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

Industry News & Opinion

K-12 foodservice participating in federal nutrition programs soon could fall into some extra cheese. The U.S. Department of Agriculture is set to buy 11 million pounds of cheese to raise plummeting prices, the result of a dairy glut. The acquired product will be distributed to federal nutrition programs, which might include WIC, SNAP and Child Nutrition Programs, and food banks.

The purchase falls short of a call from Congress, unions, special interest groups and commodity organizations for a $150 million buyout of dairy assets to mitigate the 35% drop in dairy revenues—a 30-year...

Ideas and Innovation
cardboard takeout box

The death knell keeps ringing for polystyrene containers. A story Monday in the Chicago Tribune reports that a man who provided free recycling for the foam products in 10 area communities is shutting down his services, citing expense and logistical difficulties, and leaving few options for diverting the material from landfills.

“From a business perspective, there is no market for [recycled polystyrene foam]. It's difficult to sell,” Beth Lang, facilities and general services manager at the Recycling Drop-Off Center in Naperville, Ill., told the Tribune. “The second reason, and more...

Industry News & Opinion

Students at Martin Luther College will be able to cook their own food in the cafeteria this year, thanks to the addition of a new self-cook station installed during the cafeteria’s renovation, The Journal reports.

In addition to the self-cook station, which contains induction cookers, the revamped cafeteria at the New Ulm, Minn., school will include new pizza equipment, a panini grill, tiled floors, poured countertops and new arrangements to make the cafeteria appear more open.

"We wanted to make it look more like a restaurant and not like a cafeteria," Director of Dining...

Industry News & Opinion

Two chefs at Whitworth University in Spokane, Wash., are trying to help solve the Mars food dilemma, myfoxspokane.com reports .

Just outside the school’s cafeteria, Executive Chef Timothy Grayson and his partner, Christine Logan-Travis, are trying their hand at growing tomatoes, oregano, basil and other plants in Martian Regolith Soil, the closest soil on Earth to that found on the fourth planet from the sun.

All of the plants in the Mars-inspired garden are intended for human consumption.

“It is a reality that at some point, if man goes to Mars, they will need to...

FSD Resources