Food > New York

Chefs Serve Hospital Food That's Better for Patients, Employees-and the Planet

2 monthes ago   |   By

At the New York University Langone Medical Center in Manhattan, one can order miso-glazed organic tofu on a bed of baby spinach with roasted artichokes for lunch.
“This used to all be burgers and fries,” Jeffrey Held said as he pointed to other menu options, like a Tuscan kale Caesar salad and snack-ready crudités with almond butter.
Held works in Food and Nutrition Services at NYU Langone, where he's been working on making patient, employee, and visitor food healthier and more sustainable over the past three and half years.
But Held is not a healthcare executive-he's a professional chef...
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