Blog
Women in Culinary Leading in the Kitchen
Born and raised off the eastern shore of Maryland, Chef Marianne Zdobysz has spent most of her career working over 2,000 miles away along the west coast. From Seattle to Los Angeles, and even Alaska – her journey up and down the Pacific has awarded the invaluable experiences infused in her ethnically diverse cooking style.…
Why Outsource Senior Living Dining Services
What is Outsourcing? Outsourcing is the business practice of hiring an outside company to perform tasks, handle operations, or provide services. It is an effective strategy to increase staff retention, improve training, and enhance performance – allowing organizations to focus on other business needs while having the details taken care of by outside experts. The…
3 Reasons to Eat Local this Summer
By: Brittany Kuhl MS, RD, LDNs Have you ever eaten a fresh tomato straight from the garden or farm? If you have, you know just how delightful the tender, juicy vegetable can be. Often, foods from large grocery stores, especially produce, just can’t compete with items that come “straight from the field.” What does “locally…
Bridging The Generational Gap: A Senior, A Chef, and A Story to Tell
The beauty of ‘ships – friendships, relationships, partnerships, is that they can start so unexpectedly. Take David B. and Natasha J. for example. The two met at Human Good’s White Sands La Jolla, the only beachfront retirement community located in the entire state of California. David, the community’s senior executive chef better known as Chef…
Top 3 Culinary Innovations in Senior Living
By: Jae Church, Corporate Executive Chef The senior living landscape is ever-changing, but one facet remains the same: high-quality meals are essential. Food is universal, meaning all residents deserve the best there is to offer. That’s where Morrison Living’s culinarians excel. Here are the top three culinary innovations residents in our communities can’t get enough…
Keeping the MIND Diet Top of Mind in Senior Living Communities
By: Kelly Strobeck, Regional Clinical Dietitian July is Culinary Arts Month – a fitting time to explore one of the most popular diets designed to improve brain function and slow the decline in brain health associated with aging: The MIND diet! Our culinarians play a huge role in incorporating various foods into menus and special…
Morrison Living Chefs Spice Up Senior Living With Global Flavors
By: Corporate Executive Chef Ernst Friedermann Foods. Flavors. Aromas. There’s something extra special about international food adventures. While attractions, sights, and shops can be breathtaking and insightful, the way to the heart of any culture is through its food. Nothing quite compares to eclectic dishes made from freshly blended spices, creamy sauces, and botanical flavors.…
June is National Alzheimer’s and Brain Awareness Month
By: Paige Lueken, MS, RDN, LDN Alzheimer’s Disease: What is it, and Why is it Prevalent in the Elderly? Like any other organ in our body, the brain can wear down. As we age, one of the most common brain disorders that can develop is Alzheimer’s disease. 1 in 10 people over age 65 develop…
Why Add to your Service Team?
If you were given back an hour each day, time you could use for your team to accomplish their goals, would you take it? That’s what one of our current clients decided to do when they realized they were struggling with the day-to-day business of their self-op dining and environmental services operations. They were spending…
National Safety Month: How to Create a Safe Workplace Environment
By Max Silver, Safety Manager at Morrison Living June is National Safety Month, and workplace safety is important in every industry. It’s been proven, when associates feel safe at work, not only does their job satisfaction increase, but they also stay with the company longer. In today’s uber-competitive hiring market, associate retention is more critical…