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Inside The Hospital Kitchen Run By A Michelin-Starred Chef
Inside The Hospital Kitchen Run By A Michelin-Starred Chef
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0:00
At this medical center, chefs prepare
0:02
huge batches of food.
0:06
But the final dishes aren't your typical
0:08
hospital meal.
0:10
>> This food definitely does not look like
0:11
any hospital food I've ever seen in my
0:13
entire life.
0:15
>> At Lenox Hill in New York City,
0:16
Michelin-starred chef Andrew Bennett is
0:18
dishing up seared scallops, lobster
0:20
linguini, and salmon dolced in truffle
0:23
cream.
0:24
>> We don't hold food over. We don't mass
0:26
cook chill food.
0:28
>> The kitchen is run by Northwell Health,
0:30
New York's largest hospital network,
0:32
which tries to serve restaurant-quality
0:34
meals across all 28 of its hospitals.
0:38
>> If you want great food, if you want
0:39
great service, do it yourself.
0:42
>> But that's not easy on a budget of $6
0:45
per [music] meal.
0:46
Hospitals across America have been
0:48
accused of serving terrible food. More
0:50
than half of them outsource food
0:52
services, [music] relying heavily on
0:54
frozen meals and canned goods.
0:56
>> Our patients used to write us letter,
0:58
"The food is so bad. I would not serve
1:00
[music] that to my dog."
1:01
>> Poor nutrition drives up patient
1:03
hospital bills and costs the US
1:05
healthcare system billions of dollars
1:07
each year. [music]
1:09
Now, this problem could get worse as
1:11
hospital budgets across the country get
1:13
slashed.
1:15
So, how did hospital food get this bad?
1:17
[music]
1:18
And did this chef figure out a fix?
1:24
Back in 2017, Northwell didn't make
1:26
anything from scratch.
1:28
>> A lot of people think that you come to a
1:31
hospital
1:32
to get medical [music] clinical
1:34
attention and food is not nothing to
1:37
worry about. And it was the case. There
1:39
was absolutely no focus in food.
1:42
>> Food is often a low priority in hospital
1:44
[music] budgets, with some spending just
1:46
$4 per patient meal.
1:49
>> Our patients used to [music] write us
1:50
letter, "The food was so bad I could not
1:52
eat anything. I was um in your hospital
1:56
for 5 days and I lost 10 lb.
1:59
>> Then in 2013, the federal government put
2:01
a program in place to motivate hospitals
2:03
to do better.
2:04
Hospital value-based purchasing.
2:07
It ranked hospitals using patient survey
2:10
data, including what they thought about
2:12
the food.
2:13
High-performing hospitals could receive
2:15
millions of dollars in government
2:17
funding, while low-rated ones could see
2:19
funds cut.
2:22
>> The patients, you know, who were telling
2:23
us, you know, we had great medical
2:26
clinical care, but the food is so bad,
2:29
we can't give you a five.
2:31
>> So, Northwell decided to invest in its
2:33
food program.
2:34
>> [music]
2:34
>> It reached out to Michelin-starred chef
2:36
Bruno Tison for help.
2:38
>> And I said, "Wow, health care, I don't
2:40
know. Never worked [music] in health
2:41
care."
2:42
>> At the time, he worked as a fine dining
2:44
chef.
2:45
>> When you work at that level, you're
2:46
never [music] going to have a problem
2:48
with what to buy. You can fly overnight
2:50
black truffles from France.
2:52
>> But Tison wanted to serve a different
2:55
clientele.
2:56
>> I started [music] to realize that it was
2:58
an opportunity for me to give back.
3:01
>> In 2017, he accepted Northwell's offer,
3:04
began rebuilding its food system from
3:06
scratch.
3:10
Prep on a typical day starts at 5:00
3:12
a.m.
3:12
>> Good morning.
3:14
>> The kitchen only has 2 hours before
3:16
they'll need to start serving hundreds
3:17
of patients, staff, and visitors.
3:19
>> Sauces, all the vegetables, everything's
3:21
done fresh daily. We're going to prep
3:23
everything in-house. We're doing
3:25
obviously three meals a day, seven days
3:26
a week.
3:27
>> To help with all this prep, Tison leans
3:29
on chefs he hired from the fine dining
3:31
industry, including five [music]
3:32
Michelin-starred chefs stationed across
3:35
different Northwell kitchens.
3:37
Two of them came from his previous job
3:39
at a five-star California hotel. [music]
3:41
>> We received a letter telling me stop
3:44
stealing our people. And I said, "I'm
3:46
not stealing them. I've told them that
3:47
there's a better opportunity."
3:50
>> He offered to pay them up to 50% more.
3:53
Bennett is one of Toussaint's hires. He
3:55
runs the Lenox Hill kitchen.
3:57
>> We want to get chefs that have not
3:59
worked in hospitals before. We want to
4:00
find chefs that have worked in
4:01
restaurants and hotels. The point is
4:03
that we're trying to make nutritious
4:05
food that is tasty.
4:08
>> Toussaint also struck deals with
4:09
suppliers to improve the quality of
4:11
ingredients, opting for more organic,
4:14
fresh, and locally sourced foods.
4:16
>> You have that purchasing power that
4:19
allows you to tell the vendor,
4:22
"If I buy 2 million lb of chicken
4:24
[music] per year, what would be your
4:26
best price?"
4:27
>> Northwell pays $6.50 per pound of
4:30
farm-raised salmon.
4:31
>> [music]
4:31
>> That's about 50% lower than what other
4:34
kitchens pay. Toussaint argues that
4:36
using fresh ingredients instead of
4:37
processed products is actually cheaper
4:39
in the long run.
4:41
Take coffee pods, for example.
4:43
>> [music]
4:43
>> I'll give you a little story. When I
4:45
started, we were we were serving liquid
4:47
coffee. It's a little cartridge, you put
4:49
in the machine, whoop, and you get
4:51
something lukewarm that tastes terrible.
4:54
[music] And it's very expensive because
4:56
the design, the cartridges. So, we
4:59
switched to freshly brewed coffee.
5:02
We saved $250,000
5:04
by serving a better product. We did the
5:06
same thing almost for every type of
5:10
food.
5:10
>> Now, chefs prepare antibiotic-free meat
5:14
and cut in-season produce. And they use
5:16
ingredients sourced from vendors that
5:18
supply Michelin-starred restaurants,
5:20
like this bread from Orwasher's Bakery
5:23
in Brooklyn.
5:24
They'll toss it on the grill to make
5:26
French toast.
5:28
By 7:00 a.m., breakfast orders [music]
5:30
start rolling in.
5:35
4 hours later, the chefs start working
5:37
[music] on lunch tickets. Once an order
5:39
comes in, they have about 30 minutes to
5:41
make it. To balance serving food quickly
5:44
and maintaining high quality, the
5:45
kitchen uses both a buffet and [music] a
5:48
line cook system. Foods that are easy to
5:50
prepare in batches, like pancakes and
5:52
[music] scrambled eggs, are loaded onto
5:54
the buffet.
5:55
The ones that require more [music]
5:57
attention to detail, such as lobster
5:59
linguini and seared scallops, are dished
6:01
up here.
6:04
But hospital chefs can't use as many
6:06
ingredients as a typical restaurant
6:08
kitchen.
6:09
They have to follow strict dietary
6:11
requirements, including limits on sodium
6:13
and fat.
6:15
>> When I started, the dieticians were
6:17
running the kitchens. You have so many
6:19
[music] dietary restrictions, so the
6:21
menus were pretty boring
6:23
and very, very limited.
6:25
>> So, Toussaint switched things up,
6:27
putting chefs in charge of the menus
6:29
[music] with dieticians guiding them
6:30
along the way.
6:32
>> We're going to have a different chef in
6:34
each hospital and we're going to let
6:35
them express themselves and let the chef
6:38
>> [music]
6:39
>> be creative.
6:40
>> Creativity allows Bennett's team to come
6:42
up with tasty dishes without
6:43
compromising dietary needs.
6:46
They use pureed cauliflower instead of
6:48
high-fat heavy cream and leaner proteins
6:50
like fish and chicken to avoid red
6:52
meats.
6:54
And since foods can't be high in sodium,
6:56
they go heavy on herbs and spices.
7:00
As tickets continue to roll in, some of
7:02
them list special dietary
7:03
accommodations.
7:05
Patients with dysphagia have trouble
7:07
swallowing. It's a common problem for
7:09
people who've had a stroke. So, chefs
7:11
will cut their salmon and mix it in
7:13
gravy.
7:15
>> So, as long as we can get them to start
7:16
eating and then realize, "Oh, this
7:18
tastes great, even if it's modified
7:20
texture."
7:21
We've won half the battle there.
7:23
>> Once a chef finishes making a meal,
7:25
servers race against the clock to get it
7:27
out before it goes cold.
7:29
>> If the chef cooks you the best food in
7:31
the world, but if you serve it an hour
7:33
later, going to be cold. And no matter
7:35
what you cook, it's not going to be
7:36
appreciated.
7:38
>> Toussaint replaced paper plates with
7:39
China to help keep food warm
7:42
and set up heat lamps above the pass.
7:45
>> To set up 30 trays, it's going to take
7:47
you about 30 minutes. And then after
7:50
that, you have to serve each patient.
7:52
The 30th patient will be served an hour
7:55
and 10 minutes later. So, you need to
7:57
create menus and food that keeps hot for
8:00
an hour and 10 minutes.
8:02
>> Chefs avoid entrees that don't hold heat
8:04
well. Instead, they offer stews and
8:07
other foods that stay hot for a long
8:09
time.
8:10
The hospital only has one elevator to
8:12
get all this food out the door.
8:14
>> Instead of serving 25 patient at the
8:16
time, we decided to serve about 10 to 12
8:19
to 15 patient maximum per cart.
8:22
>> Taking small trips allows dishes to stay
8:24
warm under the kitchen's heat lamps.
8:27
>> When you are in pain, you don't have
8:30
much control of anything.
8:32
The only thing that you have control of
8:33
is what you can order on the menu. And
8:35
if it's not good or served cold, you
8:38
have a terrible experience. And at
8:39
Northwell, we've changed that.
8:41
>> I decided to try the food out for myself
8:43
to see if it's really up to restaurant
8:45
standards.
8:46
>> They treat the patient like a king. The
8:48
food is like that, like a five-star
8:50
restaurant.
8:51
>> I ordered the ratatouille topped with
8:53
scallops.
8:57
They're buttery, they're flavorful.
8:59
The cauliflower [music] steak.
9:01
That's fire.
9:03
Mm.
9:03
And the gnocchi doused in truffle sauce.
9:06
>> [music]
9:06
>> I am so excited for this.
9:14
>> [laughter]
9:14
>> So good.
9:16
No words.
9:17
That one actually like made me close my
9:19
eyes and
9:20
second-guess my life.
9:22
But it wasn't just these fancy dishes
9:23
[music] that surprised me. I ordered
9:26
some of their special dietary options as
9:28
well.
9:29
Like pureed dishes for patients that
9:31
have trouble swallowing.
9:33
I feel like in a lot of hospitals,
9:35
whatever [music] comes in puree form
9:37
probably just came in a bag, squirted
9:39
out, heated up.
9:41
>> Here they made their purees from scratch
9:43
like that salmon in gravy.
9:48
>> Tastes like saucy salmon. Broccoli.
9:55
>> [music]
9:55
>> Yeah, that just tastes like wet
9:56
broccoli.
9:58
>> And short ribs.
10:02
>> Okay, this is actually really good.
10:05
I did not think I would be saying
10:05
[music] that. It's the texture of mashed
10:07
potatoes but it tastes like the short
10:08
rib. It is so trippy on the brain.
10:11
>> Lakeside [music] says patients aren't
10:12
charged extra for ordering these upscale
10:15
dishes because the investment in its
10:16
food program has paid off over time.
10:20
But making better food for patients
10:21
isn't as easy an option for many
10:23
hospitals. About 30% of US [music]
10:26
hospitals operate on negative margins
10:28
making it tough to invest in better
10:30
meals.
10:31
>> They have to have food for patients.
10:35
They have to be able to have all of
10:37
these medications in the building.
10:37
[music]
10:38
All of this really expensive equipment
10:40
like a CT scanner. Not only do you have
10:43
to operate 24/7 but you also need to pay
10:45
staff to be there 24/7.
10:48
>> And the situation could get worse. In
10:51
2025 US Congress passed Trump's one big
10:54
beautiful bill act.
10:55
It's cutting millions of dollars for
10:57
Medicaid which provides health care for
10:59
low-income Americans and is one of the
11:01
main funding sources for hospitals.
11:04
>> Because as outrageous [music] as
11:07
hospital bills can feel to patients, it
11:09
isn't it isn't enough to keep hospital
11:12
doors open.
11:13
>> So with Medicaid cuts looming, hundreds
11:15
of hospitals are expected to have little
11:17
choice but to reduce services and
11:19
[music] in some cases shut down
11:21
altogether.
11:23
>> Emergency rooms, labor and delivery
11:25
units, mental health units are actually
11:27
[music] far more likely to close than
11:29
something like cosmetic surgery because
11:32
[music] something like cosmetic surgery
11:34
is a reliable source of income, [music]
11:37
whereas an emergency department takes a
11:39
huge amount of staff and resources.
11:41
>> Clinics in poor and rural areas will be
11:43
hit hardest, [music] since they tend to
11:45
rely more heavily on Medicaid.
11:47
>> Hospital closures leaves patients
11:50
[music] having to drive hours if they
11:54
are having a baby or they need help. The
11:56
growth of [music] these healthcare
11:57
deserts is a huge issue.
12:00
>> Despite financial struggles and Medicaid
12:02
cuts, multiple hospitals outside of
12:04
Northwell Health Network are following
12:06
in this kitchen's footsteps,
12:09
prioritizing better food.
12:11
>> Food in a hospital can be great, and it
12:12
doesn't have to be what that standard of
12:14
hospital food was. If we're dealing with
12:17
health, how we not
12:19
treat them food with that same level of
12:20
care, execution, seriousness?
12:23
>> I think it's a question of desire. It's
12:25
a question of
12:27
leadership. If your CEO wants better
12:30
food, then hire the right people to do
12:32
it.
