Hospital food for Globe and Mail

chef-simon-Wiseman
Photo essay on the state of hospital food at the Children’s Hospital of Eastern of Ontario. Chef Simon Wiseman changed the cafeteria menu to eliminate fried foods, salt; adding more fresh, local food and innovative dishes. Wiseman picks fresh veg from the hospital garden, sources mushrooms harvested from nearby Gatineau Park, and uses locally made ramen noodles. Some of the bistro-style cafeteria dishes are being tested as room service items and with in the eating disorder clinic. The result is higher patient satisfaction and less food waste. Photographs by Blair Gable

chef-simon-Wiseman

chef-simon-Wiseman

chef-simon-Wiseman

chef-simon-Wiseman

chef-simon-Wiseman

chef-simon-Wiseman

chef-simon-Wiseman

chef-simon-Wiseman

chef-simon-Wiseman

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