Northeastern Nevada Regional Hospital

Wow – This sure doesn’t taste like “hospital food.”

Did you know that the Director of Dietary Services was an executive chef for Circus Circus Corporation in Las Vegas? Before moving to Spring Creek, Bob Norton, managed a staff of approximately 150 culinary employees responsible to feed as many as 3 million people per year. When I asked what brought Mr. Norton and his wife Debbie to our community, Bob said, “Before I worked as a chef in Las Vegas, I taught a class in hospitality at Ferris State University in Big Rapids, Michigan. After working in Las Vegas for several years we decided to relocate to Elko because it reminded us of Big Rapids. Small town, slower pace and beautiful scenery.”

Bob Norton is committed to meet the diverse needs of the patients, guests, physicians and hospital staff. That’s a tall order but dietary services is up to the challenge. Norton says, “We have so many advantages here in the new hospital that allow us to customize our meals. For example, the kitchen area is much bigger and allows for more baking than we could do before. We serve freshly baked cookies and pies on a daily basis and have a grill for hamburgers and other hot sandwiches in the front area. You can pick up a salad, a cold sandwich, a hamburger and fries or choose a daily special such as Chicken Kiev or a Mexican dish.

Our dining area is surrounded by large windows where people can relax and watch what is going on outside. We have a full service lounge for the physicians where they are served lunch and breakfast.

Valencia Browning, PhD is the staff dietitian who works with patients to make sure their meals fit within the guidelines of their physician’s orders. Dr. Browning is respected for her knowledge of the nutritional aspects of healing. She is available for consultation, which is often covered under insurance plans. She also volunteers her time to educate others through the Diabetes Support group held twice a month here in the hospital. Bob says, “We are fortunate to have someone with Valencia’s experience and expertise on our staff.”

Nine other employees work with Bob and Valencia to complete the team that makes our hospital food special! Bob brags that these hourly employees go the extra mile by taking trays of food upstairs to the nurses and staff when they can not get downstairs to eat, sharing their sense of humor to make customers and staff smile, and work patiently to keep patients and families happy while they are here in the hospital.

Have you been to the hospital for lunch yet? Step Inside between the hours of 11:30 a.m. and 1:30 p.m., seven days a week to give it a try. You will be impressed enough to say ….”Wow, this doesn’t taste like hospital food!”

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