Meet our Head Chef, Greg Gadziala
Hi, I am Greg Gadziala and I have been in the catering business since 2002. I have worked in a variety of places, including pubs and large catering companies.
Throughout the last 15 years, I have been involved in many kinds of catering operations, from running a busy racecourse restaurant to overseeing executive boxes at various football stadiums.
I made the move into the healthcare sector over 5 years ago and there has been no looking back since. I love creating delicious food and have a passion for what I do. I'm very proud to be Head Chef here at Chalfont Lodge and look forward to delivering lots of fantastic food with my team for the people living and visiting the home.
Food and Nutrition at Chalfont Lodge
Food is at the heart of every home and Chalfont lodge is no exception. When a new resident arrives they have a meeting with the kitchen team to discuss their preferred choices, enabling us to provide a personal approach to dining for each person. Residents can choose to dine in the Lakeside Restaurant with friends and family or can eat in the privacy of their own rooms. There is always an extensive daily menu that changes with the season, in addition to this, people are able to request an alternative menu. We always have an abundance of fresh cakes, fruit and gourmet savoury pastries in our reception for our visitors and residents alike.
One of the special things about Chalfont Lodge are the opportunities we have to create statement events. We work closely with the Lifestyle team, to plan topical events each month to bring a little extra joy into peoples lives. Our biggest event of the year is our Family Summer BBQ, when we all get together and pull out all the stops to create a fabulous summer party. Giving us the opportunity to say thank you to all the people who work so hard throughout the year including all of our families and volunteers. Please see below for our example menus.
For residents that have difficulties in swallowing we modify the menu of the day so that is it a soft, palatable dish. To support our chefs in producing these dishes, our hospitality and Chef Academy organises theory and practical workshops. Working in partnership with Nutricia, our practical workshops involve all chefs and deputy managers learning about dysphagia and producing these modified menus. The chefs work with the chef trainer to prepare fork mashable and thick puree meals to the correct consistency, taste and presentation. The deputy managers can then ensure all modified menus served are presented correctly for our residents.
Attracting top chefs
Our chefs are recruited on the basis of an interview with the regional hospitality support team and the manager for the home. Selection also involves a practical element where potential cooks are asked to cook for and meet a panel of people living in the home. Chefs take their job extremely seriously and our annual Chef competition sees our chefs battle it out in regional heats and then at a national final for the accolade of 'Barchester's Chef of the Year'.