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So far Rachel Bell has created 4 blog entries.

Women in Culinary Who Inspire Us

2019-09-18T15:08:51-05:00

With hard work and perseverance, these women are serving as leaders in the kitchen and shaking up the culinary scene. They’re showing the world what they’re capable of and helping pave the way for others.

In what has traditionally been a male-dominated industry, these women are finding a recipe for success in professional kitchens by exerting influence and applying their unique creativity and style to the art of cooking. Here are 3 inspirational stories of women who are making an impact.

 

Chef Lindsay Homewood“Moving into an Executive Chef position at the age of 26, I was younger than all but one team member on staff. Learning to lead and manage as a young female on the culinary scene was not easy, but I was fortunate to have a tremendous boss at the time who provided me with a lot of support and coaching.

Now a Corporate Executive Chef at Morrison Community Living, I feel empowered to show all of the amazing women that work in our kitchens that they can continue to grow their careers, especially in a company like this.

Work hard. Take pride in your work. Admit when you’ve made a mistake. Treat people well and build relationships with your team. LOVE FOOD. Hone your technique and you will find your voice as a leader. Be true to that voice.”

– Lindsay Homewood, Corporate Executive Chef at Morrison Community Living

 

Chef Abbie Greenberg“I didn’t become an Executive Chef overnight. The journey wasn’t a piece of cake. Being a young woman of Asian descent, brought its own challenges, but I was working 16 hour days and always striving to prove myself to others.  I constantly had to introduce myself with a grocery list of achievements so people would know my worth.

As a single, full-time working mom living in one of the most expensive cities in the U.S. (San Francisco), it was frightening. But I kept my eye on the prize and stayed focused through all of these obstacles.

Several years ago, I was encouraged by a fellow female chef to share my culinary abilities with seniors. This was one of the best decisions I have ever made in my life. As I embarked on my journey with Morrison Community Living, the daily smiles and warm embraces from my residents changed me on so many levels as a chef.

The residents are always asking me how my day is going and they’re excited to show up for a Teaching Kitchen eagerly waiting to watch me cook. The reward is truly overwhelming. It’s important that we continue sharing these lessons in life to inspire, ignite and challenge others to embrace the unknown.”

– Abbie Greenberg, Executive Chef, Forum at Rancho San Antonio  

 

Chef Lisa Sanders“My passion for food gives me the drive and motivation to do what I do each and every day. Early on in my career, I was fueled by the fact that I was going into a male-dominated industry, but I never looked at it as an obstacle. As long as you use your creativity, passion and precision to deliver a good product, you can achieve anything.

As a young chef, I had to lead a team of cooks that had been in the kitchen for years. I was always trying to prove myself to them that I am capable, even if I didn’t have as much experience.

When I found my niche in the senior living industry, I felt at home. The appreciation I receive from residents is unbeatable, and Compass Group supports exciting growth opportunities for chefs. As a participant in the Food Fight competition held by Morrison Community Living and TouchPoint, I was put to the challenge, which only helped me further my skills.

Compass is really focused on creating a gender-balanced environment. It’s not about whether you’re a male or female. We’re all chefs and we’re all in this together.”

– Lisa Sanders, Executive Chef, Fox Run at Orchard Park 

Women in Culinary Who Inspire Us 2019-09-18T15:08:51-05:00

A Recipe for Sustainable Eating

2019-08-06T11:30:56-05:00

It is extremely important to be cognizant of ways to reduce food waste in our kitchens. By incorporating portions of ingredients that typically get thrown out or unused, we can drive change when it comes to waste reduction.

Our chefs are empowered to operate as business owners or intraprenuers. This mindset allows them to think and act as if they owned the establishment and paid the bills. In turn, this sparks innovation on how to reduce costs, reduce waste and behave authentically and with integrity.

Simple ingredients such as broccoli stems, cauliflower stems, pineapple cores, and cilantro sprigs tend to be suspects that make their way into the trash.  These items, fine julienned or thinly sliced, can all be pickled to make a great salad. Cilantro stems can also be created into a pesto that is folded into an aioli as a spread on a sandwich.

Let’s all continue to think as a “business owner” and seek ways to be more socially and environmentally responsible.

A Recipe for Sustainable Eating 2019-08-06T11:30:56-05:00

Driving Toward A Zero-Waste Zone: An Interview With Andrea Woods

2019-04-23T10:04:15-05:00

As part of the world’s largest contract foodservice company that serves over 10 million meals each and every day, Morrison Community Living is on a mission to raise awareness of the massive food waste issue and also provide solutions to reduce it. Collectively as an organization, we can make an enormous impact by changing our processes, collaborating with our partners, and educating the masses. However, big things start small, and individuals who have set out to reduce food waste in their own kitchen culture help lead and inspire others to do the same.

Andrea Woods, Vice President of Performance Excellence and Support Services for Morrison Community Living, is striving to make a positive impact to reduce food waste with simple, yet effective habits at home, while also playing a large role by leading sustainability efforts for Morrison Community Living. We sat down with her to find out more:

How are you reducing food waste in your kitchen culture?

On Sundays, I meal prep for the entire week which helps me map out portion sizes but it also allows me to create recipes using the same ingredients more than once. I prepare a well-thought-out grocery list and only buy what I know I’ll use for that week. If there happen to be any leftovers, our family takes them for lunch the next day. Meal prep is a great way to save me time during the week, focus on healthy, nutritious meals, and of course reduce food waste.

What are some tips to make it easy to reduce food waste in professional and home kitchens?

At home, it’s very important to plan out your shopping list and make recipes that reuse ingredients. Wilted vegetables or brown fruits can be used for smoothies or baked bread, and popping leftovers into the freezer can save perfectly good food and make it last longer.

In a professional setting, understanding your inventory is key! You have to understand production numbers—what is getting sold versus what is being produced.  Just like at home, we have to measure portion sizes, understand the amount of food that gets thrown away and get creative with recipes. Morrison uses a tool to track and measure food waste at the account level. This tool allows chefs to pinpoint where the majority of waste is coming from and why.

What is one small change every person can make in their daily lives to make a big difference?

Shop smarter and pay attention to what you’re throwing away. If 25% of the food currently lost or wasted were saved, it would be enough to feed 870 million hungry people. We need to be grateful for the food we have and not take it for granted.

What is Morrison Community Living doing to reduce food waste?

We’re striving to raise awareness of the global food crisis through the Stop Food Waste Day Campaign with Compass Group. As we celebrate Stop Food Waste Day on Wednesday, April 24, 2019, millions of zero-food-waste meals will be served throughout cafes in hospitals, schools, arenas, corporations, museums and senior living communities. We also host educational opportunities through our Teaching Kitchens and provide zero-waste recipes guests to utilize at home.

What is Morrison Community Living’s waste-reduction agenda?

Morrison Community Living is focused on buying local products and has set out a goal to increase our local spend 100% year-over-year in 2020. We’re also committed to buying 100% of our seafood from sustainable sources by 2020 as well. Compass Group has a goal to reduce waste 25% by 2020, and 50% by 2030.

Driving Toward A Zero-Waste Zone: An Interview With Andrea Woods 2019-04-23T10:04:15-05:00

Celebrate National Nutrition Month

2019-03-11T10:55:32-05:00

National Nutrition Month

By Traci Miller, Sr. Director of Nutrition & Wellness

March is National Nutrition Month, which focuses on learning how you can tweak your food and beverage choices to be your healthiest YOU!  Morrison Community Living is committed to promoting the importance of good nutrition—not just to the communities we serve, but also to guests and colleagues as well. Morrison is joining Compass Group in exploring different flavors to increase enjoyment of healthy foods through our theme #FindYourFlavor. Experimenting with flavor is one way you, and those we serve, can enjoy more plant-forward and other nutrient-rich recipes.

Morrison Community Living has a highly specialized team of clinical experts that includes 20 clinical leaders and over 300 Registered Dietitian Nutritionists across the country. They serve as the ambassadors of wellbeing by providing all of the tools and resources to live a healthier life. Our strategy is to stay on top of trends while guiding you with practical advice based on sound science.  In addition, we ensure the safety and wellbeing of our communities through training on best practices, policy development and guidance and process improvement through in-depth quality assurance programs.

Throughout National Nutrition Month, our team will be engaging with residents and colleagues by providing educational activities and hands-on programs such as Teaching Kitchens or Chef’s tables to drive excitement. March 27 is Whole Grain Sampling Day which is an opportunity for guests to try different types of whole grains while learning about their health benefits.

In addition to programs and promotions, our team is providing the following simple tips to keep in mind when trying to improve lifestyle habits:

  • Eat right for your lifestyle—work on healthy eating habits that are personal and unique to you.
  • Move your mind and body—exercise is important to your physical and cognitive health
  • Be mindful of portion sizes and calories—get out the measuring cups and look at the nutrition label to make informed decisions.
  • Consult the nutrition experts—Registered Dietitian Nutritionists are there to give you the advice to meet your lifestyle, preferences and health needs.

By incorporating these tips into your lifestyle, you will feel better while reducing the risks of chronic disease.

So, how are you going to make the most out of National Nutrition Month?

Celebrate National Nutrition Month 2019-03-11T10:55:32-05:00