Our commitment to providing exceptional food and dining services is just one of the many ways we express our care and concern for our residents. Chefs that are trained in the country’s finest culinary schools and restaurants prepare our residents’ meals. Only the freshest ingredients are used, and everything is served on china. Special requests can be made and may even end up on the menu. Dining at a Trilogy campus isn’t just about eating a meal; it’s a culinary adventure.
The Dining Services team has a lot to be proud of. Our team is always willing to learn new things or lend a helping hand. And many of our Signature Programs center on the expertise of our campus chefs and dining staff.
Each year, Trilogy campuses compete to see who is the best of the best in Dining. Our 9th Annual Culinary Olympics began with 10 knives, 10 teams of finalists and 10 mystery boxes filled with unique ingredients. Each team of two contestants had 40 minutes to whip up a meal to please our judges' palletes. Here are the results!
Director of Dining Services Mike Jarnecke (assisted by April Durbin) from Springhurst Health Campus who took home the Gold.
Director of Dining Services Paul Burckle (assisted by Christy Niese) from Park Terrace Health Campus took home Silver.
Director of Dining Services Tim Courtney (assisted by Robert Burns) from Springview Manor took home the Bronze.
Thank you to all of the other participants who also fixed Instagram-worthy meals. Your dedication to your craft, and to our residents, inspires us every day!
To see the entire Culinary Olympics competition, view a recording of our live stream on Periscope.
Recently, Trilogy’s 96 Directors of Food Services attended a two-day Culinary Academy. The purpose of the academy was to enhance the culinary skills of our Chefs and to learn new innovative ways to enhance our residents’ dining experience.
In cooperation with Gordon Food Services, our Chefs were able to work in the test kitchens of GFS’s three locations in Grand Rapids, MI; Springfield, OH; and Shepherdsville, KY.
Our Chefs learned how to cut and prepare beef and pork to ensure that they are always tender and moist – a key to success when serving our residents. Seasoning and plate presentation were also reviewed, and after watching and assisting with the demonstrations, the meals were served for lunch.
We know that food presentation is important, so our Chefs had fun practicing their garnishing skills. Time was also spent understanding how to set up a beautiful buffet using varying heights, glassware, fruit, mirrors, and tiered dishes.
Quarterly Theme Weeks
During our quarterly Theme Weeks, our campuses undergo a transformation based on different themes. Our last Theme Week of 2016 was "Willcommen to Germany!" which included an introduction to German culture and an Oktoberfest celebration! Our Theme Weeks are each topped off with a Themed Dinner, where dishes are tailored to the theme, and our dining rooms and common areas are decorated for the big event. For a closer look at what our Themed Weeks entail, visit our blog!
Taste of the Town
Taste of the Town is a dining program that provides residents an opportunity to sample the offerings of area restaurants without having to leave the campus. Our dining area is decorated with items from the restaurant such as napkins, cups or menus in order to bring the specific restaurant atmosphere to the campus. This program occurs monthly, and we encourage our residents to participate in our Chef’s Circle to recommend their favorite restaurant for this program.
This family event takes place monthly and allows our residents and their loved ones time to enjoy a family meal together. Meals are specially prepared by our campus chefs and always served with a smile!