When I was 15 years old, I started working in the hospitality business at a small English Pub as a Busboy. I went to school and studied cooking and hospitality management and after graduating in Hospitality and Tourism Management, continued a career in restaurants and hotels. I was first introduced to hospital feeding at the age of 33 and at that time wanted to bring hospitality to hospitals. It only seemed right. It only seemed natural to me.

Pandemic preparation is an issue that today looms larger than ever. This is especially true in light of recent events such as concerns around the spread of H1N1 or, more generally, the emphasis that more organizations are placing upon emergency preparedness.