Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.
Sponsored By
St. Louis Children's Hospital chef provides nourishing meals
Robert Grotha, executive chef at St. Louis Children’s Hospital, believes the food he and his staff makes is medicine. Certain places have reputations for serving bad food. Places where you’re stuck with few options under cramped conditions. Airplanes. Jails. And, of course, hospitals.
March 19, 2014
1 Min Read
ST. LOUIS—Certain places have reputations for serving bad food. Places where you’re stuck with few options under cramped conditions. Airplanes. Jails. And, of course, hospitals.
Robert Grotha, executive chef at St. Louis Children’s Hospital, doesn’t think that way about hospital food. To him, the job is an opportunity to surprise patients, families and staff who expect not much more than chocolate pudding and soggy pizza.
“This is a healing environment. The food we make and prepare is medicine,” said Grotha, 27. “You can’t serve bland, unseasoned food you gotta drink through a straw.”
You May Also Like
