Wednesday, May 5, 2010

Celebrity Chef Heston Blumenthal Takes On Hospital Food

Source: Daily Mail (Summary by NIM)

When it comes to Nutrition, food science plays a huge and very special role. Despite eliciting thoughts of 'Frankenfoods', food science is really all about how we take raw ingredients from the farm and produce the final products that we find in the grocery store, the market and our dinner tables. This includes the production of yogurt, cheese and meat, the production of flour, and even the creation of processed cheese and mayonnaise. But when it comes down to it, celebrity chef Heston Blumenthal takes food science to a whole new level.

With innovative and fantastical creations such as such as snail porridge and bacon and egg ice cream, Chef Blumenthal is on a mission to use food science in new and radical ways to change the way we think about food. And now, he's lending his talents to re-vamp what some would consider the most bland and boring food out there - hospital food. The problem is, many hospital patients are either unable to eat, are uninterested in food and have no appetite, or can't even taste it - like some elderly patients.

Using his skills in food science, in collaboration with the University of Reading, Chef Blumenthal is striving to bring Michelin star quality food to the town's Royal Berkshire Hospital which will hopefully help patients eat and enjoy their otherwise bland food. According to Blumenthal, 'Mealtimes should be something to be celebrated in hospital. They should be something to look forward to.'.

Find out more about this exciting endeavor by reading the article called "Fat Duck chef Heston Blumenthal takes on hospital food" from the Daily Mail (May 4, 2010)

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