Residents Say “Bravo” To Chef Stage Center
Whether you bake with Martha, sauté with Jacques, or kick it up a notch with Emeril, Sodexo’s “Chef Stage Center” display cooking program promises candy for all the senses. All five chefs agree that, “since its introduction at the United Methodist Communities’ full-service communities, it has become a resident favorite.”
In the spirit of flexibility and access, state of the art, custom-made chef carts were constructed in partnership with Sodexo. In addition to wheel-yielding mobility, they are equipped with electric outlets, allowing use almost anywhere. Plenty of room for ingredients and cooking equipment complements an overhead mirror, which allows people to view the action as it takes place.
While Chef Stage Center varies slightly in each community, the concept remains the same – residents and guests gather to watch and learn as chefs introduce and create signature delights. Chefs explain the process, preparation methods and origin, inspiration and techniques of the dish. After completion comes the tasting and recipe. Often, items become standard on the menu.
At The Shores, Chef Robert utilizes the cart for seasonal and holiday events as well as in-house events. Wafting aromas draw a crowd, and when set between both dining rooms, it strategically urges residents to make their selections before sitting down to dine.
At Pitman twice a month Chef Chad prepares seasonal offerings and does monthly cooking demonstrations. Collingswood has permanently ensconced the chef cart in the dining room, where tempting menu items are offered two or three times a week. It appears at the weekly happy hour, where residents sample numerous creative freshly-made foods and beverages.
At Bristol Glen the cart has become part of the Sunday brunch’s made-to-order omelets and carving station. On Tuesdays and Thursdays it morphs into a build your own seasonal salad station. Each month, Town Hall brings Chef Mark’s very popular demonstration series.
Chef Stage Center creates wonderful buzz, resident anticipation and involvement, creative opportunities for the culinary staff, and direct connection with residents. The unanimous vote extols, “Keep on rolling Chef Stage Center!”