Michael Callahan

September 2010
FoodService Director;9/15/2010, Vol. 23 Issue 9, p30
Trade Publication
An interview with Michael Callahan, executive chef and director of foodservices at a regional hospital in Bethel, Alaska, is presented. According to Callahan, he had to adjust when he moved to the hospital because he was used to high-end cooking and catering. He noted that he likes fishing. He also talked about Labrador tea.


Related Articles

  • Personal View. Dawood, Richard M. // British Medical Journal;2/23/1980, Vol. 280 Issue 6213, p558 

    Comments on food service of hospitals in Great Britain. Difficulty of eating post-operative foods; Expectation of doctors for healthy foods in hospitals; Criticism of an Hungarian gourmet of the catering services of hospitals.

  • Ohio rural hospital steps-up catering.  // FoodService Director;2/15/97, Vol. 10 Issue 2, p6 

    Reports on Mount Vernon, Ohio-based Knox Community Hospital's use of outside catering to develop its foodservice operations and serve the surrounding community. Menu selection; Adding new food options to build sales.

  • On the way to recovery. Mutch, Forbes // Caterer & Hotelkeeper;5/1/2003, Vol. 192 Issue 4270, p5 

    Focuses on the Better Hospital Food program of the British government as of May 2003. Significance of hospital catering; Factors that will contribute to the success of the Better Hospital Food program.

  • WELCOME TO INSIDE HEALTH. Walker, Ben // Caterer & Hotelkeeper;4/14/2005, Vol. 194 Issue 4370, p49 

    Introduces a series of articles about hospital catering in Great Britain, including a look at the language used on hospital menus.

  • Building on `freshness'. Weisberg, Karen // FoodService Director;08/15/98, Vol. 11 Issue 8, p90 

    Focuses on in-house catering operations in several hospitals in the United States. University of Miami School of Medicine/Baskin Palmer Eye Institute's gross revenues from its catering business; Hamot Medical Center's focus on internal breakfasts, lunches and dinners; Total catering income at...

  • Long wait for new hospital catering plan to gel. Beaglehole, Liz // New Zealand Doctor;4/24/2013, p2 

    The article reports on the downsizing of hospital kitchens in New Zealand as part of a new national food services system.

  • OVERALL UNIFORMITY TOPS LIST: COOK-CHILL BENEFITS. Fiss, Mary Lassen // FoodService Director;12/15/2003, Vol. 16 Issue 12, p46 

    Focuses on the benefits of a cook-chill system to foodservice operators. Factors that should be considered before implementing a cook-chill system; Types of equipment that can be found in a cook-chill environment; Effectiveness of a cook-chill system at North Mississippi Medical Center in Tupelo.

  • on the job with…Eric Eisenberg.  // FoodService Director;4/15/2011, Vol. 24 Issue 4, p24 

    An interview with executive chef Eric Eisenberg about his role at Swedish Medical Center in Seattle, Washington is presented. He explains that his responsibilities as culinary manager are retail for three campuses, conference services and catering. The chef cites segmenting his day as his most...

  • Service must match food improvements. Mutch, Forbes // Caterer & Hotelkeeper;5/1/2003, Vol. 192 Issue 4270, p14 

    Reports on the remarks given by Simon Allison, head of clinical at the Queens Medical Center in Nottingham, on the improvement of hospital food service in Great Britain through the Better Hospital Food program of the government. Importance of food in the overall treatment of patients;...


Read the Article


Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics