Another graduate of our Culinary Tech training program, veteran Dietary Aide Felicia Warners created Chicken Cordon Bleu; complete with layers of ham and chicken with a moist crumb crust, and vegetable rice pilaf mold. The presentation was breathtaking.
The Culinary Tech/Puree program has been a terrific opportunity to involve employees in stepping up to the next level, developing recipes and proceedures for a taste experience previously unknown to residents on modified diets, and in skilled nursing care.
For the Techs, it segueys the skill level into back of the house operations, bringing with them the buy-in and compassion developed from working front line with residents. This is a combination that has bought about outstanding results, both in quality of food, and employee engagement and empowerment. A win-win combination, especially for the residents!