93 www.ReadMPM.com | www.MountPleasantMagazine.com | www.MountPleasantPodcast.com BY ANNE TOOLE Feeding the Soul Chefs transforming the senior dining scene “This could be someone’s last meal. Make it the best one you’ve ever cooked.” That’s the daily mantra for chef Chris Meyer of Merrill Gardens in Mount Pleasant. For chefs like Meyer, Jacob Schor of Wellmore of Daniel Island and Steve Klatt of Franke at Seaside, preparing food for residents in senior living communities no longer consists of the bland casseroles and overcooked vegetables of yore. As more of the baby boomer generation find their way into senior or assisted living, their palates are eager for more. For Meyer, his job is about more than just cooking; he loves connecting with the residents. “What’s kept me happiest is the sense of community,” he said. “It’s so rewarding for our whole team to get to know the residents here.” Meyer insists on fresh ingredients and scratch cooking every day. “We don’t just dump things into a steam well. We sauté; we build flavor. If I can’t pronounce the ingredient, we’re not using it,” he said. “It would be easier to do it differently, but that’s not what we’re here for. We want the food to wake up your taste buds.” Schor has found a similar draw. After years in traditional restaurants, he made the switch to senior living and found himself falling in love with the dining culture. “The idea of being in a dining relationship where the clients are residents you interact with every day is exciting,” Schor said. One of the biggest shifts in senior dining is a move toward personalization. At both Merrill Gardens and Wellmore, feedback is a welcome part of menu planning. “We take comment cards, surveys and conversations Chef Chris Meyer of Merrill Gardens. www.CharlestonRetirementLiving.com | www.RetiringtoSouthCarolina.com | www.CoastalRetirementTowns.com
RkJQdWJsaXNoZXIy MjcyNTM1