Emmerton Park cook Jodie Ralston has rubbed shoulders with Maggie Beer in the kitchen

April 5, 2016

Culinary campaign


Experience. Emmerton Park cook Jodie Ralston has rubbed shoulders with Maggie Beer in the kitchen, one of 30 selected to travel to Sydney for the ‘Creating An Appetite For Life’ program.

The two-day program was hosted by the Maggie Beer Foundation, established in 2014 with the purpose of improving the food experience for those in aged care.

Applying online after encouragement from a workmate, Jodie was immersed in the company of top chefs and industry experts and thrown challenges in the kitchen.

“It was fantastic!” she said. “Maggie herself and all the speakers were very passionate about aged care, all about making the home more homely.”

Experts included nutritionist Rosemary Stanton, food safety expert James Shepherd, professor Terry Bolin from the Gut Foundation, HammondCare executive chef and food ambassador Peter Morgan-Jones and many more, and the topics centred around nutrition in the diet and exploring texture modified foods.

Spending two full days at the Sydney Seafood School for the program, the Smithton mother-of-three was also treated to dinner at the Sydney Opera House the night before the course began.

Calling herself a “self-taught cook”, which she has in common with much-loved Aussie cook Maggie Beer, Jodie has been cooking meals for the residents at Smithton’s Emmerton Park for two-and-a-half years.

She now hopes to implement what she has learnt in the aged-care facility’s kitchen.

“It was well worth going to . . . I’m [already] adding legumes into lots of different recipes,” she said, in light of the United Nations declaring 2016 as the ‘Year of the Pulses’ with the hope of domestic legume consumption being increased.

Emmerton Park director of care Christine Hyde said the facility “supports a culture of learning” and encourages staff to undertake self-development training.

“The Maggie Beer Foundation actively promotes good quality, nutritious food in aged care and we know that meals can be the high point of the resident’s day,” Mrs Hyde said.

“So when our cooks brought this training opportunity to us, we encouraged them to apply for a position. One of our other cooks was successful in gaining a position in the program which will be held in Melbourne later in the year.”


Read more at: http://www.chchronicle.com.au/culinary-campaign-19115/

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