Q. What goes into creating a menu for cancer patients?
I worked with the hospital’s oncology nutritionists to make sure the items were nutrient dense with no irritating ingredients such as fiber and acid. Chemo treatments negatively affect taste and appetite, but over the course of a year, through trial, error and patient feedback, we came up with comforting, appealing recipes for the outpatient unit.
Q. How have people reacted?
Patients are very honest. They talk about the texture not working, or the fact that tomatoes in a recipe hurt their mouths. We take that feedback and change the recipe right away. And some people don’t like change—they ask for the old box lunches with sandwiches and chips, and that option still is available. But the response from patients and staff has been overwhelmingly positive.
Q. What’s next?
The program is now rolling out to kids with cancer at Joe DiMaggio Children’s Hospital at Memorial. I’m working with the chef to develop in-patient meals for Miami’s diverse population of patients—Latin, Asian and Russian. A successful dish is as much about purchasing the right ingredients as it is about cooking—whether in a hospital setting or senior-living facility.