Intertain

Everybody has a mum, a dad, a family member or someone that they love and hope to see happily situated and well cared for either in their own home or an aged care facility. Most people will spend the last years of their lives in aged-care facilities and although food and cooking in aged-care residences are not as glamorous as in hatted restaurants, it is arguably more rewarding, which is one of the reasons why more-and-more chefs can be found working in private dining services within care centers.

For instance Chef Sanath Wanniarachchi previously worked in some of the world’s most luxurious hotels and casinos including various Hilton’s and the 7-star Burj-Al-Arab Hotel in Dubai. Chef Sanath wanted to improve his work life balance and trading in the high pressure environment to take on the role of Head Chef at Villa Maria Catholic Homes. He has made the commitment to ensure he delivers quality food and creates a real experience for residents, introducing new and exciting flavours and cuisines.

As published in Aged Care Report Card two-thirds of general and acute hospital beds are occupied by people over the age of 65 years. A report in 2014 from Dietitians Association of Australia have found that up to 8-30% of community-dwelling and home-bound elderly, and up to 40-70% of aged care home residents suffer from malnutrition. Malnutrition is associated with negative outcomes for the eldering including higher rates of infection and complications, impaired wound healing, increased muscle loss and morbidity and mortality.

Studies seem to show that serving good food and offering an engaging dining experience to their residents, will actually save aged-care facilities and the government money, while improving the residents’ quality of life.

Australia has an ageing population and in the coming years aged-care facilities are going to struggle to deal with the projected increase in clientele and added pressure on existing infrastructure. Baby boomers, who are currently aged between 52 and 70, are expected to begin entering assisted living and aged-care facilities in increasing numbers in the coming years and continue doing so.

Following the industrial revolution, the mass production of foods that had been considered prohibitively expensive, meant that a much wider range of people had access to affordable and high quality food. As a result, the baby boomers and all subsequent generations have considerably higher culinary expectations than those now in aged-care and it is not unrealistic to expect that from now onwards, residents in care facilities will not be satisfied with the kind of bland, grey, uninteresting reheated meals that are the norm today.

Not so long ago, HammondCare, an independent Christian charity specialising in dementia and aged care - regarded as one of Australia’s most innovative health and aged care providers, recruited a former executive chef, Peter Morgan-Jones to revitalise the group’s approach to food in their many residential facilities. Morgan-Jones could perhaps mark (or trigger) the beginning of a shift towards a more food-focused approach to aged-care. Morgan-Jones is a chef himself and has spoken repeatedly about the impact that cooking a meal which caters to a person’s needs, tastes and cravings.

Meal times in aged-care facilities provide nourishment for both the body and for the mind and the quality of the food offered has a significant impact on the lives and (physical and mental) wellbeing of the diners.

Meals prepared for residents of aged-care facilities by private chefs would adhere to the Government’s (somewhat overly restrictive) safety guidelines for food safety, whilst also serving to excite and satisfy the diner. Quality of life includes quality food, perhaps even more so when one is older and meal times serve as a social highlight of the day.

Our Intertain chefs can cater for your next dinner party in aged care facilities. Give us a call at 1300 893 777 for further information.