In the know.

Imagine the decline in your ability to enjoy food if you suffered from dysphagia – difficulty swallowing. It impacts as many as one-third of adults over the age of 65. That’s why Carlos Alvarado, chef at The Crossings senior living community in League City, prides himself on finding innovative ways to make “food taste like food again.”

It’s all part of the Puree with a Purpose concept, which seeks to elevate the dining experience for those who require pureed food. Most people living with this issue may blend a meal of spaghetti and meatballs, for example, into a paste like consistency and then eat the bowl of mush from a bowl. Instead, Carol takes the meal and carefully pipes the pureed noodles to look like noodles and the pureed meatballs to look like meatballs. Then, the well-blended sauce is added to the top of the dish, tastefully plated to resemble every other plate of spaghetti served across the dining room. In doing so, dignity for these elders is restored and their dining experience is elevated with food that is appetizing to each of the senses.

Alvarado, who worked in restaurants for many years, said he chose to work at The Crossings as a way of giving back through his culinary talents. “I love to cook, and I think for people who need a puree, being able to use my skills to brighten their dining experience is what it’s all about,” he said.

Alvarado recently entered a competition where he was able to put his skills on display. He reached the semifinals of the Puree with a Purpose contest, traveling to San Antonio to compete. “It was a great experience and hopefully helped to spread the word about this important concept,” he said. “What we’re doing here at The Crossings is making a difference for residents who need it.”