Healthcare Chef Discusses Healthy Menus, Favorite Equipment and Servery Station Design

Promoting healthier lifestyles for Indiana Regional Medical guests is at the hands of Executive Chef Jenel Gray who oversees the production of the BeWell menu, the BeWell Kitchen teaching concept, and favorite pieces of equipment that help her create healthier foods!  She also addresses safety in the kitchen and just as important, keeping her patients and guests with allergies safe!

Chef Jenel oversees the retail servery, patient feeding, and catering operations at the 140-bed IRMC, which successfully serves 800 to 1000 meals per day.   Read more here on how Cura designs foods to keep our guests and patients healthier – not just during National Nutrition Month, but all year!