Page 39 - NACC – 2018 Yearbook

WITH 2017 CARE CHEF WINNER STUART MIDDLETON
Stuart Middleton tells us what winning the NACC Care Chef of the Year 2017 title has meant to him and o ers a few words of wisdom as he passes the crown over to the 2018 winner:
Where have you been displaying your trophy?
Initially, I displayed it at work so our residents could see it, after all they
had just as much input into it as me.
It’s also been on tour around Scotland at various events. I now have it proudly on show at home.
What made you to enter the competition?
Meallmore and I are very passionate about raising the pro le of care catering and showcasing the skills we have in the industry, so the competition ts well with our goal.
What are your greatest memories of the day?
The day is a bit of a blur as I was focused on executing the dishes to the best of my ability. I remember the quality and very high standards of the other nalists, so I was, and still am, overwhelmed to have won.
What impact has winning the competition had?
It’s really helped my con dence as a chef and given me real credibility. I also have a greater pro le and wider network of chefs and industry contacts since winning. The NACC and Meallmore have been fantastic in celebrating my success and my story has travelled all over Britain through various media and events. I delivered a presentation at a Scottish NACC regional meeting and was rather taken aback that lots of people were pointing at me and saying, “Ooh look, it’s the Care Chef of The Year”. I also attended a training event to update my knowledge but ended up giving a training session on textured diets to other chefs, carers and managers! It’s been great for my residents too and we talk about it a lot. They feel a real sense of pride because they were so involved in coming up with the menu idea and they helped me re ne my recipes.
What have been the highlights of the year as the NACC Care Chef of the Year champion?
What a year it’s been! It’s been such a whirlwind, I’m not sure where the time has gone and how I’ve managed to t so much in. To name a few, I’ve worked with the Care Inspectorate to create a resource on all things ‘Food and Fluid’ in a care setting; created training lms to help support other chefs in delivering the best possible nutritional care; mentored chefs from other organisations on request of the local authority; and tested products for suppliers. So many great experiences!
What advice would you give to the 2018 winner to ensure they get the most out of winning the competition?
Get involved in everything that’s happening around you. I’ve found that a conversation with someone often leads to something bigger.
Would you encourage chefs in the care sector to enter the competition?
This competition generates such positivity from everyone. I would encourage home managers to motivate their chefs to get involved; the con dence and ideas they will bring back from the competition are so valuable.
What motivates you in your work?
Simply doing the very best I can to ensure residents have lots of meaningful moments around food.
“If food isn’t fun... you’re doing it wrong!”
On the 30th anniversary of the NACC, this wonderful competition has been instrumental in
our work to highlight the amazing culinary talent within the care sector.
Neel Radia
2ND PLACE
PETER MCGREGOR
Peter McGregor of Perry Manor, Worcester, served Cod loin wrapped in potato with summer greens and herb beurre blanc followed by Raspberry crème fraîche mousse shortbread with crème Chantilly
3RD HIGHLY
COMMENDED DESSERT
MARTIN MCKEE
Martin McKee of The Hawthorns, Aldridge, created Zesty hake, fondant potato and parmesan cauli ower followed by Soft to ee apple, walnut and oat shortbread with orange anglaise sauce
PLACE
39
NATIONAL EVENTS, AWARDS & INITIATIVES