Sodexo mobilizes meal production for Worcester Field Hospital

On March 31, 2020, the State of Massachusetts and the City of Worcester announced a surge hospital would be commissioned at the DCU Center. The 250-bed facility would act as a surge center as the expected number of patients increased.

UMass Memorial Medical Center Dining by Sodexo would be charged with providing meals for this field hospital.

Sodexo Regional Vice President in the Healthcare sector Tim Sheehan reached out to counterparts Phil Harty and Dan Auger from the Universities division for support.

Sodexo culinary staff and facilities at Assumption College would be mobilized given the campus’ proximity to the DCU center. Area Executive Chef Gary Symolon would act as project manager charged with communication between Assumption and UMass Memorial.

After initial meeting and tour of the DCU field hospital headed by General Manager Beverly Thompson, Food and Nutrition Services, Retail Operations Manager Steve Laplante, and Chef Symolon, a plan was put together as to how meals would be supplied to first responders, medical staff, potential shelter participants, and security.

“It was a moving target as to what our meal counts would be, said Chef Symolon. It all depended on how many patients were at the facility and the number of medical staff were summoned to the DCU.”

With the news of the DCU Surge project, the process of scheduling culinary staff began.

At a time when people are apprehensive about leaving home, there was never any issue with employees wanting to be a part of something so meaningful,” said Chef Symolon. “There’s a sense of pride knowing we are helping the medical professionals keeping people alive.

Symolon said that all the workers were local to the greater Worcester area and there was the feeling they were taking care of their own neighbors.

Deliveries for shelter meals are still underway three times a day for breakfast, lunch, and dinner. There are times when deliveries do not make it to the entranceway on time since ambulances were in the docking area with COVID patients.

All safety health and safety protocols were put into place and staff was trained entering only “clean” space designated for entrance by supporting staff.

“Communication between the Universities and Healthcare culinary teams was seamless,” said Thompson “I’m still amazed at what our combined teams accomplished serving the first field hospital in Massachusetts. Our university colleagues delivered meals to staff in one entrance while our healthcare team delivered meals to patients in another.”

After a few weeks, Chef Symolon kicked up the menu and began to offer microwavable meals. This would enable the med staff an opportunity to enjoy a nice hot meal versus a cold sandwich.

Assumption College Executive Chef Eric Johnson introduced items like southern fried chicken macaroni and cheese, Asian style grilled tofu with a Thai vegetable fried rice and steak tips with traditional parmesan risotto and peas.

“All the medical staff went crazy for Chef Johnson’s food, wiping it out at every delivery,” said Assumption College Retail Manager Kristen Ricci. “Several people mentioned how great it was, saying ‘I wasn’t expecting this type of delicious food in a field hospital’.”

“It was a great opportunity to work with our fellow healthcare team members during this pandemic,” said Chef Symolon. “Although this was the first time we ever met, it was almost like we’ve been working together all along especially in the way we communicated and reacted to this very fluid situation.”