Foodservice Equipment & Supplies

AUG 2017

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20 • FOODSERVICE EQUIPMENT & SUPPLIES • AUGUST 2017 a pro you should know Frederick Buchanan, Executive Chef, Sherwood Oaks Retirement Community (Cura Hospitality) By Amelia Levin C hef Frederick Buchanan serves Cura Hospitality, which man- ages the foodservice at Sherwood Oaks Retirement Community. A 34-year veteran of the industry, with 21 of those years spent in contract foodservice management, Buchanan has worked to enhance resident and patient satisfaction through innovative food programs. FE&S: How is being a chef for a senior living facility different than other types of chef positions? FB: Senior living facilities have different styles of feeding, so you have to be mindful of the different needs of your customers and work closely with your team. We have about 15 cooks on staff managing 6 satel- lite kitchens that range from assisted living to medical units to Alzheimer units averag- ing about 360 customers total. We offer a buffet lunch, and in our main dining room we usually feed about 60 to 90 people for lunch and dinner. We also serve breakfast, lunch and dinner in our cafe. FE&S: How do you balance the different outlets? FB: One of my goals with Cura has been to develop a really solid menu that rotates every five weeks each season. We cook everything from scratch, including a minimum of four fresh entrees every day. The medical unit might get two of those entrees, or we will make something else for them. They might not care for baked catfish, so we might offer a cold seafood salad with crab and shrimp. We're able to respond to what our residents want, and this comes from a his- tory of listening to them. We meet up with them in the different areas monthly and accumulate all the information and try to adjust the menu on the fly if we need to. FE&S: How do you accommodate special dietary requests? FB: We know the history of our residents and their preferences — some people pre- fer poultry to seafood or beef or pork. We will also create specialized, individualized menus by chopping, grinding or puree- ing meals for residents with special needs. I work very closely with our dietitian to meet other special diets, such as gluten- free or diabetic. FE&S: How have you designed your kitchen to respond to these different needs? FB: In the case of gluten-free diets, we don't have many celiac residents, but there are some who have issues with gluten, so we have adjusted our recipes and will stagger production in the kitchen to make sure there is no cross-contamination. For example, with our marsala sauce, we've eliminated the use of flour and instead just make the sauce with wine, drippings and a little corn starch if need be. FE&S: Describe the kitchen setup. FB: We have one main kitchen and then country kitchens in the medical units. In the old days, we made everything in the main kitchen, but now there is much more fresh cooking happening in the country kitchens. We've brought in coffee We're able to respond to what our residents want, and this comes from a history of listening to them. Frederick Buchanan Executive Chef Sherwood Oaks Retirement Community Cura Hospitality, Part of Elior North America Cranberry Township, Penn. fbuchanan@curahospitality.com

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