“Retirement communities are strengthening and investing in their chefs' cookery skills on an ongoing basis,” says Ron DeSantis of the CIA. “This is resulting in more interesting menus, and these days, graduates and experienced chefs alike are finding these are great places to work.”

These challenges and rewards present an opportunity that many chefs, fresh from culinary school, are looking at first, not last. Training programs for cooks at senior living facilities are getting more advanced, and many would-be chefs are washing dishes right now. Once a line cook takes the initiative, many chefs say, the sky's the limit.

Earlier this year, Hetrick was one of 16 chefs from across the country selected to participate in the Culinary Enrichment and Innovation Program (CEIP), a partnership between The Culinary Institute of America (CIA) and Hormel Foods. The topic of Health and Wellness was an important focus in this culinary leadership program.

Flavor, not fat

“The first class focused on flavor dynamics,” Hetrick says, adding that alternate sources of flavor are an important part of creating meals for the elderly. “For senior dining, we use less salt and butter and cream. We try to develop higher-profile flavors.”

The chefs focused in on the sources for some of the brightest flavors, like cilantro, cumin and citrus. They listened to nutritionists speak on sources of vitamins, including colorful options like dark leafy greens and orange fruits.

Herb-infused oils and custom-blended vinegars are often go-to components when trying to boost flavor while keeping meals healthy, Hetrick says.

“We're seeing Mediterranean, Latin and Asian foods becoming very important in senior dining,” DeSantis says. “Especially Mexican food. The brightness, the colors and the spice are great.”

Waking up the taste buds

Often seniors' palates often aren't what they used to be. Flavors can get lost, and sometimes a piping hot bowl of soup will be sent back with the admonition: “It's not hot enough!”

Enhanced flavor can help stimulate appetites and also help providers reach goals like better nutrition.

When a senior — or anyone — eats a meal, they should first notice great food, “and then we'll point out, ‘By the way, it's really good for you,’ not the other way around,” DeSantis says.

Meals to look forward to

Ask any chef who cooks for seniors: meal times are truly markers in the day that they look forward to and anticipate.

Many chefs say special themed menus for holidays, or just to highlight certain foods or seasonal flavors are a great way to create something that residents can anticipate, making days at the retirement community brighter.

The Chef's Table, a real foodie experience at the Hyatt for the past three years, is certainly something to look forward to in the realm of eating-as-entertainment for seniors. Fifteen lucky residents are chosen at random to enjoy a five-course dinner, complete with wine pairings. Last month, the Chef's Table menu featured Black Bean Glazed Quail with apricot chutney, bamboo rice and roasted cashews; Foie Gras Napoleon over Honey Crisp apples; Australian Hamachi Carpaccio (paired with a nice Riesling); Lamb Loin wrapped in La Quercia Heirloom Prosciutto.

“That's our fun time,” Hetrick says. “They love it. They'll rave for the next couple of days, and sometimes, if it's really good, for the next month!” Hetrick has received thank-you notes that have warmed his heart, he adds.