Maimonides Board Member, David Spira (center), cuts the ribbon alongside President & CEO, Kenneth D. Gibbs (center), Director of Food & Nutrition, Susan Milachouski (center), and other members of Maimonides leadership and the Food & Nutrition team.
New kitchens at Maimonides are Glatt Kosher, serving a wide menu of fresh and healthy foods.
Brooklyn, NY — This morning, Maimonides Health (“Maimonides”) officially cut the ribbon on two brand-new kitchens at its main campus, Maimonides Medical Center. The new kitchens are Glatt Kosher, adhering to the strictest rules of Kashrut, with all food prepared under the strict supervision of the Maimonides Rabbi and mashgichim. An enhanced dining program has been launched alongside the new kitchens, providing patients with an expansive menu of nutritious and nourishing meals, all of which will be freshly prepared. The menu will cater to a wide variety of dietary and healthcare needs, including low sodium and low protein meal options. As part of the new dining program, a Patient Ambassador will now visit each patient’s room to discuss menu options and take food orders, providing bedside diet education and a warm and personal interaction during every meal.
For additional downloadable photos of the ribbon cutting event today and the new menu items click here.
As Brooklyn’s premier destination for advanced healthcare services and largest hospital, Maimonides prides itself on providing world-class care and meeting the diverse needs of all its patients. The century-old anchor institution is rooted in providing culturally sensitive care, including the special dietary and healthcare needs of Orthodox Jewish and Chinese-American communities. In addition to a renowned kosher menu, part of the newly expanded meal options will include a wider range of international cuisines and dishes. The menu, which is translated into multiple languages, will also offer a variety of vegetarian and plant-centric menu options and locally sourced bread, including gluten-free options.
“Improving and expanding the hospital’s meal offerings and changing the expectations of all of our patients, staff, and visitors has long been a priority. Eating good, nutritious food is integral to a high-quality hospital experience, and we hope that all of our patients will enjoy the restaurant-quality menu and food choices,” said Maimonides Health CEO Ken Gibbs.
The new kitchens, alongside the enhancements to the Maimonides Patient Menu and Patient Ambassador program, are designed to ensure the dietary and personal needs of each patient are catered for, delivering the best possible patient experience.
To learn more about Maimonides Health, please visit www.maimo.org.
About Maimonides Health
Maimonides Health is Brooklyn’s largest healthcare system, serving over 300,000 patients each year through the system’s three hospitals, 1,800 physicians, and more than 80 community-based practices and outpatient centers. Maimonides Midwood Community Hospital is a 134-bed, non-profit acute care hospital located in the Midwood and Madison Park section of Brooklyn. Maimonides’ clinical programs rank among the best in the country for patient outcomes, including its Heart and Vascular Institute, Neurosciences Institute, Bone and Joint Center, and Cancer Center. Maimonides is an affiliate of Northwell Health and a major clinical training site for SUNY Downstate College of Medicine. For additional information, please visit www.maimo.org.