Inventory Party

Carol Brock, Steal This Idea, Brooke Army Medical CenterCarol Brock
Executive Chef
Brooke Army Medical Center
San Antonio

We had a lot of items in our inventory that we didn’t use any more or were over issue or left over from a theme meal. I decided that to get that down, we would create a smorgasbord of different food items. Once a quarter, we cook up all the different items from all different cuisines and put it on our self-serve bar. It’s very well received because people really love the variety.

 
Steal This Idea

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Ideas and Innovation
borscht bowl

We do a monthly Meal In The Life, where residents of different cultures serve as our ambassadors and help coordinate the program. A couple of months ago it was Russia. We had a Russian-themed menu and a resident ambassador who got to wear a button and talk about the culture. We do an hors d’oeuvres session and a food demo, followed by a full-blown meal the next day in our dining room. The servers wear something special, and we have special music.

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