On 18 March 2026, residents, staff, and friends at Howard Solomon came together to celebrate the conclusion of a meaningful journey through the Maggie Beer Foundation training program. Marked with a vibrant barbecue lunch, the event was not only a celebration of food, but of growth, connection, and the dedication that has shaped the past year.
Over the course of the program, our Head Chef, Skye, has embraced new ways of thinking about food in aged care. With a strong focus on fresh, seasonal ingredients, reducing waste, and enhancing flavour, the training has supported a shift toward more thoughtful and engaging dining experiences for our residents.
A Celebration on the Plate
The celebratory lunch reflected this journey. Residents enjoyed a relaxed and social dining experience, choosing from a menu that included chicken satay, beef sausages, and a cheesy vegetable pattie, served alongside potato and egg salad, maple roasted pumpkin, and garlic green beans. The meal was finished with a comforting apple and sultana crumble, served with vanilla ice cream.
Adding to the experience, some of the ingredients used in the meal were freshly picked from our Chefs Kitchen Garden. This is a space our residents have helped to nurture, from planting and caring for herbs to harvesting produce themselves. Being part of the journey from garden to plate created a meaningful connection to the food, bringing a true sense of involvement and pride.
A proud moment within this partnership was seeing our Head Chef, Skye Huong, invited to participate as a guest chef at a prestigious Maggie Beer Foundation event. This invitation recognised Skye’s exceptional culinary skills, creativity, and passion for preparing nutritious, flavourful, and joyful meals. These values sit at the heart of what we believe good care looks like.
Looking Ahead
Through our involvement with the Maggie Beer Foundation, we have continued to raise the standard of aged care dining, with a strong focus on quality ingredients, thoughtful presentation, and the important role food plays in wellbeing and connection. Skye’s leadership in the kitchen at Howard Solomon brings this commitment to life every day, enhancing mealtimes and creating moments residents genuinely look forward to.
More than just a meal, the event highlighted how far the team has come. Initiatives such as the kitchen garden have created opportunities for residents to engage, contribute, and connect with one another in new ways. It is this sense of involvement that has helped transform dining into something more than routine, turning it into a shared experience.
For Skye, completing the program marks the end of an important chapter. Her commitment to improving the dining experience has had a lasting impact, not only on the meals being served, but on the overall culture around food at Howard Solomon.
While the program may have come to an end, its influence will continue to shape the way we approach food and dining. The knowledge gained, the practices implemented, and the connections formed will remain an important part of daily life in our home.
This past year has been one of learning, creativity, and care. And as we look ahead, we do so with a renewed focus on bringing joy, nourishment, and connection to every plate.
