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Hospital chef on cooking for health care: ‘Not just your standard meatloaf’

December 27, 2013

In the restaurant world, chefs compete to keep up with the latest trends, receive positive reviews and win customers. At health care organizations, chefs must adhere to strict policies for cleanliness, nutritional content and consistency.

Rolando LaTorraca, recently named executive chef at Oak Hill Hospital in Brooksville, intends to meet these principles in his new role, and to go a step beyond.

Read the full story at Tampa Bay Business Journal »

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