Caring Homes are proud to announce that four Chefs based in homes
across the country have been named as finalists in the Regional cook-offs for
the NACC Care Chef of the Year 2020.
During a series of regional heats across Berkshire,
Gloucestershire, Surrey and West Sussex, our care chefs will be showcasing
their exceptional talent, skills and knowledge in this specialist field of
catering to secure a coveted place in the National Final.
With their innovative, tasty two course-course menus, suitable for
all residents regardless of their care needs our chefs stood out for their
in-depth nutritional understanding of the ingredients used, as well as their aptitude
and flair in flavour combinations. Chefs have trained and worked extremely
closely with our Chef development team, mentor chefs and residents designing
menus that feature many of their favourite foods and involved them in the
development of the dishes from choosing the ingredients to preparing and
presenting the plates. They are now all preparing to go head to head at their
regional heats where they will compete for the NACC Care Chef of the Year 2020
Using their creativity and with a total commitment to residents our
chefs have undertaken a large amount of research regarding the needs of
residents, getting involved in developing their person-centred care plans,
learning their likes, dislikes, allergies, preferences, habits, ability,
routines and where they prefer to eat. Knowing that these experiences can
change over time they develop and offer a larger variety of highly quality
nutritious food, well presented.
Steve Harding, Executive Chef for Caring Homes said;
“As Chefs we know that food will need enhancing to compensate for
the loss of some of the senses in the person living with dementia. So, we can
induce appetite. The more you know about the resident the easier it is to adapt
to their needs and expectations.
“The way we think about dementia continues to develop with person
centred care – putting the person before the dementia and doing what is best
for each individual. We see the person first not the dementia.
“Mealtimes are a big part of everyone’s day and food is a subject
that we all love to talk about. People living with dementia are no exception to
this. Eating and drinking and dining well is an important part of keeping us
all healthy and happy. The way we offer, and design food is essential as well
as how and where it is served. The choices that are given make a real
difference to those who are eating it. Sometimes the smallest things have the
Our chefs have all passed three of Caring Homes Group Dementia
training standards ‘Living in my World’ including in house City and Guilds
accredited training; ‘My food in my world’, ‘Dysphagia food in my world’ and
‘Serving food in my world’ which has enabled them to understand how food has
the potential to positively impact on the lives of residents.
Congratulations to our Chefs at Dan at Galsworthy House, Steve at Abbeycrest, Tom at Mill House and Chris at Broadbridge Park.
We wish them all the very best as they cook their hearts out at
their regional heats over the coming weeks.
With a first prize of £600 plus a trophy, a residential delegate
place at the NACC Forum 2020 and an opportunity to demo with a 1-year
membership to the Craft Guild of Chefs the competition is open to all
chefs/cooks in the care sector. It takes place over six months, with the paper
judging stage and regional heats culminating in an exciting live national final
on 3rd June 2020 where the NACC Care Chef of the Year is crowned. Throughout
the process, the expert judges whittle down the competitors to the final twelve
as they look for innovation, costing, suitability for the environment,
adherence to nutrition guidelines, taste, overall menu balance, presentation
and, of course, pure talent.
Designed to challenge care chefs, the competition is no mean feat.
They are tasked to create an innovative, tasty two-course menu (main and
dessert) suitable for someone in a care setting that clearly demonstrates
strong nutritional understanding of the ingredients used, aptitude and flair in
flavour combinations, technical execution and presentation. And, they must do
it all sticking to a strict budget of no more than £2.25 per head (based on
three portions) and in just 90 minutes!