Steve, who works at Dormy House, in Sunningale, Berkshire, competed against other care industry chefs at the event held at Hospitality House in London winning a coveted ‘highly commended’ for his dessert which one of the judges described as ‘equal to anything served in a Michelin starred restaurant’.
For the competition Steve prepared a two-course textured modified meal with a main course of globe of mild spiced chicken, set on a plinth of coriander with coconut and a hint of lemon, abstract and themed vegetables. The dessert was ambrosia banana custard, infused apricot suspension with basil and vanilla syrup.
Textured modified food is specially prepared, pureed food suitable for people with dysphagia. Dysphagia causes difficulties swallowing and is increasingly common among elderly people and those living with varying levels of dementia.
Hospitality Manager Mike Biggs said: “The overall standard at the competition was very high and this was Steve’s first competition so he did incredibly well. Steve is one of our top chefs and is certainly leading the way with Caring Homes textured modified food.”