Cruise-ship chef helps Catholic health system produce five-star food

Published: 2007-08-29

WEST ISLIP, N.Y. (CNS) -- When James Harden, president of Catholic Health Services of Long Island, sailed on the Queen Mary 2 ocean liner, he asked to meet Chef Jean-Marie Zimmermann, hoping to get a recipe. Harden marveled at the ship's ability to serve more than 15,000 meals a day that were tasty and satisfying, recalled Zimmermann, executive chef for the Cunard cruise lines. "'If you get it right,' he asked me, 'why don't we get it right?'" Zimmermann said he would have to see the preparation facilities. So last year, between cruises, Catholic Health Services brought Zimmermann to Long Island to tour the Catholic hospitals and nursing homes, inspect the kitchens and work with the staff. Zimmermann's goal is to help the staff prepare meals to delight the tongue as well as nourish the body. Patients are being served seared salmon, beef bourguignon and boneless leg of lamb. "We also have a variety of soups," the chef said. Born in Alsace-Lorraine in France, Zimmermann won numerous culinary honors during years of cooking in restaurant and cruise-ship kitchens.

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