Next Best Home: Q&A with Chef Gary Nolls of GENESIS Senior Living
Introduction: Welcome to Next Best Home’s exclusive Q&A with Chef Gary Nolls, the Culinary Services Director overseeing five Genesis-affiliated Pennsylvania Senior Living Communities in Paoli, Pottstown, Reading, Shillington and Macungie, Pennsylvania. Chef Gary’s journey in the food and beverage industry began at the young age of 13, and he has since accumulated a wealth of experience—from dish washing in a pizzeria to operating and managing five restaurants. In 2013, he transitioned to the senior living sector and has never looked back. Join us as Chef Gary shares insights into his culinary career and the unique challenges and joys of serving multi-generational audiences during the holiday season.
Next Best Home: Let’s start from the beginning. What was your inspiration and entrance into the Food and Beverage industry?
Chef Gary Nolls: My parents divorced when I was 10, and I took on the role of the family cook to escape my dad’s lackluster culinary skills. Despite the initial burnt dishes, I discovered my passion for cooking by creating 12 dishes from scratch, leading me to pursue a career in the food and beverage industry.
Next Best Home: How did you transition into a career in senior living?
Chef Gary Nolls: At 40, a customer mentioned an opening in their senior community. The prospect of a more balanced life structure appealed to me, prompting the transition. If I had known earlier, I would have made the move sooner.
Next Best Home: With the holiday season upon us, how do you cater to a diverse audience, including children, vegans, vegetarians, and seniors, in your community?
Chef Gary Nolls: Knowing your audience is key. I engage with residents, conduct research, and involve the resident council for feedback. Creating a menu that caters to the community’s preferences ensures a successful and inclusive dining experience. I also always treat the residents, families and our staff like I would in my own home.
Next Best Home: What are your biggest crowd–pleasers, especially considering the multi-generational audience in senior living communities?
Chef Gary Nolls: Breakfast stations are a hit, featuring complete stations, pancakes, French toast, and carving stations. Comfort foods like shepherd’s pie and Salisbury steaks also resonate well with our residents.
The Carving stations are usually a key crowd-pleaser.
Next Best Home: Do residents make special requests for their favorite family or traditional dishes?
Chef Gary Nolls: Absolutely. Residents often request nostalgic dishes, particularly those rooted in our Dutch country’s meat and potatoes culture. We accommodate these requests and encourage residents to share the history and significance of their favorite dishes. We get an opportunity to learn about people’s backgrounds, history and what foods make them feel nostalgic.
Next Best Home: What does the holiday season look like in your own home, and what are some of your favorite dishes?
Chef Gary Nolls: We stick to traditional Thanksgiving meals but get creative for Christmas with dishes like shrimp cocktail, Brussels sprouts with bacon, porterhouse steaks, lobster au gratin, and sometimes even lasagna.
Next Best Home: Hiring and retaining staff in senior living can be challenging. How do you manage this aspect of your role?
Chef Gary Nolls: Having a background in food service and hospitality, along with a team boasting over 100 years of combined experience, gives me an advantage. I emphasize freedom and responsibility for my employees, allowing them to modify schedules as needed through their own collaboration. Sometimes, hiring based on a positive attitude pays off, as I can’t train someone to smile and be happy, but I can train the rest.
I actually did hire someone just for that reason, their smile. This young woman did require training, proved herself and ended up being one of my best employees. A smile and a great attitude goes a long way.
Next Best Home: Any tips for diners when dining out?
Chef Gary Nolls: A well-presented, crisp salad is an indicator of the quality and care put into the rest of the meals. It’s a good starting point for judging a restaurant’s overall culinary prowess.
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