Do speech therapists know that we’re asking a lot of even the most expert of chefs when it comes to implementing #IDDSI standards?
Gary teamed up with Dysphagia Kitchen and chefs from CH&CO to develop of high-end IDDSI cuisine for the new private Cleveland Clinic hospital in London.
They experimented with IDDSIfying lamb and veg tagines, bhuna, fish pie, and roast chicken meals as well as puddings and soaking solution cakes.
Individuals may need to eat a texture modified diet because they are generally unwell, through personal choice or because they have dysphagia.
Dining with Dignity provides complete training for chefs, catering teams, housekeepers, care home managers, carers, registered nurses, activity coordinators or anyone who could be involved in the preparation, cooking and delivery of food to residents at risk.
Watch the video to see what levels four, five and six can look like.
Gary uses no thickeners to achieve the correct consistency. He also demonstrates how the food can be presented without using moulds.