Cordon bleu on wheels

  • 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.”

You must be registered or signed-in to post comment or to vote.

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

Cordon bleu on wheels

What you
Need to
1. For a smooth experience with our commenting system we recommend that you use Internet Explorer 10 or higher, Firefox or Chrome Browsers. Additionally please clear both your browser's cache and cookies - How do I clear my cache and cookies?
2. Please respect the use of this community forum and its users.
3. Any poster that insults, threatens or verbally abuses another member, uses defamatory language, or deliberately disrupts discussions will be banned.
4. Users who violate the Terms of Service or any commenting rules will be banned.
5. Please stay on topic. "Trolling" to incite emotional responses and disrupt conversations will be deleted.
6. To understand further what is and isn't allowed and the actions we may take, please read our Terms of Service
7. To report breaches of the Terms of Service use the flag icon

  • Take Our Poll

    • "What is the most significant reason for Bermuda residents choosing to leave the island?"
    • Too small
    • 3%
    • Different way of life
    • 4%
    • Cost of living
    • 77%
    • Gang activity and general crime
    • 3%
    • Jobs/professional advancement
    • 8%
    • Education
    • 2%
    • Attitudes towards gays
    • 3%
    • Total Votes: 5235
    • Poll Archive

    Today's Obituaries

    eMoo Posts