Chad Myers made the leap from country club to senior dining, where he’s found unique new challenges. He’s using creativity in vastly different ways and honing his patience with a move to more scratch-cooked items and planning fun events for...
Find out what’s making onsite chefs fall in love with food all over again, every single day. From new ingredients to recipe hacks and mashups you’ve never seen before, now’s the time to feel the love and feed the people.
Matt Melone’s Cedar Rapids restaurant, Pig & Porter, was a success, but his professional life was lacking. The newly minted healthcare chef shares his perspective on a growing trend: Professional chefs making their way into onsite dining.
Partnership between Southwestern Vermont Medical Center and local agency Grateful Hearts collects and brings extra product to the hospital kitchen, where it is cooked into meals and delivered to social service outlets in the community.
Centra Lynchburg General Hospital installed a micro-farm unit from vendor Babylon in its cafeteria last November and has already harvested about a hundred pounds of lettuce, primarily for use on its salad bar.