South Florida Sun-Sentinel (Sunday)
Chef oversees 800 meals a day, every day, at senior facility
The responsibility of planning three meals a day and feeding several hundred residents at a retirement facility is a job that never ends.
Tim Shaw, director of food service at Stratford Court senior living facility in Boca Raton, accomplishes this task 365 days a year, serving 800 meals every day. With the battle ofCOVID-19 requiring all residents to stay sheltered in their apartments, the burden of delivering meals to each resident requires a labor-intensive effort in addition to food purchasing, preparation, packaging and scheduling. Add another layer of anxiety for residents and staff fromthe threat of hurricanes.
“We feed our residents healthful meals with dedicated teamwork between our staff of 35. This includes two supervisors, staff members who transcribe meal orders phoned in from residents, our kitchen staff who prepare the meals, and our energetic serving crew of high school and college students who deliver meals to each apartment,” Shawsaid. “The ongoing challenge is finding the type of talent in the labor pool for the jobs available, then evaluating and selecting the right candidate.
“Growing up in Georgia, mymomwas the greatest influence onme,” said Shaw, who earned a bachelor’s degree in hospitality management at Art Institute of Ft. Lauderdale, becoming a chef and food service director. “She got me interested in cooking. I wouldwatch her constantly and ask her questions. I found a Betty Crocker cookbook she got as a gift in the ’50s and I started to make cream puffs and eclairs.”
Shaw’s proudest accomplishmentwasworking for the 1996 Olympic Games in Atlanta as food service chef manager.
“Itwas a once in a lifetime experience,” he said.
Relocating to Florida in January1997, his first job was chef in a small familyowned restaurant inWest Palm Beach, which featured fresh local seafood and a trendy menu. After hewas there for six months, the owner came in on a Saturday and closed the restaurant at 9 p.m. and let everyone go.
“I thenworked as a sous chef for eight years at a private golf club. I did the interim chef job after two executive chefswere dismissed, then [was] passed over for the full-time executive chef position even though many club members had asked the club manager to giveme the permanent position.
“When I beganworking with senior citizens in 2009 at a senior facility in Palm Beach Gardens, I found it gave me a sense of satisfaction if I could make a positive difference in the life of one person each day. I try to make everyone happywith their meals, but it is exceedingly difficult, so I accept that and keep trying,” he said. “I enjoy hearing the life stories of the seniors; it makesme proud to be in their lives. When I say I lovemy residents, I really mean it.”
Jordan Augensicht, president of the Resident Community Board, said Shaw’s energy level is a 10 out of 10.
“He is receptive to ideas. He loves to exchange menu ideas with residents and has an open mind for suggestions,” he said. “Here’s one, Tim: Howabout a few more ethnic dishesNew York City style?”