YVMC cook takes a fresh approach to healing

Keith Hicks, a cook at UCHealth Yampa Valley Medical Center, was busy making a salad in the kitchen when his manager, Liz Wahl, stopped by during night rounds.

“It was the end of service, and everything had already been put away and cleaned up,” said Wahl. “Keith told me he just learned of a patient on the floor who was going to be NPO (nothing by mouth) soon and was craving a salad. So, there was Mr. Sunshine, as I call him, sharing his positive energy with this patient who was facing a procedure.”

“I love this place – my co-workers, the hospital, the location, the fact that I can ride my mountain bike to work,” he said. “I tend to be a positive person and always have been. Maybe it was my parents and being raised in a good family environment. Positivity can be contagious – in a good way.”

Hicks prepared a large bowl of greens for the patient and surrounded it with smaller bowls containing a variety of additional ingredients like avocado, nuts, onions, green peppers, mushrooms and “the good ranch, not the stuff in the packet.”

“It took me hardly any time and the patient was very appreciative,” said Hicks.

Another time, a patient had a very limited diet and was avoiding garlic, onions and a number of other ingredients. It was important to Hicks that she received a meal she liked.

“I went to the patient’s room and said, ‘Here’s everything I have. What can I make you?’” he said. “It’s important that patients eat while they’re in the hospital, and if we can prepare something that sounds good and that they like, it helps them heal.”

Hicks has been a member of Yampa Valley Medical Center’s food and nutrition services team for five years and worked as a security contractor at the hospital for 12 years before that.

He’s a man of many talents, supporting various tasks in the kitchen. He cooks, supports the food service line, works behind the register and makes coffee drinks as a barista at Yampa Joe’s, the medical center’s coffee bar.

“In the kitchen, there’s always something to prep and look forward to, whether it’s the next meal service, a catering order or making something for the next person in line,” he said.

Hicks always shares his positive attitude with customers asking, “What brings you to this fine establishment?” instead of saying, “What happened?”

“Working at a hospital, you never know why someone is here or what the person might be going through. Some people tell me they’re here for an appointment or an x-ray or are visiting a friend,” he said. “I remember one person responded, ‘Today I’m cancer free, and I’m going to live.’ I’ll always remember that.”