Boston Children’s Hospital: Redefining Hospital Fare
[Specialty Food Association] Shawn Goldrick is on a mission to enhance the quality of healthcare foodservice, not just at Boston Children’s Hospital, but to inspire change across the industry.
While the in-room patient food is handled by another department, the senior director of support services at the hospital has been at the forefront of improving culinary experiences for patients and their families, as well as for hospital employees.
A centerpiece of this effort is the hospital’s Chef’s Playground station, a foodservice venue that BCH added in 2015 during a cafeteria remodel. Chef’s Playground serves multiple functions, including providing a space for food activities—such as decorating cupcakes—for the young patients, and as a venue for monthly “Parents Night Out” dinners for the families of the children. It serves as a cooking station during the high-volume lunch period for employees and visitors, but transforms into a children’s learning center in the afternoon. Patients able to do so, are brought in for culinary learning experiences and activities, such as a recent demonstration on making ice cream using liquid nitrogen.
