Curried Chicken Lima Memorial chef balances many tasks

LIMA — Andrew Grenier's mind doesn't stop planning.

Grenier, executive chef at Lima Memorial Health System, said he often thinks of new recipes while driving. A menu to-do list is taped to the wall by his desk, waiting for him to check it off when done. He places food orders six times a week, planning not only what is served in the hospital's cafeteria but what patients eat. There are mobile meals to serve, in-house meetings to cater — and a cooking demo called Cooking with Chef Andrew from 11:30 a.m. to 12:30 p.m. Tuesdays. Throw in managing a team of almost 35 people in a kitchen that serves 55,000 meals a month, and it's apparent why Grenier takes planning seriously.

“Definitely a key to the job, I would say, is organization. If you're not organized, you will fail,” he said, explaining communication and efficiency are also needed. “I like it because it's very challenging.”

Grenier grew up in New Mexico. He considered auto mechanics as a career because he loves cars, but he fell in love with the food industry when at age 15 he became a busboy at the Bandido's chain. By the time he was 18, he was working in the kitchen and had decided to pursue a career in food after high school. His brother-in-law was assistant kitchen manager.

“I attribute it to him, that he sparked the interest to be a cook professionally, ultimately a chef,” Grenier said. “He would always challenge me.”

He graduated from the Cooking and Hospitality Institute on Chicago, now called Le Cordon Bleu College of Culinary Arts, even doing an internship at the same Bandido's where he started. Grenier continued learning at a fine dining restaurant in El Paso, Texas, and at Shawnee Country Club. He works on certifications and training constantly.

“The point is that it gets you involved in your career and it's continuing education,” he said.

Grenier takes seriously the responsibility of serving people at a hospital. These patients are sick, sometimes very ill, so the food must be good quality, he said. He also enjoys reminding people of better times through food.

“That's the goal, to turn food into an experience,” he said.

And he cooks at home, too, for his fiancee and 4-year-old daughter. He enjoys making sushi, pickling his own ginger, and cooking in the French style.

“Without much prayer and just reliance on (God), I wouldn't be where I'm at,” Grenier said. “It's a passion. I'll never do anything else.”

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