UM Shore Regional Health recently welcomed Bjorn Verduijn as executive director, Food Services, at UM Shore Medical Center at Easton.
Verduijn grew up in The Netherlands. “Farm to Fork” food is a way of life in the rural community in Zeeland, the province where he and his family lived using sustainable cooking methods as well as locally grown and harvested resources to generate revenue for farmers and fishing boats.
He graduated from Hotelschool Ter Groene Poorte, a culinary school in Belgium where he ended up with a degree in culinary arts, pastry arts and sommelier, and ultimately, an MBA as well. He worked as a cook and eventually chef in Spain, Belgium, France, The Netherlands and Ireland before moving to Long Island, NY.
After working in New York for a few years, he moved to Annapolis, Md., in 2000 and began working in culinary management, handling such prestigious accounts such as World bank, IMF, Jones Day law firm, Northrop Grumman HQ and the US House of Representatives.
As part of the University of Maryland Medical System (UMMS), University of Maryland Shore Regional Health is the principal provider of comprehensive health care services for more than 170,000 residents of Caroline, Dorchester, Kent, Queen Anne’s and Talbot counties on Maryland’s Eastern Shore. UM Shore Regional Health’s team of more than 2,200 employees, medical staff, board members and volunteers works with various community partners to fulfill the organization’s mission of Creating Healthier Communities Together.