Suzanne Cryst: Home Maker

Over the years, Cryst has worked closely with Alice Pollard, RD, LD, director of the Central Production Unit. Together they've improved recipes to make them more appealing, perhaps by adding a bit more margarine, salt and other seasonings as they did to the scratch-made mashed potatoes. "They came up with this wonderfully flavored product and when the hospitals (in the system) found out what we had, they started using them, too," Cryst notes.

Managing perception: Although two of the hospitals utilize a conduction system, Maria Joseph has a convection system and, early on, it was a challenge to devise methods to get more moisture on the plate. Through trial and error, Cryst learned that putting some type of sauce over plated ingredients keeps them moist during the retherm process and makes them ultimately easier to chew.

"With medications as well as the aging process, the sense of taste and smell is diminished and altered," she says. "Sometimes residents perceive it as different than it is. So we've done a lot of changing of how we plate and a good amount of recipe development with cooks here to get a positive outcome for our residents."

For example: "Now, we put beef stew in a casserole dish versus directly on the plate," she continues. "Some vegetables need to be in a cup instead of directly on the plate so they don't get hard. We'll use an orange sauce for carrots and add some other flavors to gravy so it's not always a buttered vegetable or brown gravy on meat. Perhaps we could add a little red pepper base for a bit of zing and color."

"Again, we're managing perception visually, plus heightening that aroma as the lid comes off the food," she adds.

Working with nursing and other staff with the objective of creating a more-like-home environment, Cryst has steadily liberalized special diets since her arrival on the scene. Early on, it was close to being a 1,500-calorie diet with two grams of sodium, along with multiple restrictions. Now, residents are offered a regular diet with individual modifications as needed, determined by the clinical staff.

"We're moving to a regular diet with portion control on desserts for those who are diabetic, so they can choose a regular brownie, for example," Cryst says, "but it will be a smaller portion, or it will be prepared with less carbs and calories so what's served to them doesn't look different from what their neighbor gets."

Today, plate presentation has improved dramatically and her staff understands the ins and outs of working with the retherm system. It's one in which trays are loaded off the kitchen tray line onto transport carts that are then delivered to the 18 stand-alone plug-in units on the floors. But Cryst is well aware that some residents still think they don't have a choice as to what they're served.

Getting real: Perhaps they've forgotten they indicated their "likes" and "dislikes" when they first arrived at Maria Joseph, or, more to the point, they've forgotten that four weeks ago they circled their meal choices for the coming month. "We want what we want when we want it," she says. "Also, they're confused because it's not real time. And, when we have our annual inspections, surveyors ask if (residents) have a choice of what they're served. To manage the perception, our solution is to make it more real time."

To address this issue, a selective menu is currently being debuted in the facility's 31-bed rehab unit. Residents there are receiving a paper menu "today" for what they'll be served "tomorrow." Cryst also views the pilot as a stepping-stone to the introduction of room service. She's now waiting to see how the new menu affects production and whether the requisite forecasting system is doable.

Green-housing residents: Part of Cryst's job is to plan for the future—at least five to eight years down the road. She's envisioning one that may be drastically different from today's reality—but even more like home for the residents. One concept currently under consideration is The Green House Replication Initiative, an alternative approach to long-term care (visit thegreenhouseproject.com for more info).

"There are many Green House communities being developed with small groups to be served family-style," she reports. "It's a big movement out there and it's being talked about now within Premier Health Partners from a foodservice standpoint."

But today, Cryst knows exactly what she's doing in her own personal realm. This mother of three and grandmother of five fondly recalls the lesson she learned from her own parents when she was very young: "You don't just take." That's one of the reasons she's currently serving as chair-elect of Consultant Dietitians in Health Care Facilities, an ADA practice group. "I'm committed to mentoring because these people were there for me," she asserts. "Those young ones coming out (of college) with an interest in geriatrics are our future—and I want to give back."

More From FoodService Director

Menu Development
sam kass peter romeo

We’ve heard it time and again—millennials are extremely conscious about what they eat. They want to know what is in their food, where it is from, how it was made and more. And, as we’re learning, Gen Zers are even more aware and information-demanding about the food they eat than their older counterparts.

Hitting those higher-quality food standards is no easy feat. But it’s becoming a must, said chef Sam Kass—known for being the White House chef for the Obamas, a senior White House policy advisor on nutrition policy while he cooked, and currently the senior food analyst for NBC News...

Sponsored Content
chicken veggies recipes

From Tyson Food Service.

With operators becoming increasingly strapped for time and labor, it’s a strain to prepare every aspect of a menu item back-of-house or keep the menu populated with a variety of options. While it doesn’t mean they have to cut corners when developing new items, operators can use more versatile items that are simple enough to apply across the menu to save on labor and cost as well as be more efficient.

With versatile proteins, operators can increase menu opportunities without kitchen complexity, and drive new customer traffic or increase the number...

Industry News & Opinion

An audit into Kennesaw State University’s dining services revealed the university accrued roughly $2 million from off-campus students paying for meal plans as part of their semester fees, according to a report by Fox 5 Atlanta .

Meal plans at the Kennesaw, Ga., university are automatically assessed to students whether they live on campus or not. The university does not refund unused meals, draining the pockets of commuter students each semester.

“I think it’s ridiculous that we pay all this tuition and then we’re here paying another big fee,” commuter student Emmanuel...

Industry News & Opinion

As part of a 10-year contract to run Eastern Michigan University’s foodservice, Chartwells will invest $5 million in the Ypsilanti, Mich., university, as well as provide it with $18 million in capital improvements, according to a report by the Detroit Free Press .

The university’s board of regents approved the contract on Tuesday, citing the new revenue as an opportunity to expand and improve campus foodservice. EMU’s website indicates the partnership will allow for more student input as well as the introduction of food trucks and improved technology.

“The primary reason...

FSD Resources