Glen Cove Hospital hosts healthy cooking competition

Eleven chef teams battled to create a menu within strict nutritional guidelines.

April 2—Eleven chef teams from the North Shore-LIJ Health System competed in a cooking competition built around creating healthy menus for their hospitals.

The wellness aspect of treatment at Glen Cove Hospital and the rest of the North Shore LIJ system has become more important in recent years, according to Michael Kiley, director of food services at Glen Cove Hospital. He organized the event, which was three months in the making.

The teams worked together to work with ingredients as a dietitician was standing by. Each ingredient and its amount were recorded and tallied, each dish required to come in at less than 500 calories, 600 milligrams of sodium and 15 grams of fat.

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A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

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Bill Lacey, senior vice president of marketing at Sodexo, said that Blaze’s growth in the fast-casual sector drove the partnership. Blaze opened its first unit in 2012 near the University of California at Irvine. Its pizzas are flash fired, cooking in under 180 seconds, according to the chain—a selling point for busy customers.

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