Beyond the Kitchen Doors

‘Beyond the Kitchen Doors’  takes the viewer behind the scenes in Dining Services at Willow Valley Retirement Communities and provides insight on the tasks associated with designing well balanced menus, developing tasty recipes and food production management. Close to 1.5 million meals are served annually which require the skills and talents of over 400 Team Members dedicated to exceeding Resident expectations.  

Check out the video featuring commentary by Dining Services Team Leaders and great shots of Team Members at work.  You’re sure to walk away with an appreciation of what happens beyond the kitchen doors!

Residents at Willow Valley Retirement Communities enjoy a wide variety of dining options which include abundant buffets, al fresco dining and cook-to order action stations in 7 dining locations.

The Vitality Café offer signature sandwiches and salads and our talented barista and baker at The Market Place is sure to soothe your sweet tooth with fresh baked goods, delicious hot and cold beverages and premium wraps and sandwiches.

The communities’ production kitchen prepare soups from scratch and scrumptious baked goods which are delivered to each dining venue daily. What goes on behind the scenes (and over the stoves) in Willow Valley's "production" kitchens?  Here is some fun trivia from the talented team that cooks for up to 2,000 Residents and Team Members each day.

• Each community has its own specials every night.  This is an opportunity for our long-term Chefs, Sous Chefs, and cooks to shine!  Most recently one of our cooks made chocolate crème brûlée in the Windows on the Court Dining Room. It was an excellent surprise for the Residents.
• We make 85% of the soups served in all Willow Valley communities.  A menu "must-have": Italian Wedding Soup.
• We make, on average, 250 round cakes and 450 pies a week.  (Oh, and apple pie filling, and ...)
• What can you cook in a 90-gallon kettle?  Lots of wonderful meals!  The size of this kettle keeps our food quality high and means recipes are followed consistently.
• A computerized cooker lets us cook up to 650 pounds of meat!  It's delicious (basting in its own flavorful juices) and good for you (no salt or pepper needed).
• If you pick up a salad at one of Willow Valley's restaurants, cafes, or the new take-out Market Place, thank our prep team.  The production kitchen team makes cole slaw, pineapple slaw, Jello, and handles all the veggie prep for salad bars.  Resident favorite:  Strawberry Pretzel Salad.