Surgery (HSS)
-Lisa Zullig, MS, RDN, CSG, CDN, Director of Nutrition Services, God's Love We Deliver
More to be announced.
You can JOIN FIRST for just $195 annual membership, and then register for FREE! Join here: https://www.amfp.info/content.aspx?page_id=60&club_id=513573
Jeffrey Berman, AIA, ACHA specializes in planning, programming and design of healthcare and research facilities. In 35 years of practice in hospitals, he has honed a unique understanding of the science, medicine and process that grounds optimal design of these facilities. Since founding Jeffrey Berman Architect in 1988, Mr. Berman has been on the leading edge of healthcare design, programming, planning, and designing facilities for the major healthcare institutions throughout the New York area. These include Memorial Sloan-Kettering Cancer Center, New York Presbyterian Hospital (8 campuses) , Mount Sinai Health System, NYU Langone Health, New York City Health and Hospitals Corporation, SUNY Downstate, Northwell Health, Valley Health and White Plains Hospital. He has also designed numerous hospital-owned and private ambulatory care facilities. Mr. Berman has published articles on designing interventional environments and imaging and visualization in the modern operating room. Mr. Berman received a Bachelor of Science in Art & Design, Architecture, at the Massachusetts Institute of Technology, 1980.
Jonathan B. Cogswell, Vice President, Manhattan Development for Northwell Health’s Western Region, has been working in healthcare facility operations & development for more than 25 years. After starting his career in the development of Cancer Centers in the Metro New York area, he transitioned into managing hospitals 15 years ago when he moved to Lenox Hill Hospital. Currently, he works for Northwell Health managing the development of facilities in the system's Western Region, which includes Lenox Hill Hospital, Manhattan Eye, Ear & Throat Hospital, Lenox Health Greenwich Village (New York States first free-standing Emergency Department) and an out-patient network of more than 80 sites. Jonathan is also a Vice President on the Board of Directors for the NY Chapter of the Association of Medical Facility Professionals.
Andria Coleman is the Assistant Director of Inpatient Clinical Nutrition at HSS with over 15 years of experience in the field of Nutrition and Food Service including direct clinical care, food service, change management, long-term care, and mentorship. In her current role, Andria directs all areas of the clinical nutrition practice, provides oversight for the food service operations, and assists the department’s director in strategic planning, implementation, and quality management initiatives. Andria earned her MS in Clinical Nutrition from New York University, Executive MBA from Howard University, and Doctorate in Business Leadership from Walden University. She is a huge supporter of change and resiliency efforts with a mission to empower individuals to lead consciously changed lives through informed decision-making and access to information. Published work includes white paper on using the Baldrige Excellence Framework to Improve Organizational Resilience and Sustainability. Andria currently serves as an adjunct professor at Hunter College, guest lecturer at New York University, and a quality board member of (AHCA/NCAL) American Health Care Association/National Center for Assisted Living.
Nic Cortese’s career in food, spanning 25 years, has provided him with experience in many areas: Sales, Marketing, Client Integration, Inventory Control, Operations, Culinary Support, Brand Strategy, Procurement, Menu Engineering, IT Consulting, and Food Safety Training. After graduating with a B.S. in Communication from Syracuse University, Nic attended The Culinary Institute of America to immerse himself in the kitchen and focus on his passion for the culinary arts. Upon graduation, Nic began his professional chef career with The Four Seasons Hotel Group in Boston, MA, and Washington, DC. From there, he joined Ridgewells Caterers in Bethesda, MD, as Sous Chef of Production. He continued to broaden his knowledge of supply chain management working in food service distribution as a National Account Executive, Culinary Specialist, Corporate Chef, and Restaurant Operations Consultant. In 2014, Nic stepped back into operations, as Director of Culinary, for a high-volume non-profit meal provider, God’s Love We Deliver, in NYC. He coached up a kitchen team and developed an innovative cook/chill production process that provided 30,000 weekly nutritionally tailored meals for those suffering from various illnesses. The “need to feed” continues to be important for Nic in his current role as Area Business Development Manager with US Foods.
Sven Gierlinger brings a unique perspective to the patient experience dialogue as a previous luxury Hotel Executive. However, it was his personal patient experience spending three months in hospitals that motivates him to challenge and disrupt the status quo in healthcare. As Senior Vice President & Chief Experience Officer for Northwell Health, New York’s largest integrated healthcare system and one of the largest in the country, Mr. Gierlinger is driving culture transformation grounded in patient centeredness and empathy. Mr. Gierlinger came to Northwell Health from the Henry Ford Health System in Detroit where he served as Vice President, Hospitality and Service Culture, responsible for creating a superior and consistent service experience for patients, visitors and employees. Mr. Gierlinger worked closely with leadership to drive culture change around improving the customer experience in every encounter across the system. Prior to that, he was an Administrator, Hospitality Services, for Henry Ford West Bloomfield Hospital, responsible for all aspects of nonclinical operations, the Wellness & Integrative Health Center, retail shops, café, and the customer experience. Additionally, he was an integral part of the team, leading the efforts to achieve the acclaimed Malcom Baldridge National Quality Award.
Mr. Gierlinger began his career in the luxury hotel business, holding a series of leadership positions with the Ritz-Carlton Hotel Company. He played a key role in the openings of several Ritz-Carlton hotels in Germany, Japan, Indonesia and the United States, responsible for executing and implementing Ritz-Carlton service standards, training staff, and leading teams of educators. Mr. Gierlinger is an Executive Board member at The Beryl Institute, and a Founding Council member of the Institute of Innovation. He received a bachelor’s degree in hospitality business administration from the Bavaria Hotel Management Academy, Altoetting, Germany.
Theresa (Terry) Karl is the Director of Food and Nutrition Services at Hospital for Special Surgery where she oversees all foodservice operations, clinical nutrition services, and the Belaire Café hospital cafeteria. Prior to this, Terry served as Assistant Director of the department, worked as an inpatient nutritionist, and outpatient for the Women’s Sports Medicine Center. Terry is a registered dietitian with an MS in clinical nutrition from New York University, and a CDN in New York State. With over 35 years of experience in various capacities at HSS, Terry was involved in operational changes including the conversion of a full-cook kitchen to a cookless kitchen with use of cook/chill foods, automating the diet office, and a recent kitchen renovation to improve space management/workflow. She also ensures compliance with NYC Healthy Food Standards for Cafeterias and oversaw a digital project implementing electronic menu boards in the café, to assist patrons in making healthier food choices. Striving to continually improve customer satisfaction through innovative menus and promotion of healthy, nutritious meals is the focus of her work! Terry serves on the Dietetic Internship Advisory Board for New York Presbyterian, and previously for Teacher’s College at Columbia.
Lisa Zullig is the Director of Nutrition Services at God’s Love We Deliver in New York City, a medically tailored food and nutrition program for people living with serious illnesses. She also co-leads Clinical Committee of the Food is Medicine Coalition, an association of non-profit medically tailored food and nutrition service providers. Lisa is a Registered Dietitian Nutritionist, Certified Dietitian/Nutritionist, Certified Specialist in Gerontological Nutrition, a graduate of the Natural Gourmet Institute’s Chef Training Program, and holds a master’s degree in nutrition from Brooklyn College. Her expertise in the field of nutrition focuses on public health and community nutrition, aging, and HIV.
More coming soon!