JESSICA LEEDER — GLOBAL FOOD REPORTER
From Saturday’s Globe and Mail
In the bowels of an east Toronto hospital lined with aquamarine tile and vintage Garland ovens, a star chef has begun a year-long experiment to revolutionize the most mocked and inedible of institutional foods.
Joshna Maharaj built her reputation whipping up healthy feasts at disparate venues, from a food bank to a high-end cooking school. The challenge of restoring palatability to in-patient food is her most daunting yet – and whether she succeeds is likely to influence the future of hospital food across the country.