{"id":6752,"date":"2021-09-02T14:57:36","date_gmt":"2021-09-02T18:57:36","guid":{"rendered":"https:\/\/experienceparkland.com\/?p=6752"},"modified":"2022-11-17T09:14:44","modified_gmt":"2022-11-17T14:14:44","slug":"secret-ingredient","status":"publish","type":"post","link":"https:\/\/experienceparkland.com\/en\/blog\/2021\/09\/02\/secret-ingredient\/","title":{"rendered":"A Chef’s Secret Ingredient"},"content":{"rendered":"\n

Originally from Ontario<\/a>, many of Chef Craig\u2019s childhood memories take place in a kitchen. \u201cMy sister and I would make meals\u2014we weren\u2019t very good,\u201d he laughs, remembering the turning point that inspired a long and rewarding career. \u201cOne day we opened a cookbook and it worked really well\u2014it was fun\u2014and I\u2019ve been doing it ever since.\u201d<\/p>\n\n\n\n

His parents saw the passion and encouraged him to see the future from the inside of a working kitchen. \u201cWhen I was 14, I started as a dishwasher and worked my way up to working all across the country in different restaurants and large-scale hotels.\u201d<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Though his first love will always be cooking, his second was born in the Maritimes. Together, after spending time working in Alberta, he and his fianc\u00e9 decided to move East. With more than 20 years of culinary experience, Craig was in search of a role with more regular hours so he could do more of what he loved with family and friends.<\/p>\n\n\n\n

As an Executive Chef at Parkland, Craig discovered the secret ingredient for any star-rated kitchen: fun and flexibility. His favourite part about the job is connecting with residents and hearing feedback on a daily basis. \u201cWhen I\u2019m finished for the day and heading home, residents will thank me for the wonderful dinner or dessert,\u201d he says. \u201cGetting told every day about how much they enjoy the food makes it easy to come back.\u201d  <\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Even when Craig\u2019s recipes are different from residents\u2019, it always leads to a great conversation about how they used to make it. \u201cI have a nice little binder kept away with all the recipes I\u2019ve been given from residents,\u201d he says, with a smile. \u201cWorking here is like cooking for 250 food critics\u2014it helps us become better chefs every day.\u201d<\/p>\n\n\n\n

A big part of the dining experience<\/a> at Parkland is tailoring the menu to reflect residents and their culture, favourite meals, and dietary preferences. And when it comes to dessert, residents aren\u2019t shy about their preferences. \u201cThey love my carrot cake,\u201d he says. \u201cWe can\u2019t go too long without it\u2014it\u2019s a highlight of any dinner service.\u201d<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

\u201cWorking here has given me the opportunity to learn about new dishes and culture-inspired foods like Acadian dishes,\u201d says Craig, noting he\u2019s learned about the seasonality of local produce and ingredients. \u201cI\u2019m always learning \u2013 100% I\u2019ve become a better chef.\u201d<\/p>\n\n\n\n

To those considering a move, Chef Craig encourages hospitality industry staff to take a serious look at serving seniors<\/a> in a retirement community like Parkland. \u201cThe constant feedback makes you learn and feel good every single day,\u201d he says. \u201cWe know how many people are coming, we know their tastes and expectations, and we plan as a team which helps everyone have a more balanced life\u2014this job has given me time for family, which has helped me become a happier person overall.\u201d<\/p>\n\n\n\n

Our communities are made up of Great People<\/em> who make a difference in the lives others each day. Read more of their stories.<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Originally from Ontario, many of Chef Craig\u2019s childhood memories take place in a kitchen. \u201cMy sister and I would make meals\u2014we weren\u2019t very good,\u201d he laughs, remembering the turning point that inspired a long and rewarding career. \u201cOne day we opened a cookbook and it worked really well\u2014it was fun\u2014and I\u2019ve been doing it ever… Read more<\/a><\/p>\n","protected":false},"author":18,"featured_media":6757,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[6],"tags":[],"table_tags":[],"class_list":["post-6752","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-great-people"],"acf":[],"featured_image_src":"https:\/\/experienceparkland.com\/wp-content\/uploads\/2021\/09\/2021-07-highres-deancas_DSC0702-scaled.jpg","author_info":{"display_name":"Wynne Van\u00a0Thielen","author_link":"https:\/\/experienceparkland.com\/en\/blog\/author\/wynne_van_thielen\/"},"yoast_head":"\nA Chef's Secret Ingredient | Parkland<\/title>\n<meta name=\"description\" content=\"Executive Chef Craig shares his experience creating a menu that reflects residents' culture, favourite meals and dietary restrictions. 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