At GreenFields of Geneva, a senior living community nestled in the charming town of Geneva, Illinois, the dining experience is undergoing a remarkable transformation. Thanks to the dynamic new leadership of Executive Chef Eric Jansen and Dining Services Director, Brenon Sommers, the community’s culinary offerings are being elevated to new heights. With a shared commitment to innovation, quality, and resident satisfaction, the duo is poised to revolutionize the dining experience for GreenFields’ residents, making every meal an event to savor.
A Culinary Partnership That Promises Excellence
The heart of this transformation lies in the collaboration between Jansen and Sommers, who bring a wealth of experience and a fresh perspective to the table. Jansen, recently promoted to Executive Chef after serving as sous chef for three years, has a deep understanding of the community’s culinary landscape. His passion for food, combined with his commitment to excellence, has already made a significant impact on the dining program.
Sommers, who joins GreenFields with an impressive background in culinary arts, management, and operations, complements Jansen’s expertise. Together, they form a team that is not only focused on creating exceptional meals but also on ensuring that the dining experience at GreenFields is nothing short of extraordinary.
“Our goal is to take what is already a great dining program and make it even better,” said Sommers. “We’re here to push the boundaries, introduce new flavors, and create an experience that resonates with our residents.”
Elevating the Menu: A Commitment to Quality and Variety
One of the first steps Jansen and Sommers took in their new roles was to enhance the quality and variety of the dining options available to residents. Their efforts are already evident in the mouthwatering dishes that have appeared on the menu in recent months. From Hudson Canyon scallops with blood orange beurre blanc to crab legs, prawns, and andouille sausage, the offerings at GreenFields are both diverse and delicious.
“We’ve begun to create upscale menu items by doing certain things in-house, thus utilizing the talents of our culinary team,” Jansen explained. “For instance, we have begun curing and smoking our own bacon, which makes a delicious difference.”
The team has also introduced a variety of fresh fish specials, including Arctic char, with plans to add more options like grouper and mahi-mahi in the near future. Their commitment to sourcing high-quality ingredients extends to finding more local suppliers, ensuring that the food is not only flavorful but also fresh and sustainable.
“Our residents deserve the best, and we’re committed to giving them an exceptional dining experience,” said Sommers. “We’re constantly experimenting with new dishes and techniques to keep things exciting.”
Culinary Creativity: Beyond the Standard Fare
In addition to the regular menu, the dining team at GreenFields is pushing the envelope with special events and themed dinners that bring a new level of excitement to mealtime. Recent events have included a crab boil and a surf and turf dinner, both of which were met with enthusiastic approval from the residents. Looking ahead, the team is planning a pig roast, promising yet another unique and memorable dining experience.
“We like to ‘wow’ our residents,” Sommers said. “We’re trying things that are different, and everyone’s enjoying it. But we also make sure to offer the traditional items that our residents love.”
This balance between innovation and tradition is a key element of the dining program’s success. While Jansen and his kitchen crew are responsible for the creation and presentation of the cuisine, Sommers plays a crucial role in overseeing operations and ensuring that everything runs smoothly.
“I help facilitate the team, developing a direction and vision,” Sommers explained. “I help determine how we get where we want to be, identifying what tools and resources we have and need. We’re increasingly finding that it’s less about how we’ve always done things and more about fresh ideas that the team is fully capable of.”
Resident-Centered Dining: Listening and Learning
At the core of the dining program’s evolution is a commitment to listening to the residents and incorporating their feedback into the planning and execution of meals. Both Jansen and Sommers understand that the residents are the ultimate judges of their success, and they welcome input to ensure that the dining experience meets their needs and expectations.
“We listen to their compliments, advice, and suggestions. We rely on them to tell us what they like and make suggestions. We appreciate their honesty,” said Sommers. “It’s very rare for us to say that we’re unable to do something the residents are asking for.”
This resident-centered approach has fostered a sense of community and collaboration in the dining room, where residents feel valued and heard. Jansen echoed this sentiment, noting, “We understand and respect the fact that we’re guests in their home, and we try to do everything we can to provide whatever makes them happy.”
Culinary Explorations: A Program for Food Enthusiasts
Beyond the dining room, GreenFields has introduced a program called Culinary Explorations, designed to engage residents in the culinary process and expand their knowledge of food and cooking. This initiative offers demos and tastings similar to those found in a teaching kitchen, providing residents with an opportunity to learn from the culinary team and experience new flavors.
Recently, the team partnered with Midwest Produce, one of their purveyors, to host a farmers’ market event. Residents had the chance to see the produce that is used in their daily meals and learn about sourcing from local farms. The event also included a cooking demonstration, where the team grilled some of the produce and incorporated it into a salad for everyone to sample.
“It showcased what the team is capable of and gave the residents a deeper understanding of where their food comes from,” said Jansen. “We love creating opportunities for them to explore new culinary horizons.”
A Bright Future for Dining at GreenFields
As Jansen and Sommers continue to work together, the future of dining at GreenFields looks exceptionally bright. Both leaders are committed to maintaining the momentum they have built and to continuing to push the boundaries of what is possible in a senior living community.
“I didn’t think we’d progress as fast as we have,” Sommers commented. “The overall impression from the team, leadership, and the residents is that there have been a lot of positives, and we don’t want to lose our momentum.”
For Sommers, the most rewarding part of his role is “the experience of seeing people smile. It really is an honor and a privilege to be able to try new things and give these folks the food they so richly deserve. Just hearing someone say, ‘wow.’ That’s the ‘icing’ on the cake. As Eric says, ‘The sky’s the limit!'”
About GreenFields of Geneva
GreenFields of Geneva is a senior living community that provides a vibrant retirement lifestyle in an ideal location. The community offers a full continuum of care, including independent living, assisted living, memory support, rehabilitation, and skilled nursing care. Owned by Lifespace Communities, a non-profit organization with over 45 years of experience in senior living, GreenFields is committed to enhancing the quality of life for its residents through exceptional services, amenities, and care.
In the months and years to come, GreenFields’ dining program will continue to be a centerpiece of the community’s commitment to excellence. With leaders like Jansen and Sommers at the helm, the sky truly is the limit for what this dining team can achieve. The residents of GreenFields can look forward to many more delightful meals, creative culinary experiences, and the joy of sharing these moments with friends and neighbors.
For the residents and their families, the dining experience at GreenFields is more than just about food—it’s about community, connection, and a shared journey of discovery that makes life richer and more fulfilling.
