For Ephraim Lawson, it’s about making a connection through food
As Dining Service Director at The Solana East Cobb, Ephraim Lawson makes it his mission to connect with residents and learn about their tastes and preferences.
Originally from France, Ephraim went to culinary school in his native country before moving to the United States in 1990. He then attended the Culinary Institute of America and is a Certified Chef with the American Culinary Federation, a Certified Culinary Administrator, and an American Culinary Evaluator. He first began working at hotels, and before long, he found himself in the senior living space.
Ephraim started at the community two years ago, and after having worked at hotels, said it’s quite a different experience.
“At hotels, people come and go,” he said. “But here, it’s the residents’ home. You have to be very attentive to their needs and listen to them.”
Ephraim said there are different challenges when it comes to working with seniors, and it’s crucial to listen to feedback. He said they’re consistently observing and want their opinions to be heard.
When it comes to cooking, Ephraim said he likes to incorporate seasonal flavors into the food. For spring, it’s all about fresh vegetables like asparagus, spinach, cauliflower and more. The dining team is even working on a new menu.
One of Ephraim’s signature dishes, Southern Shrimp and Grits, is a resident favorite and utilizes green onion, a popular spring ingredient.
“Residents love it,” he said. “And I love what I’m doing. I like the challenge. It’s rewarding.”
In the kitchen, he said it’s about teaching the staff to listen to residents and incorporate their feedback. For him specifically, he also finds it important to interact with the residents in person while they dine. During the pandemic restrictions, Ephraim would make it a point to visit resident rooms and even cook a special dessert for them. He said residents appreciate seeing him as part of their dining experience, so this was an important point of connection.
“You have to understand their language,” he said. “The residents like to see you.”