At Morrison Healthcare, innovation and sustainability go hand in hand, thanks to passionate leaders like Paul Cernansky, Executive Chef at Prisma Health Baptist Hospital in Columbia, South Carolina. With a career spanning decades and continents, Chef Paul has embraced his culinary journey with an unyielding passion for food, sustainability, and reducing waste. His use of the Waste Not 2.0 program exemplifies his dedication to minimizing food waste while maintaining quality dining for patients and guests.
A Passion for Culinary
A native of Pittsburgh, Chef Paul discovered his love for cooking at age 15 while working as an assistant cook for a children’s camp. “Since then, I haven’t worked outside of a kitchen,” he recalls. “I just got into it.” His career has taken him through a diverse range of culinary experiences, including mom-and-pop restaurants, high-end dining, banquet management, and even a two-and-a-half-year tenure in Baghdad as a civilian contractor chef. Notably, he served as Executive Chef at Ruth’s Chris Steakhouse for nearly seven years before transitioning to the healthcare industry.
His move to Morrison Healthcare was inspired by a fellow chef, and since then, he has found immense satisfaction in his role. “I’m super happy with Morrison. I feel like the opportunities to do what I love are endless,” he shares.
Championing Sustainability
Chef Paul has long been an advocate for sustainability, both professionally and personally. At home, he maintains a composting system and a garden that supplies his family with fresh fruits, vegetables, herbs, and flowers. “I guess in a way I’m kind of a closet hippie,” he jokes, reflecting on his love for sustainable living.
At work, his commitment to sustainability shines through his enthusiasm for the Waste Not 2.0 program. This digital tool enables chefs and kitchen staff to track food waste efficiently, providing real-time data for better decision-making. Having previously used more cumbersome paper-based tracking systems, Chef Paul immediately recognized the advantages of the tablet-based Waste Not 2.0. “I was stoked about the system when it was first introduced because it was so easy to use. I can pull it up at any time, run a report, and see how we’re doing.”
Leading by Example
One of Chef Paul’s strengths as a leader is his hands-on approach. He actively participates in waste tracking alongside his team, reinforcing its importance. “I make sure that when I’m in the kitchen helping the team prep, I’m using Waste Not 2.0 as well and punching in the numbers,” he explains. His lead-by-example philosophy ensures his team remains engaged and committed to the program’s success.
Through creative repurposing strategies, Chef Paul finds innovative ways to minimize waste – vegetable trimmings are transformed into soups and potato peelings are fried into chips served with dipping sauces. On weekends, he and his team often create unique dishes using leftovers, maximizing every ingredient’s potential.
Beyond the kitchen, Chef Paul extends his impact to the broader community by donating excess food to Harvest Hope Food Bank. His efforts reflect a holistic approach to sustainability that benefits both the company, the client, and the local community.
Recognized for Excellence
Chef Paul’s dedication has not gone unnoticed. In 2024, he was honored by Compass Group as the Stop Food Waste Day Chef of the Year, a testament to his leadership in sustainability. Additionally, his recent promotion to Regional Executive Chef speaks volumes about his influence and expertise within Morrison Healthcare. Looking ahead, he aspires to become a Corporate Executive Chef, further cementing his role as a mentor and leader within the organization.
A Sustainable Future
Chef Paul believes that small efforts, when combined, create a significant impact. “There’s a big world out there,” he says, “and I think if everybody did a little bit, it would make a difference.” His work with Waste Not 2.0 is a prime example of how thoughtful food management can drive positive change. By reducing waste and inspiring his team to follow suit, Chef Paul is not only making a difference in the kitchen but also in the community and beyond.
Morrison Healthcare is proud to have dedicated professionals like Chef Paul leading the charge toward a more sustainable future. His passion for food, waste reduction, and innovation serves as an inspiration for chefs and food service teams everywhere.
