My career began as a 3-week placement at HammondCare’s Braeside Hospital where I was a student dietitian, as part of my master’s degree. I was immediately captivated by HammondCare’s Mission to improve quality of life for people in need, which I witnessed in every aspect of care within the hospital environment.
The permanent position became available soon after then; I applied and was successful. It felt as if it was meant to be.
This new role, a first for Braeside Hospital as well, provided me with the opportunity to build the culture of good nutrition and help establish our first fresh food kitchen. In that role I supported patients in the rehab ward to manage their health risk factors long term, working together with the patient and their family to improve the quality of their diet – preparing them for their return home.
Being invited to join HammondCare’s leadership program, I was encouraged to take a non-traditional leap and move into Residential Care as an assistant manager – another example of senior leaders seeing and nurturing young potential. It was a pivotal decision that transformed my career.
Following the birth of my two children I moved into my current role as Head of Food Culture. A lot of my work now is in the background, working side by side with different portfolios, and managing a small yet incredibly dedicated team.
My focus is ensuring our philosophy of care extends to providing food that is nourishing and nutritious, and that eating is an enjoyable, shared experience – so that residents feel nurtured, cared for and loved. It’s about helping to create an environment that feels like home, and fresh delicious food is central to that.
HammondCare has been supportive of my changing needs, nurturing growth, and enabling me to work flexibly and contribute in a meaningful way, while also being a wife and mother. I currently work three days a week, which gives me lots of quality time with our two daughters, aged 5 and 2.5 – we’re often cooking together or writing new recipes, nurturing a love of food within them too!
In the same way that we meet the needs of the people we serve wherever they are on their life’s path, management applies the same approach to team members, not expecting them to ‘fit the mould’.
I am passionate about sharing the impact we have – seeing subtle, incremental changes that are sustainable and become embedded in practice. Knowing that we have and are making a difference, living my purpose – both on the work and home fronts - are what gets me out of bed in the morning.
In August this year I was invited to the opening of Daw Park, our first dementia care village in South Australia. I showcased the impact of the cottage design and our food culture, by baking a delicious lemon yoghurt cake in the fresh cook kitchen in one of the new cottages, prior to the arrival of our CEO Mike Baird and dignitaries.
As the front door opened, I heard one of the party gasps ‘wow, that smells amazing!’. The sensory aspect of food is such an important aspect of our care – which is also endorsed by food icon Maggie Beer, a HammondCare ambassador who spoke at the opening.
I also spoke at the National Congress on Food, Nutrition, and the Dining Experience. It was truly inspiring to speak to a captive audience and be seated at Maggie’s table, literally.
I love working with staff who are passionate about preparing food that is meaningful for residents. I witness countless examples of this, including a resident with complex needs being invited into the kitchen in her supportive chair, each day, so she can feel she is a part of what is going on.
Food should be consistently delicious, nourishing, and enjoyable to eat. Empowering and supporting our passionate team to achieve this and strive for more, for the benefit of residents, is a privilege.