By: Adam Grafton, Senior Corporate Executive Chef With over 20 years of experience as a chef in senior living, I’ve seen the expectation and desires of residents change dramatically. I remember the days where seniors wanted simple foods, with the focus on flavor and temperature. Over the years, this has shifted with generations and we’re…

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With hard work and perseverance, these women are serving as leaders in the kitchen and shaking up the culinary scene. They’re showing the world what they’re capable of and helping pave the way for others. In what has traditionally been a male-dominated industry, these women are finding a recipe for success in professional kitchens by…

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It is extremely important to be cognizant of ways to reduce food waste in our kitchens. By incorporating portions of ingredients that typically get thrown out or unused, we can drive change when it comes to waste reduction. Our chefs are empowered to operate as business owners or intraprenuers. This mindset allows them to think…

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For rehabilitation clients, dining takes on urgency and adaptation, because food choices often need to change to ensure better health. For these clients, the clock is ticking: In their relatively short span of care, many must learn to change their diets for good. “It’s very much about education,” said John Rifkin, Senior Corporate Executive Chef for…

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