Baycrest

13 W hat better way to test the skills of a prospective chef than to have the candidate do a cooking interview. The ricotta and spinach stuffed crepes that Derek Martens prepared at his interview for the new position of Executive Chef at Baycrest were such a hit that he not only got the job but was asked to put the crepes on the menu for residents of the Apotex Centre, Jewish Home for the Aged. The dish is just one of 95 new or revised recipes that Martens has introduced since joining Baycrest in January 2018, along with spring/ summer, fall/winter, holiday and Passover menus that take advantage of seasonal ingredients. "My mission when I started was to make the food more flavourful," he explains. "By switching to more ingredients that are fresh rather than frozen, adding herbs and spices, and cooking food from scratch, we are getting great feedback from our clients." At an onsite food expo where 120 residents tasted 12 new recipes, the success rate was 97%. For their efforts to include clients in meal choices, Martens and his team received a Baycrest CARE award for client advocacy. In moving away from frozen and pre-packaged "ready to serve" foods as much as possible, meals not only taste better, they are also more cost effective, according to Martens. These savings, combined with reduced costs from changing suppliers and products, have allowed Food Services to fund a new Ingredient Control Centre position, which plays an important role in ensuring meals are safe, nutritious and consistently prepared for residents and patients. "An Ingredient Control Centre worker weighs and measures everything so the cooks can accurately follow a recipe, resulting in optimum flavour, nutrition, food safety and cost effectiveness," he explains. "The Executive Chef position was introduced to improve the quality of the food we serve our clients and Chef Derek and his culinary team are making significant progress enhancing the dining experience," explains Joni Kent, Executive Vice-President of Corporate Services & Chief Human Resources Officer. "Our goal is to provide our patients and residents with great tasting meals that are also nutritious." Marten's passion for giving clients better tasting, quality, homemade meals stems from a love of cooking that began at age 10, along with an appreciation for good nutrition and empathy for older adults, especially those with physical and cognitive issues, like his late grandfather who suffered from Alzheimer's. "It's nice to know when I go home at night that the people in our care have eaten well," he says. New chef introduces more fresh ingredients while reducing costs Derek Martens, Executive Chef at Baycrest

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