Chef at Brook View Care Home
Meet Jack Wood
Since joining Colten Care in January 2022, Jack Wood has brought a wealth of experience from the fine dining world to his role. His background includes working in restaurants awarded two AA Rosettes and Michelin recommendations.
During a catering course at The Bournemouth and Poole College, Jack met Annabell Bryer, another Colten Care Chef, who spoke highly of Colten Care. For Jack, working at Colten Care is special.
“The work-life balance here is excellent, and there’s nothing more rewarding than seeing a resident’s face light up when they enjoy a meal,”
Jack looks to provide his residents with a wide variety of dishes to enjoy and choose from, made to a high standard as anything you would find in a restaurant.
“It’s very much about preparation. The aim is to achieve safe dining that has the same vibrancy and flavours. At the same time, we continually supplement and complement in line with residents’ choices and dietary requirements.”
Jack’s weekly menu features roasts twice a week, on Wednesdays and Sundays, with options such as chicken, beef, or pork. Fridays are reserved for poached or battered fish, always accompanied by a vegetarian alternative. “Our goal is to provide high-quality food that not only meets dietary needs but also brings joy to our residents,”.
His role also sees him collaborating closely with clinical colleagues where they look through residents’ dietary needs and wish. They also address specific nutritional and health needs, making necessary adjustments to diets like high-calorie milkshakes or extra portions.
Jack also plans meals that have modified textures for easier swallowing.
“We called that ‘minced and moist’. Some people can’t have vegetables with skins on them so we may, for example, avoid garden peas and instead go for minced broccoli. If someone has a dairy intolerance we prepare, say, a chicken and leek pie that is dairy free and still tastes really good.”
When it comes to catering to residents with dementia, Jack is required to take a more a thoughtful approach to the food.. “We monitor their food intake closely as residents may forget they have had lunch, or offer smaller, more frequent portions to ensure they’re well-nourished without feeling overwhelmed,”
His most popular dish is the fish pie featuring pan-fried sea bass with Mediterranean vegetables, which consistently receives positive feedback. “The fish pie is always a hit, and it’s gratifying to see how much the residents enjoy it,” Jack adds.
Gala events and functions also provide the opportunity to do something a little special and out of the ordinary.
“It’s really fun to plate a dish such as a pancetta-wrapped chicken breast with pesto stuffing – delicious, amazing food.”
Jack strives to make every mealtime a special experience, with table settings and service that rival those of a five-star hotel. During events, the service includes silver service with staff in bow-ties and waistcoats.
“Another thing that makes it special for residents is when you as a Chef go out and have a chat with them. They really appreciate seeing the Chef’s face and having that interaction.
I’m also fond of offering an amuse-bouche, a bite-sized hors d’oeuvre, from our spares or trims. I recently created a platter of triangular cake canapes from a pumpkin cake. The residents loved it!”