RWJ White Toque Culinarians is a program that was designed to train the culinary team at Robert Wood Johnson University Hospital in the foundations and techniques of food. Taught by Executive Chef, Timothy Gee and Sous Chef, Nicholas Mercogliano, both graduates of The Culinary Institute of America, the program focuses on classic cooking techniques, culinary math and food safety. The students are removed from their everyday activities and placed into an intensive training program that has four levels of training. It is the goal of the program to continue to change the future of health care food services with culinarians who produce food that exceeds expectations.
Mike, Noel, Larry
On Behalf of the RWJ White Toque Culinarians we want to give a special thanks to Director Jim McGrody and his Executive Chef Ryan Conklin at Rex Healthcare Raleigh,NC for inspiring us on our adventures here at Robert Wood Johnson University Hospital New Brunswick,NJ you can find out more about them at their website www.BlackHatChefs.com