Edgemeres Pureed Menu Highlights Commitment to a Quality Dining Experience for All Residents
Thursday, September 12, 2019
Posted by: Julianna Ems
This summer, Edgemere senior living community unveiled a completely renovated main kitchen, featuring new technology, updated appliances and a more open, efficient layout. In a community where dining is a hugely social event, the investment ensures the overall culinary experience remains on the tips of residents’ tongues.
Ensuring this commitment to unbeatable service and quality is available for all residents largely falls to chef de partie, Cynthia Vaughn. Part chef, part artist, part educator, Vaughn has a unique but incredibly rewarding role at Edgemere. As the culinary force behind the Real Food First program, she ensures all residents, particularly those in the health center or in memory support, have an opportunity to enjoy a safe, dignified dining experience. main kitchen, featuring new technology, updated appliances and a more open, efficient layout. In a community where dining is a hugely social event, the investment ensures the overall culinary experience remains on the tips of residents’ tongues.
The program is so much more than puréed food. Using some molds, Vaughn and her team mostly “freestyle” to get the desired shape, color and presentation. The results are visually stunning, and most importantly, indistinguishable in appearance, taste and nutritional value.
“I love food, I enjoy food, and I want residents to enjoy it too,” said Vaughn, who has spent 30 years in the food service industry. “Just because someone is on a puréed diet doesn’t mean the food has to look and taste like soup.”
Although only a small percentage of Edgemere residents require the program, its impact is significant as dental issues or dysphagia are more common among older adults. The program allows these residents to enjoy the exact same meal as their friends and neighbors – without it looking or tasting any different. Vaughn says they even have a few residents who don’t require a puréed diet, but request these plates at times.
“We often have residents say, ‘It’s so pretty I don’t want to eat it,’” laughed Vaughn.
Waffles, pancakes, and sausage and eggs for breakfast, grilled chicken and potatoes for lunch, or pork loin with a vegetable medley for dinner – there’s no limit to the menu. The program delivers integrity to a significant social event for residents, something that isn’t lost on them or their loved ones.
“I had a family member whose dad wasn’t eating and he wasn’t happy,” Vaughn added. “When her dad started the program, his daughter started to cry – that’s the reason why I do it.”
Been Green, GlynnDevins