- Joined Aug 3, 2010
Anyone here cook (or, has cooked,) in an institutional setting? I've got an interview for a rehabilitation center (primarily physucal therapy and the like) coming up, and am curious as to others' experiences and possible tips. I know institutional cooking generally from the Military, but working with stroke and accident victims, cancer patients, etc... presents a whole different set of challenges and is a whole 'nother way of cooking. Any thoughts?