I've been following the "cafeteria" thread with interest as these environments have been discussed there...which leads me to this post... I finished culinary school in Dec. Right now I am working my way through some science classes so I can begin an MS in Nutrition program next year which also includes the internship to become a Registered Dietitian. I have part-time job right now cooking in a very small corporate cafeteria. I didn't have any experience before school and this job has been a good place to start...but I'm not learning a great deal(we do a lot of heat and serve and due to management issues are not terribly busy, we seem to alienate a lot of our customers and mgmt doesn't necessarily seem to want to work towards fixing that). Anyway, I've been thinking about looking for a new job now that I have 6 months here under my belt. I've been considering looking in the health care field...though not the cutting edge of the culinary world I think it might be good experience for me, both early in my cooking career and in terms of my longer term goals. Just wondering what those here who have worked in these environments might offer as advice? Pros/cons of different types of facilities? What might someone expect in this area of the industry? What should I look for in a kitchen that I might want to work in? My goals are to increase both my industry experience( in terms of cooking skills) and to begin to learn some about cooking for nutritional needs which was not addressed in my schooling last year... Any insight offered greatly appreciated!