My next goal was to take raw, pure, unprocessed and unaltered ingredients to create a true cooking experience.
Milwuakee, WI (PRWEB) June 14, 2012
During the year 2010 more than 631,000 inpatient hospital stays in Wisconsin, averaged 7,577 patients hospitalized on any given day. Chef Michael Feker, a culinary innovator and ambassador of the culinary arts who has made it his mission to get people back to the table, urges healthcare providers to take the time to teach this captive audience the fundamentals of eating and cooking healthy. He has taken his culinary passion one step further and joined forces with Wisconsin’s Largest Employer -- Aurora HealthCare – in particular, Aurora Sinai, one of Milwaukee’s last inner-city hospitals. Feker explains, “through training and education we will make food providers knowledgeable to use food as a tool to prevent and battle health problems such as obesity, diabetes, heart disease and so many more. Food is medicine and the correct medicine is needed for the proper results.”
“I was like a kid in a candy store first day I walked in the kitchen at Sinai,” recalls Feker. “They have such amazing culinary equipment, space and refrigeration already available to them, but they were not being utilized to their fullest potential. My first challenge was to ensure Aurora’s culinary team use this equipment in the right way, in doing so transforming them from technicians back into chefs. My next goal was to take raw, pure, unprocessed and unaltered ingredients to create a true cooking experience.“
Through this partnership, Feker and healthcare administrators seek a culinary resolution that is both cost effective and beneficial to patients, caregivers and the community. Food is a fuel that, if prepared properly with pure ingredients, can be a preventative measure as well as a treatment. “Simple steps like going back to the basics and using homemade stocks, cooking from scratch etc. not only gives them ownership of what they are eating (or serving), AND it eliminates the sodium, saturated fats, sugars and various preservative and additives that cause your body harm.”
About Chef Feker and IL MITO
Michael Feker is an accomplished chef with more than 20 years experience, having studied abroad in Switzerland and beyond. He learned under the tutelage of renowned Chef Roberto Gerometta and has owned restaurants in Los Angeles, Milwaukee and now IL MITO Trattoria e Enoteca, along with CMF’s School of Culinary Magic in Wauwatosa. Specializing in traditional Italian/Mediterranean cuisine with classical French training as a backbone, Feker shares his vast culinary knowledge of the chemistry of foods, world travels and experience through countless different outlets. IL MITO Trattoria e Enoteca is an award-winning Italian restaurant and wine bar located on the East side of Wauwatosa, Wisconsin. For more information, visit http://www.ilmito.com