Hospital chef does more than chicken soup

The latest on our Web site is an update on a story to expect over the weekend. The story highlights a local hero, Davis Cruz, who spends his time and talents cooking for the sick and the doctors who treat them.

For more on Cruz and what he's done for Presbyterian Intercommunity Hospital, check out this weekend's Whittier Daily News and watch our Web site.

One local chef has cooked for fancy restaurants and hotels, but now says hospital food is where it's at.
Davis Cruz, executive chef for Presbyterian Intercommunity Hospital, says he's passionate about making food that's healthy, safe and tasty for patients and hospital staff alike.
"I like perfection," Cruz, 47, said.
He likes good food, too. But Cruz said rules about the preparation of food in a hospital make it hard to create a delicious meal. That's because of the high temperatures food must maintain for patients's safety. This means that overcooking is common and hospital food tends to be tasteless and colorless.
Cruz said he fights that problem at PIH by cooking in smaller batches and timing cooking carefully, so dishes don't sit at high temperatures for hours, drying out or getting soggy.
According to Cruz' boss, Director of Food and Nutrition Laura McNeil, his method is working.
"We receive lots of compliments," McNeil said, adding that people from the community often come to the cafeteria for lunch, as if it's a restaurant.