The Maggie Beer Foundation recently travelled to Alice Springs to deliver two days of Practical Hubs alongside Purple House and Australian Regional & Remote Community Services (ARRCS), working directly with cooks in the kitchen.
Led by Chef Trainers Emma and Paul, the sessions focused on practical, everyday improvements that can be applied immediately. From building flavour through simple techniques to refining workflow, the approach centred on supporting cooks with trusted, achievable methods.
A key focus was texture modified meals. The sessions demonstrated how, with the right techniques, meals can be both visually appealing and full of flavour, supporting a better dining experience for older people.
Across both days, engagement from participants was strong. There was a clear willingness to learn, share ideas and take practical steps back into their kitchens.
These Practical Hubs reflect how the Maggie Beer Foundation works alongside teams. By providing hands-on guidance, we support cooks to build confidence, strengthen skills and continue raising the bar for everyday meals.
To learn more about our training and education, us at info@maggiebeerfoundation.org.au to see how we can support your team.
