built intentionally without a deep fry- er, “since this is healthcare,” and it’s technology to the rescue with a cutting edge combi oven that “we can set to anything: grilling, sauteeing, air fry- ing,” Flynn says, adding that kitchen equipment is playing a role in making healthier menus and will continue in the future. Another factor making Sharp Prebys Innovation Education Center futuris- tic is the fact that all of the foodservice is hooked up to kiosks and apps. How does it affect the human factor of hos- pitality? Flynn has found that it’s pro- vided shortcuts to better human inter- actions. “Even though we don’t have that same interaction, all of our front-line workers know all the orders,” she says, “and it helps them to remember cus- tomers’ individual orders, too, allow- ing them to interact with the customer CONTINUE READING ON PAGE 20
sodium,” so Flynn thought, “What will give me the most flavor?” The answer is aromatics: Garlic, ginger and lime zest to “lighten, brighten and focus on pull- ing in a lot of flavor balances and flavor profiles, making a cohesive dish.” Flynn finds that over the years she’s developed a method for creating reci- pes and with healthcare now her focus, it’s added another layer of conscious- ness. To make the dish a nutritional win- ner, Flynn used the vegan cheat code of combining chickpeas with quinoa, magically creating a complete protein with no animals involved. The plant-based nature of the com- petition is another clue Flynn sees as a harbinger of the future. “People are really looking for more plant-forward options like falafel or green bowls.” Falafel is made in house, something Flynn is proud of. But the center was
It’s more plant-based and less food- waste. For healthcare dining, and most other segments, the nutrition factor is only going to keep increasing in impor- tance. Over the summer, Flynn compet- ed in the totally plant-based Healthy Hospital Chef Challenge , hosted by the Physicians Committee for Respon- sible Medicine and the Institute of Cu- linary Education. She won third prize with Roasted Chickpeas over Zesty Quinoa. One component of the dish is aqua- faba, a favorite vegan cooking hack cre- ated by taking the liquid chickpeas are canned in and whipping it into an egg white-like substitute. “It almost acts like an egg white or binder,” she says. “It’s great for building viscosity in a sauce.” To flavor the dish, “I knew for hos- pitals, you can’t have a high quantity of
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PHOTO: ENVATO
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