CALA News & Views | Issue 50 | Dining

T ransitioning from the high-pressure environment of Michelin-starred restaurants to an Assisted Living community is not a typical career path for a chef. However, Ensan Wong’s journey from some of the world’s most renowned kitchens to the dining department at Cogir of Sonoma is a testament to his passion for culinary excellence and his commitment to making a difference. With a distinguished culinary background

Wong has also focused on creating a supportive and inspiring environment for his culinary team. “I try to inspire my team by showing them how to serve our residents with the same care and attention as if we were working in a high-end restaurant. I want them to feel proud of their work and understand the impact they have on our residents’ lives,” he says. This approach has led to a highly motivated team that consistently delivers exceptional meals. Transitioning to Assisted Living In an interview, Wong shared insights into his transition from high-end restaurants to an Assisted Living community: “I never planned it. I received a phone call about an interview while driving, and after the call, I googled the place and realized it was a retirement community. I was curious, so I went. The rewards and the relationships I developed with the residents turned the scale for me.” His decision to stay and make a meaningful impact was influenced by his personal experiences and the satisfaction of seeing positive changes in the residents' dining experience. Wong further elaborated on the unique challenges and rewards of working in an Assisted Living environment: “Understanding the residents and listening to their feedback is crucial. They appreciate good food just as much as anyone else, if not more. I always take the time to speak with them, understand their preferences, and make adjustments accordingly. It's incredibly rewarding to see their smiles and hear their compliments.” Community Engagement In addition to his professional roles, Wong actively participates in community events such as the Vintage House Senior Center’s Soup’s On!, the Cleaver Cookhouse Competition Auction and the Sonoma International Film Festival. He emphasizes the importance of community and team building: “We have a young crew here, and when I share new things in the kitchen, mentor them and inspire them, we see the difference it makes in the quality of our food and the satisfaction of our residents.” Wong's dedication to mentoring young culinary talent is evident in his work with local high school students. “I work closely with the Boys and Girls Club of Sonoma, recruiting young staff members and training them in our kitchen. It's fulfilling to see them develop their skills and take pride in their work. Some of them have even been inspired to pursue culinary careers, which makes me very proud,” he says. Educational Background Wong’s formal training includes a Grand Diplôme in Cooking and Pastry from Le Cordon Bleu in Paris and Method Training in Sous-Vide from Le Centre de formation d’Alain Ducasse. This extensive training has equipped him with a deep understanding of both traditional and modern culinary techniques, which he now applies to elevate the dining experience at Cogir of Sonoma. Wong’s leadership and culinary expertise significantly enriches the dining experience of Cogir’s residents and their commitment to providing top-notch, nutritious and delightful meals. Wong's blend of high-end culinary experience and dedication to the community ensures that the residents enjoy meals that are both delicious and meaningful. g

that spans across continents, Wong brings unparalleled expertise and passion to our dining department, promising an exceptional culinary experience for our residents. A Storied Culinary Career Wong’s professional journey showcases his dynamic skills and leadership in the culinary world. He has served as executive chef at the Porsche Experience Center in Atlanta, GA, where he managed fine-dining and catering operations, developed seasonal menus and optimized food and labor costs. At Liquid Art House in Boston, Mass., he hired and trained kitchen staff, developed recipes and menus, and sourced sustainable local producers. His experience at Hôtel Le Meurice in Paris, France, includes executing culinary assignments across multiple dining facilities, increasing banquet department revenues, and overseeing private dining. Wong has also held roles at RedLine Food and Drink in Cambridge, MA, and with renowned chefs at Maison Pierre Hermé Paris and American Chef Thomas Keller at The French Laundry in Yountville. Philosophy and Vision Wong’s culinary philosophy is rooted in simplicity and consistency, a testament to his respect for the quality and abundance of Sonoma County’s produce. "My philosophy about food is to share with my culinary team that simplicity is one of the important aspects of the food we prepare daily and is not easy to achieve without consistency,” he said. “In this way, we recognize that the value and quality of the abundance Sonoma County soil offers to us year-round is the best of the best. Therefore, as cooks, we try to show respect to the growers who make that possible and the product itself.” Wong's approach to food has always emphasized respect for ingredients and the importance of local sourcing. “We are a little spoiled here with the quality of things that we have around us. I always tell my team, ‘We have to respect the technique and the integrity of the ingredients.’ For example, when we receive fresh asparagus, we clean it, blanch it, cool it down and cook it to perfection just before serving. This attention to detail makes all the difference,” he explains. Impact on Cogir of Sonoma At Cogir of Sonoma , Wong’s mission is to enhance the dining experience for all residents. “At our community, we understand the values and the important role of the food we serve to our residents. My mission and my passion are to continue to provide the best quality of ingredients and to work with our local farmers and producers to bring the best to our residents,” he explains. This commitment to excellence is reflected in the overwhelmingly positive feedback from residents who appreciate the culinary team's dedication to quality and flavor.

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