Elderwood employees receive national recognition from Premier
Two Elderwood employees were honored by Premier, a national health care improvement leader, for their excellence in the nutritional and culinary disciplines. Amy Julicher, Elderwood director of nutritional services and Daryl Cronk, Elderwood regional dining services manager were recognized at the Premier Breakthrough Conference on June 19 in Nashville, TN.
Julicher was honored with the Premier 2019 Illuminating Excellence Award for Continuum of Care. This national award acknowledges a food service director who shows outstanding accomplishments in their department, organization and community.
Julicher was selected to receive this prestigious award following a nationwide nomination process.
"Previous recipients and finalists for this award have accomplished and contributed so much in their field," said Julicher. "It’s an honor to be in their company."
Julicher earned a bachelor’s degree in dietetics from Buffalo State College.
She is looking forward to continuing to work with the kitchen staff at Elderwood’s skilled nursing, assisted living and independent living communities, to improve the quality of meals and enhance the dining experience of our residents.
Cronk, was also celebrated at this event. He recently placed fifth among 10 finalists for Premier’s national culinary creation contest Participants submitted classic entrée recipes with a twist for the competition.
Cronk provided a recipe for veggie hash with cilantro crème fraiche and frizzled carrots, which was judged by a group of Premier member chefs. The recipe was made from local organic and sustainable products.
“I was very excited to learn about my recipe placing in the top five,” said Cronk.
Cronk and the other finalists learned the overall winner of the competition at the event was Lyndon Espiritu, director of nutrition and food service at Stern Family Center for Rehabilitation in Manhasset, NY.
Cronk graduated with an associates degree from The Culinary Institute of America, with a concentration in culinary arts and chef training. He has been in the service food industry since he was a teenager, advancing to a chef from a dishwasher.