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On October 7th and 8th, the first planned gastronomic day with a Japanese theme was held at the Hospital Universitari de Bellvitge and the Hospital de Viladecans, respectively. Likewise, the following week, on October 14th and 15th, it took place at the Hospital de Tarragona (Joan XXIII) and the Verge Cinta de Tortosa.
In the four centers, managed at the food service level by the UTEs (Temporary Business Unions) between Serhs Food and CLECE, there was a great reception from both healthcare professionals and the public present. A significantly higher number of menus than usual were served on these days.
The dining hall spaces were themed for the occasion, as was the service staff with uniforms that evoked Japanese culture to emphasize the event. Thanks to Mònica Puentes, head of cafeterias in the healthcare segment, for her excellent management of the space and the service staff, ensuring that everything was in order and guaranteeing a very positive experience for the users.
The gastronomic team, led by executive chef Jordi Homs, prepared an elaborate menu, consisting of first courses of vegetable yakisoba, meat udon ramen, stir-fry vegetables, and tako su (octopus salad). For main courses, yakitori chicken, tonkatsu (breaded pork), and teriyaki salmon were served with sides of vegetable fried rice and gyozas. For dessert, Japanese cheesecake and mini mochis.
Undoubtedly, these annually planned actions enrich the gastronomic offer and break the daily routine of each center, providing a very positive assessment from the users.
