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Stony Brook dietetic interns ended their internship at school’s University Hospital kitchen with a friendly cooking competition based on the Chopped TV show.
In this episode of Food Management’s podcast, we catch up with Morrison’s corporate chef Greg Cordova about making wellness work in the kitchen.
It’s not just cheese, crackers and cold cuts anymore: Today’s charcuterie boards are anything but boring, with killer components in a display of culinary showmanship.
When Regional Hospital decided to update its retail dining, it not only renovated the interior café but added an outdoor component.
Nicole Roach, RD at South Nassau Communities Hospital, shares the challenges and triumphs of an educational program that’s changing the way cardiac patients look at food and nutrition.
