"Scratch Cooking for Health Care" with Mike Bacha, Executive Chef at Emory University Hospital

Mike Bacha has been the Executive Chef for Emory University Hospital for close to nine years. Prior to Emory, Mike was the opening Chef de Cuisine of Repast restaurant in midtown. The restaurant was named best new restaurant in America by Esquire magazine, top five best new restaurant in Atlanta by Jezebel and best wine driven menu by Wine Enthusiast. Other notable positions include saucier at The Ritz Carlton Buckhead and Chef de Cuisine at Chateau Elan Winery. Mike have spent the past nine years reforming an institutional kitchen into a kitchen that prides itself on producing in house food from scratch, sourcing local sustainable ingredients, and providing healthier options for patients, guests and staff. His mission as the Executive Chef is to continue to develop Emory's menus to focus even more on the sustainability of food and educate his staff, visitors and patients about the importance of food sourcing and good cooking techniques. Mike takes us behind the scenes on what cooking for a large hospital looks like. He shares his journey and provides simple tips on adding flavor, local sourcing, and sustainability.