Chefs With A Bedside Manner
Traditionally, hospital food has always had a bad reputation but these days many hospitals, including IRMC, are serving up meals worthy of a gourmet restaurant.
photography by Denise Ritchie
IRMC Executive Chef Richard Condon, left, and Patient Food Service Manager Dale Heffner are the men responsible for overseeing the hospital’s patient menu.
Hamburgers are the number one choice on the menu. Comfort foods such as meat loaf, pot roast and chicken noodle soup are also popular. Gourmet dishes, such as Chicken Four Seasons with artichokes, tomatoes and olives, rate five stars. And how about a breakfast omelet with your choice of favorite ingredients? And yes, it’s available all day and not just for breakfast!
Where is this dining establishment that offers such a wide range of items from 7 a.m. to 7 p.m. daily? Well, actually, we’re talking about Room Service Dining for patients at the Indian River Medical Center.
Read the entire article in the January 2013 issue