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Published August 20, 2007 05:28 pm - There is a new chef in town, or more specifically at T.J. Samson Community Hospital. Hospital retains executive chef By BRAD DICKERSON Glasgow Daily Times GLASGOW — There is a new chef in town, or more specifically at T.J. Samson Community Hospital.
Kevin Kramer started his tenure as executive chef two weeks ago and comes to the local area through the Unidine Corporation. “We’re contracted to come in here and revamp the entire menu and the concept of the hospital food and the stigma attached to the hospital food,” Kramer said. “We want to create a more restaurant style of presentation and cooking.” The Texas native has spent the last few decades in the business of food. His resume includes stints in “little Ma and Pa restaurants,” serving as both a jockey club chef for a racetrack and as an executive chef at Utah’s Bryce Canyon Resort and working the previous three years in food services for retirement communities. “I’ve always been able to cook,” Kramer said, who attended culinary school in New Mexico. “I was in my mother’s kitchen at a young age cooking.” His goal at T.J. Samson is to expand “the tastiness of the patients’ food here” and offer more healthy alternatives. “My main role here is to teach, to educate culinary education, to train my employees to think of the big picture,” he said. “I’m going to teach (them) things that the world does for quality cooking techniques.” Several changes have already taken place, specifically in the hospital’s cafeteria. It has become more expansive by offering full salad, fruit, breakfast, lunch and dinner bars, according to Kramer. At each meal, a selection of different entrees are also available. These revamps have not gone unnoticed. “We’ve heard a lot of good comments from the patients’ families and all the staff,” said Ashley Doerr, an occupational therapist. Physical therapy tech Candy Spears added that lots of the feedback has revolved around the breakfast bar, specifically how there is “always fresh fruit and more options.” Kramer, however, is not about to rest on his laurels, as other ideas and changes are still forthcoming. “We’re thinking about starting up an ethnic lunch once every week or two weeks and have a specific ethnic buffet out there,” he said. “Right now, it’s a variety of different foods just made better.” 
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