For executive chef Daren Gilliam, the food a patient eats at Dodge City’s St. Catherine Hospital is just as essential to their wellness and recovery as the excellent medical care they receive during their stay.
"Every element of care, no matter how big or small, completes the circle of healing our patients need and deserve," Gilliam said. "Ultimately, food is good for the body, the mind, and the soul."
Creating that kind of nourishing, supportive menu can be demanding, fast-paced work for Gilliam, who has served as executive chef and environmental services director at the hospital for the last five years.
While non-stop days that start at 5:15 a.m. might not be for everyone, Gilliam wouldn't have it any other way.
"Working in a hospital has given me a new sense of purpose," he said. "Seeing a patient smile over a simple meal, even if it’s just chicken broth, is incredibly rewarding."
The Winding Road to Healthcare
Gilliam, 60, was born in Dodge City and has been in and out of kitchens for 46 years.
He was a latecomer to a culinary career and graduated with honors from Le Cordon Bleu in Austin, Texas, when he was 35. From there, his career landed him not in healthcare, but in traditional restaurant work.
When the COVID-19 pandemic struck, Gilliam found that the industry was no longer for him.
"Restaurant life is incredibly demanding, both mentally and physically," he said. "Long hours, late nights, and sudden schedule shifts teach you to adapt quickly. When the pandemic hit, I had to walk away from my restaurant."
After a difficult six months, Gilliam found himself back in Dodge City and a member of the team at St. Catherine Hospital.
In his first two months as executive chef, he threw himself into the job, working open to close, seven days a week and doing everything: preparing meals, managing the doctors' lounge lunch menu, washing dishes, delivering trays, and running the register. The workflow improved as he built out his staff.
Today, Gilliam prefers the healthcare setting to restaurant work thanks to a better schedule and a sense of work-life balance. On top of the job's practical benefits, Gilliam's work at the hospital has given him a renewed sense of purpose.
"Patients do not want to be in the hospital," he said, "but I truly believe that by putting care and love into our food, we can make their stay a little brighter."
More Than 'Hospital Food'
Just because Gilliam's kitchen serves "hospital food" doesn't mean his dishes can't look and taste like restaurant-quality meals. He takes pride in how he and his team plate and present their food, since "people eat with their eyes first," he said.
"We frequently hear from doctors, staff, and community members that we make it difficult for them to choose because everything looks so good," Gilliam said. "In those cases, we gladly recommend they take a little of everything to enjoy."
That high level of work wouldn't be possible without his team. Gilliam believes that the sense of harmony and closeness the team has cultivated in the kitchen is noticeable in the work they produce.
"I’m incredibly blessed with an amazing team that is always willing to help out in all areas of the kitchen, the cafe, and with so many other duties that often go unnoticed," he said. "We truly are a family in the kitchen, and we always support each other."
After five years at St. Catherine Hospital, Gilliam has seen how much the hospital gives back to Dodge City. While he's watched the town change over the years, Gilliam has also seen how the community has remained supportive of neighbors in need.
Gilliam sees that same sense of support and compassion in the healthcare teams that surround him at St. Catherine Hospital.
"For anyone interested in joining CommonSpirit, please know that we are a family here, dedicated to changing lives," Gilliam said. "CommonSpirit is an exceptionally caring organization, and I’m incredibly proud every day to be part of such a wonderful team."
