Hospital food: It's not what you think
January 11, 2011
Take one executive chef, add seven registered dieticians, gently mix in 77 Food and Nutrition Services employees with a combined 565 years of experience, and you’ve got a recipe for healthy and delicious dining. St. Mary’s Columbine Café probably isn’t the first place that comes to mind when deciding where to eat, but it may be a pleasant surprise.
“We’ve been in our new hospital location for a year now,” says Chris Hadorn, director of Food and Nutrition Services, “and we’ve prepared almost a million meals.” The Columbine Café, off the hospital’s main floor lobby, is open to the public every day from 6:30 am to midnight, serving breakfast, lunch, and dinner. The food is nutritious, delicious, and competitively priced. Visitors can eat in front of the fireplace in the cold weather or dine on the patio in summer.
And the same experienced, professional staff who prepares food for the public also caters to our patients. “The dieticians and cooks pay careful attention to the dietary requirements of patients recovering from illness or surgery,” Hadorn says, “but visitors have a wide variety of choices.”
St. Mary’s Food and Nutrition Services…
• roasts, bakes, and grills more than four tons of chicken breasts annually!
• whips up more than 30,000 sandwiches and 7,500 pizzas each year!
• stirs and simmers nearly 10,000 gallons of made-from-scratch soup!