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The Secret Ingredient is Love: The Willow Brook Culinary Experience
July 14, 2023 No Comments
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Babbling Brookers, this week’s blog post is a tasty one (pun intended). We’re talking food, which is a big part of resident life at Willow Brook. The quality of our dining program is also one of our greatest selling points. Did you know our culinary department took first place in the annual Taste of Worthington food competition for 11 years? Also, pre-pandemic, community members were able to dine in all of our restaurants, and regularly did so (we are hoping to get back to that soon!). Read on to learn how Willow Brook’s culinary department approaches its work and how it has weathered the storms of the past few years.
John prepares Mediterranean grilled vegetable quesadillas at the Willow Brook table at SourcePoint’s 2023 Health & Wellness Expo.
It is no secret that the food service industry was dealt a severe blow in the wake of the Covid pandemic. Willow Brook’s culinary department and restaurants were no exception. As any resident will tell you, food is an important part of daily life at Willow Brook. Thanks to very intentional work by Larry Harris, Willow Brook’s former, now-retired CEO, for decades, Willow Brook has been known for the quality of its food and its approach to the dining experience.
To get an idea of how things are going in the three+ years since Covid came through our doors, we sat down with John Lindeboom, Willow Brook’s Director of Culinary Services, and Delaware Run chef Tim Kidwell. What follows are their thoughts about what drives our culinary program and how it has had to shift, adapt, and grow in the past few years.
Director of Culinary Services at Delaware Run, Tim, in the kitchen.
What is your service philosophy?
John L: We’re only as good as our last meal served. That’s our mantra! Every meal, every item made in house, we try to make sure it has the WOW factor! We also go out of our way to create recipes that are more appropriate for our residents; dishes that they will recognize and get excited about. We have a huge focus on quality – of staff, of ingredients, and recipes.
How do you approach your work?
Tim K: We strive to create a fun and creative atmosphere for our employees, focusing on food made from scratch, executed at the highest level. This is what fuels the resident experience and makes it a pleasure to dine in our restaurants.
Willow Brook’s table at the 2019 Taste of Worthington event.
What major changes have you noticed since Covid?
Tim K: Due to the shutdown, we have seen a large number of carryout or delivery even after reopening. Some residents seem to prefer to eat in their apartments. Staffing is still a continued challenge and one way we have offset that challenge is by reducing our menus to be able to execute them with fewer staff. We have also had to rethink staffing by using servers and utility staff in a line cook capacity. We also had to eliminate buffets, such as Sunday brunch and for special events. Slowly, we have started adding some events back into the schedule such as the omelet bar, Christmas reception, and volunteer reception. Getting staffing back up to par levels is the key to getting us to a completely “full-service” place.
John L: Our supply chain and staffing levels. Both of those areas are at a career low for me, at 40 years in the industry.
What are your observations of resident food tastes and current food trends?
John L: We need to become more skilled with handling all the mainstream allergens and dietary choices that are becoming everyday realities. There is a huge movement in veg-centric and plant based eating.
Tim K: As new residents move in, we have noticed a demand in fine dining offerings such as tenderloin filets and scallops; however, comfort foods such as meatloaf, Swiss steak, and fried chicken are still very popular among our clientele.
What is your vision for the Willow Brook culinary department?
John L: The vision is that we are full-service restaurants with 4- to 5-star food, made from culinary teams that are very passionate about creating excellent food. When we create that culture in the culinary departments, the residents, families, and guests can tell when those meals are made with LOVE!