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kamala2021-08-10 00:00:182021-08-16 14:26:11A recipe for culinary success — Northern Westchester wins Northwell Health’s 2021 Chefs ChallengeOur recipe calls for a healthier tomorrow
We believe innovation is the key ingredient in promoting wellness and is essential to transforming the healthcare culinary experience for our patients and our team members. From the way we prepare our foods to the way we prepare our team members for a successful career, including tuition reimbursement, our appetite for care grows stronger with each serving as we redefine “hospital food” and what it means to set the table for better health in the future.
Bring culinary excellence and nutrition to the health care table
With award-winning, Michelin-trained chefs such as Bruno Tison and Andrew Cain.
Food for thought
When you become part of our culinary services, you’ll discover professional and personal advantages you simply won’t find anywhere else.
Join New York State’s largest private employer
Learn from Michelin Star award-winning chefs
Use food to enhance the healing process
Experience excellent work-life balance and growth potential
Enjoy competitive compensation and outstanding benefits
Join New York State’s largest private employer
Learn from Michelin award-winning chefs
Use food to enhance the healing process
Experience excellent work-life balance and growth potential
Enjoy competitive compensation and outstanding benefits
Redefining culinary excellence
Throughout our entire health system, we’re committed to advancing every aspect of food preparation and delivery. Take a look at some of the many ingredients that go into this integrated approach.
Food Sourcing
Food Sourcing
To bring the highest quality, most nutritious food to our patients and staff, we make sure we begin with only the finest ingredients. This includes:
- Fresh, never frozen, hormone- and antibiotic-free chicken raised on completely vegetarian diet
- Fresh, never frozen, hormone & antibiotic free ground beef and burgers
- Fresh, never frozen, sustainably and regionally harvested, long-line caught fish, and organic salmon
- Hormone free, locally-raised milk
- Only pasteurized shell and liquid eggs
- Artisanal breads with no preservatives and low in sodium from some of the best local New York bakeries, as well healthy bagels from New Yorkers Bagels, some of the best bagels New York has to offer
- Fresh brewed coffee, including Rainforest Alliance Certified beans
- Artisanal, plant-based (vegan) and heart-healthy desserts that meet our heart-healthy Northwell Healthy Choice nutrition criteria
- Fresh baked muffins that meet our heart-healthy Northwell Healthy Choice nutrition criteria
We also create our own stocks and soups in most of our hospitals, and work closely with our food partners to develop healthier, non-GMO, natural desserts. In addition, we’re developing healthier “never fried fries” and other innovative vegetable concepts.
Teaching Kitchens
Teaching Kitchens
As part of our commitment to elevating health and wellness, we developed the concept of teaching kitchens. Last year alone, we introduced over 153 teaching kitchens. These kitchens represent a partnership between our chefs and registered dietitians to share Northwell Healthy Choice recipes, basic culinary skills, and nutrition education with team members, patients and visitors. More than that, many of our teaching kitchens reach beyond the walls of our hospitals to form strong community partnerships with senior centers, schools, community centers, and more. Our teaching kitchens are also used internally to support team building opportunities.
Northwell Hospital Gardens
Northwell Hospital Gardens
The delivery of exceptional food begins with our on-site hospital gardens. We currently maintain nine different gardens across Northwell Health, including an urban rooftop garden and LIJ Valley Stream’s hydroponic garden. Our gardens generate a harvest of hundreds of pounds of fresh herbs and vegetables each season. This produce is used for our patient and cafeteria menus as well as onsite farmer’s markets. The gardens are integrated with our teaching kitchens to deliver an innovative experiential immersion in farm-to-table cooking. Employee volunteers tend the gardens while patients are able to enjoy the serenity afforded by our garden. At Northern Westchester Hospital, our Kids Dig Dirt program even involves nursery and daycare children in planting and harvesting fresh vegetables.
Labor & Delivery/Maternity Culinary Initiative
Labor & Delivery/Maternity Culinary Initiative
Because we want babies and new parents to get off to a great start, we’re focused on enhancing the culinary experience for the special patients. We’ve introduced in-room dining and new upscale menus for patients and families at Lenox Hill Hospital, Northern Westchester Hospital and Phelps Hospital. This includes:
- Fresh bakes lactation cookies made in-house at Northern Westchester Hospital
- Candlelight dinner for new parents at Phelps Hospital
- VIP and Signatures Services at Lenox Hill Hospital
In Room Dining
In Room Dining
We have expanded and enhanced our in-room dining experience with a hospitality-focused model that gives patients greater control over what they eat and when they eat it by offering in-room dining to patients. In addition, Lenox Hill Hospital’s Signature Services include an upscale menu, china, and linen table service.
Wellness
Wellness
We have developed an innovative approach to the food we offer our 76,000 team members in support of their health and well-being. In partnership with our registered dieticians and chefs, we have elevated our foods standards and refreshed our cafe offerings using our Northwell Healthy Choice heart-healthy nutrition criteria.
Knowing that small shifts in food mindset result in long term health benefits, we are removing fryers and freezers and replacing them with restaurant caliber, fresher foods. Offering employees an expanded selection of healthy offerings is just one of the reasons we’ve been recognized as a Best Place to Work in Health Care. Recent highlights include:
- Partnerships with three local farms (Natural Earth Organic, Sang Lee, Hudson Valley) to enable team members to participate in a Community Supported Agriculture (CSA) program.
- Northern Westchester Hospital opening a New Center for Healthy Living in 2019.
- Our registered dietitians providing wellness education for the community, employees and local/national publications.
Food Sourcing
To bring the highest quality, most nutritious food to our patients and staff, we make sure we begin with only the finest ingredients.
This includes:
- Fresh, never frozen, hormone- and antibiotic-free chicken raised on completely vegetarian diet
- Fresh, never frozen, hormone & antibiotic free ground beef and burgers
- Fresh, never frozen, sustainably and regionally harvested, long-line caught fish, and organic salmon
- Hormone free, locally-raised milk
- Only pasteurized shell and liquid eggs
- Artisanal breads with no preservatives and low in sodium from some of the best local New York bakeries, as well healthy bagels from New Yorkers Bagels, some of the best bagels New York has to offer
- Fresh brewed coffee, including Rainforest Alliance Certified beans
- Artisanal, plant-based (vegan) and heart-healthy desserts that meet our heart-healthy Northwell Healthy Choice nutrition criteria
- Fresh baked muffins that meet our heart-healthy Northwell Healthy Choice nutrition criteria
We also create our own stocks and soups in most of our hospitals, and work closely with our food partners to develop healthier, non-GMO, natural desserts. In addition, we’re developing healthier “never fried fries” and other innovative vegetable concepts.
Teaching Kitchens
As part of our commitment to elevating health and wellness, we developed the concept of teaching kitchens. Last year alone, we introduced over 153 teaching kitchens. These kitchens represent a partnership between our chefs and registered dietitians to share Northwell Healthy Choice recipes, basic culinary skills, and nutrition education with team members, patients and visitors. More than that, many of our teaching kitchens reach beyond the walls of our hospitals to form strong community partnerships with senior centers, schools, community centers, and more. Our teaching kitchens are also used internally to support team building opportunities.
Northwell Hospital Gardens
The delivery of exceptional food begins with our on-site hospital gardens. We currently maintain nine different gardens across Northwell Health, including an urban rooftop garden and LIJ Valley Stream’s hydroponic garden. Our gardens generate a harvest of hundreds of pounds of fresh herbs and vegetables each season. This produce is used for our patient and cafeteria menus as well as onsite farmer’s markets. The gardens are integrated with our teaching kitchens to deliver an innovative experiential immersion in farm-to-table cooking. Employee volunteers tend the gardens while patients are able to enjoy the serenity afforded by our garden. At Northern Westchester Hospital, our Kids Dig Dirt program even involves nursery and daycare children in planting and harvesting fresh vegetables.
Labor & Delivery/Maternity Culinary Initiative
Because we want babies and new parents to get off to a great start, we’re focused on enhancing the culinary experience for the special patients. We’ve introduced in-room dining and new upscale menus for patients and families at Lenox Hill Hospital, Northern Westchester Hospital and Phelps Hospital. This includes:
- Fresh baked lactation cookies made in-house at Northern Westchester Hospital
- Candlelight dinner for new parents at Phelps Hospital
- VIP and Signatures Services at Lenox Hill Hospital
In Room Dining
We have expanded and enhanced our in-room dining experience with a hospitality-focused model that gives patients greater control over what they eat and when they eat it by offering in-room dining to patients. In addition, Lenox Hill Hospital’s Signature Services include an upscale menu, china, and linen table service.
Wellness
We have developed an innovative approach to the food we offer our 76,000 team members in support of their health and well-being. In partnership with our registered dietitians and chefs, we have elevated our foods standards and refreshed our cafe offerings using our Northwell Healthy Choice heart-healthy nutrition criteria.
Knowing that small shifts in food mindset result in long term health benefits, we are removing fryers and freezers and replacing them with restaurant caliber, fresher foods. Offering employees an expanded selection of healthy offerings is just one of the reasons we’ve been recognized as a Best Place to Work in Health Care. Recent highlights include:
- Partnerships with three local farms (Natural Earth Organic, Sang Lee, Hudson Valley) to enable team members to participate in a Community Supported Agriculture (CSA) program.
- Northern Westchester Hospital opening a New Center for Healthy Living in 2019.
- Our registered dietitians providing wellness education for the community, employees and local/national publications.
Meet our culinary team members
Culinary Careers
Robert Tompkins
Cook,
Northern Westchester
Hospital
Joined Northwell: 1979
Favorite thing about being a chef at Northwell: My favorite thing about cooking for our patients is being able to cook healthy meals with our fresh produce that comes in daily. I love knowing I can make a patient feel better with the dishes I take pride in making.
Favorite meal at the hospital: If I had to choose, it would be our amazing carrot ginger salmon or our roasted chicken. Our food looks and tastes amazing on our new china, prepared with fresh locally grown produce.
Robert is our most senior cook at Northern Westchester Hospital. His passion and focus on quality has helped this team to achieve high patient experience scores. Robert is always willing to go above and beyond for our patients, coworkers and visitors to ensure each receives high quality service.
– Chris Counts, Executive Sous Chef, Northern Westchester Hospital
– Chris Counts, Executive Sous Chef, Northern Westchester Hospital
Michael Abeleda
Sous Chef,
Phelps Hospital
Joined Northwell: 2013
Favorite thing about being a chef at Northwell: I like to help people by providing healthy choices when it comes to eating. I like the fact that I can make someone feel better by eating good food that is made from scratch. Helping patients get well with food is something that is really motivating and satisfying.
Favorite meal: Chicken and pork adobo which is a Filipino dish.
Mike has been a key player in keeping the kitchen functioning through so many changes, and he’s the fundamental glue holding this team together. I know I can’t do anything without his support and view point. I value his expertise and knowledge, and he’s definitely a great asset for the future of this culinary growth.
Miles Farrell
2nd Cook,
Southside Hospital
Joined Northwell: 2019
Favorite thing about being a chef at Northwell: Working in an environment that allows me to utilize my skills while expanding upon them, and growing in areas of weakness.
Favorite healthy ingredients to cook with: Broccoli and Quinoa
Favorite meal at the hospital: Chicken parm, it was the first dish I was able to make from scratch with confidence.
Miles is hard-working, smart, skilled, assertive and quick with his work. He has worked every station in the kitchen and is my All-Star substitute cook. He asks questions and does whatever it takes to get the job done. If I need something done ASAP he is my first call and I know the job will get done the way in which I need it to be. I wish I had ten more like him.
– Brian Sauer, Executive Chef, Food and Nutritional Services
– Brian Sauer, Executive Chef, Food and Nutritional Services
Luigina “Gina” Lantigua
First Cook,
Southside Hospital
Joined Northwell: 2016
Favorite thing about being a chef at Northwell: I take great pride and joy in creating birthday platters for the patients because spending your birthday in the hospital is not ideal.
Favorite healthy ingredients to cook with: Good olive oil, cauliflower, quinoa, carrots, garlic and cilantro
Favorite meal: I love Italian food, but as a Latina, my favorite is Arroz con Gandules (rice with pigeon peas) and chicken. And I also love cheese fries.
If I am the “Father” of my kitchen, she most definitely would be the “Mother” to the other cooks here. She has been part of my Chef’s Challenge Teams this year and she is the first person I choose to run my Teaching Kitchens here at the hospital. Gina works hard here all day then runs home to cook her family dinner from scratch every day. She really has a passion for what she does and it shows.
– Brian Sauer, Executive Chef, Food and Nutritional Services
– Brian Sauer, Executive Chef, Food and Nutritional Services
Frank Imbrosciano
Chef de Partie,
Huntington Hospital
Joined Northwell: 2014
Culinary School: NYIT
First job in culinary: My first job was a pot washer. It always amazed me what the chefs were able to create and the respect the received. I was always thrilled when they asked me to do the simplest tasks. This early exposure coupled with my love for food and the arts, led me to becoming a Chef.
Favorite thing about being a chef at Northwell: The ability to create a positive for a patient through the art of food. I am honored to be able to share my craft with patients, in hopes of brightening their day.
Favorite meal at the hospital: Our Marinated Airline Chicken Breast with a Rosemary Chicken Demi. The flavors and presentation make this dish a standout for me.
Frank is our First Cook here at Huntington Hospital and has been instrumental in the success of our room service program and high Press Ganey Scores. His culinary training is a formal education and then Hotels and Restaurants. His background, experience and goals is a great example of the culinary expectations and rewards of a career here at Northwell.
– William Dougherty, Executive Chef Huntington
– William Dougherty, Executive Chef Huntington
Michael Estrada
Executive Sous Chef,
North Shore University
Hospital
Joined Northwell: 1999
Michael’s passion for using his culinary abilities to help others comes from his family. He believes that food is comfort and should give you a feeling like your grandmother made it. Michael is dedicated to giving back to the community, including co-hosting “Mike and Mike’s Lemonade Stand” to raise money for the Ronald McDonald House. He also volunteers at the Ronald McDonald House and many Northwell events.
Michael Estrada has dedicated 19 years of service here at North Shore University Hospital. He started as a part-time food service worker and through talent and hard work has grown to his current role as Sous Chef. During his time here, he has been consistently recognized for his strong work ethic, determination, skill and culinary passion. In 2015, Michael was recognized by the Association of Healthcare Food Service Administrators for Outstanding Service.
– Lyndon Espiritu, Director, Food & Nutrition Services, North Shore University Hospital
– Lyndon Espiritu, Director, Food & Nutrition Services, North Shore University Hospital
Robert Tompkins
Cook, Northern Westchester Hospital
Joined Northwell: 1979
Favorite thing about being a chef at Northwell: My favorite thing about cooking for our patients is being able to cook healthy meals with our fresh produce that comes in daily. I love knowing I can make a patient feel better with the dishes I take pride in making.
Favorite meal at the hospital: If I had to choose, it would be our amazing carrot ginger salmon or our roasted chicken. Our food looks and tastes amazing on our new china, prepared with fresh locally grown produce.
Robert is our most senior cook at Northern Westchester Hospital. His passion and focus on quality has helped this team to achieve high patient experience scores. Robert is always willing to go above and beyond for our patients, coworkers and visitors to ensure each receives high quality service.
– Chris Counts, Manager Chef, Northern Westchester Hospital
– Chris Counts, Manager Chef, Northern Westchester Hospital
Michael Abeleda
Sous Chef, Phelps Hospital
Joined Northwell: 2013
Joined Northwell: 2013
Favorite thing about being a chef at Northwell: I like to help people by providing healthy choices when it comes to eating. I like the fact that I can make someone feel better by eating good food that is made from scratch. Helping patients get well with food is something that is really motivating and satisfying.
Favorite meal: Chicken and pork adobo which is a Filipino dish.
Mike has been a key player in keeping the kitchen functioning through so many changes, and he’s the fundamental glue holding this team together. I know I can’t do anything without his support and view point. I value his expertise and knowledge, and he’s definitely a great asset for the future of this culinary growth.
– Chef Karina De La Rosa, Manager, Food and Nutrition
– Chef Karina De La Rosa, Manager, Food and Nutrition
Miles Farrell
2nd Cook, Southside Hospital
Joined Northwell: 1999
Joined Northwell: 1999
Favorite thing about being a chef at Northwell: Working in an environment that allows me to utilize my skills while expanding upon them, and growing in areas of weakness.
Favorite healthy ingredients to cook with: Broccoli and Quinoa
Favorite meal at the hospital: Chicken parm, it was the first dish I was able to make from scratch with confidence.
Favorite healthy ingredients to cook with: Broccoli and Quinoa
Favorite meal at the hospital: Chicken parm, it was the first dish I was able to make from scratch with confidence.
Miles is hard-working, smart, skilled, assertive and quick with his work. He has worked every station in the kitchen and is my All-Star substitute cook. He asks questions and does whatever it takes to get the job done. If I need something done ASAP he is my first call and I know the job will get done the way in which I need it to be. I wish I had ten more like him.
– Brian Suer, Executive Chef, Food and Nutritional Services
– Brian Suer, Executive Chef, Food and Nutritional Services
Luigina "Gina" Langigua
First Cook, Southside Hospital
Joined Northwell: 2016
Joined Northwell: 2016
Favorite thing about being a chef at Northwell: I take great pride and joy in creating birthday platters for the patients because spending your birthday in the hospital is not ideal.
Favorite healthy ingredients to cook with: Good olive oil, cauliflower, quinoa, carrots, garlic and cilantro
Favorite meal: I love Italian food, but as a Latina, my favorite is Arroz con Gandules (rice with pigeon peas) and chicken. And I also love cheese fries.
Favorite healthy ingredients to cook with: Good olive oil, cauliflower, quinoa, carrots, garlic and cilantro
Favorite meal: I love Italian food, but as a Latina, my favorite is Arroz con Gandules (rice with pigeon peas) and chicken. And I also love cheese fries.
If I am the “Father” of my kitchen, she most definitely would be the “Mother” to the other cooks here. She was part of my Chef’s Challenge Team this year and she is the first person I choose to run my Teaching Kitchens here at the hospital. Gina works hard here all day then runs home to cook her family dinner from scratch every day. She really has a passion for what she does and it shows.
—Brian Suer, Executive Chef, Food and Nutritional Services
—Brian Suer, Executive Chef, Food and Nutritional Services
Frank Imbrosciano
Senior Chef, Huntington Hospital
Joined Northwell: 2014
Culinary School: NYIT
Joined Northwell: 2014
Culinary School: NYIT
First job in culinary: My first job was a pot washer. It always amazed me what the chefs were able to create and the respect they received. I was always thrilled when they asked me to do the simplest tasks. This early exposure coupled with my love for food and the arts, led me to becoming a Chef.
Favorite thing about being a chef at Northwell: The ability to create a positive experience for a patient through the art of food. I am honored to be able to share my craft with patients, in hopes of brightening their day.
Favorite meal at the hospital: Our Marinated Airline Chicken Breast with a Rosemary Chicken Demi. The flavors and presentation make this dish a standout for me.
Frank is our First Cook at Huntington Hospital and has been instrumental in the success of our room service program and high Press Ganey scores. His training includes a formal culinary education as well as experience in hotels and restaurants. His success is a great example of the rewards of a culinary career here at Northwell.
– William Dougherty, Executive Chef, Huntington Hospital
– William Dougherty, Executive Chef, Huntington Hospital
Michael Estrada
Sous Chef, North Shore University Hospital
Joined Northwell: 1999
Joined Northwell: 1999
Michael’s passion for using his culinary abilities to help others comes from his family. He believes that food is comfort and should give you a feeling like your grandmother made it. Michael is dedicated to giving back to the community, including co-hosting “Mike and Mike’s Lemonade Stand” to raise money for the Ronald McDonald House. He also volunteers at the Ronald McDonald House and many Northwell events.
Michael Estrada has dedicated 19 years of service here at North Shore University Hospital. He started as a part-time food service worker and through talent and hard work has grown to his current role as Sous Chef. During his time here, he has been consistently recognized for his strong work ethic, determination, skill and culinary passion. In 2015, Michael was recognized by the Association of Healthcare Food Service Administrators for Outstanding Service.
– Lyndon Espiritu, Executive Chef, North Shore University Hospital
– Lyndon Espiritu, Executive Chef, North Shore University Hospital
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kamala2021-08-10 00:00:182021-08-16 14:26:11A recipe for culinary success — Northern Westchester wins Northwell Health’s 2021 Chefs Challenge
Growing a Wellness Garden at Northern Westchester Hospital when it was needed the most
How an idea designed to give employees a place to decompress in the middle of a pandemic also advanced the culinary experience for patients at NWH.
How our Registered Dietitians make a difference for our patients and communities
Discover the ways our registered dietitians are making a difference with their on-going dedication and passion for helping our patients and communities enjoy healthy lives.
Phelps Hospital wins Northwell Health's 2020 Chefs Challenge
Congratulations to the culinary team from Phelps Hospital for coming in first place at Northwell Health's 2020 Chefs Challenge! See the meals from each of this year's competing teams.
Meet the teams of Northwell's 2020 Chefs Challenge
Meet the Northwell Health culinary teams dedicated to providing delicious and nutritious food to help heal our patients through friendly competition.
Fresh brick oven pizza adds to culinary experience at North Shore University Hospital
The idea of fresh brick oven pizza available within a hospital may seem like a dream, but it’s becoming reality at North Shore University Hospital (NSUH).
Setting the table for impactful culinary careers and extraordinary care
With our hospitality-driven approach to food service and our team of professionally trained culinary staff, the work we do in the kitchen is essential in our quest to deliver patient satisfaction across all of our departments and redefine health care as a whole.
Northwell's culinary tuition forgiveness program is the icing on the cake for Nicole's career advancement
Northwell Health has recently announced a tuition forgiveness program for aspiring chefs offering up to $10,000 in loan repayment for eligible Culinary Arts degree graduates. Nicole Feliz, a chef at North Shore University Hospital, is the first to receive this exciting opportunity.
A taste for success: Boram's culinary externship at Northwell Health
As a Culinary Institute of America student, Boram knew she wanted to get a taste of healthcare careers. Learn about Boram's experience as a culinary extern.
How North Shore University Hospital is delivering culinary excellence with new In-Room Dining Program
By providing patients with a choice between nutritional, natural and home-made meals, North Shore University's new In-Room Dining program is just one part of Northwell Health’s mission to change the way patients think about hospital food.
Northwell Health Recipe: Spring Duck Salad
Barbecue season is here and our Northwell Health chefs have prepared the perfect dish to wow guests at your next event. Learn how to prepare Spring Duck Salad.
North Shore University Hospital wins Northwell Health's 2019 Chefs Challenge
Five Northwell Health hospitals competed to prepare a healthy and delicious meal with a salmon appetizer, filet mignon entree, and an apple dessert - meals that could potentially be served to patients in our hospitals. Check out their culinary creations!
Meet the 2019 Chef Challenge Teams
Five Northwell Health hospitals are competing for a chance to be named the winner of the 2019 Chefs Challenge on May 23rd. Tasked with cooking a healthy and nutritious meal, each team will have 90 minutes to prepare. Meet the 2019 Chef Challenge teams!
The Spark! Challenge: Educating high school students for future healthcare careers
By bringing together educators, schools, and clinical and non-clinical healthcare professionals, the Spark! Challenge is helping to inspire students to explore healthcare careers.
Recipe for Success: Northwell’s teaching kitchens provide nutrition education for employees
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Food is a foundation for maintaining good health, preventing sickness and maximizing clinical benefit. To help our staff learn the power of healthy food, Northwell has established free teaching kitchens across our healthcare system.
The Picture of Health: Chef Russ Ficke talks about a passion for healthy food
Meet Northwell's Chef Russ Ficke who's lost 50 pounds living out our wellness initiatives in his personal life. See what he's cooking up in our latest blog.
Rain or shine, Northwell employees Rally on
There was nothing but smiling faces at the Northwell Health Rally when thousands of team members gathered to make unforgettable memories together.
Bringing culinary excellence and nutrition to the health care table
Under the bold and delicious vision of Northwell Health’s VP of System Food Services Corporate Michelin Chef, Bruno Tison, the recipe for hospital food as you once knew it has changed. Michelin Chef Tison, along with other award-winning Michelin chefs like Andrew Cain, is helping Northwell Health redefine the culinary experience for patients, their families, and Northwell employees.
Northwell Health: Where Wellness Works
At Northwell Health, we already stand out as one of the Best Workplaces in Health Care. Now we’re aiming to be the healthiest. Our leadership is focused on food and nutrition as well as fitness and mental wellbeing initiatives to build a healthier workplace for all our employees.
A recipe for culinary success — Northern Westchester wins Northwell Health’s 2021 Chefs Challenge
Congratulations to Northern Westchester Hospital for coming in first place at Northwell Health's 2021 Chefs Challenge! Learn more about the dishes that were created and the exciting reasons why you should discover a culinary career well cared for at Northwell Health.
Growing a Wellness Garden at Northern Westchester Hospital when it was needed the most
How an idea designed to give employees a place to decompress in the middle of a pandemic also advanced the culinary experience for patients at NWH.
How our Registered Dietitians make a difference for our patients and communities
Discover the ways our registered dietitians are making a difference with their on-going dedication and passion for helping our patients and communities enjoy healthy lives.
Phelps Hospital wins Northwell Health's 2020 Chefs Challenge
Congratulations to the culinary team from Phelps Hospital for coming in first place at Northwell Health's 2020 Chefs Challenge! See the meals from each of this year's competing teams.
Meet the teams of Northwell's 2020 Chefs Challenge
Meet the Northwell Health culinary teams dedicated to providing delicious and nutritious food to help heal our patients through friendly competition.
Fresh brick oven pizza adds to culinary experience at North Shore University Hospital
The idea of fresh brick oven pizza available within a hospital may seem like a dream, but it’s becoming reality at North Shore University Hospital (NSUH).
Setting the table for impactful culinary careers and extraordinary care
With our hospitality-driven approach to food service and our team of professionally trained culinary staff, the work we do in the kitchen is essential in our quest to deliver patient satisfaction across all of our departments and redefine health care as a whole.
Northwell's culinary tuition forgiveness program is the icing on the cake for Nicole's career advancement
Northwell Health has recently announced a tuition forgiveness program for aspiring chefs offering up to $10,000 in loan repayment for eligible Culinary Arts degree graduates. Nicole Feliz, a chef at North Shore University Hospital, is the first to receive this exciting opportunity.
A taste for success: Boram's culinary externship at Northwell Health
As a Culinary Institute of America student, Boram knew she wanted to get a taste of healthcare careers. Learn about Boram's experience as a culinary extern.
How North Shore University Hospital is delivering culinary excellence with new In-Room Dining Program
By providing patients with a choice between nutritional, natural and home-made meals, North Shore University's new In-Room Dining program is just one part of Northwell Health’s mission to change the way patients think about hospital food.
Northwell Health Recipe: Spring Duck Salad
Barbecue season is here and our Northwell Health chefs have prepared the perfect dish to wow guests at your next event. Learn how to prepare Spring Duck Salad.
North Shore University Hospital wins Northwell Health's 2019 Chefs Challenge
Five Northwell Health hospitals competed to prepare a healthy and delicious meal with a salmon appetizer, filet mignon entree, and an apple dessert - meals that could potentially be served to patients in our hospitals. Check out their culinary creations!
Meet the 2019 Chef Challenge Teams
Five Northwell Health hospitals are competing for a chance to be named the winner of the 2019 Chefs Challenge on May 23rd. Tasked with cooking a healthy and nutritious meal, each team will have 90 minutes to prepare. Meet the 2019 Chef Challenge teams!
The Spark! Challenge: Educating high school students for future healthcare careers
By bringing together educators, schools, and clinical and non-clinical healthcare professionals, the Spark! Challenge is helping to inspire students to explore healthcare careers.
Recipe for Success: Northwell’s teaching kitchens provide nutrition education for employees
Food is a foundation for maintaining good health, preventing sickness and maximizing clinical benefit. To help our staff learn the power of healthy food, Northwell has established free teaching kitchens across our healthcare system.
The Picture of Health: Chef Russ Ficke talks about a passion for healthy food
Meet Northwell's Chef Russ Ficke who's lost 50 pounds living out our wellness initiatives in his personal life. See what he's cooking up in our latest blog.
Rain or shine, Northwell employees Rally on
There was nothing but smiling faces at the Northwell Health Rally when thousands of team members gathered to make unforgettable memories together.
Bringing culinary excellence and nutrition to the health care table
Under the bold and delicious vision of Northwell Health’s VP of System Food Services Corporate Michelin Chef, Bruno Tison, the recipe for hospital food as you once knew it has changed. Michelin Chef Tison, along with other award-winning Michelin chefs like Andrew Cain, is helping Northwell Health redefine the culinary experience for patients, their families, and Northwell employees.
Northwell Health: Where Wellness Works
At Northwell Health, we already stand out as one of the Best Workplaces in Health Care. Now we’re aiming to be the healthiest. Our leadership is focused on food and nutrition as well as fitness and mental wellbeing initiatives to build a healthier workplace for all our employees.
Contact us
If you are an individual with a disability requesting an accommodation for the application process, please click the contact us link above to request assistance.
Learn more about our hiring experience.
Read answers to common questions about the application process.
© 2021 - Northwell Health
Click here to view the “EEO is the law” poster.
If you are an individual with a disability requesting an accommodation for the application process, please click the contact us link above to request assistance.
Learn more about our hiring experience.
Read answers to common questions about the application process.
© 2021 - Northwell Health
Click here to view the “EEO is the law” poster.
It is Northwell Health’s policy to provide equal employment opportunity and treat all applicants and employees equally regardless of their age, race, creed/religion, color, national origin, immigration status or citizenship status, sexual orientation, military or veteran status, sex/gender, gender identity, gender expression, disability, pregnancy, genetic information or genetic predisposition or carrier status, marital or familial status, partnership status, victim of domestic violence, sexual or other reproductive health decisions, or other characteristics protected by applicable law.
Northwell Health reserves the right to amend all terms of employment.
