Description
Faith Werling
Lead Cook
I always loved cooking for family and friends. I started working in food service at Kroger this made me realize I wanted to take my education further. I attended Ivy Tech community college in Fort Wayne Indiana. I Graduated in 2020 with an Associate’s degree of Applied Science in hospitality management. After graduation I worked for 4 years cooking at a fine dining restaurant cooking and fine-tuning my love of menu development, recipe testing, and food preparation.
This year is my first year working food service in healthcare. I love the challenge of keeping food within the proper nutrition for all the many different diets. One of my favorite things about working in food service is getting to make food that makes people happy and feel better. I believe nutritious food plays an important role in patient well-being.
Michael Secaur, CDM, CFPP
Culinary Education Coordinator
My name is Michael Secaur, and I am a Certified Dietary Manager (CDM) and Certified Food Protection Professional (CFPP), currently serving as a Culinary Educator at Adams Health Network in Decatur, Indiana. My journey in the culinary world spans several decades, encompassing experiences in fine dining and healthcare food service management.
My journey began with Education in Culinary Arts from Ivy Tech College, Indianapolis, in 1992. My career began as a professional Chef, spending 13 years in the States of Indiana, Florida and Georgia working in high-end settings, including hotels, gourmet restaurants, and private city clubs, developing a deep understanding of fine dining and culinary excellence. My drive and inspiration comes from working under 2 Master Chefs that demanded excellence and culinary perfection.
After more than a decade in the commercial culinary world, I transitioned into the healthcare sector, driven by a desire to improve people’s health through nutrition. Over the next 20 years, I served as a Food Service Manager in long-term care facilities and hospitals. This phase expanded my knowledge of nutrition and diets, emphasizing the importance of dietary management in healthcare settings. I am inspired by the work of ANFP and AHF as they have given the Healthcare industry the continuing education and tools to grow. My broad experience and commitment to excellence in food service and nutrition continue to positively impact the community I serve. Inspired by industry leaders and health advocates, I strive to combine culinary artistry with nutritional science to enhance the well-being of those around me.
