Where art thou, Chef?

 As I am approaching my 1 month mark, I figured, let's talk about some things.  It's 7:30 in the morning, and I am having my coffee, waking up for the day and just generally blessed.  I am no longer at the bowling alley, as many of you know by now.  

I keep getting asked, WHY?  WHERE ARE YOU NOW? WHAT ARE YOU DOING?

WHY: Because.  Plain and simple.  The 'why' isn't important.  

WHERE ARE YOU NOW?:  I decided to go back to Senior Living.  I came across a job posting for Head Chef at a small residential facility.  When I did my due diligence, I noticed a lot of things that checked boxes for me.  No more late nights, less stress, benefits, yada yada yada.  The biggest boxes is their philosophy - I can make a difference, I can have a purpose, and 80% of the workforce with Enlivant is female-driven.  So, I am in sunny Sumner, at Franklin Place.  I love it.  It has it's own challenges.  I'm still trying to get to know the residents.  So far, so good.  It's so weird though.  I still have no idea what to do with a mandatory 1 hour lunch break.  I'm having fun though.  I am really enjoying less stress.  The dreaded phantom ticket machine no longer wakes me up at 2 in the morning.  

WHAT ARE YOU DOING?:  I am the Chef.  I have a cute kitchen that is slated for some updates, every piece of equipment is in working order, although the griddle and right oven have a mind of their own at times.  I still have to do a bunch of online classes, but that's simple.  I had already taken ServSafe in the past and was certified, but it expired years ago because it didn't seem financially feasible to go get recertified for something that our local health department stated is not a certification that is recognized by the state, yet they tried to sell me on THEIR version of the class for certification.  In retrospect, I should have ignored that bit of advice and continued to renew my certification.

What many did not know is the amount of grief that I received from colleagues that felt that my talents should have been used elsewhere the past several years.  I think about it a lot, and maybe I should have taken their advice more seriously and stayed in upscale/fine dining, or taken the leap back into Senior Living.

So, that's what has been happening.  Just know that I am happier, less stressed out, and I actually have a desk with a phone, with office supplies, and a window (granted, my window is built into a door, but I actually have a view).  I also have windows in my kitchen and I have a great view of a little blossoming tree.  It gives the space some really nice lighting.  I haven't been taking many pictures of my food.  I'm still wading through the corporate menus and putting my own spin on things.  I'll be taking over some of the menu soon, just trying to get my foundation built so the team stays strong.  I work with some really incredible ladies.  Everybody is so nice and upbeat, and positive.  I cook 3 meals a day for almost 40 residents.  They really are a joy.  I go out to do my table-touch every day; I try to get out there once a day to greet them and see how they are enjoying the food.  They are really happy with the direction that the food program is going.  I thought I created a riot with one dessert in particular.  The menu said, "cake".  They had cake at lunchtime, so how could I make a different cake?  I had a bunch of bananas that needed to be used.  I wanted a less sweeter cake, one that utilized and enhanced the natural sweetness in bananas.  So, I sliced up a bunch of bananas, tossed them in sugar and set them on the pan and then poured the cake batter over the top.  After it had cooled some, I flipped the cake upside down (imagine a pineapple upside down cake but with bananas), and it had light carmelization to it, and it was stunning.  I then just piped some whipped cream on each slice, drizzled with a little caramel and called it a day.  There were residents that were asking for second and third pieces.  They freaking loved it.  So, I'm making little changes here and there, little touches here and there.  Not going off the beaten path, and listening to their stories, and their wish lists for certain dishes.  

My philosophy....

These people aren't just residents.  They are people that lived full lives.  They grew up, they got married, they had children, they worked all their lives in creating a home and/or a career.  Some had seen wars.  Having to move to assisted living may be difficult for some of them - and mealtime is their time to socialize.  It's an enjoyable aspect of their daily routines.  It is essential to provide them with good food - not just food on a plate.  They want to feel cared about and cared for.  They don't want the worry about that part of their routine.  They just want good food.  Something that tastes less institutionalized, and more home-made.  Maybe something that reminds them of what they had years ago at their own dinner tables.  I don't want to crush their hopes for good food.  I want to give them great food with great hospitality.  During my table touches, sometimes a few light-hearted jokes comes out.  I always try to find a way to uplift them with laughter and smiles.  

One of the residents asked for a third piece of that banana cake.  Jokingly, I said, "let me see what I can do, I know the Chef."  (wink wink).  I come out with another piece of cake and I jokingly said, "I had to fight off the monkeys for this, and I almost lost an eye."  The entire table erupted in laughter.  That right there is what makes me feel successful.  The greatest gift though, is listening to their stories.  Sometimes I hear the same story over and over again, but I am delighted to listen to what they have to share.  Some of them even ask me how I make certain dishes, and how they enjoyed that.  I will tell them the process along with my little tips and tricks, sometimes with a joke thrown in to make it fun and exciting.  I am a storyteller in my own way, and love to take people on a journey through food.  I am having a lot of fun, they are having a lot of fun.  

I get a little annoyed though, sometimes things on the corporate menus are nondescript.  For example, "cake".  A few days ago, I went out to the dining room after breakfast and just announced to everybody that was still lingering.  "Okay, my lovely people, we have cake on the menu for lunch, what kind of cake would everybody like to see?  What's your opinion on pineapple upside down cake?"  I found out that they really enjoy having the opportunity to give their input on an idea.  What they really love is seeing it executed.  It gives them something to look forward to, and to anticipate that this is going to happen.  They like being a part of the process.  I listen to their requests and keep a mental notebook of the things they talk about.  I know that lemon chiffon is on the docket.  I'm still learning their preferences.  The getting to know them part is essential, this way I can help to bring a little bit of their own touches to life on a plate.  They deserve that.  

Why wait for monthly food committee meetings when I am there, and they are there...  Let's find out what works, what doesn't work, what we can do the next time to make it more appealing if it just wasn't a WOW moment.  Let's make a goal for WOW moments.  They can't all be winners, but that's the process.