I am Chef Michael from SVMH. I was one of the folks interviewed for this article and I have a few comments I would like to share. I like this article and it gives the overall impression that hospital food has moved in a positive direction and our hospital offers our patients good food, both of which I believe to be true. However, there are a few statements that I feel compelled to clarify.
The first is while we have a couple hundred pounds of powdered non-fat milk. It is safely tucked away in our disaster supply. We would never use this product except in an emergency. The product we use is a high quality low salt-low fat béchamel sauce.
The cut of meat described in the article is called “teres major” The teres major is a seldom-used muscle in the shoulder. It is very similar to beef tenderloin in that it is both very lean and uber tender.
This article would have me dragging my cooks around by a leash. If there is one thing I understand in my profession, it is that our food is only as good as the cook that prepares it. Allowing cooks to own what they do and be creative is paramount for a successful operation. Franco, the cook described has all the qualities I value in a culinarian. His possesses a high level of creativity, initiative, pride and the love he puts into his food is truly amazing. I would be a fool if I were to put any limits on these attributes. He makes our hospital and me look very good indeed. I am grateful that he is so willing to share his talents.
Michael Gaines C.E.C, A.A.C
Salinas Valley Memorial Healthcare System
Last login: Wednesday, January 23, 2013
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