On Tuesday, March 21, at 12:00 p.m., the First Conference on Healthy Institutional Catering began at the Old Theatre in Bolesławiec. The event, organized by St. Luke’s Hospital, is intended for people managing institutional catering or working in catering companies.
The conference was opened by the Director of St. Luke’s Hospital in Bolesławiec, Kamil Barczyk. In a brief address, he introduced the gathered guests to the issues surrounding institutional catering. He emphasized the role of the kitchen operating at the Bolesławiec hospital, which cooperates with an increasing number of external entities in the area of catering.
The conference covers both theory and culinary practice. The topics discussed at the conference enable participants to understand the optimal use of ingredients and preparation techniques while rationalizing institutional catering costs.
The aim of the conference is to familiarize participants with the principles of practical institutional catering and to provide knowledge about planning and methods for preparing rational, balanced meals. Two important issues related to the patient’s diet will be discussed: the role of diet in the life of a dialysis patient, and diet and lifestyle in the treatment of insulin resistance.
The conference is enriched by culinary demonstrations conducted by special guest Tomasz Jakubiak, a Polish chef, cookbook author and judge on the Polish edition of MasterChef Junior. City and county authorities are among those attending the conference.
The conference will continue for several more hours.
St. Luke’s Hospital in Bolesławiec:
Nutrition is one of the important factors determining the health of society. Proper nutrition, food safety and the development of appropriate health attitudes are currently relevant topics addressed by public health experts around the world.
By organizing the conference, we wanted to show the institutional catering industry that it is possible to create a seasonal, interesting menu using modern cooking techniques while maintaining appropriate calorie content, nutritional value and reasonable catering costs.
See what the kitchen at the Bolesławiec hospital looks like and how it operates: