Called Stanford Hospital & Clinics Farm Fresh, the new menu choices are the creation of nationally recognized Bay Area chef, cookbook author and restaurateur Jesse Cool, a long-time advocate and leader in organic cooking.
Cool worked with the Hospital’s executive chef Beni Velazquez to fine-tune the recipes. The new inpatient menu option puts Stanford Hospital at the forefront of an emerging nationwide recognition that fresh, healthy food is a vital part of the healing process.