Description
Trina Burks
After leaving the Air Force as a cook, I thought about future career options and the people I had worked with for many years. The people I had the opportunity to work with and for over the years impacted my choice to stay in the food service industry. The people in this industry are inspiring because we all can work together towards excellence, getting better each day. I decided to go to Le Cordon Bleu Institute of Culinary Arts in Pittsburgh, PA and work in fine dining restaurants and hotels. Marcelo Miranda brought me to Integris Health as a Lead where I continued to grow and learn about hospital food services. I served in many managerial roles within the food service at Integris Health. After many years at Integris, I had the opportunity to grow with Bethany Children’s Health Center. At Bethany Children’s, we are all honored to serve our patients and families with healthy nutritious foods that meet their specific needs.
Maria Gisselle Ortiz
Gisselle Ortiz has always loved the culinary arts, a talent she developed while cooking with her family. Gisselle spent six years at Panera Bread, learning the importance of consistency and good standards. She excelled at all the positions in the restaurant and rose to the positions of Trainer and Team Lead. Gisselle is an up and coming leader in the Nutrition Department at Bethany Children’s Health Center, where she has been for the past two years. She has greatly influenced the department with her positive attitude, strong work ethic and creative cooking ideas. Gisselle’s teammates say she is very focused and has a great ability to prioritize work in the Kitchen to get things done efficiently. She stands out because of her calm demeanor and willingness to support others. In her spare time, Gisselle enjoys visiting new restaurants and trying new cuisine so she can continue to build her culinary knowledge and skill at the hospital.
