Senior Dining

The corporate executive chef also talks about how he makes sure things are running smoothly, from menus to staff engagement and patient satisfaction.

Chad Myers made the leap from country club to senior dining, where he’s found unique new challenges. He’s using creativity in vastly different ways and honing his patience with a move to more scratch-cooked items and planning fun events for...

Taking a closer look at what the right marinade can do for meats, veggies, plant-based proteins and even eggs, food service chefs are letting the ideas marinate big time.

Residents are now thrilling over the new dining options produced by a seven-monthlong renovation project at the Cura-run senior living facility in Pittsburgh.

Michael Aviles brings a fine-dining background, a sense of humor and an inclusive leadership style to University Village of Thousand Oaks in California.

Dallas senior living community Edgemere renovated kitchen creating an open layout and Real Food First program with a focus on good-tasting and looking food, even for puréed.