- We're live here at Stanford Health Care.
Where once again, we're seeing an appreciation event.
These police officers, sheriff's deputies
and firefighters are back at it.
Once again, here in the South Bay
as they are giving these doctors, nurses
and staff members, a rousing welcome to work this morning
during the shift change at Stanford Hospital.
- First floor.
- Good morning everybody, how are you guys?
If you're not busy,
Can you please join to the huddle please?
Good morning everybody.
So, before I start
no sign of any symptoms of COVID like a headache, fever.
Everybody's good.
- When we see the patient trays go up on the paper trays.
We, you know, we know that that's
for a COVID patient of suffering from this horrific disease.
It just, it makes it that much more real.
- When you put everything together onsite at the hospital
we would feed about 7,000 people a day
but pretty much overnight, we switched several models.
There was less volume in the cafeteria overall.
In those moments, there was a lot of quick conversations
and so, we had to certainly think
of ways of not only pivoting the offerings but making sure
that we could provide nourishing delicious food
to those that were here.
And what could we do to lift spirits.
- What about you? You want the green or the red salsa?
Good morning.
Green salsa. Okay.
And for you, you're having the ... one order.
What about you? You want the green or the red?
Half and half. How are you?
I spoke with them with many doctors, nurses
and I can see they were tired.
You know, I had to do something.
We're talking about, opening a new station.
I say, I think they will love chilaquiles.
If I make the salsas, I will bring more people
give them a little bit of happiness.
Around six in the morning,
we have the first rush which is all the nurses
that work all night that take a breakfast home.
They take the chilaquiles home for their husbands or wives
or their moms, sisters.
Growing up in Mexico, chilaquiles
It's like a celebration for us.
I make it all myself.
I try to improve them with making different salsas.
I like to put the cheese first, cilantro, the sour cream.
I like to put the chicken on the side
and the eggs on the side
because I don't like them to cover my chilaquiles.
- Being able to get creative
and to model something after, you know
somebody else's favorite sandwich or your own family recipe
you can feel like you're tasting home
without being able to go home
and feel like you're taken to another place
for a few moments when you can't actually go anywhere.
- This panzanella salad,
I would love your guys thoughts on it.
Every Wednesday in April, we would want to do a
spring panzanella. what have we got in there?
mixed greens
- mixed green, karamani beans, asparagus, carrots,
snap peas
- Cucumbers
- Cucumbers a little bit of feta, I do believe.
- When the pandemic hit, you know, the fire department,
the paramedics, the police
- Lights on, cars honking, signs.
- They all came here to thank us for what we're doing.
- Notions of gratitude. It was amazing.
- Everybody were so tired. I can see the nurses, the doctors
(crying)
- There was nerves and some fear
lots of emotions running for a lot of people
but we could continue to provide that place of respite.
It is our mission and our passion that, you know, food is
is a source of healing.
- Having a family member in the hospital
and if they were sick for a week, a month, what have you
and they weren't able to eat the whole time.
And this was their first meal that they're having again,
you got to think about that's what you're serving
each and every time.
- I'm looking forward to celebrating again in person
in whatever safe capacity that ends up coming back.
This is a land of amazing human relationships.
Stanford hospital is made up of just the most
incredible people
and being able to come together is
I'm looking forward to it.
I can't wait.