Pros
I was the Executive Chef at Independence Village of Brighton Valley for two years and was recently promoted/transferred to my new role as Executive Chef of StoryPoint Saline/Ann Arbor. I love the diversity of food that I am able to create. Our residents represent a cross section of a wide variety of demographics and their tastes in food reflect that variety. In any given week, I am able to serve vegetarian foods, classical French cuisine, regional American foods, Homestyle foods, ethnic food, and modernistic cuisine. All in the same week! Our company employs Chef's at all of our properties, not kitchen supervisors or dietary managers. Our culinary department is really not what you think of when you think of a kitchen at a senior living facility. We practice scratch cooking, buy fresh meats seafood and produce, and utilize classical and avant garde cooking techniques. Many of our chefs are ACF certified and compete in ACF sanctioned competitions regularly. Ever since I can remember, I have always been comfortable spending time with seniors. I enjoy hearing their stories and sharing in their rich life experiences. Every night when I walk the dining room and talk to the residents, I feel like I’m at my grandparents’ house talking to family. I come from a private country club background and I can tell you that cooking for seniors is infinitely more rewarding than cooking for golfers. I am inspired by the commitment of our company to create the absolute best experience with every person, in every interaction, every minute of every day. At StoryPoint and Senior Villages, these aren’t just words on paper. Every employee from the highest level executive to the nighttime dishwasher lives it. Our company has an Employee first, leadership philosophy that enables us to take the best possible care of our residents while enjoying it the whole time. We are in the business of changing the lives of our residents and their family members. We happen to accomplish that goal by providing exceptional housing, care, and food, but the end result is changing people’s lives in a positive way. When you look at what you do through that lens, it changes your whole perspective. Healthcare foodservice has a bad reputation of plugging residents and patients into categories and seeing them as numbers. I have always made it a priority to learn my residents individual tastes, likes, and dislikes and tailor our menu choices to them and this company gives our chefs the freedom to do this.
Cons
Developing personal relationships with residents is natural when you spend so much time interacting with them. It can be very difficult when you lose a resident that you are close to which, unfortunately because of the nature of our business, happens from time to time.
