New Purees at the Weils

As a new employee at Morrison Senior Living it’s sometimes difficult to wade thru all the programs that should be in place at your account. While at my orientation at the Atlanta Learning Center one of the food demos was for Puree Foods. Using the shape and serve product the piles of mush normally made and poured on a plate were transformed into a creation that looked like the actual dish.
I will be the first to admit that being a smaller account with only one or two puree meals being made at each serving, that those puree meals didn't get a whole lot of attention. After watching the demo and seeing what we could be doing I was rather ashamed of the product we were presenting to residents as a puree meal. I knew we needed this program implemented as soon as possible.
Upon returning to my account, having already ordered the shape and serve product from our broad liner, a meeting was held with the culinary team to discuss the new program. At the meeting I made an example of a dish we could create basically coping what I saw at the demo in Atlanta. The cooks were all about the program and there passion to exceed expectations was impressive. We rolled the product out the next day, not only were the employees proud of these creations but so were the residents, client and nursing staff.
I have attached a few examples of plates created recently created like beef stroganoff, beef brisket, meatloaf and spaghetti with meatballs. Using a piping bag with different tips allows some great options. The program continues to keep advancing daily thanks to the dedication of the staff.

David Snacki
Director of Dining Services