It’s not easy working in a kitchen where your customers don’t exactly have high expectations for the food. That’s the daily challenge for Bill Freeman, a cook at UPMC Magee-Womens Hospital in Pittsburgh.
At many hospitals, food is an afterthought, and what to eat is often the last thing on a patient’s mind. Mr. Freeman, an upbeat Pittsburgh native, has a different approach — he wants his meals to be part of people’s recovery. He makes each dish from scratch, whether it’s a three-egg omelet or French toast, accommodating numerous dietary restrictions and even adding thoughtful touches like flower garnishes. His creations land in the rooms of everyone from new parents to cancer patients, none of whom ever get to meet Mr. Freeman, the face behind their lovingly prepared club sandwich.
I spent a day in Mr. Freeman’s small kitchen space, watching as he prepared hundreds of dishes while order tickets poured into his station. I also met the cadre of hospital staff members who take orders, deliver meals and keep the kitchen running so Mr. Freeman can focus on his food.
