News Releases
Fahrney-Keedy Home & Village Residents, Executive Chefs Compete in First “Chefs Challenge”
Boonsboro, MD, April 30, 2010 – Residents of Fahrney-Keedy Home & Village in Boonsboro, MD, will don their chef coats to compete side-by-side with Cura Hospitality executive chefs in the community’s first “Chefs Challenge” event, Thursday, May 6, 2010, from 2 p.m. to 3:30 p.m. at Fahrney-Keedy (in the activity social room).
Based on the Food Network’s popular “Iron Chefs” show where the secret ingredient is revealed just prior to the competition, two teams of three will compete for The Golden Whisk Award.
Chef teams will feature the culinary talents of Fahrney-Keedy resident Gene Sansone, 74. “I have no culinary background, but volunteer in the kitchen to help carve turkey and serve meals to the assisted living and healthcare residents during the holidays and special occasions,” says Sansone, a retired sales and marketing executive who moved from West Virginia four years ago to live at Fahrney-Keedy. When’s he’s not lending a helping hand in the kitchen, Sansone enjoys boating and traveling.
Freda Thawley, 80, will also participate in the Chefs Challenge. “I’ve been a basic cook all of my life and cook all three meals in my cottage. It will be fun to have a different perspective of being on the other side of the fence -- to experience how chefs cook in the kitchen,” says Mrs. Thawley. A retired school teacher who is a nine-year resident of Fahrney-Keedy, Mrs. Thawley is originally from Washington D.C. “I’m looking forward to learning some new cooking techniques – it should be lots of fun,” adds Mrs. Thawley.
An impressive panel of judges will critique foods based on taste, presentation and originality. They include Charles Wiles, 67, an independent living resident who still farms his 200-acre dairy farm, FuturaLand, in Washington County, Md. “I’ve owned the farm since 1972,” says Wiles, who moved with his wife to Fahrney-Keedy five years ago. “My wife and I enjoy watching the cooking shows, but we like simple cooking – basic foods with limited seasonings,” says Wiles. Keith Bryan, Fahrney-Keedy interim president and ceo, and Mitch Possinger, president of Cura Hospitality, the company that provides dining services at Fahrney-Keedy, will also serve as judges.
Each team will have 1.5 hours to prepare two plated courses (appetizer, salad, main entrée) using a secret ingredient in each course that will be announced the day of the show by Keith Bryan, Farhney-Keedy interim president and ceo. Resident participants will be permitted to bring one ingredient of their choice, while Cura chefs will provide pantry items including flour, sugar, spices, fresh herbs, produce, pork, poultry and beef. Teams are required to prepare three servings of each food for a panel of three judges with one show plate per course.
TEAM FAHRNEY:
Executive Chef Bryan Lucas with Guest Sous Chefs Gene Sansone and Lucia Rice
About Chef Bryan, General Manager of Dining at Menno Haven Retirement Communities:
Chef Bryan brings a wealth of culinary expertise to senior living dining at Menno Haven Retirement Communities in Chambersburg, Pa. After studying culinary arts under chefs from the prestigious Pennsylvania Institute of Culinary Arts in Pittsburgh, Pa, Chef Bryan served the restaurant industry for three years where he was a sous chef. When asked why he joined Cura Hospitality, Chef Bryan says, "I have the opportunity to be a positive part of our residents' lives through the food that we prepare and the service that is provided."Chef Bryan encourages the use of farm-fresh food selections to prepare some of his favorites, which includes Mediterranean dishes. Chef Bryan takes great pride in planning special events for the residents including holiday buffets, theme nights and exhibition-style cooking.
TEAM KEEDY:
Executive Chef Andrew Kendall with Guest Sous Chefs Freda Thawley and Reverend Louis Emerick
About Chef Andrew, Director of Dining at the Bridges at Bent Creek:
With more than 15 years experience in the food industry, Chef Andrew was a food service specialist in the United States Army Reserve while he attended the Pennsylvania College of Technology for Culinary Arts. Chef Andrew served the restaurant industry before joining senior living as an executive chef and was promoted to director of dining services at the Bridges at Bent Creek in Mechanicsburg, Pa.
Just recently, Chef Andrew hosted a “Growers Day” for residents where they planted vegetables like broccoli, cabbage, cauliflower, peppers, arugula and tomatoes. According to Chef Andrew, “Older adults are as active as ever concerning green issues and are more aware and better educated on the key health benefits of the food they eat as well as where their food is grown and harvested.”
ABOUT CURA HOSPITALITY
A member of Eat’n Park Hospitality Group, Cura Hospitality is a highly responsive and innovative dining services and hospitality provider dedicated to a mission of Enhancing Life Around Great Food. With its headquarters in Orefield, Pa., Cura serves over 50 senior living communities and hospitals throughout Pennsylvania, New York, Delaware, Maryland and West Virginia. Cura’s professionals provide hospitality and clinical care to more than 20,000 residents, patients and guests each day. Visit us at www.curahospitality.com.
