Associate Close-Up: Andrew Glick, Executive Chef

We recently sat down with the Executive Chef at The Shores to learn more about him and his passion for food and senior care and services. These are his words:


1Q: What is your name and job title?

1A: I’m Andrew Glick, Chef at The Shores in Ocean City.


2Q: Where did you grow up and where else have you lived?

2A: I grew up in New Castle, Delaware and I’ve also lived in Rehoboth Beach and Egg Harbor Township, New Jersey.


3Q: How long have you been a chef?

3A: I’ve been around the food business since age 14. I worked part-time in a chain restaurant as a dishwasher and bus boy. One day, I was asked to fill in for an absent cook. Naturally, I responded with a resounding yes and made sandwiches. Pleased with the result, the manager requested I continue in that position. The wheels set in motion then, have carried me to this day.


4Q: What kind of culinary training did you receive?

4A: After graduating high school, I attended Johnson & Wales for two years.


5Q: Prior to coming to UMC, what was your favorite on-the-job experience?

5A: I really enjoyed working as the room service chef at Caesar’s because I was free to buy and make whatever the high rollers and celebrities wanted. We absolutely catered to their broad range of food preferences. In this exclusive and unique venue, an unlimited budget permitted creativity and risk-taking.


6Q: What do you like best about working in a senior retirement community?

6A: I can change up the meals. When I purchased a fryer and made French fries, the residents went crazy. Once a month I make omelets to order. The preparation, cooking and flipping really create a theater-like atmosphere.

Although originally hired for Pitman, I ended up at The Shores as an associate’s promotion left an opening. I really love working in a retirement community.


7Q: Describe your philosophy of dining.

7A: You take the first bite with your eyes. For example, tonight’s lasagna will be presented in individual casserole dishes, rather than plated portions cut from a large pan. This allows us to garnish the food with parsley and grated cheese. The aroma also stimulates the appetite.


8Q: Tell us about one of your culinary specialties.

8A: I favor strip steak, tiramisu, strawberry and apple turnovers, and cherry and peach pies. I love the Chef Center Stage events. Last time, we presented a shrimp and pasta bar, which generated great enthusiasm. I really enjoy making crab cakes and soup from scratch.

9Q: How does dining/food service at your community relate to Abundant Life?

9A: Upon my arrival, I made changes to the Food Committee. I scrapped pre-made dinners and transitioned to a new menu for maximum resident wellness. Now, 90% of our meals are made from scratch.


10Q: Do the residents inspire you? Does one resident in particular stand out?

10A: A resident once told me, “Eighty percent of my day is about the breakfast, lunch and dinner menus.” This stuck with me. Therefore, I strive to produce the best meals possible for our deserving residents while conforming to good stewardship. I try to seek out people who do not receive visitors. The residents especially value and need human vital interaction.


11Q: What makes your community unique?

11 A: The environment allows me to hop in the trenches, so my fellow associates can see that the leader willingly does whatever is necessary. It shows them they can also get on board and achieve.


12Q: Tell us about a prominent memory of a grandparent or other older adult who had a strong influence on your life.

12A: My grandfather, who retired at 60, exuded life. He loved to eat at home, as well as dine out with friends and family for lunch, Monday through Friday.

I saw him more frequently after I moved to New Jersey. Before he passed away, President Obama sent him a 100th birthday card, which brought him a lot of joy.


13Q: What do you enjoy doing outside of work?

13A: I have an 8-acre property and home, which requires a lot of upkeep. Additionally, I ride and mechanically maintain four Harley motorcycles, downhill ski and keep three pet Samoyeds.


14Q: What are you most grateful for in your life?

14A: I am grateful for a good upbringing, private Catholic school education and a natural aptitude for many things. Also, to have a second chance at marriage. I show my gratitude by giving back some of what I’ve been given.


You can learn more about our dining philosophy and talented culinary associates here.