| Professional Chefs Forum Discuss with other professional chefs the latest trends, kitchen and employee issues and more. |  | 
10-29-2007, 08:07 PM
| | Registered User Culinary Experience: Professional Chef | | Join Date: Sep 2007
Posts: 3
| | any hospital chefs out there?   these 2 smilies are a good generalization of my new job. looking for advice from chef experienced in the industrial food service.
Last edited by chefkendra; 10-30-2007 at 05:19 AM.
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10-30-2007, 01:22 PM
| | Registered User Culinary Experience: Professional Chef | | Join Date: Apr 2007 Location: Surrey, BC
Posts: 145
| | I'm not in hospitals, but do industrial work at a food manufacturer. If you would like to pick my brain, send me a PM and I'll help if I can. | 
10-30-2007, 03:44 PM
| | Registered User Culinary Experience: Professional Chef | | Join Date: Sep 2007
Posts: 3
| | thanks bunches. not sure what PM is- new to this forum. appreciate any guidance
thank you
K
Last edited by chefkendra; 10-30-2007 at 06:33 PM.
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11-08-2007, 10:39 PM
|  | Registered User Culinary Experience: Professional Chef | | Join Date: Jul 2007 Location: Virginia
Posts: 29
| | Hi Kendra,
I've worked in the healthcare scene for almost three years now and have many friends that have been in it for quite some time.
What kind of info are you looking for? I started in 05 in a 375 bed hospital and am now in a 400 unit retirement center. | 
11-09-2007, 10:33 AM
| | Registered User Culinary Experience: Professional Chef | | Join Date: Apr 2007 Location: Surrey, BC
Posts: 145
| | Quote:
Originally Posted by chefkendra thanks bunches. not sure what PM is- new to this forum. appreciate any guidance
thank you
K | If you click the user name, you will get to another screen where you can send private messages (pm's). Again, I'm happy to help where I can. | 
12-06-2007, 09:25 AM
|  | ChefTalk Moderator Culinary Experience: Professional Pastry Chef | | Join Date: May 1999 Location: Outside Dallas, BABY!!!
Posts: 2,323
| | pastry chef at hospital Hey, I am currently at a hospital working on the dessert/cakes.
Any menu ideas out there?
Also working on specials for the cafe line.....
thx | 
12-06-2007, 10:43 AM
| | Registered User Culinary Experience: Professional Chef | | Join Date: Dec 2006
Posts: 176
| | Quote:
Originally Posted by harryd56 I started in 05 in a 375 bed hospital and am now in a 400 unit retirement center. | so in a hospital its a bed and in a retirement center its a unit...
lol, mental image of old people in labelled boxes... | 
12-07-2007, 08:20 AM
|  | ChefTalk Moderator Culinary Experience: Professional Pastry Chef | | Join Date: May 1999 Location: Outside Dallas, BABY!!!
Posts: 2,323
| | What are you serving for lunch today? We serve both patients and have a well known cafe and express store.
I was wondering, what is everyone serving for meals today and through the weekend? | 
12-10-2007, 06:55 PM
| | Registered User Culinary Experience: Professional Chef | | Join Date: Mar 2006
Posts: 27
| | I have worked in healthcare for more years than I wanna say.......lol...was looking for a forumn that we could bounce stuff off in. lets see todays menu was Beef Pot Pie, herbed green beans, whole wheat bread, strawberry topped cheesecake the alternate was open faced hot pork sandwich with gingered carrots. If I can help with any questions let me know | 
12-12-2007, 10:09 AM
|  | ChefTalk Moderator Culinary Experience: Professional Pastry Chef | | Join Date: May 1999 Location: Outside Dallas, BABY!!!
Posts: 2,323
| | just the sweets Today is Peanut Butter Cake, Peach Cobbler, Carrot Cake and Chocolate Coffee Chiffon.
There is a spring roll (summer roll) with a peanut sauce here that would knock your socks off.
Patients sweet for the day is Sugar Cookie
I am working on Splenda replacement for sugar in several items for sugar restricted patients:
Angelfood
Sugar Cookie
Gingerbread Cookie
So far the Splenda Measure for Measure product is working out very well.
I may try out the Equal for baking too. |  |
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