One of the hardest things to get right in a hospital, you’d think it would be the care, but it’s not necessarily. The food is one of the hardest things to get right. Everyday Chef John Mayer creates satisfying meals with regional flavor for the patients and staff of Jackson Parish Hospital, a 25-bed critical access hospital in Jackson Parish, Louisiana. Chef Mayer is employed by Culinary Services Group, a food management company contracted by the hospital in June of 2021. With dishes like shrimp étouffée, jambalaya, and Cajun pasta on the menu, Chef Mayer is not only changing people’s perception of hospital food, he’s also revitalizing the hospital cafeteria and making it a gathering place for staff. “There are no big I’s and little U’s,” says John Morgan, CEO of Jackson Parish Hospital as he explains further that it’s not uncommon to see doctors, administrative workers, and maintenance staff all sitting together, co-mingling and enjoying a meal together. “It’s just impacted [the community] in that people want to be here instead of going out and eating somewhere else, it’s a community and family and we’re all together in one place.”

Oxford Treatment Center will partner with CSG to provide a high-quality dining experience for patients.

Culinary Services recently launched a program called “Text and Tell” for students to give their feedback and have a response in real-time.