Hands-On Practical Training for Cooks

‘Health by stealth’ and ‘flavour-loading’ were just two of the training tips cooks and chefs from across a number of Orchard Care Homes received this month, as they took part in a hands-on practical session, supported by Unilever Food Solutions development chefs. The full-day session, held at in the training kitchen of Harrogate College, adjacent to the central offices of Orchard Care Homes, was attended by cooks from the north of the country, and included those who had been in post a short time to those who had been in the home for over eight years. Development Chef Paul Wright, from Unilever Food Solutions, has been cooking for over thirty years, and specialises in elderly catering. He prepared blind tastings for the cooks in training, that featured soups cooked in different ways to bring out maximum flavours. “80% of taste comes from smell” he said, as he instructed the class to hold their noses as they tasted dark chocolate, “And after the age of 75, people lose around 40-45% of their taste and 30% of their smell. Flavour needs to be a lot stronger than we need it, and that’s not just adding salt and pepper.” The day also focused on preparing dishes for those with dysphagia, or challenges with swallowing. Food & Beverage Manager for Orchard Care Homes, Dianne Lilley, said; “For too long, residents have been presented with lumps of beige mash, and if the puree was unappetising, its presentation makes it even more so. “We have been working with specialists who use moulds and products such as Thick and Easy, to create attractive ‘real-looking’ dishes. It takes five minutes to put the puree into vegetable shaped or chicken fillet shaped moulds, and then freeze them. Their shape comes out perfectly and the presentation on the plate is 100% better. It’s all about improving the mealtime experience.” There will follow a series of similar sessions around the country for clusters of homes to take part in.