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At AnglicareSA, we’re proud to have a team of hospitality workers who work tirelessly to prepare and cook nearly 2,000 fresh and appetising meals every day for the 600 residents across our six residential aged care sites.

Today on Hospitality Workers Appreciation Day, we celebrate the dedication and passion our hospitality team demonstrates every day.

One team member making a difference in the lives of our residents one meal at a time is Constance Amaechi.

Since joining the Westbourne Park hospitality team more than a year ago, Constance has completed her commercial cookery placement and has been cooking up a storm in the kitchen.

Cooking for older adults has always been a passion for Constance – a passion she hopes will lead her to one day becoming a Head Chef in residential aged care.

“I have always loved everything that has to do with cooking and food. I am in my happy place when I am in the kitchen,” Constance said.

“What attracted me to work here was the opportunity to immerse myself in hospitality and care for older people.

“To be able to give back and make a difference for older people using my love for food and my culinary skills has been rewarding.”

Constance Amaechi preps vegetables in the Westbourne Park kitchen.

Every day, Constance and the other members of the Westbourne Park hospitality team prepare more than 250 meals for their 90 residents.

Constance said cooking in residential aged care is unlike cooking in a restaurant.

“Cooking in aged care is more focused – you might be catering for people who have a modified diet, requiring extensive changes or additions to a menu. In a restaurant, you might be cooking for a small number of people with a fixed menu that does not allow for variation.

“It is vital that our residents are getting what they need with every dish. Meals must be individualised to ensure that each resident’s meal has the correct texture and taste for them. We respect and cater to their different dietary preferences, requirements, and cultural needs.”

While the menu rotates frequently and dishes come and go, Constance said there was a standout meal that the residents can’t seem to get enough of.

“The residents love the crumbed lamb cutlet served with vegetables and potato bake and always request it.”

Constance said it showed that cooking in aged care was beyond just feeding people – what might seem like a simple meal also has the power to increase a resident’s food intake and enhance their quality of life.