The dining room experience had been an anchor in so many senior dining programs pre-pandemic. It allowed caregivers a social setting to help a residence feel like home. Safety precautions meant grab-and-go would replace “sit and chat” for seniors who are sometimes starved for interaction.
At Providence Point, the dining rooms are slowly—and cautiously—returning, with sanitization practices in place, and a new reservation policy to reduce crowding. Executive Chef Caleb Hicks has been rolling with the punches of the pandemic and developing menus to keep everyone safe, happy and well fed, whether it’s takeout or dine-in (safely). He talks to us about some of his experiences over the past year and what he’s looking forward to in the new year. Hicks has had success with global menu items like moussaka, which was a big hit, and he’s been tinkering around with Thai menu items as well, such as curries and Pad Thai.
CORRECTION: This article has been updated with Hicks’ correct place of employment.
