Chefs David Martin and Harry Shen are acutely aware of the bad reputation that surrounds food in aged care. It’s something they want to change.
When you think of food served in an aged care home, a show-stopping meal of seafood paella and rice pudding with creme brulee probably doesn’t spring to mind.
Previous winners of the 122-year-old competition include celebrity chef Gordon Ramsay and Michael Deane, a Northern Irish Michelin Star-winning chef. It’s a far cry from the images of plates of puree, baked beans on white bread and meat swimming in gravy that horrified the public and became a focus ofThe chefs are acutely aware of the bad reputation that surrounds food in aged care. It’s something they want to change.
While many residents can tuck into a standard meal, those with swallowing difficulties need their food modified.Credit:“We have to transform the meal into different textures, but we still need to make sure it is and appetising. It can’t be just a lumpy splat on a plate,” Shen said. While the aged care sector spends an average of $13 a day on food for each resident, St Vincent’s Care Service spends twice this amount on each of its 156 residents, according to the federal government’s myagedcare website. The centre, which has views of the city and Yarra River, is booked out.
She said many aged care homes still served poor-quality food. She attributes this to time-poor staff and a lack of specialised training.
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