Every 3 months, our culinary team from all facilities around the midwest come together to share knowledge and experience with our essential line cooks. Each facility has a Head Chef and Food Supervisor, they choose a different cook every seminar to refresh on the importance of why we prepare the texture consistency for Mechanical soft, Puree texture and Liquid diets along with knife skills, the uses of pots and pans and ovens, plus the principles of food safety and sanitation.
The seminar takes a collaborative approach between facilities so the culinary staff is able work with other facility leaders to get a different perspective, recipes, techniques, leadership & networking skills. The seminar started with a gourmet breakfast cooked up by the hosting facility, Generations at Regency. Then, presentations from Head Chefs covering topics such as proper food seasoning, cutting portions, dessert ideas, food presentation, plating and ending with fun group projects like the friendly cooking competition, which was a huge success. Teams of 4 were created, and each had 15 minutes of prep time to gather their ingredients needed to create 4 different kind of sandwiches, salad and dessert in under 30 minutes. The winners were chosen based on presentation, taste and plating. It was like our own Head Chef reality TV episode!
Food is the essence of recovery and gives our residents the opportunity to converse over a meal, that’s why we make our dinning experience a top priority. We make sure that every resident is able to enjoy our meals through providing customized dietary plans, and ensuring that every meal is nutritional and made with care. That’s why we believe in properly training our dietary staff and employing dedicate & experienced chefs to oversee the production and provide quality meals for your loved one!
