Cheryl Cooke

We have a new Director starting mid December and as a region are in the early stages of finding out his vision for the future of food within Interior Health. We would like to move from our current rethermalization system in acute facilities to a just in time model - cooking and serving right up on the floors. Meals shouldn't just be at set times if someone wants a grilled cheese for breakfast and an omelette for lunch and diferent serving times we should be able to provide this (within reason)