Page 41 - NACC – 2018 Yearbook

This fantastic competition helps us
ensure that care chefs
up and down the country receive the recognition and respect they deserve for the challenging and rewarding worktheydo. Everyday, they improve the lives of the vulnerable and elderly in care settings, through delicious, stimulating and appropriate
food experiences.
Neel Radia
Top left: The London Fire Brigade temporarily halted proceedings! Fortunately, this happened at the very end of the competition when cooking was complete – phew!
Top right: Judging the dishes
Bottom: John Grover and Brian Gollan – Scotland’s dynamic duo
THE CHALLENGE
To create a nutritionally-balanced, two-course menu (main and dessert) that is suitable for service users in a care setting. The combined food cost for both courses must be no more than £2.25 per head based on three portions and it is to be produced in just 90 minutes.
WITH 2018 CARE CHEF WINNER JOHN GROVER
On winning, John said: “I’m absolutely elated. This is the fourth year I’ve entered the competition and my second time in the nal. It’sbeenalongtimecoming.”We ndoutmoreaboutthereigningchampion.
Where is your trophy currently displayed?
It started in my front sitting room and is now on display in the home’s entrance along with my certi cate.
What was the reaction of your residents to your win?
A lot of happy people. Sta and residents gave lots of praise and also felt proud of themselves, as they inspired me to create my menu.
What inspired your menu choice?
My winning menu was me taking a ne dining o ering and making it suitable for my residents. I had to consider how I enhance the avour after removing the salt, for example. In this instance I used fresh herbs.
How did you prepare for the competition?
Practice and planning! Making the menu for residents, friends, colleagues and family, and tweaking the dishes based on their feedback. Mycompanyalsohiredoutakitcheninahotelformeto practice under competition conditions in an unfamiliar environment. On that occasion I cooked for all the managers in our region and some of the senior team.
You were up against strong competition – what do you think gave you the winning edge?
I had a lot of textures on the plate, colours, and avour. I also looked at the nutritional value of each dish and how it could be adapted to suit anyone, no matter what special dietary requirements they have.
What motivates you in your work?
Trying new ideas and seeing someone who is unwell with no appetite eat because we have done something new and exciting.
This is your 4th time of entering the competition, what advice would you give to your fellow nalists wondering whether to enter again?
Engage with your residents for inspiration.
Practice and ask them for feedback after
tasting it. Then tweak it and tweak it again until they are happy with it... then practice, practice, practice!
What led you into a career in care catering?
The feeling of job satisfaction. My mother has dementia and I see rst-hand how challenging it can be to care for her. By getting her nutritional care right the impact on her quality of life is massive, so in my role I know I can have an impact on people’s overall wellbeing.
What are your plans and ambitions for the year ahead, as the reigning NACC Care Chef of the Year?
To work alongside our group catering manager, David Blackwood, and the NACC to help promote the talent in care catering. By raising the pro le of care catering I hope more and more young chefs come on board to learn the specialised elements that we do in a care kitchen that they wouldn’t learn anywhere else in the industry.
Who inspires you in or out of work?
My family and friends always inspire me to be creative. They’re always happy to pop round for dinner, so I can showcase dishes I’m planning to put on my menus. Stuart Middleton, last year’s Care Chef of the Year, who just happens to be one of my colleagues, was a great support and inspiration in the build up to the competition.
41
NATIONAL EVENTS, AWARDS & INITIATIVES