Massachusetts Health Council honors healthcare chefs

Hospital food used to have a bad rap, but today, all that has changed as healthcare foodservice operators stepped up to the plate and moved in new directions- fresh, local, organic, sustainable foods, green practices anymore. In many instances, they were ahead of mainstream restaurateurs in their areas.
Recently, the Massachusetts Health Council held a competition at its Awards Gala which this year, celebrated 94 years of advocacy for prevention, wellness and healthy living.
At the Renaissance Boston Waterfront Hotel, the celebration included a competition, the “Best of the Best Chefs Challenge,” at which eight area healthcare foodservice chefs competed and were judged by Chef Lydia Shire of Town Stove & Spirits and Scampo, who also, with the hotel’s Chef Andrew Voss, created a three course dinner.
While all the competitors’ dishes reflected the new direction in which healthcare food has moved in the past decade, three were chosen as the top winners. First place went to South Shore Hospital for its creative pumpkin-inspired soup; second to Beth Israel Deaconess Medical Center and third to Benchmark Senior Living. Hats off to them and to the other participating chefs.

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