Image: Alpha (CC BY-NC-SA 2.0)
Gillian Gonthier has spent nearly 40 years thinking about and preparing hospital food.
The dietician started her career at Taranaki Base Hospital in 1976. It was a time when hospital breakfasts were cooked - porridge and eggs, sausages, mince or even kidneys. Gillian was charge dietitian, managing 66 staff members and two kitchens, at Barrett St and Base Hospital.
She has recently retired and speaks about how hospital food has changed over her career.
