Chef Peter Pascale is the Executive Chef at Robert Wood Johnson (RWJ) University Hospital Somerset. In addition to creating the menus and meals for the hospital, Chef Peter provides cooking classes to oncology patients and their care givers using local, Jersey Fresh produce to create menu items specifically for those looking to prevent cancer and undergoing treatment. The hospital is the first in NJ to source Jersey Fresh produce for use in patient, employee and guest meals. RWJ also has a special relationship with Honey Brook Farms offering a CSA pickup each week.   

Recipes:

Blueberry Rosemary Soup with Toasted Hazelnuts

Pan Seared Salmon with Beet Pesto and Greens

Farms source from:

Honey Brook Farms

 

“I’m constantly coming up with new recipes. It is just something I do everyday. And Jersey Fresh produce gives me the opportunity, especially in the Spring and Summertime to come up with new items.”

Chef Peter

Executive Chef at Robert Wood Johnson University Hospital Somerset

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