Not Your Average Retirement Community Fare…

Bland, institutional food? Nothing could be further from the truth at Osprey Lodge, a beautiful assisted living and memory care community in Tavares.

Osprey Lodge’s newly hired chef, Jose Severino, believes in healthy food with distinctive flavors and fresh ingredients. With vast experience in the restaurant and hotel food industries, he’s looking forward to leading the way in redefining senior dining.

“My take on food is different,” says Severino, a 2005 graduate of Le Cordon Bleu, one of the nation’s most respected culinary schools. “Everything is cooked in its own sauces without using lots of oils. I have very high standards in my kitchen. For instance, we only use fresh fish, never frozen. All of our ingredients are of the highest quality.”

Severino is introducing the French style of cooking known as sous-vide, a healthy way of cooking meats, fish and chicken. The technique involves sealing the meat in bags, submerging it in a water bath, and holding it at a precisely controlled temperature. It enhances the flavor, meaning no additional salt or fat is needed during cooking. Moreover, sealing the food ensures vitamins and minerals are not lost during the cooking process.

“We want our residents to experience the highest quality of life possible,” he says. “I play a big role in that by ensuring they eat healthy, nutritious meals. That’s a responsibility I do not take lightly.”

Chef Jose also wants residents to enjoy a restaurant-like dining experience.

“Presentation is key. People eat with their eyes. If food is unappealing, they are not going to eat it. I pride myself in making food look clean, garnished and amazing. When it comes to being successful in the food industry, consistency is the key.”

For a taste of Osprey Lodge life, call for an appointment at 352.253.5100, and receive a free Osprey Lodge signature gift with your tour.