Mercy Memorial food and nutrition co-workers were given tips on how to prepare foods Healthification style. Mercy executive chef Gerard Campione of St. Louis was on-hand in Ardmore for two days to work one-on-one with the local kitchen staff. Chef Campione provided healthy alternatives to regular meals served in the cafeteria. His vegetarian stir fry included noodles made of tofu and sweet potatoes – and that was the most popular dish. Not only did the kitchen staff get to sample the new recipes, but co-workers strolling through the cafeteria had the opportunity to taste the healthy offerings.