Get to Know a Boone Health Chef: Tavian Bryan

Senior Cook, Food Services

I was born in Iowa and grew up in a really small town. My parents were looking for a bigger area to live and also a place that was a little further south, and a little warmer in the winter. They both found jobs here, and we moved the summer of my freshman year of high school and we’ve been here for 6 years.

Why did you get into the health care field?

Originally, I was just looking for a full-time job, and college wasn’t the right path for me. I started in the cafeteria as a food service worker before being promoted to senior cook. I started preparing the entrée line, then the chef’s specials on exhibition, and now I know every position in the kitchen, so I can help wherever I’m needed.

What interested you in your particular specialty?

I love that I get to learn new things every day. I also enjoy making sure that everyone is taken care of and knows what they need to do and feels comfortable doing it.

What is the most rewarding part of your job?

Pulling off a good meal that people really enjoy that gets compliments. It becomes a lot more rewarding. It’s definitely stressful a lot of times while you’re doing it, but you can catch your breath afterwards and then people tell you the food was really good. Makes it more worth it.

What is the most challenging aspect of your job?

Balancing everything and time management. You don’t want to cook things too early because then it won’t be good, but you don’t want food to be late either. Just finding a balance.

What has changed in your field since you started?

Having to alter the patient menu due to the number of staff with serious allergies. We had to eliminate offering fish-related limited time options on the patient line because many of our patient dining associates, who deliver food to patients, have shellfish or seafood allergies.

What do you see changing in the next 5 to 10 years?

Allergies seem to be more and more prevalent, so allergy precautions that we take are just going to get more and more serious. Alpha gal is becoming a lot more common now. Some of those allergies are really serious that even if something has touched a surface that had the allergen on it at some point it could make them sick.

What do you enjoy doing outside of work?

I like to draw and be outside. I enjoy my time hanging out with my friends. I like getting tattoos and I like to draw tattoo art.

What advice would you give someone looking to become a cook in a hospital?

Be flexible. Assume that you don’t know anything and just be open to learning. I didn’t have a lot of cooking experience before I came here, and in some ways, that made it easier for me, because my mind was ready to be molded. Just be open to learning new things and manage your time well.