s&
MOSES CONE HEALTH SYSTEM
The Moses H. Cone
Memorial Hospital
A p r i
19 9 6
A Publication for the Employees and Friends
of The Moses H. Cone Memorial Hospital
review
Moses Cone Hospital's
new Executive Chef
Christopher Smith
promotes good health
through good eating.
N S I D E
Around the Hospital
Hospital chef has a healthy appetite
Preparing meals that are full of flavor, appealing to the eye and nutritious is
challenging enough for the average cook serving a family of four. Multiply those
portions by one thousand and add a few hundred sick people, and you have the
task faced three times a day by Christopher Smith, The Moses H. Cone
Memorial Hospital's new Executive Chef.
"My greatest challenge is to break the myth that hospital food is bland and
unappealing," said Smith, a graduate of The Culinary Institute of America (CIA)
in HydePark, N.Y.
The CIA has a teaching faculty of 95 chefs from 20 countries. Among them
are the greatest number of master chefs under one roof in the world. Smith said
Continued page 2/Chef
2 Providers integrate their services
6 EAP helps staff cope with problems
Quality Plus
4 Hospital improves patient safety
5 Employee donates bone marrow
News Briefs
7 Videos keep staff informed
s&
MOSES CONE HEALTH SYSTEM
The Moses H. Cone
Memorial Hospital
A p r i
19 9 6
A Publication for the Employees and Friends
of The Moses H. Cone Memorial Hospital
review
Moses Cone Hospital's
new Executive Chef
Christopher Smith
promotes good health
through good eating.
N S I D E
Around the Hospital
Hospital chef has a healthy appetite
Preparing meals that are full of flavor, appealing to the eye and nutritious is
challenging enough for the average cook serving a family of four. Multiply those
portions by one thousand and add a few hundred sick people, and you have the
task faced three times a day by Christopher Smith, The Moses H. Cone
Memorial Hospital's new Executive Chef.
"My greatest challenge is to break the myth that hospital food is bland and
unappealing," said Smith, a graduate of The Culinary Institute of America (CIA)
in HydePark, N.Y.
The CIA has a teaching faculty of 95 chefs from 20 countries. Among them
are the greatest number of master chefs under one roof in the world. Smith said
Continued page 2/Chef
2 Providers integrate their services
6 EAP helps staff cope with problems
Quality Plus
4 Hospital improves patient safety
5 Employee donates bone marrow
News Briefs
7 Videos keep staff informed
