Monthly Archives: April 2017

  • How do your meals shape up?

     

    What do you do if one of your residents is on a restricted diet but you still want them to have a birthday cake? Follow Sandra Whetton's thinking and make them an ice cream cake!

    Sandra is the catering manager at Baily House Care Home and she made this cake recently for one of the residents, she's also made a "cheese only" cheesecake for another resident too!

  • How Do Your Pureed Meals Shape Up?

    We are tweaking our agenda for the next "Pureed Food Workshop" on the 25th April and wanted to introduce you to Preston Walker, the chef who will be taking you through the live demonstrations on the day.

    Preston runs his family-owned care home in Rutland and is an active member and current Chairman of the Midlands branch of the National Association of Care Caterers.

    Through his work, Preston has become very passionate about the presentation of meals, being particularly drawn to ensuring people with dysphagia enjoy beautifully presented meals.

    This passion has now extended to building a training business dedicated to training on pureed meal presentation and increasing knowledge about dysphagia. These passions make him an obvious choice for the upcoming "Pureed Food Workshop".

    What changes could you make to your residents lives by taking part in the next workshop on April 25th?

     

    Preston Walker
  • Pureed Perfection! - How do your pureed meals shape up?


    Today we're covering the second of our award winning care chefs, Malcolm Shipton. Having run pubs for a good few years, Malcolm decided 10 years ago that he fancied a "nice quiet little job" in a care home and moved to run the kitchen at Wren Hall Nursing Home in Selston, Nottinghamshire.

    Malcolm attended our workshop to help improve the presentation of pureed meals, 3 years ago and heard from our then, trainer-chef, Sinead, how she had been appalled at the food offered to her father in hospital. Sinead’s father had throat cancer and because he has swallowing difficulties was only being fed jelly, custard and rice pudding, resulting in limited nutrition and quality of life.

    Galvanised by this story, Malcolm understood how the presentation of food affects his residents and their families and went away determined to improve the presentation of the pureed meals at Wren Hall.

    Just before Christmas 2016, he won the NACC Dysphagia Chef of the Year, the image below shows him being congratulated for the award.

    What changes could you make to your residents lives by taking part in the next workshop on April 25th?

    Register now by emailing [email protected] with the subject line "pureed food workshop", we look forward to seeing you there!

    Malcolm Shipton shown being congratulated for his award.
  • How does your pureed food shape up?

    Food matters, and the quality and presentation of food served to ladies and gents in care homes, REALLY matters. If residents are well fed, with nutritious and appetising meals that are served to them in a dignified way, they will eat more, improving their nutrition levels and overall wellbeing and reducing food wastage.

    If you've not seen our announcement earlier this week, we are delighted to be hosting the second workshop titled
    'How to improve the presentation of puréed meals' to help chefs and care home managers understand the process of how food moulds should be used to recreate the shapes of meals and to help their residents enjoy a more dignified mealtime experience.

    The first workshop proved to be a huge success with chefs really taking on board how the moulds can help people. Peter Radford, who recently featured in a local news piece was one of those chefs.

    Peter has been working in care catering for 7 years, having previously run multiple businesses. When his dad passed away the business was sold and he decided to go into Care Home Catering. Peter fell in love with the care environment and the residents he caters for, catering for people properly with complex needs. He joined the first workshop 3 years ago which led to him embracing enhanced pureed food presentation.

    What changes could you make to your residents lives by taking part in the next workshop on April 25th?

    Register now by emailing [email protected] with the subject line "pureed food workshop", we look forward to seeing you there!

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  • Do you need help to shape up your pureed meals?

    Due to a basic lack of information, resources and available training for catering staff in care settings, many residents with swallowing difficulties (dysphagia) who require texture modified diets will be served pureed food which is shapeless, tasteless, nutritionally deficient and visually unpalatable.

    Unmoulded pureed food

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