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Advertisement
A20
May 22 • 2008
Gerard van Grinsven, president and CEO of Henry Ford West Bloomfield Hospital, checks out a new
dish by Chef Matt Prentice.
Bon Appetit!
Henry Ford West Bloomfield to offer higher-end hospital food.
H
ospitals today heal with expertise of physicians, the is a chef's dream! To have an opportunity to change a criti-
knowledge of medical science, as well as modern
cal issue in American culture is a once-in-a-lifetime career
technology and medications. It is the vision of
event!'
Gerard van Grinsven, president and chief executive officer of
Henry Ford West Bloomfield Hospital, to include nutrition in
Cooking For Health
the process.
Another key partner in the journey to healthful eating is
"Henry Ford West Bloomfield Hospital will be a community Schoolcraft College in Livonia, where five of the 45 master
center for well-being, and an important element in wellness
chefs in the United States pass on their knowledge to the
is food:' said van Grinsven. "With
chefs of the future. Cooks in culinary
the ability to order meals around
schools are taught to please the palate,
the clock, our patients will be able
not to cook for health, but both can be
to eat what they want, when they
achieved. Student chefs will now have
want it, according to their dietary
the opportunity to learn how to cook
restrictions:'
for those who are ill, for geriatric, dia-
Henry Ford West Bloomfield
betic or cancer patients. As part of their
Hospital, under construction, will
training, students will work in the West
open next spring. The 300-bed,
Bloomfield hospital kitchen, bringing
$350-million facility will have all
high-quality cooks to the hospital in a
private rooms and be staffed by
cost-effective manner.
more than 500 physicians and spe-
It is part of Gerard van Grinsven's
One of Matt Prentice's salmon salads.
cialists.
vision that this partnership will create
As part of a new partnership
the first culinary learning institute for
with Henry Ford, Detroit-area chef Matt Prentice is designing
health care, bringing chefs to Henry Ford West Bloomfield
recipes so that everyone who eats at the new Henry Ford West Hospital from all over the world.
Bloomfield Hospital — patients, staff and visitors — will
Henry Ford is also in discussion with Chef's Garden, a farm
enjoy healthy, tasty food that strengthens the body.
in northern Ohio that grows organic vegetables through sus-
The focus will be primarily vegetarian, with proteins being
tainable agriculture, as a possible source of high-quality pro-
mainly white meats. There will be no deep fryers in the West
duce. Similar farms in Michigan are also under consideration.
Bloomfield hospital kitchens, and freezers will store only
Plans are . under way to construct greenhouses on the West
healthful foods such as sorbets. Dishes will be prepared from
Bloomfield hospital's 160-acre property on Maple Road in
fresh ingredients, without added salt, processed sugars or fats. order to harvest fresh produce on site, as well as to have the
In discussions with Henry Ford physicians, their continuous
opportunity to educate the community on growing organic
request to Prentice was to "get rid of the sale
vegetables. The greenhouses will be available for school field
"My chefs and I are cooking as we never have before said
trips, for children to learn healthy eating habits at an early
Prentice. "Everything we create is focused on wellness and
age.
strengthening those who are ill. Special attention is being
A 90 seat state of the art kitchen auditorium in the main
focused on those with food allergies, diabetics and those
lobby of the hospital will offer healthful cooking classes to the
with heart-related conditions. This effort with Henry Ford
community. ❑
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