The provision of nutritious, balanced meals to persons in need of special care (e.g. sick or elderly dependents) is increasingly recognized as vital to health and well-being. More than ever before, hospital- and nursing-care kitchens are being called upon to tailor their selection of meals and to implement innovative food preparation procedures. In healthcare, chefs have to master different challenges simultaneously:

• Create customized diets to meet individual needs in terms of nutrition, taste and consistency

• Enhance quality of life by serving delicious cuisine – rich in colour, flavour, and aroma

• Offer a variety of high-quality meals that are both appealing and easy to eat