Aged care chef Gordon Manuel always asks himself if he’d be willing to pay good money at a restaurant for the meal he’s serving to a resident. If not, he won’t send it out.
Manuel, who has a background in hotel restaurants and now works for the Mark Moran Group, says his philosophy is to give residents top quality, restaurant- and hotel-style meals.
For his work, Manuel took out the Individual Distinction Award at the 2017 HESTA Aged Care Awards, held in Adelaide.
HESTA said he was recognised for his outstanding work in creating innovative aged care dining and culinary experiences for residents.
At the ceremony, Southern Cross Care (SA & NT) received the Outstanding Organisation Award, while the Team Innovation Award went to the Aged Care Indigenous Induction Program by Crest NT.
A key innovation spearheaded by Manuel that the industry super fund highlighted was the creation of meals that are nutritionally and visually appealing, despite their modification due to dietary requirements.
Manuel said promoting good dining experiences is about looking beyond what is typically expected in the aged care.
“We take the blinkers off the whole notion of aged care being an institution. We challenge things. We found that by doing this, we get innovative things done.”
Aged Care Insite spoke with Manuel about his philosophies on aged care food and dining and asked him to share his best tips for providers.Do you have an idea for a story?
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