Chef Patrick McDonnell, production manager of food services at Spartanburg Regional Healthcare System, was chosen to attend a training program sponsored by the Culinary Institute of America.

“Masterworks II,” held in Hyde Park, N.Y., recently, centered their program on the latest trends in food production methods and the most recent Morrison culinary advances.

“It was a great opportunity to meet chefs and build relationships,” McDonnell said. “It’s not just about the physical need to eat; it’s personal. The food we put out matters and the training provided me with additional training to give the community what they need.”

During the six-day training program, McDonnell learned about the importance of sustainable seafood and forming relationships with smaller farms for local produce. He also learned about ways to become more eco-friendly, such as purchasing reusable plastic cups and composting food waste to promote a better environment.

Of the 850 Morrison Management specialist chefs eligible, 27 chefs were nominated from Morrison’s Healthcare Division. McDonnell was first choice out of 80 chefs in the Southeast. Larry Germany, Regional Director of Operations of Morrison Healthcare Food Services, was a part of the selection process. Morrison is the food provider for Spartanburg Regional Medical Center.

“His culinary experience and his willingness to teach [made McDonnell a good selection],” Germany said. “He’s passionate about food, but he’s also passionate about people.”

Serving an average of 3,000 meals a day at Spartanburg Regional, it is a challenge for McDonnell to put out things that are healthy, flavorful and affordable for patients, visitors and employees.

“It’s a challenge to prepare healthier items that have a flavor, but it’s a great challenge to take care of patients and their families within the community,” McDonnell said.

Since his training, McDonnell has received a promotion to Regional Chef Executive. In this position, he will be a part of Morrison’s culinary mentoring process for the state of South Carolina.

Currently, McDonnell and the Spartanburg Regional culinary staff are working with vendors to inject more local produce. McDonnell and the staff have future plans of composting food waste, getting local farmers to come and promote their produce into the menu and creating a community garden involving other local businesses in the area.

“It didn’t stop at the training. It was a start … to bring back what we learned into our community,” McDonnell said.