CIA and Vassar Brothers Hospital partner to improve hospital food

Elective course focuses on healthcare foodservice.

March 13—Students at the Culinary Institute of America are learning how to cook for medical communities, like hospitals, nursing homes and senior housing as part of an elective class at the CIA.

"So we're looking at the best way to deliver that food; how to maintain the chemical values of that food so that it reaches the patient in the best quality than it can possibly be" explains Culinary Institute professor, Lynn Eddy.

The students taking the class already have an appetite for changing the status quo of institutional cooking. Just ask Emily Li, a senior at the Culinary Institute.

"I think you can actually get someone to actually want to eat the food at the hospital because every time I was at the hospital I didn't like anything at all,"

That's why Li is eager to soak up lessons from Anthony Fischetti, the executive chef at Vassar Brother's Hospital.

"We have room service which is just like an a la cart restaurant service."

Fischetti has worked at some of the top restaurants in the country an he brings the same prescription for fine dining to the hospital. The emphasis is on fresh.

"The key is fresh food, using fresh herbs."

More From FoodService Director

Ideas and Innovation
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

Ideas and Innovation
tapas

I’ve created a high school “focus group” to see what future college students will want in terms of foodservice. This year, I called up two now-seniors from the last group to get 10 of their friends together. I also include a sophomore or two so that I always have a contact for next year. Tapas, grain bowls and late-night breakfast all originated from this group.

Ideas and Innovation
making meals

This summer, we teamed up with a church to deliver meals to three housing projects. We brought the meals to the church, and then the church recruited volunteers to deliver the meals to the children. We’ve been very impressed with this new model, and it shows great promise in getting meals to children who otherwise would not be able to leave their housing project.

Industry News & Opinion
sharing love

Having never personally experienced a hurricane, I can only imagine the horrors faced by the millions of people whose lives were affected by Harvey and Irma in late August and early September. It’s a group that comprises uncounted noncommercial operations, including Houston Independent School District, which serves 215,000 students.

But from that tragedy has come one of the most impressive feats of foodservice I’ve seen since coming on board at this magazine, partially spearheaded by Nutrition Officer Betti Wiggins , who only just joined the district. For the entire school year,...

FSD Resources