Think your shopping list is big this Thanksgiving? Then, take a look at how the chefs working at The University of Kansas Health System have to prepare to feed 4,000 patients, visitors and medical staff a home-cooked Thanksgiving meal.
The hospital kitchen staff will cook and serve 460 pounds of roasted turkey (about 80 turkeys), 230 pounds of stuffing, 230 pounds of glazed ham, 345 pounds of candied yams, 138 pounds of green beans, 50 dozen fresh rolls, 437 slices of apple pie and 552 slices of everyone’s favorite, pumpkin pie. How do they do it? Listen to these tips from Executive Sous Chef Lloyd Lowe.
He also has advice on the best way to prepare a turkey for an average family, and some very important safety advice on letting everyone graze on the leftovers. The video also includes b-roll of hospital kitchen staff preparing the turkeys and putting them in the oven.
