In The News

Healthcare Chef Discusses Healthy Menus, Favorite Equipment and Servery Station Design

Promoting healthier lifestyles for Indiana Regional Medical guests is at the hands of Executive Chef Jenel Gray who oversees the production of the BeWell menu, the BeWell Kitchen teaching concept, and favorite pieces of equipment that help her create healthier foods!  She also addresses safety in the kitchen and just as important, keeping her patients

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The Wow Factor!

Cura’s chefs are bringing culinary innovation and excitement to fast growing senior living communities…including our own Cura’s Corporate Culinary Director Chef John Cramultola, CDM, CFPP.  “Keeping innovation strong at senior living facilities is essential,” Chef Cramutola says.   He also adds that Cura encourages their chefs to flex their culinary muscles and be innovative with the

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Passavant’s Beloved ‘Susie soups’ Uses a Secret Ingredient for “Souper” Bowl Promotion!

Reprinted from The Butler Eagle News!  For 48 years, Susie’s homemade soups now inspire a popular “Souper” Bowl promotion for residents at Lutheran SeniorLife Passavant and the Zelienople community! Passavant’s beloved ‘Susie soups’ uses a secret ingredient Zach Petroff Eagle Staff Writer February 10, 2024 Last Updated: February 09, 2024 10:03 PM Local News Ba Thi Nguyen, also

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Cura Hospitality Enhances Waitstaff Training

Cura Hospitality has enhanced its waitstaff training program to improve the resident experience. Our training module is dubbed “8” and is designed to provide tools and resources to servers. The resources include a guide to understanding Cura’s residents’ generation and tools that teach how to communicate as well as proper service techniques. The training platform

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Cura Chef at Texas Health Frisco Helps Re-Imagine Hospital Food “Celebration Meals for New Parents”

Featured on Fox 4 News Dallas, Cura’s Chef Chris Hensel at Texas Health Resources at Texas Health Frisco offers a gourmet celebratory meal for the parents to enjoy during their stay. “Food is a great part of the healing process,” said Chef Hensel. “My goal is to change the view of hospital food by always doing

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