Eating can be one of the most significant events of the day. Not only does it provide nutrition to sustain the body, but it also creates the opportunity for a potentially enjoyable social interaction. Over a meal we can share updates on the day, comments on news, tell a story and laugh with others. Food and meal times really matter to people and therefore need to be done properly.
Tibor is a chef who manages the menus and meals for the residents of an aged care facility in Melbourne. Tibor loves food and eating himself. But Tibor’s most special quality is the degree of dignity, meaning and community he has brought to his kitchen, staff and the residents they serve.
‘Dignity, Meaning and Community’ are the three essential planks identified by Organisational Development legend, Marvin Weisbord, in building positive and productive workplaces. Weisbord’s premise is that productivity; innovation and a positive work culture are directly related to the degree these three qualities are found in the workplace:
- Dignity – what you do is valued;
- Meaning – what you do makes a difference and
- Community – you are part of a team that shares common purpose and values.
Tibor was trained in the European culinary traditions, not organisational development, like Marvin Weisbord. His special management approach comes from his values. In Tibor’s kitchen, it’s all about the customer – what are their needs? How can we best respond to them?
One of his greatest challenges is to produce appealing meals for those who require pureed food. From his kitchen, whatever is on his menu that day is taken and pureed. It tastes good. But it doesn’t stop there. The presentation makes it look good too.
Dishing up pureed food as if it were compartmentalised ‘slops’ does not pass the test in Tibor’s kitchen. ‘The most vulnerable people deserve our attention the most. Often residents on texture-modified meals are denied choice…and the simple pleasure of a tasty, visually appealing meal. We have to do better than this…and we can…and we will.’
Tibor’s kitchen is very efficient. It also has an enviable reputation for creating menus and meals where choice, creativity and lashings of dedication and even love make the food enriching and the occasion engaging.
But it is also a kitchen built on dignity, meaning and community for those who work in it and also those they serve. In the environment of consumer directed care, all kitchens will need to be just like Tibor’s.
Lynda Jones
thenoagroup