Monthly Archives: February 2012

Bringing Whole Grains to High School

I had a unique opportunity this past week that I wanted to share with you. The Rex Healthcare Chefs were invited back to high school. It had been over fifteen years since I’ve strolled through any high school hallways, so … Continue reading

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A Taste of New Orleans

There is so much more that goes on in a top-notch healthcare culinary program than just wowing our patients expectations on the plate.  There’s are our internal customers who are just as important to us as well. These customers (mostly co-workers) … Continue reading

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Bringing Spaghetti Squash To The Main Stage

  It’s one of those items that you usually walk right past in the produce section of the grocery store. In professional kitchen’s, it’s hardly used on menus, mostly because cooks or chefs have never used it. I’m going to do my … Continue reading

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