I am a working chef who transitioned from ala carte fine dining in Las Vegas to healthcare 5 years ago. Currently I am the executive chef for a small drug and alcohol rehab center and I now have the most liberal food cost in my entire career. There are a lot of seasoned and gifted chefs making this move. Better hours little or no pay cut and more creative freedom. I have worked at two of the poshest retirement communities in the Las Vegas area and I can tell you that the food rivals that of any sit down establishment you care to name. There are therapeutic diet restrictions but every effort is made to deliver a cruise ship type delivery. The days of rest home "hospital food" are falling by the wayside.
