Planned and executed elegant food courses, including three butler passed appetizers and an action station, for the Partners for Health fundraiser at LifeCare Health in Roseau, MN. See the photos in our gallery!
Food enjoyment Quality improvement incentive payment (QIIP) project
Partnering with administration, culinary services, and residents of Lyngblomsten Care Center in Saint Paul, MN to improve quality of life through food enjoyment. The long term project includes menu and recipe development, culinary staff training and resident engagement. The goal was doubled and Lyngblomsten achieved a 14% increase in food enjoyment scores!
Transition from contract to self operated foodservice
Planned and executed the transition from 3rd party foodservice management to self operation at an Independent & Assisted Living Community in Stillwater, MN.
DEVELOP & EXECUTE PRESENTATIONS
Managing During Staffing Challenges, Elevated Dining and Menu Enhancement, Achieving Quality Through Resident Engagement, Practical Approaches to Scratch Cooking are just a few of the topics that can give a new perspective on the challenges facing many foodservice departments.
nursing home performance-based incentive payment program (PIPP)
Partnered with culture change consultants, Action Pact, to raise Quality of Life scores at four regional healthcare sites in St. Cloud, MN and surrounding communities
visiting chef event
Worked alongside culinary services staff to plan and execute a 4 course, from scratch, dinner event at a continuing care retirement community in Rochester, MN. See the photos in our gallery!
Training and consulting in warroad, mn
Stayed onsite during staffing challenges to cook and to train the food and nutrition staff in fundamental cooking skills and building flavor through understanding recipes and ingredients. Assisted with hiring and training new food and nutrition director.
Training and consulting in thief river falls, mn
Stayed onsite to train new food and nutrition director in recipe development, order guides, production lists and cooking skills. Helped build staff confidence with cooking from scratch and proper use of equipment.
interim director and rescue chef
Took over management of food and nutrition departments, cooked open shifts, and assisted with hiring and training of new staff at several care centers in the Twin Cities area.