Meet Chef - Millie Cox - Head Chef of Parkland House. We asked her a few questions on her career and what she enjoys about working at Parkland.
What’s been your culinary journey leading up to working in a care home kitchen?
I started at Michael Caines Academy where I successfully completed my Level 1 & Level 2 in Catering & Hospitality. After this achievement I furthered my knowledge & experience by completing my NVQ Level 3 in Catering & Hospitality. My work experience includes working in a 2 Rosette Hotel (Michael Caines) which was very fine dining. I have also worked as a Sous Chef in a Gastro Pub for 4 years.
How long have you worked in your current home as a chef?
I have worked at Parkland House for 4 years, the last 2 years as Head Chef.
What do you enjoy most about creating meals for residents?
I just love that each resident love something different. Outside of work I am passionate about painting, this allows me to be creative. I can then bring this creativeness into preparing meals for residents.
What’s your personal favourite dish to cook for residents?
If I had to choose a favourite dish at present it would be the Hunters Turkey. I am really passionate about the pastry side of cooking, so I always enjoy making cakes, pastries and other sweet food items.
What meal do residents request or enjoy the most right now?
At present residents are enjoying a good old Sunday roast, as this consists of a different meat each week. Cottage Pie and Shepherds Pie appears to be going down well. We have received some wonderful feedback about the home-made fishcakes.
How do you adapt meals to suit different dietary needs while keeping them tasty?
Taking the different components of what the main course is and ensuring that you get the right consistency for that particular dietary need, whilst adding seasoning and plenty of cream to it. I always make sure that each food product is blended separately so it is distinguished on the plates. I am aware of residents who are diabetic, so always ensure that their dietary requirements are met.
Can you share a moment where food brought joy to a resident or sparked a memory?
It was recently that I made a resident a jacket potato with cheese and beans. This resident doesn’t always eat much, however, this meal they cleared the plate and were looking for more. If she could have, she probably would have licked the plate clean. Residents also enjoy our fine dining experiences monthly.