Residents Love The Variety

Tomas Rodriguez, the head chef at Metlifecare’s Greenwood Park in Tauranga, is originally from Chile but has been in New Zealand for nearly six years.

decided to become a chef as I always liked travelling and it was a profession that would allow me to do that.” While studying at university, Rodriguez worked in different countries during his holidays to gain experience, learn from different cultures and work with a variety of ingredients.

“Once I finished my studies and working in different places in Chile, I decided to take on a bigger challenge and move to New Zealand.”

Retirement villages are becoming a popular and viable option for chefs, being less intense and demanding, but Rodriguez didn’t intend to work in a village.

“To be honest, it was not in my plans to work in a retirement village, at least not yet.

“The restaurant I was working in closed so I had to find something quick and thought I would take this opportunity while searching for something else.

“After a couple of shifts though, I realised I didn’t want to move because it was completely different from the expectations I had.”

The hospitality industry, especially for chefs, is notorious for hard, unsociable hours.

“My work life was always working very long hours and until late.

“Working at the village, there’s still daylight when I finish so I can spend time with my wife or do something else I enjoy.”

With a broad, international experience under his belt, Rodriguez likes to create a variety of dishes.

“I try to adapt to as many styles as I can. I believe I am here to please the residents, so I try my best to create different functions throughout the year to give them enough to choose from.”

Every month, Rodriguez hosts a theme night,

with a menu based on a country or specific theme.

“The residents trust me, even when they do not fully understand the menu.

“One night I will not forget was when I served chocolate-coated crickets as dessert for the traditional Mexican night and they all decided to have it!”

Sustainability is another constant in Rodriguez’s kitchen.

“Early 2021, we started to separate all our food scraps into a different bin, and hopefully we’ll have our own compost to use in our veggie garden soon.

“When season and weather allow, I also grow vegetables and herbs to use here in the kitchen.

“I am very grateful to all the donations we have from residents who have their own gardens, with produce like lemons, parsley, oranges and rhubarb. Nothing goes to waste here.”

Rodriguez and his wife do not have relatives in New Zealand, so for Christmas, they are spending the day with their village family.

“We are offering a lunch on Christmas day here in the village for those residents who cannot spend the day with their loved ones.”

Rodriguez loves and respects the elders he caters for, and now, he cannot imagine his life without them.