Kaiser Permanente encourages chef-led kitchens at Oregon hospitals.
Chefs create new cheese dishes for appetizers, entrées and desserts.
Takeout takes off, both in locations and menu variety.
Elective course focuses on healthcare foodservice.
Recruiting, interviewing and background checks help find employees.
Kettering Medical System's Cheryl Shimmin wants to hike the Grand Canyon.
Cheryl Shimmin stays on trend at Kettering Health Network.
Hospital also switch to room service for patient service.
Saint Francis Health System's director wins for expertise in expansion.
Saint Francis Healthy System's director wins for expertise in expansion.
Southeast-inspired dishes ignite non-commercial interest in Asian.
White bean chili and mac and cheese are two favorites.
Nutrition & Foodservice Education Foundation (NFEF) is organization's new name.
Program focuses on nutritional makeup of menu items.
Beckee Moreland shares tips on how operators can go gluten free.
Special diets require chefs to use creativity to satisfy patient customers.
Employees get discount when purchasing healthy items.
Pilot programs for composting and recycling fryer oil help reach waste goals.
Presenters discussed healthy eating tips and nutrition concerns.
Chefs share the recipes they grew up loving or what they are cooking at home.