I have worked at a hospital for 11 years, and our food has gotten progressively better over the years. The biggest improvements were when the head of the kitchen that was hired was an actual chef that ran a restaurant that didn’t make it in town. It was a fine dining establishment that just didn’t work out for whatever reason. Now, most dishes use local ingredients, and most vegetables are fresh instead of canned. They also got rid of the fryers, and everything that would have been fried is baked (not always a good thing, but lower fat). Also, depending on the diet, all the rooms have room service. If at 2am you want a burger, just call down and they will bring you one.
