Top Chef Triumph: Executive Chef Claims Silver Medal in Culinary Showdown
APRIL 16, 2024 – On April 2, Stony Brook University Hospital Executive Chef Jim Kellenberger competed in the National Association of College & University Food Services (NACUFS) Culinary Challenge, sanctioned by the American Culinary Federation (ACF), which recognizes the vast culinary expertise in collegiate foodservice.
Read the full article on SBU News
Hospital patients can use DoorDash-style app to order in a familiar way
APRIL 15, 2024 – Long Island’s Stony Brook University Hospital transforms patient meal-ordering with launch of new easy-to-use mobile app.
Read the full article on FSD.com
Meal Ordering App Nourishes Recovery and Empowers Hospital Patients
APRIL 3, 2024 – Stony Brook Medicine Distinguished Dining Services, operated by the Faculty Student Association (FSA) of Stony Brook University, has launched a new patient meal ordering app through CBORD. Patients admitted to Stony Brook University Hospital can choose various meal options that can be ordered on-demand from their mobile device or tablet.
Read the full article on SBU News
The Patient Meal Ordering App is Now Live!
MARCH 21, 2023
Patients can now order breakfast, lunch, and dinner through the CBORD Patient App. When a patient creates their account and links it to their patient ID, the app will automatically show the menu options that are specific to their physician-appointed diet.
Watch the full news report here!
FM On Demand with Tara Fitzpatrick: From casino to cafeteria, Stony Brook University Hospital’s Chef Jim Kellenberger rolls dice on meaningful onsite chef life
JULY 25, 2023 – This winner in the Best Sustainable category of FM’s Healthcare Recipe Contest talks to us about the freight farm and rooftop garden that made an amazing, award-winning, totally low carbon footprint salad, along with his unique chef journey.
Meet the 2023 winners of Food Management’s Best Healthcare Recipe Contest: Delicious meals that heal
MAY 1, 2023 – Best Sustainable: This seasonal stunner includes hyper-local greens and more from a student-run freight farm on the Stony Brook University campus.
Romaine lettuce, green beans and cherry tomatoes are topped with a blood orange vinaigrette and candied pumpkin seeds
Stony Brook Meal Train Is Full Steam Ahead
JULY 14, 2022 – More than 800 days may have passed since April 2020, but a partnership between Stony Brook Village and Stony Brook University Hospital (SBUH) to deliver meals to hospital employees remains strong.
Read the full article on SBU News
Dietetic Interns Participate in ‘Chopped’ Competition, Commemorate Passing of Fellow Student
JUNE 17, 2022 – Dietetic interns participated in a Food Network style “Chopped” cooking competition in a partnership with University Hospital foodservice staff. This year’s competition was dedicated to a dietetic intern who recently passed away, just weeks before completing her certification. The interns made T-shirts to remember Nathalia Aldovino, a loving mother of three children.
Read the full article on SBU News
Dietetic Interns “Chopped” Competition Heats Up at Stony Brook Hospital
MAY 24, 2021 – On May 18, dietetic interns from Renaissance School of Medicine at Stony Brook University competed in their annual end-of-the-year cooking competition. Lorraine Danowski, Associate Director of the Dietetic Internship, modeled the competition after the popular Food Network TV series “Chopped,” and partnered with the University Hospital foodservice staff to host the competition in its kitchen.
Read the full article on SBU News
Terance Jadhad Lee Named to Top 16 Foodservice Heroes List on Food-Management.com
MAY 11, 2021 – “Terance Jadhad Lee has been in the food service industry for almost twenty years. He has devoted his entire career to hospitality. He earned his Culinary Arts Professional certification at the Essex County Vocational School, where he mastered the areas of institutional food service, culinary arts, hospitality, baking and pastry making. This training gave him hands-on experience working in full-service restaurants, commercial bake shops, professional table service, front-of-the-house management, banquet and catering services and expertise in industry standards, safety and quality workmanship.
Hospital Dining Director Named a Top Food Service Leader in U.S.
MARCH 1, 2021 – Michael (Mike) West, director of Dining Services at Stony Brook University Hospital, has been selected by Food Management, a national trade magazine, as one of 13 leaders in onsite food service operations across the country.
West was originally nominated to Food Management’s sister site, Nation’s Restaurant News, which names the top leaders in the food service industry in its 2021 Power List. From that list, he was identified as a standout leader in the industry, recognized for his outstanding leadership and his impact on the hospital, the Stony Brook community, and the industry during the coronavirus pandemic.
Jamba Now Open!
OCTOBER 5, 2020 – Jamba is open Monday to Friday 8am to 8pm. Located on Level 5 in the new Hospital Pavilion (adjacent to the Market Place Cafe).
Congratulations Justas Klimavicius! Awarded LIBN 30 Under 30 Honors
SEPTEMBER, 2020 – Justas Klimavicius is a business development analyst at the Faculty Student Association at Stony Brook University, a private not-for-profit that provides services to the Stony Brook community.
Klimavicius began working full-time at Stony Brook University Hospital in March 2020 as part of their Food Service Management, where he oversees inventory controls and is an integral role in an inventory management systems project.
Download the PDF to read the full article and interview
Stony Brook University Hospital Wins Top 25 Award For Sustainability
JUNE 22, 2020 – In recognition of its commitment to environmental stewardship and sustainability, Stony Brook University Hospital (SBUH) has received the 2020 Top 25 Environmental Excellence Award, the nation’s premier recognition program for environmental performance in the healthcare sector. The Top 25 are healthcare leaders with comprehensive sustainability programs and an organizational culture focused on environmental stewardship.
Read the full story on SBU News
One On One With: Nutrition and special diets for coronavirus patients
JUNE 5, 2020 – RD and Assistant Food Service Director Kathleen Carrozza recounts how the team at Stony Brook University Hospital in New York has pivoted, improvised and learned about the nutrition and operations side of caring for COVID-19 patients.
Read the full story on Food-Management.com
Stony Brook Meal Train Reaches 10,000 Mark for Food Donations
MAY 1, 2020 – The outpouring of support from community members for Stony Brook Medicine has been profound. In response, Stony Brook University Hospital launched a Meal Train platform in early April, and contributions have now exceeded 10,000 meals and snacks that have been donated and distributed.
Read the full story on SBU News
Lisamarie Gonzalez Takes 2nd Place in International Cake Decorating Contest
Lisamarie Gonzalez, award-winning pastry chef, chocolatier and retail baker at Stony Brook Hospital, took center stage with pastry chefs, cake designers and decorators at the International Restaurant and Foodservice Show of New York from March 8 -10, 2020.
Read the full story on SBU News | View Flickr album
Unlimited Coffee Subscriptions Now Available at Panera Bread!
Panera Bread (located on level 5 near the Children's Hospital) now offers unlimited coffee subscriptions for $8.99/mo (some restrictions apply). Visit panerabread.com/mypaneracoffee for more information.
September 30: Starbucks Now Open
Starbucks renovations are complete and service has resumed in our main location just behind the front desk in the lobby area on Level 5. View photos on the FSA Flickr page
Catering Team Helps Give Young Patients 'a Night to Remember'
SEPTEMBER 6, 2019 – Each spring, pediatric patients at Stony Brook University Hospital in Stony Brook, N.Y., get to enjoy a memorable night of dancing, eating and relaxing at the hospital’s pediatric prom. Around 20 volunteers from the hospital catering team provide food and fun for patients at the annual event.
Read the full story on foodservicedirector.com
Skyline Deli Closed
The Skyline Deli closed on July 19, 2019. This will be the temporary home for Starbucks starting July 29 while the main location undergoes a renovation. After the renovation is complete, we will be bringing you a new and exciting concept!
Dietetic interns finish hospital tour with culinary faceoff
JUNE 20, 2019 – Stony Brook dietetic interns ended their internship at school’s University Hospital kitchen with a friendly cooking competition based on the Chopped TV show.
Read full article on Food-Management.com
Hospital hosts cooking competition for dietetic interns
JUNE 17, 2019 – Dietetic interns at Stony Brook University in Stony Brook, N.Y., competed in a cooking competition at the university hospital kitchen.
The competition was modeled after the Food Network TV series “Chopped.” Using a basket of surprise ingredients such as lamb chops, arctic char, enoki mushrooms and sunburst squash, the interns had 10 minutes to plan out an appetizer, entree and dessert and an hour to execute the dishes.
The panel of judges, made up of chefs from the hospital as well as the associate director of dietetic internships and the general manager of retail operations, critiqued the meals on taste, presentation and use of ingredients.
Dietetic Interns Compete in “Chopped” Inspired Competition
JUNE 14, 2019 – On June 5 Dietetic Interns for Renaissance School of Medicine at Stony Brook University competed against one another in a cooking competition as the internship program came to an end. Lorraine Danowski, Associate Director of the Dietetic Internship, modeled the competition after the popular Food Network TV series “Chopped,” and partnered with the University Hospital foodservice staff to host the competition in its kitchen.
Hospital Expands Healthy Options with Guest Chef Series
MAY 31, 2019 – Stony Brook University Hospital in Stony Brook, N.Y., welcomed two visiting chefs as part of its visiting chefs series earlier this month.
Chef Eric Wood from food sales agency Affinity Group Infusion and Executive Chef Jen Moyer Murphy from Clemens Food Group spent the day at the hospital’s action station showcasing healthy recipes.
Guests could enjoy dishes such as smoky pulled pork and jackfruit sliders over tossed field greens or a grain salad bowl; bulgogi-marinated roasted pork loin; pork lettuce wraps with brown rice, pickled carrots and daikon radishes; and a salad made with quinoa, baby garbanzo beans, toasted orzo and Israeli couscous combined with fresh vegetables, extra virgin olive oil and fresh herbs.
University Hospital Menu Heats Up With Guest Chef Series
MAY 30, 2019 – On May 17 the Market Place Cafe, which is self-operated by the Faculty Student Association, hosted two guest chefs offering an exciting array of new dining options created with healthy ingredients. Chef Eric Wood from Affinity Infusion and Executive Chef Jen Moyer-Murphy from Clemens Food Group demonstrated simple recipes with great taste.
Read the full article on the SBU News website
Guest Chef Series at Market Place Cafe
MAY 22, 2019 – Customers at the Market Place Cafe were offered an exciting array of new dining options such as smoky pulled pork and jackfruit sliders over tossed field greens or a grain salad bowl, bulgogi marinated roasted pork loin and pork lettuce wraps with brown rice, pickled carrots and daikon radishes.
Panera Bread Café officially opens at Stony Brook Hospital
Panera Bread, makers of bread items, soups, salads, sandwiches and more, celebrated the grand opening of its new café at Stony Brook University Hospital on March 11.
Read the full article on the TBR Newsmedia website
Stony Brook Medicine Supports Strawless Suffolk Initiative
AUGUST 10, 2018 – As part of the Strawless Suffolk initiative to reduce marine plastic pollution and to continue Stony Brook Medicine’s efforts towards sustainable dining, we will no longer be offering straws. We will provide our current coffee lid for all soft drinks to accommodate this endeavor.
Stony Brook University Hospital Receives National Award for Excellence and Innovation in Sustainability
STONY BROOK, NY, June 27, 2018—In recognition for leading the healthcare industry in sustainability and environmental stewardship, Stony Brook University Hospital received the Greenhealth Emerald Award from Practice Greenhealth, the nation’s leading organization dedicated to environmental sustainability in health care. The award is one of the Environmental Excellence Awards given each year to honor environmental achievements in the healthcare sector.
Read more about the award on the Newswise and Stony Brook Newsroom websites
Physicians Committee for Responsible Medicine
#1 Healthiest Hospital Food Service 2016
Stony Brook University Hospital was ranked the #1 hospital food service with a 90% patient food score.
Stony Brook University Hospital in Stony Brook, N.Y., earns a high score thanks in part to “Stony Brook Heights,” its 2,242-square-foot organic rooftop garden that supplies vegetables and herbs for patient meals. The hospital also scores points for its patient menu, publically available on its website, which features healthful entrées including pasta with olive oil and vegetables; crudités and hummus; create-your-own-salad with tofu, vegetables, and chickpeas; tofu fajitas; and a black bean burger. The New York Times reports that its head chef has banished bacon, soda, and hot dogs.
Read the full article on the Physicians Committee for Responsible Medicine website
Physicians Committee for Responsible Medicine
#3 Healthiest Hospital Food Service 2017
Stony Brook University Hospital was ranked the #3 hospital food service.
Long Island Business News
Healthy & Fit Workplace 2016
Many centers of Stony Brook Medicine were honored by Long Island Business News in 2016. Among them were the Hospital, who was named "Healthy & Fit Workplace".
Foodservice Director Magazine
Food Service Director of the Month (May 2016)
Michael West was named Food Service Director of the month in May 2016 by Foodservice Director Magazine.
Read the full article on the Foodservicedirector.com website