Cooking for people who are near death is more than just a profession to this man; it’s a calling.
Chef Richards told the Mirror that there is no higher luxury than using his comfortable food to make patients’ final days a little bit better.
Serving someone their last meal is the greatest honor a chef can have, according to my personal view. A 21-year-old patient recently failed to connect with any of the regular menu items. He told the outlet, “We made that happen because he was young and didn’t like the typical options. We talked and he liked street food.”
He remembered creating a birthday cake for a 93-year-old woman who had lived her whole life in a conventional household lacking birthday festivities.
She started crying when we gave her one as a surprise. She was completely ecstatic.
In fact, as their lives at Sobell House Hospice are gradually coming to an end, the most frequent request made by the patients is for a birthday cake.
Chef Richards stated, “They’re little things, but they mean a lot, especially for people who have been isolated or are feeling lonely.”
He went on to say that since the majority of patients receiving palliative care lose their capacity to swallow, it is crucial to modify the dishes he makes. Because of the drugs and therapies people get, their taste buds also alter.
However, this hospice chef has seen that cancer patients “get a sweet tooth.”
Additionally, the majority of patients have salt sensitivity.
Food may evoke childhood memories and generate new, enduring ones, making it a potently affective medium. Here, that is what we do.
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