Delorme Food Service inc. is a service based company that provides prepared 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 resident 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. Our residents have rated us very high on all accounts and we have been rated exceptionally high by the regional Dietitian.
• The best possible ingredients are ruined if they are not cooked with split second timing.
• This is where cooks are separated.
• If an egg is cooked to long it will turn gray whither it is from a free range, organically fed, chicken in its prime or not.
• If the caramelized sugar cooking for the crème caramel is cooked even a few seconds too long it will be bitter, cooked too little it will have a weak caramel taste.
• Many foods that are prepared and cooked to early before serving and held at temperature will have huge quality issues upon consumption. The problems with fast frozen ready to eat plates of food put into re-thermalize units for hours then served are well documented. Nobody likes them.
* DFS believes in preparing and cooking food as close to the serving time as possible, using the best cooking techniques in the food industry. We plate the food right at the dining room for the highest possible quality.
• All of your cooking skill and training can be thrown out the window if you are not starting with the freshest ingredients possible.
• You can’t expect your food to be any good if you are using ingredients you found on the side of the road or something.
• Peel your own garlic, use the best olive oil you can afford, peel the potatoes, carrots, onions, celery.
• Never accept anything that isn’t 100%. Check everything that comes in on order. If it isn’t good, send it back. If you need it that day, change the menu so you are not forced to use bad product.
*At DFS we are committed to using only top quality products. We will never use already peeled and preserved fruit and vegetables. We are old fashioned when it comes to preparing food ourselves, and we use personal food representatives from reputable companies in order to send items back if they are not of high quality. We will not be bullied by mega conglomerate companies that try to force unhealthy products on the industry.
• Fruit, vegetables and desserts should not look like someone used a chain saw to cut them. Everything should be uniformly cut the same size with nice sharp edges.
• Meats cooked to the right doneness, not overcooked or still mooing.
• Meals cooked so everything is finished at the same time (multi-tasking), and presented in the best fashion.( the most important thing in the kitchen is your presentation)
All work done using the best methods so that:
• Salads look fresh and crisp
• Desserts and baking are tasty, not over/undercooked, and have a homemade quality, not out of a package.
• Good stocks are used for soups and sauces.
Everyone must have their Foodsafe Certificate, and follow the rule for safe food production.
•All H.A.C.C.P. directions on the recipes are to be followed.
• Knives and equipment are to be treated with respect. The slightest mistake can leave you in the hospital or worse.
• Keep yourself and your station clean and well organized. You will produce better products faster.
• Storerooms, refrigerators, and freezers are to be well organized and free of debree.
• Your mother doesn’t work here so clean up after yourself!
• Make sure you shower and are well groomed every day. Ironed uniform, with no buttons missing, and that you are wearing proper footwear for kitchen work. Hat or hair net as well.
Our food will need to be adjusted for the customer. Vegetables and other foods will need to be cooked until soft, and to the right texture so that the resident is able to consume it easily.
Go the extra mile to ensure the residents are happy about their food by:
• Providing second or third choices
• Ggiving larger or smaller portions
• Being friendly, smiling, greeting.
• Make sure presentation of food is clean and looks appetizing
• Make sure all food tastes good.
If you don’t know how to make something….ask.
• Cooks papers are important to have because professional training fills in all the gaps in the cooking knowledge that are not filled in by experience.
• When you are up against a situation you have never cooked in before you’ll wish you had the training.
• Make soups and sauces yourself from a roux and cook out the flour. Do not use a ‘white wash’ to as a thickening agent.
• Cook meat to the right doneness using the right method for the cut of meat:
• Stewing meat – moist heat 1.5 hrs to cook
• Prime rib – dry heat , 20 min per inch in diameter 350 degrees F
If it doesn’t look very good, it probably isn’t.
• You eat with your eyes before you eat with your mouth.
• Get lots of height into your plate presentation.
• Platters plates and showpieces should have be colorful, have symmetry , look clean and simple. Remember “less is more”. Odd numbers of things look better. The darker color should go on the bottom.
• Edges should be cut sharp with a thin bladed knife. For desserts use a knife dipped in water.
Work as fast and efficient as possible. Use tried and proven methods for food preparations.
• Organize your workspace
• Be willing to work extra to make sure the product is great.
• Be proud of yourself and your food. Whatever you do, do it to the best of your ability.
• Be honest
• Don’t leave anything to chance. Check and double check everything.
Hire the best people!
• Create reasons for the workers to want to stay and work for us. Reward good work and positive attitude right away. Deal with problems right away.
• Keep training and teaching skills and sharing ideas on a daily basis. Show weaker staff how to do things the right way. Do not accept poor quality work from them.
• Have social events for staff.
• Encourage perfection from everyone.