FM On Demand are video interviews with onsite dining professionals who talk about creative and interesting initiatives they have developed or undertaken. Check back each week for new episodes.
Chef Carlos Castillo-Blanco of Chapel Hill’s UNC Health is helping guests, staff and patients travel—and taste—the world through teamwork and food’s transportive power. By planning and executing a 20-day “tour” around the world through global street food, the food team at UNC is taking some of the doldrums out of the long-haul aspects of the coronavirus pandemic.
UNC’s director, Jim McGrody, is a source of inspiration to the culinary team, always throwing out challenges to do more and make it more creative, more interesting, according to Castillo-Blanco. “This is a tribute to the fact that we can’t travel, so we will bring the world, food and culture to our customers,” McGrody says.
Each customer gets a “passport” to be stamped with the different locations of the dishes. This has included a focus on Latin America and its diverse set of ingredients and influences. Castillo-Blanco shares with us the different uses for plantain, where it’s found and other ingredients you may not use every day.
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