SOUTHFIELD – Ciena Healthcare, a leading manager and operator of skilled nursing and rehabilitation communities, announced the opening of a Culinary Training Kitchen for its facility chefs.
The Culinary Training Kitchen, housed at Ciena Healthcare’s Regency Heights-Detroit facility, will be used as an ongoing professional development education center designed to enhance the company’s chefs’ food preparation and presentation skills, as well as residents’ dining experiences. Under the guidance of Corporate Executive Chef Edward Bailey, the training kitchen will feature a curriculum, regularly scheduled classes and hands-on training to ensure high quality, nutritionally superior and healthy foods are on the menus of Ciena Healthcare’s 36 skilled nursing facilities.
The kitchen features new, state-of-the-art cooking equipment and a counter has been constructed with room for seven chefs to attend class. Chef Bailey has instituted an ongoing curriculum and coursework, continually updating recipes and techniques to provide home cooked meals for Ciena Healthcare’s residents.
“We are very pleased to announce the opening of Ciena Healthcare’s Culinary Training Kitchen,” said Mohammad Qazi, CEO of Ciena Healthcare. “We are changing the way skilled nursing facilities look and are perceived. Ciena Healthcare is committed to providing nutritionally superior, delicious fresh food choices. The Culinary Training Kitchen is groundbreaking, showing our dedication to providing the best in food options for our residents.”
In addition to hiring an Executive Corporate Chef, Ciena Healthcare has implemented other food-related innovations, including an expansive use of fresh, natural ingredients, scratch cooking and 24-hour dining options at many of its facilities.
“I look forward to implementing Ciena Healthcare’s Culinary Training Kitchen, allowing our chefs to further enhance the dining experience for our residents,” added Bailey. “Home cooked meals with many menu options, including heart healthy choices and special diabetic offerings, is a priority for me and our chefs.”
