Faces of Trinity Health Mid-Atlantic: Larry Morris

This series spotlights colleagues who are helping create a safe, healing and compassionate environment both in and out of the hospital.

For Larry Morris, senior general manager of Food and Nutrition Services at Trinity Health Mid-Atlantic, no two days ever look the same.

Monday may involve touching base with his teams to ensure the dietary needs of patients across four hospitals are met. Tuesday could see him tapping into his culinary background and creativity, collaborating with head chefs to craft menus for a new season. And by Thursday, he might be spotted on the rooftop of the parking garage helping to prepare a barbecue for 700 colleagues for a celebration like Saint Francis Week.

But Morris wouldn’t have it any other way. No matter what each day brings, he takes absolute pride in the many facets of his work, which benefits both patient and colleague wellbeing.

A native of Wilmington, Delaware, Morris first came to Saint Francis Hospital in 1992 as a production manager. After undergoing culinary training and working as a chef and manager at various restaurants, it seemed like a great next step. However, about six months into the position, he began questioning whether a hospital kitchen was where he wanted to be.

One of the Sisters of St. Francis of Philadelphia observed his doubts and stepped in. And Morris couldn’t be more grateful. She helped him find his purpose, his “why.”

“She took me up to visit with some patients. That was the first time I’d gone in and out of a patient room. Everything else I’d done was straight out of the kitchen. She opened my eyes to what we were really doing here,” says Morris. “I realized that my work was helping people. It wasn’t just about making meals—there was a person on the other end of it. My whole trajectory changed and I’ve been in health care ever since.”

Morris and all of Food and Nutrition Services is a vital part of the care teams at Saint Francis, St. Mary Medical Center, Mercy Fitzgerald Hospital and Nazareth Hospital. The food they prepare is part of patients’ recovery, with many on doctor- or dietician-prescribed diets to keep diabetes, heart conditions and more in check.

A common misconception, explains Morris, is that this work is easy. The truth is, it’s extremely complex. Temperature, textures and size are just a few of the things FANS must take into consideration when prepping patient meals. While one might require a food item to be pureed, another may need it to be chopped into small pieces.

“One of my most rewarding things is connecting with the 180-plus colleagues that are in FANS throughout the Mid-Atlantic. They’re the vehicle of how everything gets done. They’re all caring, dedicated people. That’s my highlight. And they look for me and welcome me. It’s great to have that camaraderie.” – Larry Morris

“We might have a special for the day, but we could be preparing for 100 patients 40 different meals or greater,” he says. “It’s a challenge to get them the things that are going to help them get better, keep their labs and everything in order, but also keep them happy with the food they’re getting.”

In addition to patient meals, FANS is also behind colleague sustenance, whether they’re stocking the cafes and gift shops, catering a small breakfast or grilling up enough hamburgers to feed 2,000 at a St. Mary barbecue. Morris especially loves being part of the latter, where he can see the fruits of his team’s labor in real time.

“It’s a heavy lift and a long day. But it’s so rewarding,” he says. “I enjoy doing those types of events because I’m taking care of my friends, all the people I work with, and they’re enjoying it. There’s music, it’s festive and we’re celebrating.”

Through all the hard work, Morris makes it a point to stop by all four hospitals weekly and touch base with his teams. He always looks forward to these visits.

“One of my most rewarding things is connecting with the 180-plus colleagues that are in FANS throughout the Mid-Atlantic. They’re the vehicle of how everything gets done. They’re all caring, dedicated people. That’s my highlight. And they look for me and welcome me. It’s great to have that camaraderie,” he says.

Over the years, Morris has taken steps to ensure that new FANS colleagues understand the “why” behind what they do, just as the Sister of St. Francis did for him. To orient them, especially at Saint Francis, he conducts a building tour and ends up on the fourth floor of the ICU.

“There is an engraving of the healing hands. It reminds me of the legacy that I feel responsibility in carrying and also handing off to other people because this is not a solo job,” says Morris. “This healing environment, no matter what discipline we’re in, whether it’s food, nursing or what have you, we all have this privilege to do this good work every day. And when you add purpose to it, it’s not work anymore. It becomes a passion.”

When Morris isn’t traveling between hospitals, brainstorming menus or serving up hundreds of burgers, he leads a quiet life. He finds much joy in spending time with his wife, parents and two children, gardening and, when he can, going to the beach to recharge.

“There’s nothing more energizing than some salt air in the lungs, some sand under your feet and the sound of the waves,” he says. “Other than that, I just love being with my family. I’m simple in that regard.”