Big Adventures with Little Foods

Saw an interesting note on a chefs competition– for hospital food!  Food Contest Helps Hospital Chefs Move Beyond ‘First, Do No Harm’ – WSJ.com.

Hospital food, which has traditionally ranked somewhere between prison chow and high-school cafeteria fare on the institutional dining scale, has undergone a transformation recently. Jell-O molds and soggy sandwiches are out; crusted trout and fresh-baked scones are in. Hospitals are installing pizza ovens, sushi stations and salad bars featuring organic produce. And they’re hiring chefs from big-name hotels and restaurants.

Not sure if the cuisine at a hospital will ever become daily fare, but it is terrific that food is becoming increasingly a focus.  Great food can heal and its a shame that hospitals have not considered the food they serve as part of the treatment paradigm.

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