Cordon bleu on wheels

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  • Meals on Wheels volunteers Elizabeth Adams, left, and Arlene MacGuinness with Danai Hongwanishkul, executive chef at Marcus’ Restaurant (Photograph by Kevin Smith)

    Meals on Wheels volunteers Elizabeth Adams, left, and Arlene MacGuinness with Danai Hongwanishkul, executive chef at Marcus’ Restaurant (Photograph by Kevin Smith)


Cordon bleu food is on the menu for Meals and Wheels clients, thanks to cooking classes from a top chef.

Danai Hongwanishkul, executive chef at Marcus’ Restaurant at the Hamilton Princess & Beach Club, has conducted a monthly class at the charity’s Paget headquarters to share his culinary expertise with its volunteers.

Clients can look forward to a typical meal of one starch, one meat and two vegetables.

But with Mr Hongwanishkul’s help, last Thursday they were presented with a “salad day”, that featured a Japanese-inspired tuna salad, Mediterranean pasta salad, and bean-based salad.

Elizabeth Adams, one of the eight volunteers being trained by Mr Hongwanishkul, said: “This has been a fantastic thing for us, we’re learning different techniques and new recipes.”

Lexi Petty, the charity’s operations manager and a volunteer for more than 25 years, said: “I have to work with Danai and explain that we can’t do a lot of salt or a lot of heavy sauces, because elderly people have to eat quite simply, so he’s working with me and giving me some really fresh, different recipe ideas, which is really helpful.”

Mr Hongwanishkul, 36, who came to Bermuda from Toronto last May, said: “We wanted to find something that would allow us to give back to the community and also incorporate food.

“Meals on Wheels has a set menu that they stick to, so when I come in, the clients are getting something a little more eclectic.It’s something that they wouldn’t normally cook.

“It keeps the clients happy because they’re not just eating the same thing over and over again.”

He added: “Tying in cooking with community service is very important to me.

“The reason I cook for a living is because it’s a very intimate thing, you’re trying to make people happy and keep them healthy.”

Mr Hongwanishkul said: “We want to keep it fresh and healthy for the clients, as well as keeping the volunteers motivated.”

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Published Aug 16, 2018 at 8:00 am (Updated Aug 16, 2018 at 12:25 am)

Cordon bleu on wheels

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