People of MSK, Michelle Richards, Sous Chef
When Michelle Richards joined Memorial Sloan Kettering’s food service team eight years ago, she was looking for a job where she could put her skills to use helping others.
“I wanted to join an organization where I felt I was making an impact,” she said.
She’s been whipping up delicious meals as a sous chef for Patient Food Service at MSK’s main hospital campus in New York City ever since. Her team provides nourishing meals for patients in the hospital, patients at outpatient appointments, visitors and staff.
“I know that food plays an important role in a patient’s healing,” she said. “If I could make a patient happy with a meal that I prepared, that makes me feel good and encourages me to fulfil my role and want to do even more.”
But cooking for people going through treatment can be difficult. Many lose their appetite and get frustrated when their taste buds change. But Richards likes using creativity to overcome these hurdles.
Image of Michelle Richards, Sous Chef
“I love the challenge of creating foods that are compatible to their taste buds on a particular day,” she said. “Coupled with the fact that during the patients’ tenure in the hospital, food is one of the few things they have control of and so I am happy to facilitate their requests.”
This mindset and commitment to going above-and-beyond for patients have made her a critical member of the team.
"Michelle is a reliable and consistent body of authority and trust in the kitchen. She is always a positive and helpful member of the team, working towards the common good,” said her manager, Michael Balloni. “We ask a lot of her, and ‘no’ is not in her vocabulary. Michelle can't be rattled, she is the ultimate problem solver and someone that her reports can look up to."
Group of MSK chefs posing at an event
Turning Meals into Memories
Richards and the food service team also create special menus and cook for several events held each year at the hospital.
One of RIchards’ favorites is the prom for pediatric patients and staff, where the cafeteria is transformed into a party room for the night.
“I love to see our young patients eat, dance and enjoy themselves,” Richards said.
Another favorite is the summer farmers market at MSK.
“We bring in local fresh fruit and vegetables to the West Dining room for staff and visitors to purchase,’ she explains. “This promotes sustainability, supports local farmers and establishes a carbon footprint.”
Two chefs at a shoot for a cooking program
Changes Due to COVID
Of course, the past year has looked very different at MSK, as it has around the world.
“When the pandemic started, of course it was and still a scary situation to deal with,” Richards said. “I told myself as long as I stayed healthy and kept my family safe, I would give MSKCC 1000% of my time and energy. I was determined to continue to push through, and make sure our patients were still our number one priority.”
Richards and her team have done just that -- stayed true to this mission during all the ups and downs over the past year. While this has required pivoting, process changes and adjustments, they never lost sight of who they are serving and why.
Looking Back While Moving Forward
While the world is still coming to grips with the pandemic and what it means for our future, Women's History Month has given Richards’ a chance to look back on the past while embracing the future.
“Women’s History Month for me is a time where we celebrate women of all backgrounds that have laid the foundation and continue to pave the way for upcoming generations,” she said. “Women have risen to show that they are equally valuable, and can make and sustain change.”
And that is especially true at MSK, Richards says.
“I am inspired with how driven and unstoppable the women I work with are.”