Chef Robert Phillips would like to dedicate this Article to the Far West Region Winner, Chef Kyle Pacheco from Santa Fe, New Mexico. He twice won the Far West Region Young Chefs Competition. He passed away in his sleep last week.
March 12, 2021 — When millions of hospital workers walk through the door to report to work around the clock, they leave their personal lives at home to join their second family at the hospital to care for those in need. As the pandemic raged last year, Chef Robert Phillips, director of the Food and Nutrition Department and Executive Chef at Mission Community Hospital in Panorama City, California; Western Regional Vice President of the American Culinary Federation (ACF); and Conseiller Culinaire Provincial for the Far West Province of the Chaîne des Rotisseurs, worked tirelessly to keep those workers not only well fed but also protected. With administrative expertise gained by more than 38 years of experience, Chef Phillips stepped up to help the hospital secure much needed infection control supplies including gloves, hand sanitizer and personal protective equipment (PPE).
During the first surge of cases, Robert worked 20 days in a row without a day off and then another 15 days in a row after one day off. Even now as his week is back to more or less a Monday through Friday routine, he has operational responsibility for tents that were constructed outside so his phone is always nearby.
He is first to give credit to healthcare workers.
“Let me tell you. You have some amazing heroes that come in here and do it everyday,” Robert said to Chaine during a Feb. 5, 2021 phone interview.
Because of the hard work by Chaîne and American Culinary Federation members, the culinary profession has played an important role in boosting morale for hospital workers in the midst of unprecedented challenges, Robert said.
Last spring and summer, Robert was on the phone for hours each day offering his advice to culinary organizations and negotiating with food and medical suppliers to avoid serious hospital shortages. Supply chain issues did not manifest themselves for a few months until the permanence of restaurant closures became evident. But Robert anticipated increasing shortages as the pandemic worsened. He adapted quickly to plan, prepare and serve more than 1,200 meals per day at the hospital. Robert said through preparing and serving high quality, fantastic meals, many great culinarians are healing minds and bodies during these difficult times.
Mission Community Hospital is one of 5,141 community hospitals in the United States, according to statistics from the American Hospital Association.
Robert’s administrative expertise was especially helpful when prices for products in high demand skyrocketed. Cases of gloves that before the pandemic cost $25 to $27 per case increased to almost $200 per case. Robert found ways to cut $50 – $60 per case as just one example of the mountains he and hospital staff moved to care for their patients. Under direction from James Theiring, Mission Community Hospital CEO, Robert was also asked to purchase hospital equipment.
“The sky is the limit. I am willing to jump in to do whatever and use my expertise to do it. Having been in the Army for about nine years, I served my country so serving the American people as best I can in any way, shape or form is not a problem for me,” Robert said.
Robert was drawn to the culinary profession at a young age.
“Basically I was a juvenile delinquent looking for something to entertain me,” Robert said. He got a job in a kitchen and immediately took to the fast pace. He enjoyed doing difficult tasks others did not want to tackle and then completing them in a timely fashion. Many other aspects of being a chef appealed to him from the creative juices that flowed to the administrative discipline required to operate a kitchen. The job took on new meaning when he realized his work product put smiles on people’s faces. It was definitely the life for him.
After culinary school and ACF apprenticeships in Riverside, California, Robert gained broad experience working as a chef at various locations. Ten years ago, he accepted the job at the hospital.
Chaîne Young Chefs Competition
Giving back to the culinary profession to nurture young culinarians is one of Robert’s top priorities. He works closely with Chef Reimund Pitz and Chef Michael Ty organizing and implementing Chaîne’s annual Young Chefs Competition.
According to the Chaîne website, the first Chaîne des Rotisseurs Young Chefs Competition was held in 1977 in Switzerland to support and promote future young chefs under the age of 27 by giving them the opportunity to demonstrate their skills. Competitions are held at the provincial, national and international levels in countries around the world that have a strong Chaîne presence.
Chaîne US held their first Young Chefs Competition in 1990 that through the years, has attracted national media coverage. Applicants in each of the 10 Chaîne Provinces are selected to compete.
Robert, Reimund and Michael are in the process now of finalizing details for the 2021 provincial and national competitions, which were canceled in 2020 due to the pandemic. Robert said they work to make sure each chef has the same equipment at their station; the judges are educated as to competition rules and criteria; and that the competition is fair. Once regional winners are selected, they are guided and trained for the national competition.
Chaîne’s National Culinary Weekend and Young Chefs Competition is scheduled from June 3-6, 2021 in Overland Park, Kansas. The 2021 International Jeunes Chefs Competition will be held in Paris from Sept. 22-27, 2021.
Robert said he is busy securing a location for the Western Region Provincial Young Chefs Competition and tending to the many details that must come together for his regional competition. They try to recruit six to seven young chefs to compete. Since most culinary schools are closed or have their access restricted because of the pandemic, it’s been difficult to finalize competitors and a venue, Robert added. He and the Chaîne Young Chefs Competition team are being resourceful and persistent to make sure the competitions go forward this year.
Chaîne’s enduring and deep support for young culinarians and the culinary profession has been vital during the pandemic. Bailliages have stepped up to support local chefs and restaurants with virtual events and covered membership dues for chefs and sommeliers.
High Quality Meals Make a Difference
With more than 5,000 community hospitals in the United States, the culinary profession is serving more than six million meals per day at hospitals in all 50 states.
Robert suggests Chaîne Bailliages reach out to local hospitals deeply impacted by the pandemic to provide healthcare workers high quality, catered meals that support local restaurants at the same time. In addition to his responsibilities at the hospital, Robert worked with 5-Star to send out 80,000 meal kits in Florida last year. Efforts large and small are needed. One special meal can break the monotony for healthcare workers and is incredibly meaningful, Robert said.
“I watch these doctors and nurses fighting for people they don’t even know,” Robert said.
Robert invites Chaîne members to contact him directly for ideas on how to reach out to local hospitals or to support Chaîne’s Young Chefs Competition. Email: Rphillips@MCHonline.org
Links
Chaîne Young Chefs Competition