Nellsar Chefs came together at Hengist Field Care Home on Tuesday 18 September in order to share knowledge and practise the skills needed for presenting puréed food using special moulds. The training session aimed to promote a quality ‘Nellsar standard’ in the presentation of puréed meals.
For those on a puréed food diet, presentation is particularly critical. It is important that a puréed meal looks just as inviting and delicious as solid food. Food moulds allow those on a puréed diet to enjoy a visual variety of foods on their plate. Moulded purée can be formed into recognisable food forms – meat, carrots and peas for example – making it far more appealing to the eye and providing a much improved dining experience.
To kick off the training session, staff from Bidfood held a 40 minute demonstration of how to use food moulds and thickening agents. Princess Christian Head Chef Adrian Silaghi then took over and demonstrated using moulds with a natural thickener (potato pearls) and how to make puréed foods taste the best they can with full flavours. Adrian took the time to explain his journey since joining Nellsar and was keen to give the other Chefs a chance to feedback and ask questions.
The training provided a great opportunity for our Chefs to become more confident in using food moulds and for Adrian to provide visual demonstrations of the ‘Nellsar standard’.
The use of moulds to enhance the presentation of puréed meals is something that our Nutrition & Wellness Manager and Chefs are very keen to embrace and develop across all our Care Homes. The training session was very valuable and we were delighted at the amount of positive feedback from the day.
