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Category: RLC Kitchen

From a Gridiron Dream to a Gourmet Team: The Self-Made Story of RLC’s Executive Chef Chris Stone

With inspired dishes like smoked salmon benedict on a filet mignon over risotto with micro greens to his signature pancetta crisp with cranberry compote, Stone River Retirement Community’s Executive Chef Chris Stone has become not only renowned for his culinary skills but a f...

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Chopping Up Perceptions: The Reality of Culinary Arts in Senior Housing

New York, NY – Last month, RLC was represented at a career fair at a prestigious culinary school in New York to meet and recruit students for our future culinary opportunities. We have attended before and have been impressed with the quality of the students, but it was obvious that until they tal...

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Chef Adair Takes a Gamble on Walnut Grove

Chef Brian Adair joined the RLC Community as executive chef at Walnut Grove two and a half years ago after making a name for himself in the world of casino dining. We asked him about his casino background, his kitchen at Walnut Grove, and when it comes to food what his residents crave.  ...

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#RLCMoments: Emily Remby, AM Cook, Towne Center

I honestly don't remember the first time I baked something. It’s always been something that I did with my mom. I do remember always being fascinated with bread. The first bread I learned to bake was honey oat bread. I loved learning how to knead the dough and watching it ris...

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Blog: Fine Dining (and Whoopie Pie) at Sable Lodge

Tyson Millette, executive chef at Sable Lodge in Portland, Maine, talks with the blog team about opening a new community, his tightly knit kitchen team, and the pies for which he’s famous.RLC: Welcome to RLC! How long have you and your team been cooking...

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#RLC Moments: PI Day at Stone Oak

Guest Blog by Kathie Bailey, Stone Oak ResidentStone Oak opened in late October 2015 and the following March, some of the residents thought it would be fun to celebrate March 14 as PI Day. So we made a sign-up list and that first year, 11 residents and...

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What We Learned from our LinkedIn Testimonials

A testimonial can be a powerful thing. It is a public recounting of an experience. This year, one of our resolutions from the RLC Media Team has been to update our company page on LinkedIn, a social networking site where future employees learn about businesses and where bu...

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An Irishman in Knoxville: an Interview with Chef Garrett

Southern-style collard greens, black eyed peas, and chicken-fried steak. That, says executive chef Garrett Scanlan, is a surefire way to residents’ hearts at Sherrill Hills, our RLC comm...

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Stone Oak’s Garden of Earthly Delights

200 pounds. That’s how many tomatoes Executive Chef Chris Weldon estimates he harvested this summer from the new kitchen garden at Stone Oak in Hilliard, Ohio. The garden, which sits about 30 paces back from the kitchen door, began with a few herbs planted among th...

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Blog: A Letter to Maple Ridge

Dear Lisa and the staff at Maple Ridge, My parents, siblings and I would like to thank you all for helping us to have such a great time last Saturday celebrating my parents’ 70th wedding...

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The Singing Chef of Provident Crossings

If you dine with us at Provident Crossings and just happen to hear an Irish melody coming from the kitchen, that’ll be our very experienced and talented Executive Chef Rick. Not only does he sing in the kitchen all the time, but he’s also an accomplishe...

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