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This is really cool. I wonder how it could be scaled up to make it easier for organizations that can’t get a chef like this to do something similar? His process
by clay_the_ripper 8y ago
This is really cool. I wonder how it could be scaled up to make it easier for organizations that can’t get a chef like this to do something similar? His process was pretty custom (parenting with people he knew from his career as an haute cuisine chef and making gourmet food from scratch) that would be difficult to replicate, but if he could systematize this in some way that would be an amazing win for large organizations (dorm cafeterias, hospitals, schools etc). Given what we know about nutrition and the importance of fresh, high quality food and it’s role in all aspects of health, it’s high time that hostpitals (and everyone else) serve better, healthier food.
- ex3xu 8y agoI agree whole-heartedly. My intuition is that there's a huge opportunity here ready to be replicated by a few creative people with experience in the right spaces.
- JacobJans 8y agoThis company makes food for kid's lunches...A similar market... https://rfrk.com/ https://rfrk.com/
- surgeryres 8y agoConcerned about the decrease in meat, and ultimately protein in the diet. His meals only serve meat three times a week? For a surgical patient trying to heal their wounds, a decrease in protein content is the last thing they need.
- distances 8y agoPerhaps meat three times a week shouldn't be a decrease to start with?