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What’s cooking in senior living kitchens?

Hear how four experienced senior living chefs are mixing up their menus to accommodate the tastes of younger residents.


This podcast is brought to you by Campbell's FoodService

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Baby boomers will be entering senior living communities in big numbers in the years ahead, and these newcomers bring with them a whole different set of dining demands and preferences than the previous generation. They’ve been exposed to many global cuisines, are eager to go in a more plant-forward direction and have more flexible eating styles.

In this episode of "Menu Feed," hear how four experienced senior living chefs—Steve Plescha, executive chef at Pennswood Village; Ryan McNulty, corporate executive chef with Cura Hospitality; Eric Eisenberg, director of dining services at Rogue Valley Manor; and Hagop Hagopian, executive chef at The Clare—are mixing up their menus to accommodate the tastes of younger residents.

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