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PITTSBURG —
Via Christi Village serves up some good eats, and they’ve got the pig to prove it.
That would be the traveling trophy of a pig in a chef’s hat and apron that accompanies the “Good Taste Award,” a highly competitive honor throughout the company.
“Twice a year we have to go through a five-page inspection by Kay Billinger, vice president of nutritional services for Via Christi Senior Services,” said Tina Browning, Via Christi dietary manager.
She said that Billinger ranks facilities on the excellence of their food production, meal service, resident and family satisfaction, eye appeal, taste, food storage and handling, dining areas and the overall dining experience.
“We earned a score of 99.55 out of a possible 100 points,” Browning said.
She said that the chef trophy just arrived in Pittsburg and would probably remain about six months.
“It’s the second time we’ve had it here since we’ve been open,” Browning said. “The first time was a few years ago.”
There are 30 staff members in her department, including court assistants.
“Most of the kitchen staff has been here since we opened our doors, which will be 10 years in April,” Browning said. “We have more than 135 total years of professional nutritional experience in schools, hospitals and long-term care facilities.”
Preparing appealing and healthful meals for residents is, of course, a top priority, but the staff doesn’t stop there.
“We do some small-group catering, and are very involved in the community,” Browning said. “We prepare traditional Christmas and Thanksgiving meals for Wesley House and take part in Festa Italiana every year. We’ve made French dishes for Festa, which is my heritage, as well as Italian dishes.”
She said the department also makes pies every year for Project Warmth, the Pittsburg Ministerial Association event to raise funds for utility assistance to low-income families.
“We like to get our residents involved with making pies,” Browning said.
The staff is committed to culture change, getting away from the old concept of having set meal times and menus that all residents were expected to follow. For many years this was the established practice for many facilities.
“Now residents can eat and sleep when they want,” Browning said. “If a resident says he wants a grilled cheese sandwich for supper, we make that happen. If a resident wants biscuits and gravy, we make that happen. We choose to celebrate life.”
Via Christi Village serves up some good eats, and they’ve got the pig to prove it.
That would be the traveling trophy of a pig in a chef’s hat and apron that accompanies the “Good Taste Award,” a highly competitive honor throughout the company.
“Twice a year we have to go through a five-page inspection by Kay Billinger, vice president of nutritional services for Via Christi Senior Services,” said Tina Browning, Via Christi dietary manager.
She said that Billinger ranks facilities on the excellence of their food production, meal service, resident and family satisfaction, eye appeal, taste, food storage and handling, dining areas and the overall dining experience.
“We earned a score of 99.55 out of a possible 100 points,” Browning said.
She said that the chef trophy just arrived in Pittsburg and would probably remain about six months.
“It’s the second time we’ve had it here since we’ve been open,” Browning said. “The first time was a few years ago.”
There are 30 staff members in her department, including court assistants.
“Most of the kitchen staff has been here since we opened our doors, which will be 10 years in April,” Browning said. “We have more than 135 total years of professional nutritional experience in schools, hospitals and long-term care facilities.”
Preparing appealing and healthful meals for residents is, of course, a top priority, but the staff doesn’t stop there.
“We do some small-group catering, and are very involved in the community,” Browning said. “We prepare traditional Christmas and Thanksgiving meals for Wesley House and take part in Festa Italiana every year. We’ve made French dishes for Festa, which is my heritage, as well as Italian dishes.”
She said the department also makes pies every year for Project Warmth, the Pittsburg Ministerial Association event to raise funds for utility assistance to low-income families.
“We like to get our residents involved with making pies,” Browning said.
The staff is committed to culture change, getting away from the old concept of having set meal times and menus that all residents were expected to follow. For many years this was the established practice for many facilities.
“Now residents can eat and sleep when they want,” Browning said. “If a resident says he wants a grilled cheese sandwich for supper, we make that happen. If a resident wants biscuits and gravy, we make that happen. We choose to celebrate life.”
