- A frequent complaint from patients and health workers is that the food inside hospitals is not the best.
- To achieve a change, a hospital hired chef Bruno Tison, who has more than 30 years of experience and is even a Michelin star winner.
- Michelin stars are the highest international distinction that recognizes the quality of food and services in restaurants and hotels.
There is one characteristic in common that they have most hospitals and it comes down to the quality of their food. Both patients and health professionals complain that they do not offer the best options. Although now a hospital has been announced that seeks to be different from the others and could motivate others to follow the same path.
The weak point of hospitals
Staying in a hospital is not pleasant. Sometimes it is only for a couple of days but in others it can last for weeks or months. It all depends on the type of disease or surgery to which the patient has undergone. To achieve a full and fit recovery it is necessary to receive adequate nutrition.
Similarly, all interns, residents and other medical personnel who work long hours have the right to receive a ration of supplies. Ideally, they should be healthy and balanced dishes that give them enough energy to continue their work.
Unfortunately, in most cases the food inside hospitals is not ideal. Both in the public and in the private sectors, it is an area in which not enough is invested. Therefore, it has become normal to offer bland dishes and in too small portions.
In fact, just a few weeks ago the publication of a resident of the Institute for Social Security and Services of State Workers (ISSSTE) went viral. Through a photograph he demonstrated the “ration” of food that he receives in his hospital.
Small changes that make big differences
With this in mind, there is a hospital that decided to do something completely different. Its about NorthwellHealth Based in New Hyde Park, New York. In an unprecedented event, he hired the Chef Bruno Tison, who is one of the most prestigious in the American Union. As part of his career, he worked for 30 years at the Plaza Hotel in New York and also obtained a Michelin star at the Sonoma Mission Inn in California.
About this decision, Sven Gierlinger, who is director of experience of Northwell Health, commented to the medium Becker’s Hospital Review that “it doesn’t cost more to cook fresh food if you have the right talent because buying processed food is quite expensive.”
He also mentions that after an internal analysis it was identified that one of the hospital’s areas of opportunity was its food. Patients and workers frequently expressed their annoyance about the culinary options they received.
With this in mind, the decision was ultimately made to hire a renowned chef to prepare dishes that are not necessarily luxurious but are of the highest quality. In addition, they are all designed to offer a balanced diet.
What are Michelin stars?
It’s about the highest international distinction that recognizes the quality of food and services in restaurants and hotels. These awards began in 1900 when André Michelin had the initiative to identify establishments in this category from around the world.
In 1910 the first “Michelin Guide” for Spain and Portugal was published and it was 1936 when the first “Stars” were awarded. This is how they went from pointing out places in general to distinguishing those that stood out for their quality and were rated according to the number of stars.
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