The Dallas Morning News/Associated Press, March 11, 2011
Haute cuisine is to hospital food as coq au vin is to mystery meat, right? Maybe once, but a number of hospitals are breaking the old Jell-O mold, blending feeling better with tasting better as they liven up patient menus with the likes of fresh blood oranges and shrimp scampi. The movement toward tastier -- and often more nutritious -- hospital food even has reached the Culinary Institute of America, the well-known school for chefs north of New York City, which is offering a first-of-its-kind course on cooking for health care patients. Students in the elective class are taking field trips to nearby Vassar Brothers Medical Center and to Memorial Sloan-Kettering Cancer Center in Manhattan. The idea is to learn first-hand the nuances of tray lines, the challenges of serving people with severe dietary restrictions and what goes into creating higher-end hospital food.