Integrating Health Promotion into a Community’s Core Values: From Idea to Action

Panel Discussion

Sheila Strand Integrating Health Promotion Panel

Moderator: Sheila Strand

Executive Director, Memory Matters

Jeremy Clark, MBA

Market CEO, Hilton Head Regional Healthcare

Chef Kim Baretta

Chef and Volunteer Community Cooking Educator, Healthy Hilton Head

Alan Wolf

COO, SERG Restaurant Group

MCHES® – 1.0 | ICHWC – 1.0 | AAFP – 1.08

How do you take an idea…making Hilton Head Island a globally-recognized “healthy community”…and make it a reality? First, you engage all of the stakeholders: the Town, the Chamber, local Healthcare providers, the grocery and restaurant establishment, and the entire Island community, to understand the vision; buy-in to the vision; and take action to make the vision a reality. This session will outline how Hilton Head built a reputation for health, wellness, and fitness, and is now acting to build a “Healthy Hilton Head” brand by focusing on a five year plan, with the first year focused on Nutrition. By bringing together all stakeholders, this interactive panel discussion will share how the idea germinated, how all stakeholders were energized, and the action that is being taken in a united front to make Healthy Hilton Head a reality.

Presenter Bio(s):

Chef Kim Baretta
Kim Baretta is a trained chef with experience catering and teaching cooking classes both in the United States and London, England. Having lived in Europe for almost 11 years, she has extensive experience with international cuisine.

Kim’s experience in the food and service industry began in 1985 when she began working in restaurants in Massachusetts both as a waitress and a bartender in order to help pay for college. She graduated from Dartmouth College in 1988 with a degree in French. Kim then spent 13 years working in Brand Management at Procter & Gamble in Cincinnati; Paris, France; and London, England. Her last role was as a Global Marketing Director in Haircare, which involved the acquisition of Clairol. In her early years at P&G, Kim often spent weekends catering parties for friends or work colleagues, even catering a wedding for a P&G colleague. The years in Paris and London provided Kim the opportunity to travel and experience the food of many other European and Asian countries.

In 2001, Kim decided to turn her passion for food into a new career. Leaving P&G, she enrolled at Leith’s School of Food and Wine in London, England where she studied full-time for a year. She graduated in June 2002 with distinction. Kim then began working freelance as a caterer and cooking instructor from her home in Sunningdale, England. Her first client was Emma Thompson, who hired Kim to cater a birthday party for her mother. She also catered parties at the Royal Ascot horse races.

In October 2002, Kim became the Head Chef at Italian Secrets, a London based Italian catering company and cookery school. There, she also developed recipes, prepared food for magazine photography shoots and assisted in cookery classes.

Kim also worked with the England based Krispy Kreme doughnut franchise, creating wedding cakes out of their original glazed doughnuts. Her cakes were featured in several wedding and cooking magazines.

Returning from England in 2006, Kim opened Garnish Catering in Cincinnati, Ohio, where her business grew year to year for 10 years straight, culminating in annual gross sales of $1MM (not including beverage sales). In her 1600 sq. ft, storefront, her focus was catering, but she also sold “Gourmet Dinners to Go.” Offsite catering events included: weddings, bar mitzvahs, store openings, corporate holiday events and paired wine dinners. Kim also led cooking classes and Corporate Team Building events in her storefront and offsite. She was a frequent guest chef on the local Fox 19 TV station, demonstrating recipes live. Kim’s clients included Procter & Gamble, Cincinnati Children’s Hospital, Pfizer, Hixson Architects, Stir, General Electric, UBS, and Boost for Meetings Sake.

In February 2016, Kim sold Garnish Catering and “retired” to Hilton Head Island. Kim serves on the Board of
Directors of Memory Matters, a local non-profit whose mission is to provide compassionate memory care and
optimize brain wellness through education, programs and support. Kim also serves as the volunteer Chef in
Residence for Memory Matters, ensuring that all participants in the Memory Care program are served meals
consistent with the Mediterranean diet. Her role includes educating the local community on the importance of
eating a healthy and delicious Mediterranean diet in order to maintain brain health.

Jeremy Clark
Jeremy Clark is Market CEO for Hilton Head Regional Healthcare, is the former CEO of Saint Francis Hospital-Bartlett in Memphis, Tennessee, and served as Vice President Chief of Staff at Tenet Corporation in Dallas, Texas. Jeremy is a member of the Board of Directors for the Hilton Head Island-Bluffton Chamber of Commerce and chairman of the 2016, 2017 and 2018 Palmetto Heart Walk benefiting the American Heart Association. Clark received a bachelor’s degree in biology and history and a master’s degree in business administration from Duke University.

Sheila Strand
Sheila Strand most recently served as Executive Director of the 22-year-old non-profit Memory Matters on Hilton Head Island. She also was an executive at community-service organizations in Kansas City, Houston, and Washington, DC. Sheila’s national, regional, and local non-profit management experience includes strategic planning, organizational growth strategy, business development, branding, and marketing. Strand holds a master’s degree in communication from The Johns Hopkins University, and a bachelor’s degree in journalism from Drake University.

Alan Wolf
Alan Wolf joined the SERG Restaurant Group in 2000 while attending Miami University where he earned a Bachelor’s Degree in Management Information Systems.

He has spent 19 years with the group in various positions including restaurant general manager, operating partner and now Director of Operations for the group of 17 restaurants on Hilton Head and in Bluffton.

Wolf is a parishioner at St. Francis Catholic Church serves on the Business Workforce Coalition and is a member of the Hilton Head Island Kiwanis Club. He and his wife Laura live in Bluffton with their 6 children.