The food was served on china dishes.
Even the coffee was served in individual carafes.
Whole, unprocessed foods, made from scratch foods comprised the menu. There were few processed or convenience foods. We roasted our own meat. In my last job as the Manager of the Healthy Cafe-in the same kitchen-we went back to those days. Whole foods with little processing and made from scratch. We roasted our own meat, including the turkey for the deli line.
Throughout my career I worked as a clinical dietitian, a research dietitian, then in long term care, child nutrition and dining services. In all of these areas, I valued the cleanliness and appearance of the surroundings. A pretty setting is so important when it comes to enjoying the food.
In order to serve healthy, we must know two things: The nutrition facts and the ingredients.
My mentor, Joe Sestito, a local restauranteur, exemplified great customer service. He loved to interact with customers and tell them how he made the product. He even autographed his recipes.
My friend and mentor, Martha Nesser, taught me to promote good works. We learn so much from each other. That's why I love to see what other RDs are doing, in the state and national associations, as well as on the Nutrition Blog Network.
Happy RD Day!
To view a history of my work at WVUH, read this article from Inside View.