Essential Ingredients Podcast 027: From Bland to Grand: The Culinary Revolution Transforming Patient Care with Andrew Bennett
“This is the right thing to do. People deserve good, healthy food, especially in a hospital, when we're talking about starting the healing process.” —Andrew Bennett
Hospital food has long been the butt of jokes, but what if it could rival five-star restaurants? Imagine a world where patients look forward to their next meal, not just their next dose of medication. The revolution in hospital cuisine isn't just about taste— it's a powerful tool for healing and recovery.
Andrew Bennett is the Executive Chef at Lenox Hill Hospital in New York City, bringing his fine dining expertise to healthcare. With a background in Michelin-starred restaurants and a passion for healthy cuisine, Bennett is at the forefront of transforming hospital food into a key component of patient care.
Tune in as Justine and Andrew explore the impact of high-quality hospital food on patient recovery, the challenges of implementing restaurant-grade cuisine in healthcare settings, the role of dietitians in menu planning, the business advantages of investing in food quality, and the future of food as preventive medicine in healthcare systems.
Meet Andrew:
Andrew Bennett is an Executive Chef at Lenox Hill Hospital in the New York City Metropolitan Area. With over 25 years of experience in the culinary industry, he has worked in various restaurants in the US and the UK. Andrew is known for his creative approach to menu development and operational strategies, utilizing research and data analysis. He emphasizes positive leadership, team building, and mentorship in his management style. Andrew is also an avid cyclist who incorporates his passion for health and nutrition into his culinary practices.
His recent posts on LinkedIn highlight his team's achievements and celebrations at Lenox Hill Hospital, including winning the Hospitality Above and Beyond award and spreading festive cheer during the holiday season. Andrew has also shared his experiences and insights in a podcast with Joshua Spodek, discussing his journey into healthcare and the evolution of food at Northwell Health.
Andrew's professional journey includes roles as Executive Chef at Half Moon Restaurant, Patina Restaurant Group, and Rouge Tomate Chelsea. He holds certifications such as ServSafe Manager and NYC Food Handlers.
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Episode Highlights:
01:34 Hospital Food: A Focus on Quality and Patient Recovery
07:55 The Role of Dieticians
12:01 The Potential and Challenges of Northwell’s Food Service Model
16:16 Chef Challenge!
19:23 The Importance of Quality Ingredients
24:43 The Business Advantage of Offering High-Quality Hospital Food