Sharing the top honors at the annual event were chefs from Benchmark’s communities in Shelton and Milford, Connecticut. The competition was held at the Crowne Plaza Hotel in Cromwell, Conn.
Seasonal Dishes, with a Twist
“Dining has always been a point of emphasis in senior living, but the big shift these days is about the cuisine itself," said Chef Russ Camolli, Dining Services Director at Benchmark Senior Living at Split Rock, in Shelton. Camolli was awarded first place for his creative Deconstructed Turducken presentation.
Joining Chef Russ in a tie for first place was Chef and Dining Services Director Roger Aliaga of Carriage Green at Milford, Connecticut. Chef Roger was awarded first place for his Salt Seared Teres Major, which is a tender cut of beef, with Patatas Bravas, a dish native to Spain, often served as a tapa in bars.
Heart Healthy Cooking
“As a chef I like to create both traditional meals as well as fresh, flavorful dishes that use low-sodium, heart-healthy cooking techniques,” said Chef Roger. “Today’s competition shows we can win on both counts!”
Based in Waltham, Massachusetts, Benchmark Senior Living is the leading provider of senior living services in the Northeast. The company operates 51 senior living communities, and offers independent living, assisted living, memory support, rehabilitation services and skilled nursing, in Connecticut, Massachusetts, Maine, New Hampshire, Pennsylvania, Rhode Island, and Vermont.
To learn more, visit Benchmark at benchmarkquality.com.