The best medicine? This isn't your mother's hospital food

Say the words "hospital food cook-off" and most people expect Jell-O cubes and bland mashed potatoes.

But the National Society of Healthcare Foodservice Management's culinary competition in Florida last month featured such exotic-sounding entrees as Mojito Chicken Cubanos and Porcini-Powder Dusted Chicken Breast. The grand prize? A trip to Hawaii to cook at the American Dietetic Association's annual conference.

Pat Scott, director of food services at Intermountain Health Care's LDS, Cottonwood, Alta View and Orthopedic Specialty hospitals, and Larry Petrlak, the executive chef for those hospitals, were one of the five teams in the finals. They had one hour to cook their entry, Power House Chicken, which was served with a "nest" of sweet potato and pineapple and braised Swiss chard.

The entry was big on nutrients, color and flavor. Of the spices they used, Petrlak said turmeric is linked to warding off cancer and Alzheimer's disease, and cinnamon is thought to help reduce cholesterol. Swiss chard is a good source of vitamins A, K, C and magnesium. Blood oranges were chosen for their color impact.

Although the competition, just in its second year, doesn't carry the clout of the Pillsbury Bake-Off or Food Network's "Iron Chef," it does show how far hospital food has come.

"The level of creativity and talent displayed in this year's entries is outstanding and reflective of the culinary excellence in today's health-care facilities," said Betty Perez, contest chairwoman, in a press release announcing the finalists.

And although the Utah team didn't win — the Mojito Chicken Cubanos from Swedish Medical Center in Seattle took top honors — the contest underscores the efforts of many local hospitals to improve their food services.

"Hospitals have always made food nutritionally sound for patients, but in the last little while we've looked at taste and presentation," said Scott. "More hospitals are hiring executive chefs such as Larry to make that happen."

Before he came to IHC five years ago, Petrlak had worked at Walt Disney World and country clubs and as a private chef to Lawrence Rockefeller in Jackson Hole, where he cooked for President Bill Clinton.

"The idea of a cafeteria is a mold we wanted to break," said Petrlak. "It reminds people of school days and the ladies with the hair nets. Now it's a different presentation, to keep up with outside trends."

Many local hospitals shun the term "cafeteria" in favor of "cafe," "bistro" and "restaurant."