When healthcare took hold, an increasing number of chefs with formal training joined food services in hospitals, according to an article on the NJ.com website.
"In hospitals, you are dealing with a lot more money. So chances are that you can be paid better than in a restaurant that doesn't generate as much business," John Graziano, the executive chef/manager at The Valley Hospital in Ridgewood, N.J., said in the article.
Recruiting chefs to work in healthcare still can be difficult, said Brian Salter, senior corporate executive chef for Morrison Healthcare's East Coast properties.
"People typically don't go to culinary school to work in a hospital," he said.
"But when you make the change to work inside a hospital, you know you have the ability to affect patients' lives with the food you prepare."
Inside One of Healthcare's Most Ambitious Hospital Projects 
Turning Condensate Loss into a Systemwide Steam Efficiency Opportunity
The Leapfrog Group Publishes 2026 Ratings for Hospitals and ASCs
Going Solar with No Upfront Costs
Northwell Health Finds Energy Savings in Steam Systems