May 02, 2022 / Spotlight

Get to Know our Staff: Christopher Asuncion, R.N.

What is your job title/your role at Scottish Rite for Children?  
I am a Registered Nurse for the Surgical Services department.
What sort of duties do you have at work?
My primary practice takes place in the PACU (Post-Anesthesia Care Unit). Our daily responsibilities entail providing patient care for immediate post-operative patients, addressing pain that may arise from surgery and assisting patients in overcoming mental challenges such as anxiety and fear of the unknown during their road to recovery after hospital admission. 
I am also utilized in the Operating Room as a Circulating Nurse. In the Operating Room, patient care is delivered in a much different fashion in comparison to the PACU. Our patients are under sedation, therefore as the nurse, it is our main responsibility to be the patient advocate. This typically consists of ensuring patient safety, making sure the correct procedure is being performed and keeping the family members updated. 
Last but not least, I also work in the discharge department of Surgical Services. If our patients are part of our same-day surgery procedures, the discharge department is typically the final unit they receive care from before going home. There, our responsibilities revolve around providing at-home instruction to our patient’s parents/caretakers, offering further Scottish Rite services or community resources nearby their residence if needed, and assessing further pain, mental or spiritual needs.  
What was your first job? What path did you take to get here or what led you to Scottish Rite? How long have you worked here?
My first job was at Pizza Hut as a Customer Service Representative. I was 16 at the time and enjoyed every minute of it. It was fast-paced and very laborious, but the comradery and free pizza made the entire experience worthy. My path getting to Scottish Rite was definitely not one I would have been able to predict. My first nursing job actually required me to move away from Dallas and work at Doctor’s Hospital at Renaissance in a small southern border town named McAllen. I knew absolutely nobody in town and didn’t have any relatives or friends in the area, but they were the first to want to hire me, so I packed my bags and headed to the border. After gaining my experience there, I decided it was time to head back home to Dallas and initially worked for one of the Baylor Scott and White locations. After gaining further experience there, I decided to look into Scottish Rite for Children and see if there were any openings. I had the privilege as a nursing student to experience my pediatric clinicals at Scottish Rite in the Surgical Services, and I always knew I wanted to return to join the team. To my luck, there was an opening. I applied, got the position and have been enjoying it here ever since. I’ve been a part of the Scottish Rite Family for six years and hopefully will be for many more to come.    
What do you enjoy most about Scottish Rite?
Without hesitation, I enjoy the patients and families we serve the most about Scottish Rite. We are very blessed to be the cornerstone that many children and families depend on, not only in the local area, but most impressively across the nation. Currently, Scottish Rite is ranked #3 in the nation for Pediatric Orthopedics. It is an extremely high privilege and honor to be a part of this hospital and help provide care for our patients seeking our services.   
Tell us something about your job that others might not already know. 
I would have to say that our culinary department and our social media/marketing department are heavily underrated. As a millennial, the two things my generation loves are food and social media. Hospital food usually receives negative stigma, but not here at Scottish Rite. They can definitely make great dishes with what they have and I want to give a major shout out to all of them, but most notably a big shout out to Fernando, Ms. Betty, Stefan and Laushaun. I mentioned the social media/marketing department as well, because they do an excellent job of networking with major neighboring companies such as the Mavericks and the Cowboys. Recently, we were able to rent out The Star in Frisco for the Centennial celebration of Scottish Rite. That was huge and very memorable. I want to give a huge thank you and much deserved recognition to both of those departments and all of their hardworking staff.   
Aside from necessities, what one thing could you not go a day without?
I could not go one day without reading my Bible. It may sound cliché, but the bible is definitely my anchor and keeps me rooted. I am not the most religious individual, but I do aim to increase the strength of my faith on a daily basis.
What is something that always makes you smile?
My wife and son. I could have the most challenging day, but coming home to my family will always put a smile on my face. My family is my most prized possession. 
What’s one fun fact about yourself? 
Many don’t know that for fun, I model for active lifestyle brands. I’ve participated in a couple of photoshoots and even have been in a SuperBowl commercial. 
How do you identify within the Asian American and Pacific Islander community?
Ethnically I am Filipino-American, having my mother born here in the United States and my father born in the Philippines. What Scottish Rite is doing on the behalf of the Asian American and Pacific Islander community in celebrating our heritage for the month of May is amazing. I, as a representative of said community, am honored that they are doing so.  
What brings you joy about your heritage and culture?
The common characteristic about Filipinos and Filipino Americans that resonates across the board, and what we are most notably known for, is our hospitality. Knowing that my heritage and culture is famously known to be catering to all people of all walks of life brings me the most joy.  
Favorite meal or special recipe?
My favorite meal would have to be Lechon. Lechon is native to the Philippines and is roasted pork. The preparation of such meal entails putting an entire pig on a spit over hot coals and roasting it slowly in a spin cycle. Depending on the size of the pig, it can take anywhere from three to five hours. The end result is amazing – a crispy outer layer skin (similar to pork rinds, but way better) with a juicy, tender interior of the meat. If you haven’t had a chance to try it, you should definitely do so.

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