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

Joint Commission Standards: What Updates Matter Most?

The latest revisions are streamlined and aligned with the Centers for Medicare and Medicaid Services, but the facility manager’s learning curve is steep.

Swinerton Completes Construction at Atlanta's Grady Hospital

Projects mark Swinerton’s first partnership with Georgia’s largest hospital.

NY Governor Hochul Announces $300M in Funds for IT and Cybersecurity

Awardees include hospitals in every region of the state.

Healthcare Is the New Retail

How site selection strategies are shaping the future of medical real estate.

Bridgeway Behavioral Health Services Launches Campaign to Renovate Health Center

The $2 million capital campaign aims to renovate and expand the outpatient behavioral health center in Elizabeth, New Jersey.

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.

Job Board ‐ Available Jobs

Recent Jobs For Facility Professionals