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Cost Sector Catering magazine – ‘Looking forward to the NACC Training and Development Forum 2015’

CSC September front coverThis is the eighth in the series of columns by our Registered Dietitian Ruth Smith in Cost Sector Catering magazine.

This month Ruth looks ahead to the NACC Training and Development Forum 2015.

For the full article please see below:

To visit the article online in the Cost Sector Catering magazine click here.

Looking forward to the NACC Training and Development Forum 2015.

Like many others who spend their professional lives helping improve the diets of those living in care, I’m eagerly awaiting the National Association of Care Catering (NACC) Training & Development Forum 2015 this month. It’s a great chance to catch up on all the industry latest, and share knowledge and expertise with like-minded people. And the best bit? It really makes a difference to the people we care for, too.

Over the two days, there’ll be speeches from leading care experts, such as Age UK chairman Diane Jeffrey, and cookery demonstrations designed to challenge and inspire chefs. There are also training modules to offer new ideas and approaches for improving menus. The modules look really interesting, and as a Registered Dietitian I’m particularly curious to see what will be revealed in ‘Keeping the classics contemporary and combining flavours’, ‘Simplicity is genius: less is more on the plate’ and ‘Experience the senses of ageing’ – a module designed to help delegates understand how the senses change with age.

Running alongside the forum is the CaterCare Expo, where 40 manufacturers and suppliers are on hand to let us sample the very latest food, drink, technology and equipment for care establishments. It’s always exciting to see what they’ve come up with over the last 12 months.

Menus, and their design, is a vitally important part of improving the lives of those in care. As a Registered Dietitian, I see first-hand how appetising and well-thought out dishes can transform mealtimes. In my role at Anglia Crown, I take great pride in helping our product development team create nutritionally balanced menus and recipes that are pleasing to the eye – and the taste buds. We continually update classics and work to improve flavours. In fact, our latest efforts have produced 10 new vegetarian dishes. I’m looking forward to discussing our progress with my fellow delegates soon at the NACC Learning and Development Forum 2015.

 

 

Posted in: Dietitian - Ruth Smith, News, Press Coverage



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