Care home workers across Kent and the South East have completed a unique and ground-breaking training course with TV Chef, Rosemary Shrager.
The Cooks working in Avante Care and Support care homes, had recently attended a specially-devised cookery course at the celebrity’s new cookery school in Tunbridge Wells, Kent, to help them in their work preparing a range of meals each day for residents at the care home.
Many residents at the home, which is owned and run by Avante Care and Support, live with dementia and may suffer loss of appetite due to their condition. Ensuring residents eat well by cooking fresh, nutritious and tasty food for them is paramount to their health and well-being.
Training with Rosemary and her team was a great experience for all of the Cooks and some of them commented afterwards:
“This has made me feel alive again in my job.”
“I feel more important in my role now.”
“I feel I have woken up – it is all about amazing flavours including herbs and spices.”
“I realised it is about keeping it simple, realising you don’t need to overcomplicate.”
“This is a journey which is continuing. Our Residents deserve the best. It is our duty to make sure we give them just that.”
Sophie Murray, Head of Nutrition and Hydration at Avante Care and Support says: “This has been a really positive experience for our staff which will translate into improving further, both the quality and health value of the food that they prepare and serve to our residents. Our key focus at Avante is on the health and well-being of our clients. By investing in our staff to attend Rosemary’s cookery school, we have recognised the importance of a healthy diet for people living with dementia and for our staff to develop their skills and their understanding of the benefits of cooking with and eating the right foods.”
Rosemary Shrager says:
“This is a very exciting project and we have all enjoyed working with the cooks from Avante Care and Support. What they cook and how they prepare and serve is really important to their client’s health and well-being. This course has helped them understand the benefits of cooking with fresh, local produce and how food can be more interesting, really good for you and even more delicious.”