Filip Janssens is chef at Residential Care Home Mayerhof in Mortsel, providing between 150 and 180 meals every day. Mr Janssens also has 3 to 4 other cooks working alongside him in the kitchen. The residents can compose their own daily menu. “We want to provide our residents with a varied menu every day. Some residents find it difficult to eat or taste, while others need more protein. We also have to accommodate salt-free or low-fat diet on a regular basis,” says Mr Janssens.
Mr Janssens continues: “The ERU cheeses are really useful to be able to respond to everyone’s wishes. For example, we add flavour to a stamppot dish with ERU Cheese Spread Gouda Extra Aged. We then finish the dish with a piece of meat.” Besides the extra aged cheese, the chef uses ERU Cheese Spread Brie and ERU Cheese Spread Bleu for meat sauces. These cheeses have a strong flavour, so residents can still enjoy a flavoursome meal.
“But ERU Cheese Spread Gouda Light is also useful in our cooking. We use this light variant as a base for a pasta sauce, for example. Obviously, we get many specific dietary wishes. In that case, we make a separate dish for the resident,” says Janssens.
“We add flavour to a stamppot dish with ERU Cheese Spread Gouda Extra Aged.”
“Some residents are also reasonably independent. In that case, we put ERU Portion Packs on the sandwich trolley and the staff take that to the department kitchen where our residents can make their own tasty sandwiches. Our aim is to meet the wishes and needs of all our residents so that everyone can enjoy a delicious meal,” says Mr Janssens.
