Chefs in the healthcare foodservice community are consistently overlooked in the 'celebrity chef' culture even tough it has become one of the most sophisticated segments, according to an article on the Foodservice Equipment & Supplies website.
A menu featuring lime-coconut water poached crispy-skinned barramundi with edamame-wasabi whipped potatoes, carrot ginger reduction and arugula greens is one of the entries the judges will evaluate when the Association for Healthcare Foodservice convenes its annual culinary competition.
Healthcare foodservice operators face a number of complex issues, including farm-to-table by sourcing and an at-risk client base with very specialized dietary needs.
Healthcare foodservice innovation also means continuing to take concepts like room service to new levels, enhancing capacity and food quality in café formats, becoming flexible by design and even turning to robots to make the most effective and efficient use of labor, the article said.
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