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Cheffing for the aged

message posted 24-Jul-08 00:59:24
Hi. I've registered here 'cos google found it and you seem ok. I've been cooking since I left school years ago. Started out at one of the 'American' diner restaurants covering the stove. 400 covers on a busy night, shit, I was good so I went to college and tried to learn how to cook, it worked in a way, I got a cook book. Between then and now I've been a pub manager for a good few years, Then worked as agency, good money, shit jobs. Recently started in a private care home, 80 beds at the top end of the market. I reckon that the food we turn out is as good, if not better than the high street restaurants chosen for a night out.

Kitchen Bitch
Kitchen Bitch
message posted 24-Jul-08 10:47:35
Hi Jon

I have been freelancing on and off for the past 15yrs.

The thing I love about care home gigs is that they really appretiate the food you send out. To be honest they have all been council ones, never private so you must have a higher budget in terms of product.

When I get a booking for a care home I alwayse pick loads of fresh Herbs from the garden to try and liven up the food, which they go out of their way to thank you for and it gives you a good feeling. I dont know about your place but we normally only prep a cold meal for dinner, so again I try to get a few biscuits and treats ready for them.

And lets be honest here, turning out better food than the high street is not difficult.

Keep your oldies happy - were not far off ourselves!

message posted 27-Jul-08 22:51:34
Cheers for the reply Bitch,

I did many council homes while on the agency, Many a time I've wondered how to do something interesting with a tin of fruit cocktail. I often went in to find a freezer full of cheap veg and bags of sponge mix!?? Scone mix?? I even found pancake mix, just add egg and milk WTF!!! Its flour.

Been reading through the other posts, where the chefs are doing 80-90 hours a week, come on lads. You can only do that so long before you end up living in a bottle or rocking yourself to sleep. Theres a good life to be earned cooking, I emphasise LIFE, get yer work and play balance sorted out. Preferably before you burn out and sack it in completely.
message posted 28-Jul-08 08:55:27
Hi Guys/ Gals

Dont forget that packet mousse stuff, strawberry, bananna and chocolate.

AAAghhh (thats me gagging)
message posted 29-Jul-08 04:09:39
Jonfp, open a sideline restaurant at the back, and you wouldn't be short on takers....
Then you'd be back to square one slogging it out for hours....hahahaha..

I had a nasty experience once: a friend once asked me along to a nursing home in Hereford to help out. I thought why not....something new!

And they were serving the oldies packet mix stuff that worked like expanding foam in the stomach, effectively rendering the elderlies not hungry for much of the day. And their toilet habits were so all over the place....very irregular.
The anguish in the eyes, the despair in movement, soulless bodies.....and yet, if you looked not hard enough, the unspoken haunted you-why me? Why? Why me?
Simple math, the crap cost less, much much less than food.
The carers on 90 per week, and paying 20 per week rent were primarily from Bangladesh, Poland, Czech republic.
Maximum profit, considering the cost of residence for the elderlies was 800 per week.
I am still reeling....and oh....this stuff is legit as per the British Medical and Food legislation Board.
I kept sample to find out more....

How to treat people that held up for us during the war.....!

Applaud your good work!!

message posted 28-Feb-09 01:41:14
I've not been on here for ages sorry.

Still cooking for the oldies and enjoying it, even though its a 5 week rolling menu we get to add our own ideas every day so its always interesting and the highlights are going into the dining rooms after service or seeing the customers in the units and having a chat with them about what they like or dislike. I've been getting a bit creative on the afternoon teas too. I thought that the digestives and fruitcake was getting a bit monotonous so I knocked up some gateaux last week, went down a treat.
[IMG] choccake.jpg[/IMG]
[IMG] sthonore.jpg[/IMG]

Also some things I have learned, home made bread is a favourite. Nice for tea or even buttered for a snack. But soft crust is essential.
Pea soup should never be served on the same menu as baked beans if you dont want the carers to hate you.
No matter what vegetable is served, carrots must also be present.
Sweet and sour, Curry, Chilli and anything rice based is still 'foreign muck' to some people and there'd better be a nice casserole as the alternative if you dont want a grey revolt on your hands.
No matter how long or how slowly you cook a joint of beef it needs to be sliced so thin you can see through it before its acceptable to dentures.
Flapjack is ok, Flapjack with chocolate is better, Flapjack with fruit and nuts in it looks like stale fruitcake and won't get eaten.

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