Training fostered chef’s creativity in delivering delicious, nutrient-dense food for residents
Brad Forbes is a chef at Heywood Rural Health in regional Victoria.
‘The best thing about working in aged care is the appreciation you get from residents,’ Brad says.
The Department of Health and Aged Care has partnered with the Maggie Beer Foundation to deliver free training to the aged care sector.
Heywood Rural Health is halfway through the foundation’s Trainer Mentor Program. The training includes a menu appraisal and coaching from a qualified chef trainer, who provides tailored advice on how to make changes at their service. Staff also complete several online learning modules to help them understand aged care nutrition and dining best practice.
The training helps aged care homes prepare for the new dedicated food and nutrition Quality Standard under the new Aged Care Act from 1 July 2025.
Brad was unsure about the training initially, but he got a lot out of it.
‘I expected it to be formal and inflexible. But it really encourages chefs to think creatively. I appreciated that,’ Brad says.
Prior to the training, Brad was already focused on improving residents’ food and nutrition.
‘When I first came, I thought we could make some improvements in flavour and choice of ingredients. For example, we were using low fat butter, which I didn’t think was right for older people. So, I made some changes. The training backed up some of my thinking,’ Brad says.
The training has also helped Brad improve the flavour and nutrition of some of their most favoured meals.
‘Our zucchini slices are still on the menu, but we’re using parmesan cheese in the recipe now for the umami flavours. And the trainer showed us how to use the right amount of skim milk powder for extra protein in recipes,’ Brad says.
‘For morning and afternoon tea we have been referring a lot to Maggie Beer Foundation recipes for things like high protein blueberry muffins and rosemary and parmesan biscuits,’ Brad says.
Under the food and nutrition Quality Standard, homes will need to work with residents to understand and respond to their preferences.
‘We have a monthly food forum, which allows people to have their say about the food. But I get direct feedback from residents too because I interact with them every day,’ Brad says.
‘One Maggie Beer recipe we’re regularly including now is mushroom lentil sausage rolls, because a resident asked for them and they are high in protein. We’re pairing them with Caesar salad, which was another resident request.’
One of the biggest outcomes of the training has been a whole-of-team focus on making meals look appetising.
‘People eat with their eyes first. We’re creating a focal point on the plate, especially for residents with impaired vision. And it’s important to create distinct zones on the plate so everything doesn't look the same and residents can identify what they’re eating,’ Brad says.
The training has helped Heywood Rural Health take full advantage of their available technology to cook more efficiently and consistently.
‘I had never used the combi oven’s settings and modes before. The trainer showed me how. I can cook whole roasts to exact temperature without the guess work of stopping and starting to check temperature with probes,’ Brad says.
Brad is a strong advocate of the training.
‘The training has really motivated me. I would encourage everyone to be open to it, including those who have had a lot of previous training.’
‘They’re showing us the new generation of aged care cooking because the standards need to be followed, and the training brings you up to speed quickly.’
Brad Forbes (left) and Maggie Beer Foundation chef trainer Michael Nam (right)
Overnight pork belly served at a BBQ
Get help with food and nutrition in aged care
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