What drew you to senior living?
Quality of life & connection with the members.
What is your biggest challenge within your current operation?
Staffing! Restaurant chefs often overlook the possibility of a career in senior dining. Once they get involved in it and work in it, they see the benefits of working in Senior Living.
What is your proudest accomplishment in your career?
Helping to build a quality program from the ground up. Implementing a new program and seeing the benefit of our hard work with positive comments from the members & their families.
Advice for new chef's starting in the senior dining industry?
You need to have tough skin when talking with members, regarding food criticism and separating food preferences vs. quality.
How would you describe your dining program?
Resident driven with a focus on fresh preparations and cross utilization of product with minimal waste.
What are some trends you see in Senior Dining?
Clean labels, cook to order, prepared food closer to time of service, higher quality menu items that have labor saving opportunities. Example: Tyson's reverse pulled chicken, that can make several entrées out of 1 based protein.