A Chef teamed up with a dietitian of Oncology to offer chemo patients a better variety of entrees and sides in their diets. Bernstein created a few dishes that she thought would go over well, dishes like; margherita quiche and carrot miso soup, and taught them to others. The percentile for liking the dishes were high in the 90th percentile. She was contracted for over $50,000 dollars. They say it is sometimes better to have someone who can put their expertise in on a project. It really makes the difference.

Key Takeaways:

• It helps to find someone who shares your passion, as when Oncology dietitian, Cynthia Wigutow, paired up with a chef who’s own mother was undergoing chemotherapy at the time.
• Hiring an outside chef may be expensive, so it doesn’t hurt to consider fundraising, or philanthropic sponsorship.
• In the case of Wigatow, the pairing investment was worth it, as patient approval ratings for the new dietary additions went up almost 20 percent.

“Two years ago, Memorial Cancer Institute in Hollywood, Fla., was looking to improve culinary options for chemotherapy patients, whose strict diets often leave food bland.”

Read more: http://www.foodservicedirector.com/managing-your-business/missing/articles/3-steps-working-outside-chef