Eggs Benedict for breakfast, sautéed prawns with garlic butter for lunch, and rosemary roasted lamb for dinner. These are just a few mouth-watering dishes on the menu at retirement residences. And whether residents are just moving in or they’ve been there for years, they consistently praise the food and fellowship as the joys of their day.
At retirement residences across BC, excellent food service is paramount to efficient management and successful operation. It is essential to ensure the health and safety of residents and to offer them a coveted lifestyle of independence with social supports.
“Everyday residents should feel they can eat like they’re at home,” says Gary McBlain, National Director of Culinary Services for Amica Senior Lifestyles. One of the foods they get the most compliments on are their soups, says McBlain. Residents just love the huge variety of 50+ soups that are available every month, and the fact that they’re all freshly made in-house with homestyle flavour.
Open dining at Amica means no set-in-stone times for noshing. There are core meal periods but if a resident has an appointment away from home, for example, they can come and go according to their own daily schedule without missing out on any meals.
Retirement residents have high expectations for the range of menus and food choices. These discerning dwellers appreciate how and when the food is presented and, in many cases, want the option to provide input to enhance their meals.
“We want residents to eat the food they love,” says Janice Miller, Manager of Marketing and Community Relations for Bria Communities in the BC Lower Mainland. Each of the four Bria buildings has a council made up of residents who can bring their requests and feedback – good or bad – to the chefs.
Recently, several Bria residents enjoyed a special serving of borsht, says Miller. The advance input from the council enables chefs to prepare unique or cultural dishes for individuals who may be celebrating an occasion or remembering someone dear.
People of all ages love to mix the joy of eating with socializing. From birthday parties and barbecues to seasonal and themed events, chefs and community directors create and coordinate multiple activities every month to gather residents around food.
Elizabeth Roach, Executive Director of the Salvation Army’s Southview Terrace, notes one of the unique features of their seniors’ residences. Both the assisted living and independent living buildings have fully outfitted kitchens available for residents to prepare and cook their own meals.
While the Salvation Army Residences’ mission and mandate influence the serving of fish on Fridays and a policy of no alcohol served in their buildings, Bria Communities are launching a new wine service available with dinner. This service was initiated by the residents to enhance their social and dining experience.
“Last year was tough for residents,” emphasizes McBlain. The people at Amica are most happy when the dining room is full, and everyone is enjoying the food and companionship.
The chefs have been working especially hard to meet the food and service needs of their residents. Across the board, these chefs are hired because they have completed apprenticeship training and national Red Seal trade certification in the culinary service industry.
Red Seal chefs often specialize in providing food service for large numbers of restaurant and hotel patrons. When working at senior residences, they adhere to the Canada Food Guide and consult with an onsite nutritionist or dietitian to provide the most suitable and appetizing food service.
In the heat of summer 2021, residents are relieved and thrilled to have food services and social celebrations returning to normal. A newly appointed Red Seal chef at the Salvation Army Southview Terrace is scripting a fresh menu and he’s brimming with ideas to tempt residents’ taste buds.
This summer, they’re offering ‘Pop Up’ restaurant dining for smaller gatherings, and the ever-popular patio and el fresco dining.
Over at Bria Communities, Miller hints at the ingredients to a plan beyond sourcing fresh vegetables and herbs from farmland in the South Delta. In the future, Bria hopes to manage the full cycle of food production from source to waste for the greater benefit of all our communities.
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