Update: October 25

COUNTDOWN TO GMHC's MOVE - Biweekly Update
October 25, 2010

"For GMHC, we are going all out by treating this kitchen like it was in a first-class restaurant because everyone at GMHC deserves it." Cody Hicks

 

Greetings!

Above is a photo of the construction in the kitchen on the 7th floor.  The kitchen walls are going up!   Soon we will start posting a series of videos on our website which will feature more detailed views of the 7th and 6th floor areas as the construction continues.

As always, we welcome your feedback and please be sure to let us know of any questions or concerns you might have about the move.

As the seasons change, all of us at GMHC are preparing for the great changes that will lead to marvelous new opportunities by expanding our services and programs for those affected by HIV/AIDS.

Janet Weinberg
Chief Operating Officer

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 The Project Dream Team

In this update, we would like to introduce our Kitchen Specialist, Cody Hicks, Vice President, Post & Grossbard. 
 

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 A Note from Cody Hicks, Post & Grossbard
 

Dear Friends:

I have been a kitchen specialist for 22 years and have worked at Post & Grossbard for nine years. I am also a licensed architect which is considered unusual in the industry of food facilities consultants because most architects don't design kitchens. To be a kitchen specialist, you have to know a lot about equipment and how to design in stainless steel, and that's a specialty. To design an effective kitchen, the main goal is to understand where food comes in and how it is worked with in different stages from delivery to storage, preparation and then served to guests. My designs have to ensure that the chef and kitchen staff can work with ease in all of these areas, plus where the pots and dishes are washed, and the staff can change their clothes or do paperwork. The kitchen equipment and layout must also be approved by the National Sanitation Federation and the Department of Health.

During the first phase of work, design drawings are completed which show what the kitchen will look like. After approval by the architects and respective client, "shop drawings" are completed for the construction team to use in order to build the kitchen. The shop drawings have more details about the equipment — what brands to use, how many pieces of equipment for each area such as sinks, wire shelves, refrigerators/freezers and more.  The plumbing and electrical contractors are brought in later to connect the kitchen equipment.

I was introduced to GMHC by Daphne Poser, of Levien Corporation, who is the Project Manager. We have worked on a couple of projects together. She is terrific!  During my interview to design the kitchen, I fell in love with GMHC. The people are so magnificent. Because of the wonderful work that occurs in this warm environment, giving GMHC a good price for the job was essential. Plus, to use existing kitchen equipment as much as possible from the West 24th building for the new kitchen helps to save money.

In this kitchen, the food will be cooked in two 40-gallon kettles (for pasta and stews), huge steamers (for vegetables and fish) and convection ovens (for meats, baked dishes and desserts). Not only can food be cooked in a convection oven, it can be kept warm while waiting to be served. That's why they are also called cook-and-hold ovens. Basically, the menus for lunches and dinners in the current building will be offered in the new building.  It is especially important that this kitchen have a beautiful and elegant serving line where clients receive the meals and beverages. We are even using an ice machine that makes nuggets instead of cubes because they look really nice!

What makes our work at Post and Grossbard worthwhile is that we help people. We complete about 60 projects a year. We focus on how to enhance the quality of lives of people — from the kitchen staff to the people who will eat the meals. Anything I can do to help improve the lives of people is a great opportunity. For GMHC, we are going all out by treating this kitchen like it was in a first-class restaurant because everyone at GMHC deserves it.

Cody

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 What We Are Working on Now

The 7th floor construction is progressing well with a heavy focus on the kitchen.  In fact, the recent Project Team Meetings have concentrated on the final decisions for kitchen equipment and products.   The construction in the dining room has started to shift on the lighting and walls.  No home would be complete without a living room.  And our living room just got a wall which means the space is really starting to take shape. In the new lobby, demolition has been completed, so construction will now begin to actually build it.

The Search for a Prevention and Wellness Center

We continue to be in negotiation with a focus now on one building. The landlord is in communication with the real estate broker and is proceeding with plans to ensure that the space will fit GMHC's needs. All good faith efforts appear to be positive!

Questions???

If you have any questions about our updates, please call Krishna Stone in the Communications Department at (212) 367-1016 or send an e-mail to krishnas@gmhc.org.  Thank you.

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GMHC is a not-for-profit, volunteer-supported and community-based organization committed to national leadership in the fight against AIDS.  We provide prevention and care services to men, women and families that are living with, or affected by, HIV/AIDS in New York City.  We advocate for scientific, evidence-based public health solutions for hundreds of thousands worldwide.