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State-wide contest highlights talents of Bridges chef

Bridges® by EPOCH at Trumbull’s Dining Services Director Adam Lewis recently competed in the Connecticut Assisted Living Association’s 2016 Chef Challenge, placing second in the state-wide competition’s beef category.

The challenge is part of the association’s annual conference and features 18 senior living chefs competing against each other Iron Chef-style in three categories: beef, poultry and seafood.

Adam’s second-place dish? Filet mignon with egg yolk ravioli on a potato rosti. Adam says he chose the dish to “push the envelope,” knowing the eight different components that made it up would show his technique and skill.

Six chefs competed in each category and were given one hour to prepare four plates—one for each judge and one for display—and 15 minutes to assemble and serve their creation. 

“The stress was definitely on,” he said, “I was worried I wasn’t going to finish.” He didn’t even touch his filet until there were only 18 minutes left in the competition, he said. To show the judges their skill, competitors have to prepare their choice of meat entirely during the competition which meant Adam had to cut the skin and fat from the piece of meat he used, then cut the steaks—all during his allotted hour. “They want to see your technique, how you’re using certain aspects,” he said.

Judges commended his dish for presentation and execution, noting Adam’s ability to bring together the different components and offering praise for touches like the still-runny egg yolk.

In addition to wanting to defend his second place win in 2015, Adam had Bridges® by EPOCH at Trumbull’s Director of Community Relations Margaretann Fiderio and Wellness Director Nicole Passaro there to cheer him on.

Adam, now 29, has been working in kitchens since he was 17 years old and isn’t a stranger to cooking competitions or the stresses of being a professional chef. He’s previously worked at country clubs and restaurants but said they don’t compare to the satisfaction of working with seniors. “You have the ability to be creative, while providing them with something they’re not able to do anymore,” he said.

At Bridges® by EPOCH, he said, dining is a huge aspect. As head chef, he looks for trained chefs with extensive experience to provide restaurant-quality food for residents, so they can offer meals like the roasted filet mignon with a red wine demi-glaze he recently served or chicken roulade stuffed with spinach and ricotta cheese.

But it’s not all about fancy recipes—Adam knows residents sometimes want a nostalgic plate of meat loaf or chicken pot pie and is happy to include these classics on his menu. Like all Bridges® by EPOCH communities, residents are offered two menu options for each meal, in addition to meal staples that are always available. Nutrition is important, and Adam, in addition to all Bridges chefs, ensures the meal options are always balanced—“If one dish is fried, the other is heart-healthy and they are always accompanied by veggies and a starch,” he said.

Because presentation is also a huge factor, Bridges® by EPOCH communities proudly offer unique touches to our residents as they dine, including offering a warm towel so residents may wash their hands before eating.

We’re pleased to be at the forefront of senior living dining and proud to have chefs like Adam Lewis represent our communities. Congratulations, Adam, on your win! 

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