Chef’s Corner

Pat Caffrey – Thrive Dining Consultant

My culinary career began at home as a child who was always in the kitchen helping mom prepare meals for our family of eight. In third grade, I authored a cookbook, “Gourmet Goodies,” filled with each of my classmate’s favorite recipes. My “professional” career began at age 16 as a dishwasher, then a cook. After high school, I attended chef school in San Francisco and put my cooking skills to work in a variety of venues, including casual restaurants, airline catering, steak and seafood, country club, hotel, hospital, and finally senior living venues. My favorite food service sector is by far senior living, which is why I have been doing this for 24 years. I get a tremendous feeling of joy when I make a meal memorable.

My favorite cuisine is classic comfort food. We try to replicate the feeling in our dining room that I remember growing up, sitting up to the table, enjoying a well cooked meal with enjoyable conversation. I also have a passion for creating ice sculptures. I learned this skill 30 years ago and my chain saw and I have carved our way through 300,000 pounds of ice creating over 1,000 sculptures and counting.

My motto has always been “simple, but elegant”. I am always thrilled to hear the word “wow” when someone tastes our food, admires an ice carving or receives exceptional service. I’ve been honored to receive Watermark’s award for leadership, as well as Director of the Year. I recently competed in a state dessert competition, and my recipe for Peachiladas with Strawberry Salsa earned 3rd place. I welcome you to call to join us for a meal and hope you will say “Wow!” too.

Chef’s Recipes