In September 2019, Anglican Care’s Executive Chef, Aaron Campbell relished the opportunity to attend one of the Maggie Beer Foundation Masterclasses.
“The opportunity to attend a session like this with so many like-minded people was inspiring”, says Aaron. “The chance to be in the company of Maggie, Lynn and Eliza and share in their care and passion is something I would highly recommend”.
With many different workshops on offer to attend, standouts for Aaron included an educational chat on the use of fresh seafood by the Sydney Fish Market; the Soil to Supper presentation by Cath Manuel; and the textured modified food presentation by Peter Morgan-Jones.
So just how did attendance at the Masterclass impact in a positive way on meals for Anglican Care’s residents and consumers?
Two of the main improvements that Aaron has implemented is increased use of fresh foods, particularly the use of fresh vegetables in gratins and our Hospitality Services team is now baking a fantastic 95% of our baked goods! The organisation now purchases fresh seafood regularly, you guessed it, from the Sydney Fish Market.
And let’s not forget the implementation of our Grow Graze Give program. Inspired directly by the Soil to Supper workshop, residents and consumers across Anglican Care are now able to enjoy the many benefits of growing herbs and vegetables, with harvests then used in our meals by way of garnishes, herbal teas and enhancements to other meals. We also incorporate a Recipe of the Month into our menus, with recipes submitted by residents, consumers, family members or staff.