| Professional Chefs Forum Discuss with other professional chefs the latest trends, kitchen and employee issues and more. |
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09-13-2002, 08:35 PM
| | ChefTalk Moderator Culinary Experience: Professional Pastry Chef | | Join Date: Mar 2000 Location: norwalk, CT USA
Posts: 3,754
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Thank you for filling us in. I felt like we were in limbo!
That sounds like a place where you can learn and expand your expertise. Is it very far from your home? Is it at all affiliated with your former job (Sodexho)?
Congrats!  |
09-14-2002, 05:27 AM
|  | Registered User Culinary Experience: Owner/Operator | | Join Date: Jul 2001
Posts: 3,104
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Congratulations Brad,
Ya know, our industry is really taxing on the body and mind. It's a good feeling to know that now I have an "IN" when I check out and decide to have people take care of me for a change. Not to worry though, I won't give your chefs to hard a time moving through those tiers 
Jeff |
09-14-2002, 07:29 AM
| | Registered User | | Join Date: Sep 2002
Posts: 7
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Wow that is great and it is in your on back yard too. As a regional how many sites do you oversee????and how do you think this trend of senior living is going to take off.it sound like they are living the life with there dignity. Good luck cc |
09-14-2002, 09:39 AM
| | Registered User | | Join Date: Mar 2002
Posts: 490
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Your new job sounds like a wonderful opportunity to use all your knowledge and experience. I wish you happy years. |
09-14-2002, 01:33 PM
|  | ChefTalk Moderator Culinary Experience: Cook At Home | | Join Date: Aug 2000 Location: Wisconsin USA
Posts: 8,616
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Brad, imagine the recipes stored behind those beautiful old faces! The food memories... priceless. I'll bet they'd love to share.
My mom lives in a similar community run by Hyatt in Florida. She loves it. She does not own the "condo" she lives in, although she was able to remodel and redecorate it. (She was required to pay a sizeable chunk to live there.) She has on-site medical care if she needs it. When she had back surgery, she moved to their care center until she was able to resume living alone in her place. She pays a monthly fee, but even if she becomes indigent, she cannot be removed from her home. As she becomes frailer, she may move to assisted living or the care center. They also have an Alzheimer's unit.
Mom eats one of her three meals in any of their three meal sites, to assure socialization and fend off isolation. Last time we visited, our dinner was as good as any fine dining place- not at all 'institutional' (wine reductions, tender tournedos of beef, etc.). With this fast-growing part of the population, more of this caliber of elder communities will pop up all over America. It ain't cheap, but it really amounts to long-term care insurance.
Lucky Marriott to have you!!!!
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09-14-2002, 03:46 PM
| | Registered User | | Join Date: Feb 2001
Posts: 31
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RRS |
09-15-2002, 01:21 PM
|  | ChefTalk Moderator Culinary Experience: Professional Chef | | Join Date: May 2001 Location: New York, NY
Posts: 3,746
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And to you, Mr. & Mrs. Non Chef, a happy, healthy New Year; an easy fast; and you've done a great job for which we thank you.  |
09-16-2002, 11:06 AM
|  | Registered User | | Join Date: Mar 2001 Location: Montreal, Quebec, CANADA
Posts: 2,823
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Congratulations CC!
How was the «Crystal»? What year was it?
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«Money talks. Chocolate sings. Beautifully.»
«Just Give Me Chocolate and Nobody Gets Hurt.»
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09-16-2002, 03:58 PM
| | Registered User | | Join Date: Mar 2001 Location: Chicagoland
Posts: 1,755
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Congrad.'s Brad!!
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"Bakers are born, not made. We are exacting people who delight in submitting ourselves to rules and formulas if it means achieving repeatable perfection", Rose Levy Beranbaum |
09-27-2002, 01:44 PM
|  | ChefTalk Supporter / ChefTalk Book Reviewer Culinary Experience: Cook At Home | | Join Date: Jul 2002 Location: Bellingham, WA
Posts: 898
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Emily |
09-27-2002, 04:52 PM
|  | Registered User | | Join Date: Aug 2000 Location: This 'n that galaxy.
Posts: 1,586
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Yeah, so, when's supper!  |
10-20-2002, 02:24 PM
|  | ChefTalk Moderator Culinary Experience: Professional Caterer | | Join Date: Aug 2000 Location: St. Louis Mo
Posts: 5,654
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What a great challenge for you. Sounds like fun.Congrats |
10-24-2002, 09:01 AM
| | Registered User | | Join Date: Jan 2002 Location: Genoa, Italy
Posts: 468
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Dear CC,
being not a pro, I peep at this forum only seldom, so I didn't know about your problems - and the happy end they've had
So, I'm glad to add my CONGRATS to the others! 
Pongi |
11-13-2002, 08:08 AM
| | Registered User | | Join Date: Apr 2002 Location: New Castle, Delaware
Posts: 3
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Have you thought about teaching classes at a local demonstration kitchen or doing in home cooking classes.
Both of these allow you to utilize your experience and keep cooking fun. It also lets you work the hours you want to work.
If you are interested in doing dinner parties as well, these two
ideas also help you to market and grow your business at no cost.
I hope this helps. | | |
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