If you can think of it, Pat Agent can cook it.
“I like to do what’s trendy and I also like to go out and eat and I recognize what I see in restaurants so and I try to fulfill the menu with a little bit of everything,” says Pat Agent, executive chef with Lee Memorial Health System.
She oversees a kitchen that cooks for thousands...every day.
“We have a full service production kitchen that has 250-pound kettles that produce up to 600 galloons an hour. We have two large cook tanks, one that can produce 750 pounds of roasted meat everyday if necessary,” says Larry Altier, director of food & nutrition with Lee Memorial Health System.
Culinary Solutions is a 38,000 square foot high production facility that aims to take hospital food to new heights.
“I’ve heard great things about the meatloaf. They do a really great job on the soups and our baked good are amazing. Our low fat blueberry muffin, I’m still not convinced its low fat,” says Dr. Jennifer Turpin, food safety & quality assurance with Lee Memorial Health System.
Food is at the center of health and wellness, now more than ever doctors are aware of the connection between what we eat our medical conditions. So it was logical for the health system to set an example- buying, preparing and serving a healthy menu.
“There’s a lot of vegetarian entrees, a lot of lentils, hummus that people requested. Fish, of course we do a lot of fish on the menu,” says Agent.
Food served in patient rooms and the four hospital cafeterias are made with less salt, less fat and more whole grains and fresh ingredients.
“We truly take a raw good in a basic state to a complete finished good in the course of our business cycle. So those potatoes that came in looking like a potato may go out sliced or roasted, that’s how we provide it to the facilities,” says Altier.
At the end of the day- it may be just what the doctor ordered.