Chef Judith Hallisey

Name:

Judith Hallisey Food Service Director/ Executive Chef for Cancer Treatment Centers of America at Midwestern Regional Medical Center

My Website:

http://www.cancercenter.com/?source=EMPOWHER&c=EMPOWHER

Areas of Expertise

Chef Judith Hallisey

Judith Hallisey is a graduate from the Culinary Institute of America in Hyde Park New York. Hallisey has more than 25 years of “official” chef and food service experience ranging from hospitals, private clubs, hotel, schools and restaurants.

Hallisey was recruited to Cancer Treatment Centers of America (CTCA) at Midwestern Regional Medical Center in 2000. In this position Hallisey is afforded a generous budget allowance for food for CTCA patient care and is empowered to use fresh and organic foods to prepare healthy and delicious meals from scratch as part of the nutritional treatment for cancer patients. Hallisey challenges herself to innovate daily and incorporate new safe and organic natural foods on behalf of patients. She works closely with the nutritional support team to develop menus and leads a food service team of 50 people.

Prior to joining CTCA, Hallisey was the regional culinary specialty director for the Midwest region of ARAMARK Healthcare accounts. In that position Hallisey trained and monitored standards and systems of food quality in production areas and retail areas and trained management staff on food quality and safety throughout the Midwest.

Prior to joining ARAMARK, Hallisey held several positions with the Marriott Corporation, Healthcare System. She was selected out of 28 applicants in highly competitive recruiting campaign in New Castle, PA. It was the Marriott Corporation to bring Hallisey to the Midwest where she served as executive chef and production manager for Marriott Healthcare at Highland Park Hospital. In that position Hallisey worked with dieticians to create and implement the “Culinary Delight” program emphasizing low fat cooking. Hallisey received several promotions with Marriott and served as the production manager for Alexian Brothers Hospital food service team prior to joining ARAMARK.

After graduating from the Culinary Institute of America, Hallisey earned her stripes at the Danbury Hilton in Connecticut as a “rounds person,” working all areas of the kitchen. She was then hired and named Sous Chef in a private Country Club located in Darien, Connecticut. From there she moved to a highly proclaimed, three star wine restaurant called the Wooden Angel Restaurant in Beaver, PA specializing in American Cuisine

Hallisey was recruited by the Club Corporation of America to serve as Sous Chef at the Rivers Club in Pittsburgh PA where she was also promoted to Associate Chef. During her tenure with Club Corporation, Hallisey created Heart Healthy menus for the members and developed delicious, healthy signature recipes. Hallisey also began her teaching career where she planned and presented Creative Cooking Classes for the members.

Recognizing early the need and the value of her professional culinary training to benefit the healthcare industry, Hallisey seized the opportunity to jump into healthcare.

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