Segment: Hospitals & Long-term Care

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Instead of spending time portioning cauliflower into precise steaks or florets, give in to its nature, says Ron DeSantis, director of culinary excellence at Yale.

Foodservice Director Michael West aims to build a reputation as Stony Brook University Hospital’s can-do department by incorporating his commercial background.

The W.K. Kellogg Foundation has a salad bar of 30-plus items, and changes the theme of the salad bar every two weeks. That keeps the bar fresh and different.

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