A Dozen Delights of 2022 - #12

Paul O’Brien is the Head Chef at The London Clinic and one of my healthcare heroes. He is dedicated to helping patients get better by preparing menus that are tailored to the type of diseases they have. The meals look like they should be served at a five-star restaurant. Paul and I have been Linkedin friends for more than two years but because of the pandemic have never met. Until now.

Chef O’Brien gave a brief tour of The London Clinic, introducing us to members of staff while sharing his philosophy of nutrition, health, and caring for patients. Along with the hospital’s dieticians and nutritionists, he and his team prepare meals to support and accelerate recovery for patients depending, in part, on the type of cancer or other medical treatment received. Based on science and experience, meals are tailored to the needs of the patient.

Patients and their families are often taught how to prepare nutritious meals at home to continue the healing process. Chef O’Brien keeps the recipes simple so that anyone can prepare the meals with ingredients that are readily available. Paul prepared lunch for me and Irving Stackpole as a special holiday treat with the main course focused on short prep time and maximum flavor with a handful of ingredients. The favors and presentation exceeded expectations!

Paul is developing a team of like-minded chefs who are committed to preparing meals that appeal to all five senses – they way people engage with food when they are healthy. According to Chef Paul, being sick and in the hospital does not change the desire for food that appeals to our palates while supporting emotional and psychological needs. It becomes more important than ever especially for those individuals facing end of life emotions.

Can this philosophy and caring be delivered in cash-strapped hospitals where food service is a cost-center? Chef O’Brien knows that it can be done when leaders commit themselves to fully caring for patients and their families. It requires careful planning, coordination with other team members, and a desire to ensure that nutrition is delivered along with medical care.