Michael visits Toronto’s Mt. Sinai Hospital where there are close to 5000 staff and students, 2000 auxiliary members and volunteers, 25,000 admissions a year, 35,000 emergency treatments, and 600,000 ambulatory care visits. Feeding people and taking care of everyone’s nutritional needs is a major challenge; patient satisfaction with meals is very important. Michael learns how a team of dieticians, clinical technicians, food service supervisors, the executive chef, and nursing staff plan, prepare and serve nutritional hospital food.
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