Showing posts with label Diversity and Inclusion 2014. Show all posts
Showing posts with label Diversity and Inclusion 2014. Show all posts

The Great Pumpkin at Smith Village


Each year at Smith Village, the community does a pumpkin decorating contest, where each department is responsible for decorating their Halloween pumpkin to put on display for the residents of Smith Village to vote on what they think is "The Great Pumpkin" of the community. This year the dining service department created a super Mario brothers pumpkin with a full background to go with it.

The votes aren't in yet, but we are hoping our pumpkin comes out with the win.


Every year the employees and the residents can't wait to see what everyone has come up with for their pumpkin. It is always a great time!


Villa St. Benedict helps Feed My Starving Children


The culinary department at VSB volunteered to help Feed My Starving Children, a non-profit organization committed to feeding children hungry in body and spirit. The approach is simple: children and adults hand-pack meals specifically formulated for malnourished children, and shipped to nearly 70 countries around the world. As a group, we packaged 166 boxes or 35,856 meals which is enough to feed 99 children per year! The event was a lot of fun and made a big impact on the staff who volunteered.

Katie Kunkel, MS, RDN, LDN | Assistant Director of Culinary Services | Villa St. Benedict

Diversity Moment: Community Service at Weinberg


This month Weinberg Community donated pajamas to Jewish Family Services in an effort to give back to the community and ensure that kids stay warm at night.  We also started collecting Prairie Farms milk caps with their promotion, Our Caps Your Cause.  For every code entered, Prairie Farms donates a quarter to the Alzheimer's Association. 

Alan Miller 
Weinberg Community

Diversity Activity from Fulton Manor


Snowflakes are the theme of this month's dietary diversity bulletin board at Fulton Manor. Ashley Kamp, the sister of Katie, the October's diversity board designer, came up with the idea. The staff had fun making the snowflake cutouts (kind of messy), with the designs getting more intricate, each one trying to outdo the other's pattern. We also talked about comparing snowflakes to people at ShowTime last week. Everybody is quite similar but no two are exactly alike. Ashley came up with some neat snowflake quotes for the board too. I especially liked the teamwork analogy. Each snowflake by itself is really quite small, almost insignificant. But, together with other snowflakes they become a mass capable of incredible things (sinking the Titanic). 

Brian Brookman CEC | Executive Chef - Fulton Manor

Hanukkah Dinner at The Fountains at Franklin

Here at The Fountains at Franklin, we try to celebrate all of the holidays every year.  December is a very busy month with Christmas, Kwanzaa, New Years Eve, and the first one this year, Hanukkah.  Though our dining rooms were already decked out with Christmas decorations, we added Hanukkah décor to the mix for a very festive first night of Hanukkah dinner.  The menu included traditional fare of our homemade Matzo Ball soup (which rivals any Jewish deli), Stewed Chicken, Beef Brisket, Latkes and fresh broccoli & carrots.  


Cheryl Naftel, CDM, CFPP, FMP
Director Dining Services
Morrison Senior Living

The Fountains at Franklin

Advent by candlelight at Brecon Village

The Brecon Village Campus opened up the holiday season this week with two Advent by Candlelight events.  The women residents gathered during this time filled with excitement and anticipation.  Advent is a time for preparation, of patient waiting.  Brecon Village held a dinner on 12/3 and the Memory Support Center held a lunch on 12/4.  Employee hosts decorated individual tables, prepared a dessert, and provided a favor for their table.  There was a beautiful program with readings, lighting of the Advent candles, and singing.


Brecon Village menu was a salad with pears, walnuts, blue cheese crumbles with a cranberry vinaigrette, rosemary breadsticks, choice of ahi tuna with a pomegranate glaze or chicken roulad with wild rice, spinach, cranberries, cashew, and a rosemary cream sauce, twice baked sweet potatoes, and fresh green beans with toasted almonds and roasted grapes

Memory Support Center lunch highlighted a pork tenderloin with a red wine butter sauce, piped mashed potatoes, and fresh green beans with toasted almonds and roasted grapes. 

Bridget Wilson | General Manager of Hospitality Services 

Employee Cookbook at Oakwood


Dining Services at Oakwood Skilled Nursing and Rehab put together a cookbook with employees favorite recipes.  We had 14 employees submit their recipes to receive a cookbook.  Also, added into the book was some fun facts like Carry-Out from the work area, Food Safety, Measurement break down, and a Recipe from the Heart.  I also added a personal touch of a Thank You note. We had fun building this book together and are already planning a 2nd Edition for next year.

Deborah Watt  
Director of Dining Services
Oakwood Commons Rehab and Skilled Nursing   

All departments come together to serve Thanksgiving


With a large skilled nursing population and limited seating for guests to join their loved ones in the dining room, Chef Grant saw a need and created an opportunity.  On Thanksgiving day he proved the value of Morrison Senior Living by holding a full scale Thanksgiving meal in our All Purpose room, for resident’s and their families to enjoy the meal together.  Several staff offered to work the holiday to decorate tables, serve the meal, and help with clean up; while Nursing got involved with Aides on hand to assist with resident care.  GREAT JOB everyone, for showing our residents and our client Hospitality and the Culinary Experience at work!

Christina Bodanza | Morrison Senior Living| Director of Dining Services; Christian Rest Home

The Season for Giving at Brecon Village

At Brecon Village in Saline MI, the dining services department organized a Compass in the Community giving tree in our Country Inn.  We are asking for help to decorate our Christmas tree this holiday season by making donations, such as outerwear, for the Education Project for Homeless Youth.  We teamed up with a resident who works with this organization near and dear to her heart.
We will be accepting donations the entire month of December and will put an ornament on the tree in honor of the generous gift.

Bridget Wilson | General Manager of Hospitality Services

Thankful Tree at Smith Village

This month we talked about what we were Thankful for as a department and made a Thankful tree, which we will display within our department throughout the month of November. We talked about how much we appreciate not only working at Smith Village, but also with such wonderful people and residents. It was a great teambuilding activity, which brought our entire team together.

Thank you
Sarah Blackburn

Pie Sales from around the Regions


This Thanksgiving at Smith Crossing, we did a “Home for the Holidays” pie promotion.  Residents and staff we able to purchase pies to share with their families and friends.  Our cooks worked hard, baking about 52 pies, and raising over $550.  Not only were we able to take in more revenue for the month, but we were also able to spread holiday joy through our community.  

Kara Superczynski
Dining Manager
Smith Crossing

For Thanksgiving we sold homemade pies to our residents and staff here at Hope Village!  The customers who ordered the pies were raving about how good they were.  We offered an Apple Crisp Pie, Pumpkin Pie, and Pecan Pie which were all homemade. Below is our recipe for Pecan Pie.

Angela Leman | Director | Hope Village

3 eggs
1 cups sugar
½ cup light corn syrup
½ cup dark corn syrup (won’t hurt to use just one or the other as long as it’s 1 cup total)
2 teaspoon vanilla

1 ½ cups pecans

Mix first 5 ingredients together.  Fill the bottom of a pre-made or homemade pie shell with the pecans and then pour over the mix and bake in a convection oven at 275 degrees for about 1 hour and 15 minutes.  Let cool before cutting and enjoy!

Diversity Moment: Employee Recognition during the Holidays

For November, Weinberg Community celebrated giving thanks.  We gave thanks to our staff member that was nominated as Employee of the Year with a home-made pumpkin pie.  We also talked about what we are thankful for during our daily chats.
Alan Miller
Weinberg Community 

Below is an excerpt from NewsWise's article on Employee Recognition during the Holidays.
Research on employee recognition demonstrates that sincere, credible recognition is appreciated by employees and can enhance their motivation and performance, said Tom Becker, chair and professor in the Department of Business Administration at the University of Delaware.
“This is likely to be true whether the recognition is provided during the holidays or at other times,” Becker said.
Providing parties, bonuses and other forms of acknowledgement, including gifts, for employees’ work has symbolic value beyond the objective value that may be attached. “They send a message that the employment relationship is more than simply a transactional one. That message is especially important to convey if employees have endured a year of no raises, extra workloads, threats of layoff or many of the other conditions common in workplaces right now,” said Kimberly Merriman, an assistant professor of management and organization at Pennsylvania State University.
The key to gift giving and other forms of recognition around the holidays is being sincere, explained Robert Eisenberger, a professor in the psychology department at the University of Houston. He studies perceived organizational support—what makes employees feel supported and cared about—and has recently published a book titled “Perceived Organizational Support: Fostering Enthusiastic and Productive Employees.”
“What’s important is the genuineness of what you do,” he explained. “If the employer just goes through the motions of giving a gift that doesn't really indicate they value employees, then it doesn't count for much. What, really is important is a genuine indication of valuation and caring.”
What type of a gift or recognition will seem genuine to employees?
“One is the amount of time you are willing to spend on indicating you care about employees. For example, taking employees or subordinates out for a meal shows you really care about them, because it’s easy to give them a few dollars, but taking the time to treat employees to a meal involves effort and planning,” Eisenberger said,
It’s important to know employees’ needs and values, said Becker. “That’s a key principle of management. This allows managers and others to select a form of recognition or reward that employees will welcome. For some it might be money and for others a simple and sincere verbal acknowledgement of a job well done.”
Becker said non-monetary recognition can be just as effective as a bonus. “Forms of recognition besides money include written or verbal praise; symbolic rewards, such as plaques and certificates; small, meaningful gifts; or anything else that employees perceive as sincere recognition of their contributions and accomplishments,” he explained.
It’s important to be consistent, according to Merriman. If gift giving is eliminated after years of doing it without a credible explanation, employees are likely to be upset. “The motivational effects may be most obvious in the absence rather than presence of such recognition, since employees anticipate receiving something,” she explained. “For instance, one organization I know of experienced employee backlash when it stopped giving out holiday turkeys. The company wisely reinstated the tradition the following year.”

Veteran celebrations from around the regions


Schoolcraft Medical Care Facility
Route 66 Theme Meal for November
We focused on the WWII years which featured a meal of Beer battered fish, homemade potatoes salad, fresh cornbread, stewed tomatoes served with a strawberry shake. Tables were decorated with photos and placemats containing facts and trivia from the time period. We did a Dinner and a Movie Theme again as it went over very well, showing The Great Dictator by Charlie Chaplin.

Denise Greff Director of Dining Services, Registered Dietitian


In celebration on Veteran’s Day our pastry chef at Smith Crossing made American flag cookies.  Our residents enjoyed the patriotic cookies, and coffee, after a ceremony honoring our veterans.  It was a pleasure for us to remember and recognize our residents, friends, and family who have bravely defended our country.


We had a Great Veterans day and diner day special all in one.  We honored the Vets from Fulton Manor on a picture board and each Veteran came up told their story, about being in the armed forces.  The residents enjoyed the rib dinner, and most of all the red white and blue dessert. 
But the best thing about this dinner was that our recreation department is so excited that we are taking a trip down route 66, they when out and purchased Route 66 coffee mugs for all the tables on every unit.  We plan to make many stops on route 66, and our recreational department is going to change the theme as we make each stop.
We are so grateful for the team we have here at Fulton Manor.  

Jane Card |Assistant Director Dining Services - Fulton Manor


Veteran's Day at The Fountains at Franklin

Each Veteran's Day at The Fountains we celebrate with a Red, White & Blue themed dinner for all.  We open our Café and invite all of our Veterans to a private dinner so they can enjoy the camaraderie and bring mementos to share with the other Vets.  This year we even had two Tuskegee Airman in attendance!  Also, two men that had been in training together reunited, not knowing that they lived at the same community!  Dinner included Fried Perch & Chips or Steak w/Mushrooms & Onions with Twice Baked Potatoes and a Fresh Vegetable Blend.  Soup was Navy Bean, of course and French Silk Pie for dessert.

Cheryl Naftel, CDM, CFPP, FMP

Fun, fall food happenings at Central Baptist Village

Fall Candied Apples for a good cause
The Culinary team at Central Baptist Village stepped up our Fall Season with Gourmet Apples.  We sold Carmel Pecan, S’mores, Chocolate with Crunchies and a Special Pink Chocolate Dipped Apple that proceeds were donated to the Susan G, Koman Foundation for Breast Cancer research and awareness.

Food Rules - Thrown for a loop!!!
 At Central Baptist Village we take our Food Rules very seriously.  This includes making our pizzas from scratch.  Our sauce, and our dough. We make our dough hand tossed style, tossed in the air… Mamma Mia!!!

Creepy Crawly Food Demo at Central Baptist Village
In the spirit of the season (no pun intended), Chef Davis treated (no tricks) the residents to an Octopus food demonstration that included the biology, food history and preparation of this seafood delicacy.

Residents loved the appetizer and many found a new love for this special treat.

kindest regards,

Davis

Davis Knight |executive chef 

Oktoberfest Celebrations from around the Region


In honor of Oktoberfest. We have been incorporating classic German cuisine into our daily specials all month, which have included Matt's incredible sausage and niffles, German Apple bread and warm buttery nutmeg Spaetzel

This past week we updated a classic and served schnitzel sandwiches!

We hand breaded thin chicken cutlets in lightly seasoned bread crumbs then deep fried until golden. Placed on warm pretzel bun and topped with a Märzen Slaw, Red Onion and spicy pickles.  Served with a side of cinnamon sweet potato fries.

 *Märzen is a full bodied amber lager from Bavaria. Its malty and full bodied and  I used this in place of vinegar  along side whole seed mustard, and mayo in the slaw*
 
Megg Geiger Operations Manager


We recently threw our annual Oktoberfest Dinner at Masonic Pathways.  This year we featured: 
Bavarian Beer Cheese Soup  - Jagerschnitzel  - Spagetzle - German Red Cabbage -Black Forest Cake 
The residents raved about the meal.  "The beer soup was so flavorful" and "the pork was so moist" was heard throughout the dining rooms.
We also hired a roaming accordion player for the resident's enjoyment.  The meal was so popular that it is now part of our regular menu.
All in all we had a very successful Oktoberfest. 
 david deyoub | director of dining services 


The Breton Woods Ridge Celebrated Polish Fest in the Ristorante, featuring a full Polish Buffet.  The menu included Salad Greens, "Golabki" Stuffed Cabbage, "Kielbasa and Kapusta" local Polish Sausage & Sauerkraut, "Pierogi" Polish dumplings filled with potato & cheese, "Kartoflane Placki " Potato Pancakes, Green Beans, Rye Bread and Butter with Lemon Cake for dessert.  Smacznego! 

Ann Marie Villarreal | Director of Dining Services

October Diversity: Pumpkin Painting

Each year at Smith Village, the community does a pumpkin decorating contest, where each department is responsible for decorating their Halloween pumpkin to put on display for the residents of Smith Village to vote on what they think is "The Great Pumpkin" of the community. This year the dining service department created a ninja turtle themed pumpkin with a full background scenery of the ninja turtles favorite things. The votes aren't in yet, but we are hoping our pumpkin comes out with the win. Every year the employees and the residents can't wait to see what everyone has come up with for their pumpkin. It is always a great time!

Sarah Blackburn, Smith Village

Wednesday October 8th was pumpkin time at Maple Village.  The kitchen staff and I had a ton of fun painting pumpkins with about 20-25 of the residents who reside at Maple.  We had prizes for 1st, 2nd and 3rd place winners! It was a great way for the residents and kitchen staff to get to know each other and get messy at the same time! 
    Stacey Manna | Chef Director 

Westminster's October Reserve Dinner "Chefs Roots"

Westminster's October reserve dinner was themed "Chef's Roots". The theme and menu for the dinner was based on my childhood. One of the main reasons that I am a chef today is because of my grandmother(3rd generation from Italy). The menu we served was a combination of items that our family has enjoyed throughout the years that she prepared. I have many fond memories of being in the kitchen with my "Nanna" helping her cook. 

Each course was paired with an Italian wine. We had 18 people attend the dinner, 4 of which were perspective residents that marketing had invited. A good time was had by all, and it was said that this dinner is one of the best we have done to date.  

 Executive Chef Rob Campbell 
Cocktail
Sgroppino
Prosecco (Italian sparkling wine), vodka, lemon sorbet, mint leaves

On Table
Olive oil, black pepper, parmigiano-reggiano, Italian bread

1st Course
Charcuterie Board
Speck, Mocetta, Finochietta, capers, cornichons

2nd Course
Fresh Pasta w/ gravy
House-made pasta tossed with family’s gravy

Intermezzo
Campari Sorbetto
Pink grapefruit, sugar, Campari, bitters

 3rd Course
Coda alla Vaccinara
Braised oxtails, Morel infused polenta, crispy pancetta-kale, tomato oil

Dessert
Trio
Dark Chocolate Gelato, vanilla bean panna cotta, meringue cookie  



Rob Campbell
Executive Chef
Morrison Senior Living
Westminster Place

A diverse disruption at Felician Sisters

The culinary team at the Felician Sisters Michigan in Livonia experience a very unique challenge to service.  The facility is undergoing renovations that will enhance the sisters lives, but in order to do so they must construct a new hallway without disrupting the outside of the building (it is a historical landmark).  To do this the construction team needed to move pieces of equipment and material over the building and into a courtyard using a crane.  Our unique challenge was how to provide the sisters with uninterpted service while not being able to go into the kitchen or walk-ins for a couple of days (talk about a safety hazard).  We discovered an unused kitchenette in a completely different area of the building and although it was tiny and cramped, we managed to still get all the necessary items completed for breakfast, lunch, and supper.  I couldn't be prouder of my team for pitching in and getting it done regardless of the circumstances.

Phillip Emerson Regional Executive Chef, DDS |

Breast Cancer Awareness from around the region

Branches Gift Shop Goes Pink! 
October is Breast Cancer Awareness Month and we are Promoting 10 percent off everything pink in the gift shop! Pink Ribbon hats, watches, scarves, and shirts were brought in to increase awareness in the community at Lake Forest Place. A table on cancer prevention will be displayed later this month featuring our dietitians and antioxidants! 
Katie Kunkel, MS, RDN, LDN | Branches Gift Shop Manager | Assistant Director of Health Care Dining

For Breast Cancer Awareness month, the dining staff made and decorated homemade heart shaped sugar cookies and individually bagged them and sold them for 1 dollar each with all proceeds being donated to the Susan G. Komen Foundation.  The resident’s and staff were all very happy to support such a good cause and a few people gave extra money to be donated!  Two members of the Morrison Team are breast cancer survivors themselves so this meant a lot to everyone!  Thank you to all who participated in some way! 
Angela Leman | Director | Hope Village 

In honor of National Breast Cancer Awareness Month Smith Crossing’s Executive Sous Chef, Monica Tooth, made pink ribbon cupcakes.  Anyone who purchased a cherry chocolate chip cupcake was given a pink breast cancer support bracelet.  We hope that our efforts remind everyone of those that we have lost due to breast cancer, those who have survived, and those who are fighting breast cancer.
Kara Superczynski
Dining Manager
Smith Crossing

Engaging residents at Masonic Pathways


One of the ways we try to engage our residents, staff and client is by giving guided tours of the kitchen.  On Wednesday, Oct. 8th we opened the kitchen up to anybody and everybody who wanted to see where the "magic" happens.

We had a nice turn out of residents and they are always amazed at the size of our equipment and how clean we keep our kitchen.  During the tour we explain certain things to them so they can get a grasp on how much food we create in a day.  They were stunned when they found out we go through 30 - 40 pounds of bacon when it is on the menu.

All in all we all had fun and the residents got refreshments at the end of the tour.

 david deyoub | director of dining services