Local Cooking using Best Practices has a huge impact on Retirement Living
In today’s competitive world it is important to spend time and resources on areas that have a significant impact on the organization. Resident’s expectations have changed over the years; we are seeing more discerning clients moving into our Retirement Residence. It is incumbent upon each of us to ensure that our Chefs have the resources required to produce well balanced meals, using fresh - and as much as possible - local, ingredients.
Our Executive Chef, Markus Hediger (see photo), is a great proponent of using local produce in his menu planning. The other area that he feels strongly about is the environment in which the food is produced. At Carlton House we are moving towards the use of organic fruits and vegetables. This cannot be achieved immediately since we have to budget for this change and implement it over the long term. Needless to say, our residents are delighted that we are moving in this direction!
One of the essential elements required to satisfy our discerning clients is the flexibility of our Chefs. Variety within the menu is paramount, as well as the solicitation of feedback from our residents. Being a Registered Nurse I do not always agree with their choices, but have to remember that this is their home, not mine, and our goal is to ensure it feels home-like to them. After all, as long as the overall menu meets the Canadian Food Guide, and good quality products are used, perhaps one ‘not so healthy’ choice is acceptable.
It is essential to work together with residents, and over the years we have conducted “focus groups” to guide our practice. We are always excited when new residents join us as they see our menu with fresh eyes, and feedback from these clients is always worthwhile. One of the key components of a well run organization is listening to our residents, and if at all possible, implementing their recommendations.
Having both an Executive and Sous Chef who have had their own businesses in the past is invaluable; they know how to utilize their budget to the maximum to provide outstanding, healthy meals. Our Chefs challenge each other, and also bring different areas of expertise; one loves preparing buffets and the other focuses on European entrees. This variety leads to the flexibility that is required when dealing with discerning clients.
We at Carlton House believe that it is the “Above and Beyond” attitude of both management and staff that makes Carlton House so successful.
Seona Stephen
Executive Director
