Foodservice Equipment & Supplies

SEP 2017

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SEPTEMBER 2017 • FOODSERVICE EQUIPMENT & SUPPLIES • 107 Also last year, FNS expanded its clean meats goal, launching a no hormones, no antibiotics initiative. "This involved partner- ing with our group purchasing organization to increase the pur- chasing of poultry and beef that are never treated with antibiot- ics or hormones," says Veronica McLymont, PhD, RD, CDN, director of FNS. "The chickens are raised on an all-vegetarian diet and the cows raised on a grass-fed diet." FNS also works closely with vendors to procure locally grown fresh produce where feasible during the growing season. "We use these items on our seasonal patient specials menu, salad bar in retail operations and special menu items in retail," says Timothy Gee, CEC, executive chef for the Food and Nutrition department. "We're revising menus to include all seasonal recipes for patients and retail operations," he says. FNS uses approximately 2,000 pounds of fresh, locally sourced produce weekly. The new patient menu, debuting in 2017, will feature 10 to 15 seasonal menu options. Seasonal breakfast menu selections will include banana pancakes with fresh Jersey blueberries; lunch selections will include gazpachos, straw- berry soup, chimichurri flank steak with summer corn salsa and seared salmon with mango salsa, balsamic glaze and sauteed spinach with shaved fennel. Food Enhancements Recipe flavor profiles will change through the addition of fresh herbs. The department recently received a grant from The Society of Memorial Sloan Kettering, a volunteer-led organiza- tion dedicated to patient care, cancer research and education, to purchase an herb growing cabinet that sits in the retail dining room. "Composed of two reach-in coolers, the cabinet contains a digitally controlled automated filtered water pump/aerator irrigation system that regulates watering and light cycles, nutri- ents and air circulation for optimal growth," Gee says. Plumbing and drain connections hook up to the municipal system with separate growing zones with individual settings. The coolers' glass doors allow observers to see herbs and microgreens maturing in 8 growing zones capable of holding 16 10-inch by 20-inch trays. The temperature varies to match the need of each unique zone. Each day, staff pick, wash and chop the herbs. "We're doing this to enhance food quality and freshness," Gee says. "We're in New York City and don't have space for a garden. We also want to control the environment for immune-compromised patients. With this system, we can con- trol growing and harvesting from the beginning." As a gardener himself, Gee is well-versed in herb growing. FNS also hosts a biweekly farmers market in the main ● Ownership: Memorial Sloan Kettering Cancer Center ● Scope of Project: Enriching sustainable practices and adding sous vide ● Number of Beds: 450 ● Occupancy in Retail Cafeteria: 480 ● Patient Meals/Day: Approximately 1,000 ● Retail Transactions/Day: Approximately 1,000 ● Patient Room Service Hours: 7 a.m. to 8 p.m. ● Cafeteria Hours: 6:30 a.m. to 11 p.m. ● Menu Specialties: Menu items with seasonal produce ● Staff: 214 ● Website: www.mskcc.org FACTS OF NOTE The salad bar features many locally sourced products. Photo by Timothy Gee, CEC, executive chef, Memorial Sloan Kettering Cancer Center, Food & Nutrition Department

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