Being able to choose what one eats is a tough right to give up, and when moving into an assisted living community, it might be a terrifying prospect but at Ingersoll Place, an assisted living community, head chef Steve Grabkowski takes pride in his cooking and wants residents to be satisfied at every meal.
I know their allergies, their likes, their dislikes – Wednesdays ‘Suzie Q’ doesn’t like mashed potatoes, for example,` said Grabkowski.
He said residents regularly ask him how he knows so much about their nutritional requests and needs.
`It’s because they’re part of my family. I’m cooking for them on a regular basis. I’m going to learn their likes and dislikes,` said Grabkowski, who sits down with each resident and their families when they arrive to get to know them and receive their input about what will make them most comfortable nutritionally and what they would like to see on the menu.
`[I try to use] their recipes, if possible, so that it feels more personal,` said Grabkowski, who tries this about twice a month.
Grabkowski has 25 years in the food industry.
`When I prepare food, whether it’s here or at home, it’s a passion ` it definitely has to do with passion and creativity and what you can do with fresh ingredients and fresh herbs to give out the best robust flavor and freshness in your food,` said Grabkowski.
`If you take pride in your work, whatever field you’re in wills how in the world you perform,` said Grabkowski.
His job is made complicated because many of his residents have special dietary restrictions ` but he never sacrifices taste or quality to meet the needs of his residents.
`Mainly it’s more your deserts that I have to watch out for,` said Grabkowski, who tries to make all of his dishes with lean cuts of meat and low-fat, low-sodium basses.
For desert he tries to work around dietary restrictions by using fresh or frozen fruit, and other sugar substitutes.
`Instead of using butter I’ll use a low-fat margarine and then of course the presentation of it [is important],` said Grabkowski.
`If it’s going to be for a diabetic, the presentation has to look identical to [someone with a] regular diet,` said Grabkowski, which is why he uses as many fresh ingredients – including herbs and spices ` in his deserts, side dishes and entrees.
`Whatever you throw to me I can try and take something out of it,` said Grabkowski.
`I improvise a lot and most of my recipes are in my head but in this facility I’m working on having it all documented so that it will be consistent when I’m not here,` said Grabkowski, who used to work seven days a week but has cut back to five.
Those who work at Ingersoll Place also have the option of paying for a meal plan, where they will eat the same foods that residents are served.
`I’ve put on ten pounds ` he can do quite a bit,` said Rosalyn Larrabee, marketing director for Ingersoll Place.
Residents always have two choices of entrEe at every meal, and if those choices don’t fit in with what they want for dinner or lunch, Grabkowski will come up with something else ` breakfast is made to order every morning, from eggs to pancakes to made-to-order omelets.
`Monday through Friday I’m cooking breakfast right in front of them,` said Grabkowski who cooks in a special kitchen in Ingersoll Place’s memory unit.
`They can see me making pancakes, French toast, fresh omelets made to order – it incorporates nutrition and freshness and gives a variety for the Lower West residents so you can smell the French toast, the cinnamon, the vanilla – it creates a happy aura for them because it reminds them of being home with their loved ones cooking,` said Grabkowski.
He said that cooking in front of his memory-impaired residents allows him to build better relationships with them.
Ingersoll Place also offers a private dining area for residents if they want to eat there with their families or other visitors as well.
`He gives a special touch in his own way,` said Larrabee.
`It’s all about customer service,` said Larrabee.
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