 Home | Recent News | Topeka | Veteran Chef Crafts New Food Creations | Printme 23 May 2008 What’s cooking? Veteran chef crafts new food creations, changes at Presbyterian Manor |  | Chef Tom Beesting | |
When Tom Beesting, who works for Morrison Senior Dining, joined the Presbyterian Manor as director of food services in 2006, the meal offerings were standard fare; basic “comfort food” as he calls it. Beesting decided changes for the better would liven up the residents’ day, so he rolled out a variety of new menu choices. “I wanted to make it fun, instead of just another meal,” he says. On any given day, the mouth-watering smells of barbecue, Asian Chicken or Seafood Florentine drift from the kitchen at the Manor, and residents eat food from around the world. “We’re giving residents more choices, and it’s something that is going very well,” he says. The comfort food is still there for those who want it, but Beesting said the reaction to more exciting food has been positive—and he plans to continue in that direction. Executive director Tom Bechtel says Beesting has done a great job of transforming the community’s food service operations. “Tom really fits in with the team and brings a heightened level of energy here,” Bechtel says. “He has taken a lot of ownership in it, too.” Bechtel should know: He eats at the Manor’s 110-seat dining room three to four times a week. “The food is really much better now,” he says. The changes do not just revolve around the food, but the total package—including the ambiance. New carpeting, lighting, cloth table coverings, cloth napkins and new uniforms for dining employees reflect the shift from “food services” to “dining services.” As with any change, there is an adjustment period, but the reaction has been quite positive. “People like it,” says Bechtel. “The new 24-hour coffee, cappuccino, and tea bistro, which has become a gathering and socializing spot, is especially popular.” Shift in expectations The Manor’s changes in food services are part of a trend in the retirement community industry, according to Debra Harmon Zehr, president of the Topeka-based Kansas Association of Homes & Services for the Aging. “It’s about meeting changing expectations,” she says. “Providing a range of choices is a philosophical change from the institutional-style of the past.” Change is a good thing, but it does require a transition, she says, such as changing mindsets and perceptions, along with more practical matters, like obtaining new cooking equipment to handle a wider variety of food-service options. In coming years, Zehr expects to see retirement communities offer more food options along with cook-to-order breakfasts, open-hour service and bistro or cafes as alternatives to a single main dining room. Benefits of those changes include increased social interaction and improved health. “When residents can choose their meals from a variety of attractive, healthy options, they tend to be aware of the types of foods they’re eating and what is best for their diet,” she says. International experience Beesting has a long history in the food service industry, starting at age 14, when he worked at a local restaurant in his native Long Island, N.Y., neighborhood. After high school, Beesting joined the Army, and for the next eight years, he was on active duty and worked in a variety of locations, including Europe, the Far East and the Middle East. He continued his military service with the National Guard and received training in food preparation, baking and advanced cooking. After Beesting left the military, he worked in a variety of venues, including a country club, a Hilton hotel, a YMCA conference center and a nursing home. “I’ve never been out of food service,” he says. Personally, Beesting loves Italian food, especially hearty New York-style pizzas. He and his wife, Adri, go out to eat regularly on Thursday evenings to different restaurants to see what others are cooking up. He credits his staff, which includes 20 full-time and 10 part-time employees, for making the transition at the Manor to more modern food service offerings a success. “I have a staff here that really cares,” he says, “and that makes a big difference.”
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