St. Luke's

I chose St. Luke's hospital (food and nutrition) as my review, because I thought of a unique establishment, a hospital. St. Luke's is one of those hospital's that is really sensible nowadays, all the employees from bottom to top positions, it doesn't matter, they all love their jobs and are always willing to help people in need 24/7. St Luke's guarantee to their valued customers that they always have a place for them to stay safe and secured, in terms of health problems. St. Luke's is always at your side, they said. I also had a great time extending talking one of the executive chefs,  Chef Toby he was a former chef in my school ENDERUN COLLEGES unfortunately I didn't have a chance to become his student. Chef Toby enjoys working inside the hospital rather than working in a hotel, because chef Toby used to work in a hotel and he said, everyday is a war, it's like you need to explore and create new interesting choices of dishes, unlike in a hospital establishments the work is very light and people always look for peace, but it doesn't mean it's not good working in a hotel actullay, it is better to work there beacuse of higher salary, discover new techinques, experience difficulty, test your skills etc. There are so much things I've learned inside the hospital, and these are the things needed before moving inside one of the sensitive part of the hospital, the "food and nutrition processing." Everyone needs to be phsically healthy and not ill before going in, wear hairnet to prevent hairfall, ensure that you sanitize your hands (cleaning and sanitizing solution is provided) before touching any equipment inside the kitchen, ask permission before making a move these are just some of their rules to be followed, there are a lot more. Evaluation and monitoring means not one time visit on the kitchen, visit it often to ensure food safety and prevent food borne illness and other cases. Therapeutic section this section should ensure that all foods is served in the right patient and should not attempt to give it to a different patient. These are just few of my review regarding St. Luke's and there are a lot more to know especially when planning to build a hospital. Thanks to Chef Toby for giving me an idea and some informations what's happening inside the kitchen.