We are excited to introduce our new Q&A series at Cassia, dedicated to showcasing our talented chefs who transitioned from the bustling world of hospitality to the impactful realm of healthcare.
In this installment, we have the privilege of featuring Chef Steve, who serves at Fargo Elim in Fargo, ND. Dive into the culinary journey as we explore his passion, expertise and the unique fulfillment he finds in the healthcare industry.
Q: What inspired you to become a chef? Tell us a little about yourself.
A: “I have always been “food focused,” and it is an essential part of a home/family/community/culture. I remember having to stand on a chair to see over the pot while helping my mom with the cooking and cooking imaginary dinners for my stuffed animals when I was younger.
My wife was the first person to suggest that I turn my passion into a profession. After that I went to chef school and the rest is history.
Q: What led you to become a chef at Fargo Elim?
A: “I was looking for something different in my career for a while. I saw the ad, and thought it looked like a great fit. Two years later, I was correct. I started in August of 2022, even before the new Fargo Elim had opened. I assembled a lot of the carts and speed racks we still use to this day.
Q: Why did you decide to transition from the hospitality industry to healthcare?
A: I started my career working in the finest dining in Fargo. I found I did not care for the exclusivity and waste associated with it. Since then I have been working to make good food more accessible for marginalized people. I even spend some time working for a school district that helped me understand food insecurity better.
Q: How is working in healthcare different from working in hospitality?
A: I get more weekends and holidays off working in healthcare, I don’t work so late at night, and we know how many people we’re feeding so we never “get slammed” on a Friday evening. All this allows me to better serve our residents because we’re not overwhelmed.
Q: What are some unexpected benefits of working in healthcare? (Examples: Building relationships with residents, teamwork involved in all departments, support from the home office, etc.)
A: When I worked with the school district, I discovered I had a soft spot for older folks. Of course, that was my staff at the time and not my residents. When I came to Fargo Elim, I discovered that I loved having older residents. I also enjoy the behind-the-scenes comradery with housekeeping and maintenance.
Q: What is your specialty, and what motivated your choice? Do you have a signature dish you are known for?
A: One of the first things I ever made here was meatloaf. I’m not a huge fan of meatloaf typically so I just made it like I’d want to eat it. Over a year later, it’s still popular. I think it’s a little strange to be “known” for meatloaf, but here we are.
Q: How do you get residents excited about food at Fargo Elim?
A: I find that excitement and enthusiasm are contagious. If I’m excited to serve the meal, our residents will be more excited to eat it.
Q: Share how you collaborate with other departments for your culinary events? Tell us about a special event.
A: I am grateful to work with this team. Any time we have a large event, everyone pitches in. At Christmas, maintenance retrieves the trees and décor from storage, anybody that has a spare few minutes helps decorate them, and our activities person adds little touches here and there to make everything look amazing. This allows our team to focus on the food so it’s equally amazing.
Q: How do you incorporate diverse cultural influences into your cuisine? Could you provide some examples?
A: We’re always trying new things. We agreed to do barbacoa tacos once, and we ended up keeping them on the menu. Recently we did fish tacos with a lime coleslaw, and that went over pretty well. Besides that, we usually do something special for Syttende Mai (Norwegian holiday) and Oktoberfest. The simple answer is that we never stop trying new menu items.”
Thank you, Chef Steve, for everything you have done for our residents, their families and our staff at Fargo Elim!