Kevin Adams loves French cooking.

Born in Quebec, Kevin’s love of French food was on full display at a Parisian gala at Helen Henderson Care Centre last April.

As a chef at the home for almost two years, Kevin enjoyed planning and preparing the menu for the annual volunteer appreciation event.

Using the world’s best cheese and freshest ingredients, the talented cook earned the praise of guests who said the food was spectacular.

“I love it,” the 55-year-old father of three says with a smile about his work at the retirement and long-term care home located in the heart of Amherstview.

“I’ve always been a manager,” he explains about his work prior to arriving at the home. “I wanted a break from it. I wanted to get back to cooking.”

Wearing a chef’s standard uniform of white coat over black dress pants, Kevin talks about his work with the passion of an artist.

But as with most passions - and the effort to perfect them - dedication and commitment can come with a steep price.

“I loved (cooking) when I was young, but it takes you away from your family when you’re older. The simple truth is, most people eat when they’re not working. For a cook with a young family, that can be difficult.”

Growing up in Montreal, Kevin still appreciates French cooking.

“The idea of French cooking is using the best ingredients,” he says wisely. “You can only put-out what you put-in.”

Grateful for the creative freedom he enjoys in the kitchen at Helen Henderson Care Centre, Kevin was nominated for Employee of the Month for June by his Manager, Julie Metcalfe.

“Kevin is a great asset to the dietary department,” says the Food Services Nutrition Manager who supports the chef’s use of fresh fruit, vegetables and seafood.

“Kevin shows dedication and genuine care for the residents and their meals,” she says grateully. “He has a wealth of knowledge and experience. He works hard and he’s a wonderful person to be around. He is quick to help, offer advice with menu decisions and ensure residents are happy. Our home is a better place because of him.”

A talented musician in his spare time and connoisseur of sushi, the chef appreciates the award which was unanimously endorsed by the management team.

“I’ve always succeeded better in an environment where, when you do something, people appreciate it,” he says kindly.

“Life is good,” he says politely, thinking about to the 60/70-hour weeks he used to work before joining the kitchen at Helen Henderson. “I like coming to work and I like going home.”

Since arriving at the home, the chef has made subtle changes to the menu to incorporate fresh ingredients into every soup, salad and entree. It was a change that was well-received by residents.

“I do really care about what I make,” he says with conviction.

Helen Henderson Care Centre is proud to have Kevin Adams creating culinary masterpieces in our kitchen. Keep up the great work, Kevin!