1. Hello, Myles and Tishuana. Can you each tell us a bit about your background? Where were you before you joined the Adira team?
Myles:I grew up in Norfolk, Virginia with my grandmother and she always made sure that my grandfather had a hot meal on the table every night. So after school and homework (winter time), I’d stay in the kitchen and help her cook. Cutting up veggies & peeling potatoes and cleaning up afterward. I would always help when it was time to make cakes and pudding. On Dec. 21st, I met Top Chef Marcus Samuelsson then went on to work for him for 4 1/2 years and to this day, if I’m not working, I’ll go back and help out there.
Tishauna: I was raised in the Caribbean and have been cooking meals from the age of 10. My mother has always instilled in me the importance of good nutrition through freshly made foods. I have a passion for food advocacy. I spend my spare time volunteering at City Harvest. I have a B.A. from Lehman College in Clinical Nutrition and aspire one day to become a Registered Dietitian. I am currently a Dietetic Technician Registered.
2.Have you always loved cooking and the culinary world? Tell us why.
Myles:At age 11, I moved to New Jersey to stay with my mom where she would give me the responsibility of warming up the food and sometimes cooking. Every Saturday I’d make breakfast for my mom, brother and myself. I got to high school and took up home economics, it was the best class I every took. I went on to work in a hotel, the restaurant industry, a golf course, college and now, senior living.
Tishauna: Before Adira, I was employed at Andrus on Hudson as a dietary supervisor/dietetic technician registered. I find it fulfilling providing care for the elderly and making sure they receive the best quality of life. Food is one of the most important components of care for the elderly.
3. What is the biggest challenge when preparing 3 meals a day for 120 or so people?
Myles: Knowing the diets of our residents and their likes and dislikes. There’s only one thing that changes in senior living and that is the residents and patients we serve.
Tishauna:The biggest challenge of preparing 3 meal a day for over 100 people is having to preserve food quality and presentation for people with different diet orders and food preferences.
4. What do you enjoy most about this role at Adira?
Myles: Being able to allow people to enjoy my food!
Tishauna: The things I enjoy most about working at Adira is managing my team, training and educating them about why our department is important and watching them grow; along with interacting with the residents and hearing how much they enjoyed their meals.
5.Which of your culinary delights is most requested by our patients and residents at Adira?
Myles:So far the lemon grilled salmon is popular but that will change soon!
Tishauna:The most requested culinary delight is the crispy honey glazed chicken tender.
6. Tell us a fun fact or two about yourself.
Myles:I enjoy playing uno with my granddaughter.
Tishauna:I was modern contemporary dancer in high school.