This was the scene recently at Agapé Senior—Kathwood as Michael Fusco, executive chef for Agapé Senior, hosted the first in a series of culinary trainings for Agapé sous-chefs from across the state. These chefs-in-training not only received valuable instruction from an experienced chef, but also actually assisted in preparing many Holiday favorites for a party being catered later that evening for over 250 guests.
Chef Michael’s goal that day was to provide the culinary staff with new menu options along with helping them improve their food presentation skills. All to reach the ultimate goal of enhancing the dining experience for the residents of all the Agapé communities.
It may not look like it, but there is precision and order amongst the chaos of a busy commercial kitchen. The crisp lines of the chefs’ uniforms, the shiny stainless steel appliances and prep tables, along with neatly stacked inventories of food are all a part of the atmosphere. Each sous-chef was concentrating on a different task as Chef Michael supervised and helped coordinate the timing, decoration, and completion of the party trays, which included stuffed mushrooms, hummus, pork tenderloin, and several Holiday sauces along with an array of delicious dessert selections. Each dish must meet Chef Michael’s high standards before it’s considered “ready.”
The chefs and culinary staff of Agapé Senior want every meal enjoyed by residents, friends, and family to be a memorable dining experience. “We want each meal to be healthy and nutritious,but also pleasurable where taste, smell, and presentation all play a part. With these trainings, we all can make that happen every day,” remarked Chef Michael.
The seven-month series will continue on January 3, 2012 and will feature how to prepare homemade soups, stews, and chili for the winter season. If you would like more information, you can e-mail Agapé Catering and Culinary at ACC@AgapeSenior.com.
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