Can chefs and dietitians work together to provide restaurant quality food in hospitals? Yes!

Leading Australian chef and restaurateur Luke Mangan has cooked in some interesting places over the course of his decades-long career, but it wasn’t until recently that he could add ‘hospitals’ to that list. While it has been a learning curve, Luke says that it really isn’t any different to the way in which he has always approached cooking – pick fresh produce, cook it simply and serve it well. Sally McCray, Director of Dietetics and Foodservices at Mater Group in Brisbane has had plenty of experience working in kitchens and in hospitals, and saw an opportunity for the two professions to come together and deliver an Australian-first room service restaurant-style menu in a hospital. In this podcast, DC’s Maree Ferguson chats to Luke and Sally about the drivers and barriers associated with such an ambitious goal, how they have developed delicious menus that meet dietary requirements and why they are planning a kitchen garden on the hospital roof!   For the shownotes: https://dietitianconnection.com/category/podcasts/