Support the news

Forget The Fruit Cocktail, Hospital Chefs Go Gourmet06:04
Download

Play
This article is more than 8 years old.
Hospital food has never been catered to the refined palette, but Boston chefs are trying to change that. (Courtesy: Aidan-Sally, Creative Commons)
Hospital food has never been catered to the refined palette, but Boston chefs are trying to change that. (Courtesy: Aidan-Sally, Creative Commons)

When you think of hospital food, what comes to mind? Toast? Check. Jello? Check. Local winter squash delicata with pomegranate green tea foam? Maybe not so much.

But that's exactly the dish that Chef Brian Ray of Lahey Clinic-North Shore created for the first annual Massachusetts Health Council Hospital Chef Challenge. Radio Boston checked it out last year and this year, Commonhealth co-host Carey Goldberg was intrigued enough to take a closer look.

"I thought it sounded like an oxymoron. Yummy and hospital food? No, those don't go together," Goldberg says.

But hospital food, like hospital rooms, is evolving. Goldberg explains that "hospitals are trying harder to market themselves. Patients are also consumers and so [hospitals] are trying to appeal in a very broad way."

And, Goldberg says, the shift towards tastier cuisine makes sense. "Hospitals can actually be leaders in showing us how we can take healthy food and try to make it delicious as well."

Guests:

More:

This program aired on October 11, 2011.

+Join the discussion
TwitterfacebookEmail

Support the news