Tastes Too Good to Be Hospital Food! National Battle of the Hospital Chefs May Change the Way America Thinks
CHICAGO, Sept. 12 /PRNewswire/ — “This tastes like hospital food” is becoming a compliment. Hospitals nationwide are turning to talented chefs, innovative recipes and organic foodstuffs to create palate-pleasing patient menus. The national Battle of the Hospital Chefs competition at the Hyatt Regency Chicago on Tuesday, September 25, will help consumers put aside their outdated ideas about hospital food.
The Battle of the Hospital Chefs will pit three top U.S. hospital chefs in the Consorta hospital network against each other, with three of Chicago’s top chefs judging the Iron Chef-style competition. The event benefits the American Heart Association and the Juvenile Diabetes Research Foundation, which will receive cash donations on behalf of the reigning chef. Catholic Charities “Hearts for the Homeless” program will receive all the new cooking equipment used at the event.
The hospital chef finalists were chosen in a nationwide search based on creative meals that are heart healthy, great tasting and under $4.95 per serving. The finalists and their entries include:
Chef Mark C. Abbott, GM/Food Service, St. Mary’s Health Care System, Athens, GA: “Grilled Honey Lime Grouper & Shrimp with Watermelon Salsa; Mediterranean Green Bean Melange with Caramelized Balsamic Onions; Garden Risotto Italia; and Cranberry Summerfresh Mint Tea” Chef William Read, Executive Chef, St. Mary’s Healthcare, Grand Rapids, MI: “Macadamia Crusted Tilapia with Sweet Soy Reduction & Mint Sauce; Spicy Cucumber Slaw; Sesame Soba Noodle Salad; and Tofu-Berry Smoothie” Chef David Rensi, Executive Chef, St. Joseph Mercy Hospital, Ann Arbor, MI: “Sesame Maple Salmon; Asian Vegetable Relish; Basmati Rice; and Iced Green Tea with Lemon Wedge” Chicago’s celebrity chefs serving as commentators and judges include: — Ina Pinkney, Chef/Owner, Ina’s — Jimmy Bannos, Chef/Owner, Heaven on Seven — Jesse Cobb, Corporate Executive Chef, Foodservices Division, Nestle Brands Company and President, American Culinary Federation Chicago Chefs of Cuisine
“These chefs are serving their patients meals you might order in a fine restaurant,” said John Strong, President and CEO, Consorta. “Giving patients more options, tastier choices, and in many hospitals, control over what and when they choose to eat is an important trend in healthcare. Hospitals report higher patient satisfaction scores as a result.”
For more information on the Battle of the Hospital Chefs, visit http://www.hospitalchefs.com/
About Consorta
Consorta, based in suburban Chicago, is a leading healthcare resource management and group purchasing organization whose shareholders are faith- based or non-profit health systems. Consorta’s 12 shareholder healthcare systems are among the leading integrators of non-profit healthcare in America. Consorta’s membership now encompasses more than 3,637 care sites, including 546 acute care hospitals, 872 ambulatory care and 255 extended care facilities throughout the country. Through its Advantage Program, Consorta provides contract purchasing power for some of the nation’s leading non-profit organizations. Consorta is an equity owner in HealthTrust Purchasing Group, LP, one of the nation’s leading healthcare group purchasing organizations.
Contact: Denise Dorman WriteBrain Media Phone 24/7: (630) 845.4694
Consorta
CONTACT: Denise Dorman of WriteBrain Media, +1-630-845-4694, forConsorta
Web site: http://www.hospitalchefs.com/