The team at Textured Concept Foods (TCF) are a highly qualified group of people with collectively 74 years food service experience in aged care, hospitality and food industries.
With a passion for improving the quality of meals for smooth puree clients, the team work extremely hard to make smooth puree meals look great, taste fabulous and still deliver the nutritional quality our clients need.
We provide a wide range of products that can cater a full day’s menu, from morning and afternoon tea, to main meals, and desserts.
Our service does not stop after you order. We work with you closely to ensure your meals are served at the highest level. Please ask us about staff training with our products.
Introducing to you the team at TCF…
Qualified Chef, Adv Dip Hospitality, cert 4 in front line Management, staff training
- Director of Catering Operations for United Hospitality
- Deliver Catering services to 780 Aged Care Residents
- 30 years experience in hospitality
- 15 year’s experience in Aged Care hospitality
- OH&S representative
- Extensive experience in Aged Care, Hotels, Banqueting, textured foods, staff training and development
- Memberships: Vecci, Aged & Community Care
- Queens Scout with wood beads leadership
TCF represents a vision I had some 10 years ago when moving into aged care. I believe we should provide dignity surrounding all meals with our elderly residents living in aged care. I have come from a hotel/fine dining background I always believe our presentation of foods in aged care should reflect home cooked meals presented with a “ fine dining” look.
Advanced diploma in Hospitality, Qualified chef, HACCP certified & Food safety supervisor.
Joan Holden has extensive experience in managing staff and facilities and several years of experience in cooking for mature aged people. She has a clear understanding of a variety of dietary requirements and textured modified meals.
She previously managed a large operation of Meals on Wheels with up to 300 meals per day. She also, in this time, successfully built up a catering business at a private golf club, catering for all types of functions, corporate days and special events such as co-ordinating a Pro Am event for 220 guests, from breakfast to dinner.
Joan believes in leading by example, working hand in hand with staff and clients to accomplish a high standard. “I am passionate about our new venture withTextured Concept Foods. I believe people on a textured diet should be served a well-presented & flavoursome meal with a clear picture of what they are eating. People young and old with swallowing and chewing difficulties will appreciate our product. We want to change the way puree meals are served. We want you to know exactly what is on your plate; we are taking the guess work out of the meal.”
Lisa is an Accredited Practising Dietitian and Accredited Nutritionist. She graduated from the University of British Columbia in Vancouver, Canada in 1996. She has extensive experience in the aged care industry, working in aged care settings since 1993. Lisa runs a consulting company, Lisa Sossen & Associates, Consultant Dietitians which consults to aged care and private practice. She is passionate about making a difference in aged care and currently undertaking evidenced-based research in this area through Monash University.