Healthy Flavor

Ford, Henry
November 2010
FoodService Director;11/15/2010, Vol. 23 Issue 11, p45
Trade Publication
The article presents a conversation with Frank Turner, executive chef and director of food and nutrition at Henry Ford West Bloomfield Hospital in Detroit, Michigan. Having 70 soup recipes, Turner says that they serve six soups daily with double-baked bread. A chicken consommé cooked with traditional French techniques is one of the standard soups served at the hospital's cafeteria. According to Turner, his favorite soups include the shiitake mushroom barley, lemon rice chicken with spinach and the African peanut soup.


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