In January, Seattle Children’s brought on Ryan Garcia to serve as the hospital’s first chef focused exclusively on patient meals. With more than 25 years of experience in the food service industry, Garcia’s goal is to change the perception of hospital food by working with patients and their families to create natural, healthy dishes based on familiar, home-cooked meals. He also plans to focus on using organic, locally-sourced foods that come from the hospital’s organic garden and broader community.
“The meals we create are about so much more than the recipe — it’s about making food part of the patients’ overall healing experience,” Garcia said. “If our patients are happy and enjoying what they eat, that’s also one less thing parents have to worry about.” Read full post »