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Baby boomers will be entering senior living communities in large numbers in the years ahead, and these newcomers bring with them a whole different set of dining demands and food preferences than the previous generation. They’ve been exposed to many global cuisines, are eager to go in a more plant-forward direction and have more flexible eating styles.
In this episode of "Menu Feed," learn how four experienced senior living chefs—Steve Plescha, executive chef at Pennswood Village; Ryan McNulty, corporate executive chef with Cura Hospitality; Eric Eisenberg, director of dining services at Rogue Valley Manor; and Hagop Hagopian, executive chef at The Clare—are changing up their menus to accommodate the tastes of younger residents.
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