A real revolution is coming to St. Łukasz Hospital in Bolesławiec. And this time, it is not about some major construction project. It will also be an investment in patients’ health, but one related to... nutrition.
After 20 years without a hospital kitchen and relying on the services of an external provider, the facility’s management is returning to its roots. Hospital food will be prepared on-site. And it will be prepared by Klaudiusz Kędzierski, who over the past 10 years worked—as a chef and manager—in the best French restaurants in Burgundy and near Bordeaux.
– This is an exceptional project on a Polish scale! – announces Kamil Barczyk, head of the county’s St. Łukasz Hospital. – We do not want to offer hospital patients obvious, commonplace dishes. This cuisine will have a European flavor.
He adds that it is not only about the quality and taste of hospital food; it is also about ensuring that patients at the county facility receive a balanced diet. And as a result, recover more quickly. (The ZOZ is currently completing the kitchen’s outfitting).
That is not the end of the good news. Patients admitted to the Bolesławiec hospital will be able to choose what they want to eat on a given day. Ultimately, the hospital kitchen is also to be available to hospital employees, as well as to non-hospitalized residents of the City of Ceramics and our county.
Klaudiusz Kędzierski interrupted his studies in Warsaw to try his hand at gastronomy. In France, specifically. As he says himself, he was put through his paces in Burgundy, and he honed his skills near Bordeaux.
The culinary revolution at our hospital will get fully underway on October 1. The head of the hospital kitchen himself announces that he will begin with traditional European dishes.