We talk about it a little less today, but the covid crisis has highlighted one sector in particular: that of the hospital environment. We offer you an immersion in the heart of the hospital of the citadel of Liège. While men and women save lives, while the sick fight to hold on, a team behind the scenes is working to feed these brave people.
Immersion in the heart of the citadel hospital. More than 70,000 patients are admitted over a year. Hundreds of thousands of exams and operations are performed. But behind this daily coming and going, what lies behind the scenes of this immense establishment?
Hospital kitchens are particularly important. Cécile is at their head. A young woman who doesn’t have a second to lose: “It’s 10 a.m., so we’re preparing everything since we’re going to open at 11 a.m. We’re open from 11 a.m. to 2 p.m.”.
On the canteen menu that day, sauerkraut. A house specialty. 130 kilos of cabbage to prepare in record time.
“You shouldn’t drag because at 11 a.m. the first members of staff will come to eat and in general they only have 45 minutes of break time. So everything must be ready by 11 a.m.”
In an adjoining room, trays are set up for hospital patients. And here too, time is running out. 700 meals to be prepared for 11:30 a.m. “Our dietitian is responsible for ensuring that each tray is correct, that we have respected the texture, the allergies. There are no errors allowed”emphasizes Cécile.
This meal, some are waiting impatiently on the floors of the hospital.