Chefs from across Aurem Care have completed specialist training designed to further enhance the quality, safety and presentation of meals for residents with swallowing difficulties.
The training focused on the International Dysphagia Diet Standardisation Initiative (IDDSI) framework, which provides globally recognised guidance on the preparation and testing of texture-modified foods and thickened liquids for people living with dysphagia.
Delivered through Aurem Care’s partnership with Oak House Kitchen (OHK) and foodservice supplier CREED, the refresher programme equipped chefs with the latest techniques to safely prepare meals that are both nutritious and appealing while meeting the specific dietary needs of residents.
OHK has developed the innovative Molila system, a comprehensive set of practices and techniques that supports chefs in creating texture-modified meals safely and consistently. The system includes detailed recipes that address each individual component of a dish, ensuring foods are prepared using the correct techniques to achieve the appropriate consistency while adhering to the IDDSI framework.
During the training, chefs demonstrated their skills by creating a range of dishes adapted across multiple IDDSI levels. One standout example was mushroom pasta with chicken in a white wine sauce, served with peas and butternut squash, carefully prepared across Levels 6, 5 and 4.
The quality of the meals produced was praised by trainers, with participants showing enthusiasm, commitment and a willingness to further develop their expertise.
By using the Molila system and IDDSI framework, Aurem Care’s chefs are able to create meals that not only comply with the required safety standards but also look appetising and deliver a positive dining experience for residents.
Chelsea Jeffrey, head of food experience at Aurem Care, said: “With the continued support of specialist teams like OHK, our chefs have gained the knowledge and guidance to be able to confidently produce fantastic meal options for residents on modified meals, allowing them to experience mealtimes like any other resident.
“I am proud to be part of the ever-growing improvement of textured modified meals and how we deliver them to our residents.”
