Flavor should never be compromised. Over or under seasoning is not acceptable. A Director of Dining Services walks around and tastes the product before each meal service to ensure nothing is overpowering and there is a good balance of flavor. Our checks and balances ensure that cooks use standardize recipes books. Every facility has recipe books that are populated with pictures of plates.
The focus is to ensure that every tray leaves the kitchen tailored to the residents’ dietary needs. This conveys we care about their health, likes, and dislikes.
It is more than garnishing the plate with parsley or mint. It is the combination of colors, clean plate rims, and varieties of garnishes. When the presentation is appealing to the eye, it enhances one’s appetite.