Delorme Food Service is a service based company that provides food to seniors living in care. What makes us different from many other food service providers is that we specialize in delivering high quality food to the residents at tableside.
We prepare all food on site from its raw state and have the flexibility to make last minute changes to diets at the time of service. We do not prepare food by opening up packages or re-thermalizing. We make it all ourselves. Long term care facilities are required by the Health Authority to follow the directives under the Community Care and Assisted Living Act. We meet and exceed all standards. We have been highly rated by our residents on all accounts.
Below is an excerpt from a recent review and survey from Accreditation Canada who provide national and international health care organizations with an external peer review process to assess and improve the services they provide to their patients and clients based on standards of excellence.
At the recent accreditation survey for Belvedere Seniors Living the accreditors had this to say about our food services in their report:
“The superior quality of the food provided, the creative menu and the presentation of the food all contribute to a pleasant dining experience for staff, residence and family. The resident acknowledge that meal times are a highlight of their day.
The organization, Belvedere Seniors Living is committed on preparing for and participating in the Qmentum survey program. The organization’s owner and administrative group have worked to develop a culture of quality and safety. The community partners that met with the surveyor team were complimentary of the Belvedere Seniors Living facilities. They describe the service at these facilities (Belvedere Care Centre and Cherington Place) as one where the resident comes first and that service is client centred while offering quality care as well as excellent activity programs and food services.
The high level of resident satisfaction with many with the many aspects of the service such as the welcome upbeat attitude, frequent smiles and support from staff. Excellent meal quality with the five-week rotational menu plan and seasonal adjustments is the highlight for many of the residents. The residents are provided with a good variety of in house recreation activities as well as excursions into the community. Residents comment on and appreciate this service. They also have access to services they can purchase for a reasonable cost such as hairdresser services and music therapy are two examples.
The organization’s owner and administrative group demonstrate their support for and commitment to the residents and staff. They have done this by maintaining and improving the physical environment of the facilities, providing education and clear operational direction for the support staff and their direct care provider, providing excellent nutritious meals that are prepared on site and a recreational therapy program. Collectively, these outward demonstrations of pride and purpose by the owner and administrative group inspire loyalty among many staff who work at Belvedere Care Centre and Cherington Place sites. Creating a workplace that people can be proud to work in is an important step in establishing a collective culture of quality and safety.”
After recognizing the need in the industry for the elderly in care to have quality food, it developed his passion and belief as their human right. The opportunity to create an entity that offered superior food and delivery of the meals was reflected in his enthusiasm to begin DeLorme Food Services.
Of the people who make up the team, several key people hold the following positions:
|- Garrett DeLorme, President|
– Debbie DeLorme, Vice President Personnel
– Gordon Clisshold, Financial Consultant
– Esther Ng, Kitchen Manager
– Lynne Kirk, Kitchen Manager
– Marion Fraser, Finance
The founder and key managers have combined experiences of over 80 years in the food industry. The strength of this team is in both management and experience in high end food preparation and service. This has produced outstanding results over the past years.
The leadership and alignment characteristics of DeLorme Food Services resultes in broad and flexible goal setting to meet the demands of the quickly moving segment of this industry. This is evident when our team responds to situations requiring new and innovative forms of food and delivery systems.
Garrett DeLorme, President
Mr. DeLorme has worked in hotel and hospital kitchens for more than 30 years. He has been involved in all aspects of kitchen management, production and service. As a chef he has won many awards for his food including the recognition in the Carl Shier Cook-off competition for the top 6 apprentices of 1987. He has provided meals for many famous actors/actresses, Presidents Family Members (USA), professional sports players, ambassadors, and many other dignitaries.
After learning the basic cooking skills and techniques, Mr. DeLorme served the industry in hotels and restaurants for ten years in either Executive Chef or Sous Chef positions. He has since demonstrated his talents and abilities by branching off in the direction of nutrition and the care for the elderly.
When the opportunity came to develop a company specializing in food and service for the elderly, Mr. DeLorme eagerly began developing menus, staff recruitment plans, and proposals. In 2004 he started DeLorme Food Services and incorporated the company after tripling in size in 2006.
Responsibilities: Manages company planning, facilitate staff services, cost analysis, food and nutrition management, menu research and development, kitchen service and equipment layout, public relations, and capital budget.
Debbie DeLorme, Vice President Human Resources
Ms DeLorme comes from a background with human resources as her focus. She served as department manager at Canada Wide Magazines for 10 years and a wide range of experience in working with the public. She has been the overseer of personnel since the company began in 2004.
Responsibilities: Staff orientation, accreditation, oversee payroll, staff benefits, health and safety, training and development, and scheduling of shifts.
Esther Ng, Kitchen Manager
Ms.Ng has demonstrated over the past 30 years her abilities in cooking and management. She has worked in hotels, golf clubs, and care facilities with some of the sharpest chefs in the Lower mainland. She has been with DeLorme Food Services for eight years and has proven her value over and over again.
Responsibilities: Control all aspects of site kitchen including cooking, food ordering and inventory. She supervises and training of staff members, menu planning, food safety, conditions of Fraser Health Authority guidelines.
Lynne Kirk, Kitchen Manager
Mrs. Kirk has over 20 years of managing food services in camps. She has directed kitchen personnel to serve groups of up to 500 people. After joining us nine years ago she has quickly advanced to become our kitchen manager/cook at Cherington Place.
Responsibilities: Control all aspects of site kitchen including cooking, food ordering and inventory, supervision and training of staff members, menu planning, food safety, conditions of Fraser Health Authority guidelines.
Marion Fraser, Finance
Payroll, invoicing, external financial requirements, financial condition, financial statements, income tax preparation.
An outside group of individuals consisting of highly qualified business experts, dietitians, controllers, and healthcare experts are consulted to assist our management team to make appropriate decisions and take the most effective actions.
Currently DFS is providing food services for those in long term care only although in the past we have provided our services to those in ‘Assisted Living’ as well. We are more than capable of providing these services and also consulting for kitchen design, functionality, delivery systems, menus, and all components of food services for LTC and Assisted living.
As the population ages the need for more facilities increases. It is our plan to educate and train teams of workers who will provide the highest quality of food services to these facilities. Our unique combination of delivery and service is recognized by administrators who see the difference in quality compared to the ‘re-thermal’ system.
Some of our distinguishing features are that we:
• Have red seal chefs (TQ, and Journeyman’s) with years of hotel and similar experience.
• Use fresh ingredients from local sources as much as possible.
• We go to the farms to get items such as blueberries which we use in season.
• We grow some of our own herbs to use in soups, sauces and salads.
• We are current with using new local trends such as black garlic and finger limes for better presentation.
• We select fresh seafood on a weekly basis for our menus. Many times having it caught one day and served the next day.
• Often select our preferred vegetables from local markets to be able to use items like fresh snap peas, and pattypan squash.
• We have the ability to respond to texture, preference, and therapeutic diets instantaneously.
• Prepare and cook our own menu items on site from raw ingredients.
• Peel our own potatoes and vegetables
• Order whole frying chicken and cut them ourselves.
• Have the knife skills necessary to dice, slice, prepare our own meats for cooking, and cut up fruit.
• Bake our own desserts and snacks.
We make our menus to reflect the culture of the residents in each facility and also provide choices for:
• Asian Menu
• Vegan Menu
• Vegetarian Menu