At the Hospices Civils de Lyon, in Lyon, France, chefs prepare 15,000 meals a day and 24 distinct menu items. All of the meals are designed by dietitians and physicians to maximize recovery for patients at the hospital. Since 2016, kitchen and hospital staff have been trained in "meal attitude," a hospitality training by the Paul Bocuse Institute that focuses on making quality food and creating a pleasurable and relaxing experience during mealtime. We visited their kitchen to see how they prepar
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