From 20 - 22 August 2017, thirty chefs and cooks from aged care homes across Australia participated in a workshop unlike any other - the 'Creating An Appetite For Life' Education Program.
Guests travelled to the Barossa to partake in the program, which was held at Nuriootpa High School over the course of two days.
As an introduction on day one, each chef or cook discussed what their biggest challenges were, and as a group, tried to find a solution.
Chefs and cooks had the opportunity to network with others in the industry, sample delicious menus that they could replicate back in their workplaces, test out their skills in cooking challenges and hear from a range of experts in the industry. Guest speakers throughout the two days included:
Olivia Farrer - Dietitian, Flinders University
- Ran a workshop 'How to rock your menu review'
Tara Grahame Cochrane - Landscape Architect of healing and therapeutic landscapes and co-creator of Gardens That Care
- Highlighted the benefits of gardens in aged care
Rebecca Sullivan - Granny Skills
- Rebecca hosted an interactive session about her mission to safeguard our ‘granny skills,’ by protecting food heritage, culture, skills, knowledge and tradition, passing down what grannies know best.
Claudia Ait-Touati - CEO Careship Coorong
- Discussed the benefits of care farming for those with dementia
Mel Roberts - Maggie Beer Foundation Chef
- Lively discussions were had around work flow and time management in the kitchen
Peter Morgan-Jones - Executive Chef, HammondCare
- Peter demonstrated just how delicious (and appealing!) texture modified and finger foods can be. Demo included hands-on experience for participants.
James Shepherd - Food Safety Systems
- Discussion around current food safety regulations in aged care kitchens.
Professor Lee – Fay Low, University of Sydney
- Enlightened chefs and cooks how they can be change agents in their aged care workplaces.
Chefs and cooks left the workshop feeling inspired and eager to put their learnings into practice back at their homes.
Watch this space to find out about upcoming workshops in 2018!
We were very proud to welcome 30 CEOs and managers working in aged care homes across the country to our 'Food For Thought' CEO Workshop on 23 August 2017, at Sprout Cooking School in Adelaide.
Following on from the Creating An Appetite For Life Program, dedicated to chefs and cooks, Maggie's focus shifted from those creating the food for change, to those in decision making roles to best streamline ideas into action. The workshop was dedicated to opening a dialogue with CEOs, troubleshooting the issues that may be hampering positive food experiences in aged care homes.
Maggie began the workshop by introducing how the Foundation came to be and then asked the assembled room to identify what they would change about their aged care homes. Not surprisingly, food came out as a hot topic. You can read the responses here
Guests then heard from a variety of speakers including:
Kate Swaffer - Dementia Alliance International
- Spoke about her experience of living with dementia
- Identified that skills get lost more quickly if they are not used
- Promote independence, not dependence
Associate Professor Lee-Fay Low - University of Sydney
- Identified that different leadership styles suit difference situations
- Discussed how food culture is changing in aged care homes
- CEOs need to identify the challenges and implement a change plan
Dr Tim Henwood - Community Wellness and Lifestyle at Southern Cross Care
- You are never too old to begin progressive and weight bearing exercise
- Exercise proven to reduce falls risk, as well as physical and mental symptoms of disease
- Evidence that the amount of protein required increases with age, as well as disability, disease and participation in exercise
Professor Wendy Lacey - UniSA
- Discussed how there is currently no international convention on rights of older persons but the Universal Declaration of Human Rights 1948 states ‘everyone has the right to a standard of living adequate for the health and wellbeing of himself and of his family, including food, clothing, housing and medical care’
- CEOs need to be aware that food and nutrition will become more tightly regulated, following the current parliamentary review into Accreditation Processes
Jane Mussared - Chief Executive at COTA SA
- In 2016, 17% of the population was aged 65 and older, by 2042, that will have increased to 25%
- The current generation of elderly have greater expectations, they are a more diverse group and are more educated
- CEOs will need to consider these changes to make their aged care homes attractive for potential residents
Peter Morgan-Jones - Executive Chef at HammondCare
- Peter discussed the importance of engaging all senses as we eat, and to do the same when providing food for residents in our care.
CEOs and managers also got their hands dirty during the Mystery Box Challenge (refer to image of Allen Candy - CEO of Life Care, and Maggie!). The aim of the challenge was for guests to experience just how difficult it is to produce a meal for a resident in aged care.
Overall a very rewarding, inspiring and thought-provoking workshop for all who attended.
Knowing that a meal cooked with care is one of the very best ways of nurturing wellbeing, the Maggie Beer Foundation was established to Create An Appetite For Life, regardless of age or health restrictions. And the best way Maggie knows to effect the change she champions is to go to the source of the decision-making process; the CEOs of aged care homes.
In order to effect change in a way that is greater than the sum of its parts, the Maggie Beer Foundation is once again offering the proven success of a specialised workshop for CEOs and managers, Food For Thought, Wednesday 23 August in Adelaide.
Following on from the Creating An Appetite for Life Education Program, dedicated to cooks and chefs, Maggie’s focus will shift from those creating the food for change, to those in decision making roles to best stream line ideas into action. Food For Thought is a workshop dedicated to opening a dialogue with CEO’s, troubleshooting the issues that may be hampering full flavoured, highly nutritious food being enjoyed in aged care homes across Australia.
Food For Thought will offer CEOs the chance to network with others in management roles, hear from food-focused aged care providers and guest speakers, take part in lively discussions and find out more about the work Maggie Beer Foundation is doing and how best it may aid the decision-making in aged care homes Australia-wide. CEOs and managers who attend will also try their hand in the kitchen with Maggie for the infamous Maggie Beer Foundation Mystery Box Challenge!
As Maggie explains, “For those in aged care not fortunate enough to have leadership that understands the importance, and the difference, that good food and the way it is delivered can make, I believe by working closely with those who wish to embrace the principals of the joy that food can bring, we can create this change with a movement that I hope will encourage all to follow.”
To take part in Food For Thought and keep this important conversation going, please book your spot sooner, rather than later, as numbers are limited to only 40.
Sprout Cooking School, 89 Sir Donald Bradman Drive, Hilton, South Australia 5033
Wednesday 23 August, 2017
8:15am – 4:30pm
$1,150.59 (includes GST and all fees)
The Maggie Beer Foundation’s pioneering program, Creating An Appetite for Life, returns to where it all began, on Maggie’s home ground in the beautiful Barossa Valley, Sunday 20 - Tuesday 22 August, 2017.
Once again, the Maggie Beer Foundation is sending out an invitation to passionate aged care cooks and chefs to engage in an Education Program that has proven the strength of its impact with participants around the country, as Maggie explains, “It would come as no surprise that I loved food all my life; it’s my joy, and sometimes my heartache, but we can fix that, and together, we can improve the health, happiness and quality of life of every older Australian.”
Because Maggie has limited the program to only 30 cooks and chefs, this is very much a hands on experience for everyone taking part; a chance to ask as many questions as you have pop into your head, trouble-shoot the stumbling blocks of cooking in aged care homes, put some fresh thinking around nutritious ingredients, food budgeting, supplier relationships, aged care specific recipes, menus and dining room management.
As always, Maggie has pulled together her A-Team to ensure important ground is covered in a most delicious manner. Amongst the leading experts joining Maggie for the presentations, will be Peter Morgan-Jones, well known to many in his role as HammondCare’s Executive Chef. Peter will be discussing texture modified foods and cooking for those with dementia, along with information from specialised aged care dieticians and food safety experts.
All work and no play is far from Maggie’s ideal learning environment, so in true Barossa style, she has organised a beautiful home cooked dinner for the night participants arrive in the Valley. That might just be reason alone to make sure you’re on the list!
Please note that tickets are based on a ‘first in best fed’ policy, and are only for those who fulfil the criteria of a chef or cook in aged care, Australia-wide.
Maggie Beer Foundation is particularly excited to announce a generous offer of 10 fully paid scholarships supported by the IOOF Foundation – if you would like to apply for one of these beneficent placements please fill out the Scholarship Application Form here.
CEO and managers in aged care will also be invited to attend a special workshop on Wednesday 23 August in Adelaide. Details will be published on the website in the coming weeks.
When: Sunday 20 (welcome evening), Monday 21 and Tuesday 22 August, 2017.
Guests will be required to meet at the meeting point in Adelaide at 4:30pm sharp on Sunday 20 August. The coach will transfer all guests to the Barossa.
Where: Barossa Valley, South Australia. The Program will take place at Nuriootpa High School but guests will visit several different locations in the Barossa.
Price: $2,530.00 (includes all fees and GST)
Includes accommodation in the Barossa on Sunday and Monday night, Barossa on-ground transfers, all meals and the Education Program.
Ticket sales open: June 2nd, 2017
Ticket sales close: July 20th, 2017
Successful applicants of the scholarship positions will be notified by 10 July, 2017.
For those wondering whether Maggie’s new cookbook would involve the subject closest to her heart, the answer is a resounding yes! And Maggie couldn't be happier about it, as she explains, “This is such an important book for me and something I’m so very excited about, which is why I’m thrilled to reveal the cover for 'Maggie’s Recipe for Life', my new book co-written with Professor Ralph Martins.”
Published in October 2017 by Simon & Schuster Australia, 'Maggie’s Recipe for Life' includes 200 delicious recipes to reduce your chances of Alzheimer’s and other lifestyle diseases. The book’s proceeds will be shared between the Maggie Beer Foundation and the Lions Alzheimer's Foundation.