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Turning hospital food, into edible food.

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For Starters. 
 
Jul. 5, 2014 9:02 pm 
Updated: Jan. 11, 2015 6:33 pm
Good evening everyone!

My name is Dan I live in Northern Wisconsin, and I'm a cook at a local hospital. I have been cooking my whole life, and know the stigma that comes with hospital food. It's my mission at my work place to turn unbearable hospital food into something that people look forward to eating when they're not at there best. 

For the most part I cook in our cafeteria, and I have shown the people that work at the hospital that our food can be good. This last week I made Philly Cheese-steak sandwiches. Our recipe calls for a bunch of seasonings, shredded Italian beef, and au jus. The recipe says to just boil all of it together for a few hours before it is to be served...... If you know how to make this sandwich, you know this isn't right...... So I took to my past knowledge and travels to make this atrocity right. I took the beef, added peppers and onions, and the seasonings and threw it all on the flat top. EVERYONE LOVED IT, people couldn't believe that it was actually a real Philly

I'm always trying new things out in my kitchen, and am always looking for suggestions. I look forward to making new blog post and hearing from you. 

Thanks, 
Dan! 
 
Comments
Jul. 6, 2014 10:28 am
Welcome Dan...I am a very sr.citizen so am an authority on hospital food...some very good, some not so good. Also I used to live near Philly...so that cheese steak sandwich sounded mighty good. I just have to tell you about my hometown friend who last week was a Teppanyaki chef for the evening, for ten of his friends...at a Benihana in Indianapolis. BTW My friend is the small town undertaker. Anyway as he was chopping away and clicking the knives, he looked up and saw a guy from said hometown, a few tables away. Friend says the look on the guy's face was priceless..when he saw our undertaker in full sway and regalia...at the Teppanyake table. Thought you might enjoy that story, Dan.
 
Jul. 7, 2014 4:43 am
As the child of two nurses who grew up to be an xray tech, and with three children [all born in hospitals], I have eaten many meals in hospitals over the years (= I was NPO for two days, following a TC, a few years ago. Let me tell you, the cup of chicken broth I was allowed to "eat" after two days of nothing was the BEST thing I have ever tasted in my life!!!!!
 
Maggi 
Jul. 7, 2014 4:53 am
As a former hospital employee (20 yrs), I sure wish you worked where I did!!! It only got worse when they contracted out to a corporate supplier.
 
Jul. 7, 2014 10:19 am
A good cook follows their culinary instincts, Dan, and you did with great success! We had Philly steak sanwiches yesterday for lunch, prepared with the obligatory peppers and onions, topped with provolone melted under the broiler. Might I suggest toasting your bread or bun and then slathering garlic aoili before loading on the beef and veggies? Really takes it over the top in flavor! Welcome aboard!
 
Jul. 7, 2014 4:10 pm
Good for you, Dan! It means a lot to those who are stressed out, waiting for loved ones to get through surgery (or whatever) to be able to have some food that someone has cooked with care and kindness. If it is tasty and fairly healthy it is like a little hug while you're eating. Know that even if people do not speak up, it is appreciated.
 
Julia 
Jul. 7, 2014 4:28 pm
Hi Dan. I'm originally from Merrill,Wi. I have been blessed with a really good sense of taste, and the wonderful aroma that comes from what you are cooking. Sounds like you are making positive changes in the regular recipes. (As an RN, I have learned a long time ago to steer clear of most cafeteria food!)
 
Jul. 9, 2014 11:27 pm
It's because of people like you that hospitals no longer have a bad reputation for bad food-and I'm finding it actually nice to have a meal in a hospital nowdays-you must have started a great trend-thank you.
 
Jul. 10, 2014 8:43 pm
Yay Dan. What hospital serves cheesesteaks!! Nice job! Coming from PA - you did the right thing.
 
Jan. 11, 2015 6:33 pm
Well, in short I no longer work for that organization. I am a head cook at a local restaurant, and currently working on getting my culinary degree. Thank you everyone for the positive feed back!
 
 
 
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Dan DangerMan Resch

Living In
Rhinelander, Wisconsin, USA

Member Since
Nov. 2010

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Cooking Interests
Baking, Grilling & BBQ, Frying, Italian, Southern, Nouvelle, Mediterranean, Healthy, Dessert, Gourmet

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Gardening, Boating, Fishing, Photography, Music, Wine Tasting

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