Mise en Place: Senior dining grows up and food as art

Mise en Place: Senior dining grows up and food as art

Kitchen techniques, science, training, technology & magic

“The biggest thing I’ve seen change is seniors’ tastes. I think the ‘Blue Plate Special’ idea of meat and potatoes isn’t going away, but seniors are now going for more world cuisine. If you make something fresh, they’ll like it better, like our housemade buttermilk tarragon dressing.

We make everything from scratch, and we don’t do buffets. It requires training and buy-in from the cooks, the kitchen staff and the waitstaff.

If you listen to people, they’ll work harder

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