The idea of hospital cafeteria food isn't normally appetizing, but UNC Rex Healthcare is trying to change that.
Six years ago, UNC Rex in Raleigh ditched its friers for modern turbo convection ovens. It was the first hospital in the state to do so. Instead of French fries and onion rings for zucchini fries and plantains.
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In the past year, the Heart and Vascular Center opened and with it came a new dining option - Kardia (Greek for "heart"), a Mediterranean-inspired cafe.
"We looked into the Mediterranean diet and how that is beneficial for heart health," UNC Rex's Executive Chef Ryan Conklin said. "The focus was on fresh vegetables, fruits, seeds, nuts and whole grains."
Conklin said the hospital slowly started offering some of those items in the hospital's main cafe. As people responded to items like kale salad and quinoa, the decision to focus on those items at Kardia was set.
With its rotisserie chicken (cooked in-house), avocado toast (with many customizable toppings), falafels, gyros and omelets, the menu is encouraging hospital employees and visitors to stay on campus for breakfast, lunch and dinner.
"When the people working here are eating good, it can affect patient care with the way they feel about their day," Conklin said.
If the menu sounds and tastes more like restaurant-quality cuisine, it's because the chef team have all worked in the restaurant industry. Chef James Castellow, who spent many years at Zest Cafe and Home Art in north Raleigh, joined Rex to help open Kardia.
"The customer base here is more appreciative to a certain extent than the restaurant business," Castellow said, noting that restaurant customers have more expectations than hospital clients, who are grateful for fresh and different cuisine.
"So many people come and say, 'I can’t believe i just ate that in a hospital,'" Castelllow said.
As part of Rex's wellness entitative, the Heart and Vascular center also hosts regular healthy cooking classes. Castellow and registered dietitian Shelly Wegman team up for the free classes that happen in the event space around the corner from the cafe.
UNC Rex's approach to dining has also attracted national attention.
Jim McGrody, UNC Rex’s director of food and nutrition, was recently honored with the International Foodservice Manufacturers Associations' Silver Plate Award, which recognizes the best in the industry. McGrody was among nine honorees, including representatives from Arby's, Elmo Steak House, the University of Connecticut, Google, Giant Eagle and Gwinnett County Public Schools. One of the nine will be selected to win the Gold Plate Award. The winner will be revealed at an awards celebration in Chicago on May 19.
And Conklin defeated a slate of area restaurant chefs totake home the Competition Dining title in 2015.