Harry Parlee: Culinary Therapy

One of the ways Parlee has brought more dignity to dining for ARC residents is by making finger foods for residents who find it difficult to handle forks and spoons.

“Alzheimer’s patients get to the point where they can’t use flatware, because their hands shake,” he explains.

“But they can pick up solid things, so we make finger foods for them. For example, for dessert we make big sheets of cookies, and cut them into cookie sticks. If we have chicken pot pie we can take a little of the filling and wrap it in a pastry, like a pot pie chicken finger.” Parlee also has enhanced the quality of both pureed foods and the experience of eating them.

“We’ve done away with the lazy Susans, the plain scoops of globs of puree,” he says. “Here, we take away the trays; we don’t use bibs, we use scarves. We have music. When we serve honey mustard chicken sandwiches, we do a scoop of pureed chicken, hit it with a little of the veloute sauce, and top it with some honey mustard sauce. We try to bring some dignity to the dining experience.”

Aromatherapy also is an element of Parlee’s program.

“I take a roast in the morning and rub it with garlic and olive oil and fresh basil and thyme,” he explains. “Then I go down to the assisted living area at 2 p.m. and stick the roast in the oven so the residents can smell the roast cooking. Then we carve it in front of them and serve it. We have found that atmosphere and surroundings have a lot to do with residents’ appetites. They eat better when they see that people pay attention to them.”

Parlee notes that ARC residents can be very vocal about the food.“They’re unhappy and frustrated, they need to vent, so we get all sorts of criticism from residents,” he says. “And yet, if you talk to the family members, you learn that they actually go crazy over the food.”

Parlee is a person who tends to immerse himself in whatever he is doing, ever since he started working at the Sonesta Hotel in Hartford, Conn. Although he lacks a culinary degree, Parlee has spent his entire adult like learning and perfecting his skills. “I liked cooking and I found out that I had an aptitude for it,” he recalls. “I talked with some of the chefs I worked with, and they suggested that I come and learn from them. So I spent time with the butcher chef, learning to fabricate meats; I worked with the pastry chef, the sous chef; I learned it all.”

He worked in several hotels, restaurants and country clubs in Connecticut for nearly 20 years, before taking on the role of food and beverage director at The Gables at Farmington, an upscale retirement community in Farmington, Conn. He worked at The Gables from 1998 to 2000, when he became the foodservice director at The Ethel Walker School, an exclusive girl’s boarding school in Simsbury, Conn. He remained there until February 2006, when the job at ARC opened.

“I felt I needed to do something different, and I’ve been able to use my hotel and restaurant background here, as well as everything I did with The Ethel Walker School,” says Parlee. But he didn’t just rely on his past skills. He took the next step by joining the Dietary Managers Association and taking the six-hour test to become a certified dietary manager.

Parlee is sanguine about his job, despite the seemingly depressing nature of his surroundings.

“Basically, when somebody comes here this is their last residence,” he notes. “We lose anywhere from 25 to 30 residents a year. In spite of that, we go about our business every day, which is to put a smile on everyone’s face.”

More From FoodService Director

Industry News & Opinion

Amherst-Pelham Regional School District in Amherst, Mass., is updating its lunch debt policy to no longer single out students, MassLive reports.

Under the new policy, students with lunch debt will be given the same meals as their peers, regardless of how much they owe. School officials will also be communicating directly with parents of students who have accumulated debt instead of through the students themselves.

The updated policy comes just before U.S. school districts will be required to publicly list their lunch debt policies, per new USDA requirements starting July 1...

Menu Development
eureka

Since California’s state motto is “Eureka!” it seems fitting that a recent conversation with the director of hospitality at San Diego’s Palomar Health led to the biggest aha moment I’ve had in a long time.

I called Jim Metzger in late April with the purpose of discussing Palomar’s recent commitment to the goal of making 60% of its total menu plant-based by this summer. It seemed a lofty number, and I was curious how the public health system planned to get there.

But my personal eureka didn’t come while we were talking about how Palomar had cleaned up the impulse-buy zones...

Industry News & Opinion

Labeling foods with indulgent buzzwords such as “sweet sizzlin’” and “crispy” can lead consumers to make healthier food choices , according to a recent study out of Stanford University .

In the fall 2016 study, researchers labeled vegetables in one of the school’s dining halls using terms from four categories: basic, healthy restrictive, healthy positive or indulgent.

The green beans, for example, were listed as “green beans” for basic, “light ‘n’ low-carb green beans and shallots” for healthy restrictive, “healthy energy boosting green beans and shallots” for healthy...

Ideas and Innovation
sparkling water

Our carbonated soft drink sales at Earls.67 reflect a national trend; we’re continually down on carbonated soft drink sales by 8% to 9% on an annual basis,” says Cameron Bogue, beverage director at the contemporary-casual chain Earls Kitchen + Bar.

The issue with spa water

Many operators are intrigued with the offering, but they are learning that infused water can’t be offered at a cost to guests unless there is added value beyond cut-up fruit. Bogue says, “I was adamant that I didn’t want to charge for spa water.”

Agua fresca alternatives

At the original location of

...

FSD Resources