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Kitchen secrets from the Elbe Clinics: This is how the treatment tastes!
Find out how the Elbe Kliniken Stade prepares 2,200 meals every day for patients and employees and what new trends are shaping the hospital kitchen.
Kitchen secrets from the Elbe Clinics: This is how the treatment tastes!
A large culinary program is put on every day in the Elbe Clinics in Stade and Buxtehude. The hospital kitchen in Stade is a true center for catering and supplies not only the patients, but also numerous employees. Around 2,200 meals are prepared here every day, which represents a remarkable logistical achievement. Around 1,300 of these meals come from the kitchen in Stade, where a dedicated team of 32 employees work in an area of 1,400 square meters. The team consists of 4 dietitians, 6 chefs and 20 kitchen employees, while a kitchen accountant and head chef Lars Kirstein control everything.
The composition of the team is diverse, with an equal number of men and women. Each employee has specific tasks that are divided between cold and warm food, making salads and washing up. At lunchtime, afternoon and evening, all employees come together on the assembly line to carefully fill the trays. These are then distributed in 20 thermal wagons to the various stations. 9,000 pieces of crockery, cutlery and glasses are washed every day, which underlines the considerable size of their tasks.
The patients in focus
In the hospital kitchen, great importance is placed on the individual needs of patients. The dietitians pay close attention to ensuring that allergies and intolerances are taken into account. We also rely on the use of regional products that are delivered fresh to cold stores and warehouses to ensure the quality of the food. This practice not only supports regional agriculture, but also promotes sustainability, which, according to the dki.de, is becoming increasingly important.
The vibes in the kitchen are lively - from thank-you notes from satisfied patients proudly hung in the break room to the daily food deliveries for about 40 employees in the operating room. Even the employees are spoiled for choice: three dishes are available in the cafeteria every day, including always at least one vegetarian option. The currywurst with fries is particularly popular and creates a good atmosphere in the team.
Adaptations for the future
The nationwide [dki.de]. Nevertheless, the trend towards flexible dining options and personalized offers can be observed. In fact, around 44% of respondents are interested in the ability to customize their meals. These developments set new standards for catering in hospitals, which may also be taken into account in the Elbe clinics in the future.
In summary, it can be said that the Elbe Clinics are not only contacts for medical matters, but also set clear standards in the area of catering. Whether inpatient or outpatient – the approximately 45,000 inpatients and 85,000 outpatients who are cared for every year can rely on reliable, high-quality and varied cuisine.