See how others have discovered the PDN difference!


“It is amazing what two weeks of dedicated teaching from a caring professional can do for a struggling dietary department. I would highly recommend PDN’s services to any dietary department, whether struggling or not!” - Kjerstin, RD

Food enjoyment Quality improvement project

Partnering with administration, culinary services, and residents of a care center in Saint Paul, MN to improve quality of life through food enjoyment. The long term project includes menu and recipe development, culinary staff training and resident engagement.

Transition from contract to self operated foodservice

Planned and executed the transition from 3rd party foodservice management to self operation at an Independent & Assisted Living Community in Stillwater, MN.

DEVELOP & EXECUTE PRESENTATIONS

Managing During Staffing Challenges, Elevated Dining and Menu Enhancement, Achieving Quality Through Resident Engagement, Practical Approaches to Scratch Cooking are just a few of the topics that can give a new perspective on the challenges facing many foodservice departments.

nursing home performance-based incentive payment program

Partnered with culture change consultants, Action Pact, to raise Quality of Life scores at four regional healthcare sites in St. Cloud, MN and surrounding communities.

“Patrick’s knowledge and expertise has been invaluable to our facility and staff. Building on the skills and knowledge the staff already possessed, Patrick elevated their skillset to a new level, bringing fresh new ideas to the way we prepare meals and serve our residents.” - Diane, CDM, Director, Nutrition Services

visiting chef event

Worked alongside culinary services staff to plan and execute a 4 course, from scratch, dinner event at a continuing care retirement community in Rochester, MN. See the photos in our gallery!

Training and consulting in warroad, mn

Stayed onsite during staffing challenges to cook and to train the food and nutrition staff in fundamental cooking skills and building flavor through understanding recipes and ingredients. Assisted with hiring and training new food and nutrition director.

“You know how sometimes you just know... I have had that feeling about working with you... Watching a little, listening to what my team has said and just feeling the energy build in the kitchen has been a real confirmation of that fit.” - Mark, Executive Director

Training and consulting in thief river falls, mn

Stayed onsite to train new food and nutrition director in recipe development, order guides, production lists and cooking skills. Helped build staff confidence with cooking from scratch and proper use of equipment.

“Patrick was a blast to work with, ...he put some (much needed) systems in place, and I think everyone enjoyed the food and will continue benefiting from his teaching.” - Laura, Administrator

interim director and rescue chef

Took over management of food and nutrition departments, cooked open shifts, and assisted with hiring and training of new staff at several care centers in the Twin Cities area.

“You know how to spark the energy in people. You lead by showing you are part of the team. You love what you do and it shows. Thank you again for your help.” - Steve, Dining Director