{"id":56137,"date":"2022-03-21T06:00:00","date_gmt":"2022-03-21T13:00:00","guid":{"rendered":"http:\/\/www.kentreporter.com\/local-marketplace\/look-for-encore-dining-events-showcasing-chef-rays-talents\/"},"modified":"2022-03-21T06:00:00","modified_gmt":"2022-03-21T13:00:00","slug":"look-for-encore-dining-events-showcasing-chef-rays-talents","status":"publish","type":"post","link":"https:\/\/www.kentreporter.com\/local-marketplace\/look-for-encore-dining-events-showcasing-chef-rays-talents\/","title":{"rendered":"Look for Encore Dining events showcasing Chef Ray’s talents"},"content":{"rendered":"

What happens when you combine a professional chef with a retirement home worker? You get Chef Ray Canos, Culinary Director at Cadence at <\/a>Kent-Meridian<\/a>, the retirement community opening soon in Kent, Washington. Chef Ray’s dad has been a professional sushi chef since the age of 14, and her mom has had a long, successful career caring for seniors.<\/p>\n

“We used to visit the Auburn Retirement Home with my mom and do hula dancing for the residents. I realized how much I loved caring for seniors and improving their day-to-day life,” she says. “My parents both came from really big families, so I spent a lot of time helping to care for my uncles and aunties — helping with cooking, laundry, clipping toe nails. Caring for our elders was really important.”<\/p>\n

Meet Chef Ray Wednesday, March 23 from 3 p.m. to 6 p.m.<\/strong><\/p>\n

Chef Ray has been cooking in retirement homes for a decade, and says getting to build her team and her menu from scratch has been a “bucket list” goal that she’s excited to tackle at Cadence at Kent-Meridian.<\/p>\n

“This is my third time building a team, and I love creating a supportive culture. My mantra is to always say ‘yes,’ and find a way to offer solutions. I encourage everyone to work together as a team, all helping each other.”<\/p>\n

As for the food, the ENCORE Dining Services at Cadence offer plenty of choice, flexibility and flavor. Residents can expect a variety of daily specials, plus a wide range of staples available daily including Green Machine smoothies, Pacific Northwest salmon, steak and chicken, gourmet sandwiches and fresh vegetables from Charlie’s Produce.<\/p>\n

Potential residents are invited to sample Chef Ray’s cooking at a special event this Wednesday, March 23.<\/p>\n

“I’m making my signature Apple Roses — thinly sliced apple and peach preserve overlapped with puff pastry. After it’s arranged I set it on top of a muffin tin and when it comes out of the oven it looks just like a rose.”<\/p>\n

Custom nutrition for seniors in a restaurant setting<\/strong><\/p>\n

At Cadence, all menu items are approved by a registered dietician, and by using the Grove Menu<\/a> it’s easy to check if items are suitable for a low-salt, low-sugar or other diet. Chef Ray has extensive experience creating flavorful cuisine to support active seniors, and can’t wait to start serving residents later this spring.<\/p>\n

For more information on amenities and available homes, visit cadencesl.com\/communities\/cadence-at-kent-meridian<\/a>, or call 253-549-9300 to schedule a tour. Follow Cadence at Kent-Meridian on Facebook<\/a> and Instagram<\/a> for the latest news!<\/p>\n","protected":false},"excerpt":{"rendered":"

What happens when you combine a professional chef with a retirement home worker? You get Chef Ray Canos, Culinary Director at Cadence at <\/a>Kent-Meridian<\/a>, the retirement community opening soon in Kent, Washington. Chef Ray’s dad has been a professional sushi chef since the age of 14, and her mom has had a long, successful career caring for seniors.<\/p>\n","protected":false},"author":1052,"featured_media":56138,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[152],"tags":[105,145,146],"yst_prominent_words":[],"_links":{"self":[{"href":"https:\/\/www.kentreporter.com\/wp-json\/wp\/v2\/posts\/56137"}],"collection":[{"href":"https:\/\/www.kentreporter.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kentreporter.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kentreporter.com\/wp-json\/wp\/v2\/users\/1052"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kentreporter.com\/wp-json\/wp\/v2\/comments?post=56137"}],"version-history":[{"count":0,"href":"https:\/\/www.kentreporter.com\/wp-json\/wp\/v2\/posts\/56137\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kentreporter.com\/wp-json\/wp\/v2\/media\/56138"}],"wp:attachment":[{"href":"https:\/\/www.kentreporter.com\/wp-json\/wp\/v2\/media?parent=56137"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kentreporter.com\/wp-json\/wp\/v2\/categories?post=56137"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kentreporter.com\/wp-json\/wp\/v2\/tags?post=56137"},{"taxonomy":"yst_prominent_words","embeddable":true,"href":"https:\/\/www.kentreporter.com\/wp-json\/wp\/v2\/yst_prominent_words?post=56137"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}