St. Michaels Officially Opens New Kitchen

Official ribbon cutting (Left to Right): Orest Yusypchuk, Board Director (seated); Chris Nielsen, MLA Edmonton Decore; Lu Pastuszenko, Board Vice Chair; John Kopeck, President & CEO; Paul Teterenko, Director of Operations; Chris Wood, Chef & Manager Food Service. Ryan Baran

NP-UN Western Bureau.

St. Michael’s Health Group (SMHG) officially opened its renovated kitchen with a ribbon-cutting ceremony, June 6.

The new facilities will serve both the Extended Care Centre and the Millennium Pavilion supportive living building at this Ukrainian community faith-based complex, dedicated to the provision of wellness-focused holistic care and community services to all with love and dignity.

Speakers and special guest at the ceremony included: John Kopeck, President and CEO; Lu Pastuszenko, Vice President St. Michael’s Board of Directors; Chris Nielsen, MLA Edmonton Decore; Lorrie Ann Little, Director, Supportive & Facility Living, Alberta Health Services Edmonton Zone; Michelle Briones, Constituency Liaison for MP Ziad Aboultaif and Dennis Mozak, on behalf of Synergy Projects.

Bishop David (Motiuk) Ukrainian Catholic (UGCC) Eparch of Edmonton blessed the new facility, accompanied by Frs. Mihajlo Planchak (Ukrainian Catholic), Janko Herbut (Ukrainian Catholic), Nicholas Rauliuk (Ukrainian Orthodox) And Patrick Baska (Roman Catholic).

The construction project added a total of 3,000 square feet – 1,500 in the kitchen and 1,500 in the basement.

The total cost was approximately $2.8 Million.

St. Michael’s CEO John Kopeck explained that the new kitchen will allow the staff to meet increased demands.

When St. Michael’s was founded 35 years ago it was more of a supportive living facility and produced 300-400 meals a day.

Since then, with expansion of the facilities and care, over 1,000 meals a day are now required.

The renovation also allows St. Michael’s to offer meal service through its day support program, a more diverse menu and the ability to provide more nutritional options, Kopeck said “Additional freezer space and storage space has allowed us to stock fresh produce and other things that are better nutritional options. The quality of food is better because we have much more equipment and space to be able to offer a more diverse and nutritional menu,” he said.

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