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.