Moran Homes are recognised for their commitment to innovation and consistently strive to uphold best practices in aged care. An ongoing partnership with the Maggie Beer Foundation promises to add to this commitment. Celebrity chef Maggie Beer has made her passion for food and the aged care community well known and Moran Aged Care is embracing input from the Maggie Beer Foundation to bring further innovation to our kitchens.
“Our food service leading hands have completed training modules with the Maggie Beer Foundation and a select group of five Moran Kellyville team members have now embarked on a year long Trainer Mentor Program. During the course of the year various components of the Program will be trialed at other Moran Homes to bring improvements where recommended. We aim to ensure the knowledge learned in the project is implemented and adapted for the benefit of residents in all our Homes” said Moran Aged Care Chef Manager Aaron Dempsey.
The Trainer Mentor Program is a transformative program, with a Chef Trainer supporting our team for 12 months. Aged care homes are selected for the Trainer Mentor Program by an independent committee, made up of industry experts. They select homes that demonstrate the following:
- Commitment to completing the course.
- Commitment to implement the changes recommended through the program.
- Commitment and support of senior leadership to improve the food and dining experience.
- Ability to promote and amplify positive changes with other aged care homes.
The Maggie Beer Trainer Mentor, Paul McDonald, started the team’s journey with a 5 day intensive program to set the scene for the year ahead. Monthly visits are now underway for in-person training and a report written by the team’s Mentor will guide our cooks/chefs on their program goals.
The projects chosen to be included in the Moran Homes’ program are based on best practice and keep choice and variety in menus at the top of mind. They include:
- Implementation and improvement of hydration stations to encourage good hydration using a changing menu of drinks
- Recipe development
- Reviewing workflow in the kitchen to optimise efficiency
- Reviewing menu item by asking for feedback from families and residents
- Implementing new resident food forums with our cooks aided by small groups of 3 or 4 residents at a time to discuss ideas, tastes and feedback
- Texture Modified Meals
- Menu Design
- Cooking Techniques
To whet the appetite, key recipes delivered during the 5 day intensive program included slow braised lamb, dauphinoise potato, chicken mayonnaise sandwiches, nut crumbed fish, house-made baked beans and yoghurt blueberry loaf.
We encourage feedback from Moran residents on their dining experience as a part of the continuous improvement program and look forward to further innovation. To find out more about Moran Homes, please contact us.
