Workshop 43rd National Hospitality in Healthcare Conference

Conference Stream:
Aged Care & Nutrition
 

Presenter:

Michael Nam - Maggie Beer Foundation

mnam@maggiebeerfoundation.org.au

Mobile: 0448 030 588

SAHMRI, PO Box 11060, Adelaide, SA

 

   

Workshop Format:
90-minute interactive workshop

Abstract:

As Australia’s aged care population becomes increasingly culturally and linguistically diverse, kitchens are under growing pressure to deliver meals that are not only nutritious and compliant with the Strengthened Aged Care Quality Standards, but also culturally familiar, enjoyable and meaningful for residents.

However, many aged care kitchens face practical challenges delivering culturally appropriate meals consistently at scale. Common barriers identified through stakeholder consultation include limited confidence with unfamiliar cuisines, difficulty balancing flavour and authenticity, staffing and workflow pressures, ingredient sourcing, communication barriers with residents, and uncertainty around adapting traditional cooking techniques to commercial aged care environments.

This practical workshop draws on findings from the Maggie Beer Foundation’s A Taste of Home project, which explored barriers and opportunities relating to culturally appropriate food in aged care through consultation with aged care providers, cultural organisations, speech pathologists, dietitians, cooks and chefs.

The session will focus on practical, transferable approaches that help cooks and chefs deliver more authentic and culturally meaningful meals within the realities of aged care kitchens.

Interactive demonstrations and activities may include:

• flavour-building techniques commonly used across Asian and Middle Eastern cuisines
• practical approaches to improving staple foods such as rice, noodles and braised dishes
• adapting traditional cooking methods for large-scale production using existing kitchen equipment
• workflow strategies that support culturally diverse menus in busy kitchen environments
• communication and consultation approaches to better understand resident preferences and culturally meaningful foods
• approaches to texture modification that maintain flavour and dignity for residents requiring modified diets.

The workshop will combine live demonstrations, facilitated discussion and collaborative problem-solving activities, encouraging participants to share operational challenges and practical solutions from their own services.

Participants will leave with:

• practical cooking and flavour-building techniques that can be immediately applied in aged care kitchens
• increased confidence preparing culturally appropriate meals
• strategies for balancing authenticity, nutrition, workflow and food safety requirements
• ideas to improve resident satisfaction, inclusion and dining experience
• practical approaches that support Standard 6 (Food and Nutrition) outcomes.

This workshop is designed for cooks, chefs, hospitality managers, dietitians and aged care leaders seeking practical, evidence-informed strategies to improve culturally appropriate food services in aged care.