Reaching New Heights

Velazquez, Beni
November 2009
FoodService Director;11/15/2009, Vol. 22 Issue 11, p44
Trade Publication
The article offers insights from Beni Velasquez, executive chef at Stanford Hospital & Clinics in Palo Alto, California, on their organic program that focuses on soup as an option for patients. According to Velasquez, patients can either order off the regular menu or they can order off the organic menu via the program. He notes that chicken noodle soup is on offer every day along with the soup of the day. He cites cauliflower soup with rosemary and corn soup with basil as some of the vegetarian soup choices at the facility.


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