Healthcare facilities striving for more creativity in the kitchen

Hospital chefs and food service workers networks submit themed recipes for annual contest


Many healthcare facilities have been striving for more creativity in their food service offerings in recent years, according to an article on the Washington Post website.

Chefs are ditching mashed potatoes and Jell-O cups for fresh and often locally grown produce. 

To support these efforts, Premier, a healthcare improvement company, hosts a recipe competition at its national conference each year. 

This year’s theme was on-trend bowls. Matthew Cervay, executive chef of Pennsylvania’s Geisinger Health System, won the contest with his Santa Fe Breakfast Bowl. 

Read the article.

 



July 10, 2017


Topic Area: Food Service

Recent Posts

The Growing Crisis in Rural Healthcare Facilities

Outdated buildings, reactive planning and complex funding are forcing rural leaders to rethink their strategies.

A Cleaning Alternative: The Benefits of Steam Technology

Cleaning is essential in healthcare facilities, but traditional disinfectants have harmful chemicals. Researchers say that steam technology may be the solution.

Novant Health Gets Approval for New Hospital and Freestanding Emergency Department

The new facilities will elevate access to healthcare in North Carolina’s fastest-growing county.

Preparing Healthcare Facilities for Severe Thunderstorms

Hardening plans and collaboration with local stakeholders can aid in prep for severe weather.

University of South Carolina Opens New Brain Health Center

The center is aimed at expanding access to specialized care for patients with cognitive conditions.

 
 


FREE Newsletter Signup Form

News & Updates | Webcast Alerts
Building Technologies | & More!

 
 
 


All fields are required. This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.