CALA News & Views | Issue 50 | Dining

C

I

P

E

E

R

maintaining nutritional standards is an ongoing challenge. Despite this, we remain committed to offering exceptional dining experiences for our residents.” Creen emphasizes the importance of building strong relationships with vendors to mitigate supply chain issues. He said one of our struggles is getting the right supplies and products on time. Building relationships with vendors is crucial and knowing your reps, operators, drivers, and maintaining those relationships is essential, he said. “Sometimes we get products late or not at all and have to adapt or pivot. Time is another pain point, as it takes time to train and get employees comfortable with their roles.” Expert Recommendations Drawing from their experiences, the culinary leaders offered recommendations for peers and stakeholders in senior living. Balderas suggests consulting with dietitians and nutritionists who have experience in elder care, engaging with cultural consultants and seeking strategies from hospitality experts. “Consulting with dietitians and nutritionists who have experience in senior care and special diets can help in crafting menus that are both healthy and appealing,” he said. “Engaging with cultural consultants or community organizations can provide deeper insights into the culinary traditions and preferences of different cultural groups represented in our community.” Quinn highlights the importance of relying on the expertise of registered dietitians and health and wellness directors. “We rely on the expertise of our registered dietitian, who plays a crucial role in approving our menus and providing additional training when needed,” she said. “Additionally, our Health and Wellness Director possesses extensive knowledge in vegan and vegetarian culinary practices, serving as an invaluable in-house resource for specialized dietary inquiries.” Montoya advises treating employees well to address labor issues effectively. “If you treat your employees well, they will return the favor,” he said. Creen said, “You should know your reps, operators, drivers, etc. Building that relationship is crucial to success,” he said. “Learn everything you can about your clients/residents. It is important to know what they like, hate and are curious about. It enables you to anticipate their needs before they have to ask. Walk to dining rooms, ask about their meals and dining experiences. Focus on the things you can address immediately and work on the others. Lastly, make sure you have a vast knowledge of the new trends and exciting new foods coming on the scene.” These insights from dining experts highlight the importance of flexibility, resident engagement and continuous learning in meeting the evolving culinary needs in senior living communities. By adopting these strategies, dining services can enhance the overall resident experience, ensuring satisfaction and well-being. g

HARVEST APPLE Ccrumble Ccup

Ingredients: Cheesecake 150 g (about ¾ cup) heavy cream 226 g (8 oz) cream cheese, room temperature 100 g (about 1 cup) powdered sugar 100 g (½ cup) sour cream A small pinch of salt

Apple Layer 1 lb or 450 g (about 3 large) Honey Crisp, Granny Smith or Pink Lady apples, peeled, cored and sliced into 0.5 cm thick slices 45 g (3 tbsp) butter 100 g (about ½ cup) brown sugar 1 1 tsp cinnamon 2 tsp vanilla extract 2 tsp apple cider vinegar Crumble 100 g (about ¾ cup) all-purpose flour

Carmel Sauce 100 g (½ cup) sugar 30 g (2 tablespoons) butter 100 g (½ cup) cream A small pinch of salt

25 g (about ¼ cup) rolled oats 50 g (about ¼ cup or a handful) pecans or walnuts, chopped 50 g (about ¼ cup) white sugar 113 g (1 stick or 8 tbsp) cold butter, cubed 12 g (about 2 tbsp) cold water

Dessert submitted by Frank Balderas, Executive Chef, The Inn on Villa Lane, Chancellor Health Care , for the Culinary Knockout Competition. 4. Line a baking sheet with parchment paper. Dump the crumbly dough over the baking sheet. Press down the dough into a large rectangle, using your hands. Bake for 13 to 15 minutes. Instructions: 1. Whip the heavy cream to stiff peaks using a whisk, electric mixer or stand mixer. In a separate bowl, combine the cream cheese, powdered sugar and mix, using an electric mixer, stand mixer or whisk, until fluffy. Add the sour cream and mix until incorporated. Start adding a dollop of whipped cream over the cream cheese and gently fold the two using a spatula or wooden spoon. Repeat this step until all whipped cream has been incorporated. Pipe the cheesecake mixture in 6 individual 7 to 8 oz. serving cups and place them in the fridge to cool. 2. For the apple layer, combine the butter, apples, sugar, cinnamon, vanilla and vinegar in a large pan over medium heat. Cook, stirring occasionally, for 12 to 15 minutes, or until the apples become soft and jammy. Set aside to cool. 3. Heat the oven to 375 degrees. Combine the oats, pecans, sugar and flour. Mix the dry ingredients with your hands, then add the butter. Massage the cold butter in the dry ingredients, until you get a sand-like crumbly texture. Add the water, and roughly mix until the dough forms larger crumbs.

CALA NEWS & VIEWS I ISSUE 50 | AUGUST 2024

11

www.CAassistedliving.org