Someone's in the kitchen. (Not-for-Profit Report).

Snap! Tap-tap! Swoosh! No, those aren't the sounds of an old Batman rerun or the latest infomercial for some "can't live without" gadget. This is the music that a group of residents from the New York Congregational Nursing Center (NYCNC) makes each week when it gathers to prepare lunch as part of NYCNC's Culinary Arts Program.

Located in East Flatbush, Brooklyn, this 200-bed skilled nursing facility has reintroduced its permanent residents to the pleasures of kitchen activities, and it gives short-term rehab residents an opportunity to relearn the skills they'll need to prepare meals when they return home. According to Culinary Arts Program Director Irene Carr, "About 21/2 years ago, a staff member held a cooking class about twice a month. As this class continued, more people began attending, and it created quite a buzz in the facility. It was then that I realized the power of cooking--not so much cooking itself, but residents being together and helping one another, using cooking to add normalcy to their lives here."

Realizing that it was possible to offer this activity on a regular weekly basis, NYCNC submitted a grant application to the United Hospital Fund, which awarded the money it needed to institute a permanent Culinary Arts Program. "In addition to the cooking program," says Carr, "this grant enabled us to give residents an opportunity to again participate in the fine-dining experience, through Cafe Linden." Located on the premises and opening its doors once a month, Cafe Linden provides an opportunity for families who cannot take their loved ones to a community restaurant to enjoy the fine-dining experience with them anyway.

"Part of the Culinary Arts Program's success," according to NYCNC Administrator Celia Zuckerman, "is that we hired an executive chef in addition to taking the traditional nursing home route of having a dietitian oversee therapeutic food service." Therapeutic value is maintained, but the executive chef, coming at food service from a different mindset, maximizes creativity.

Meeting weekly, Culinary Arts is held in a large first-floor recreation room. The night before the session, tables are arranged in a U-shaped pattern with Chef Chet Miechkowski stationed in the middle, surrounded by residents. "When we have our 9:30 a.m. staff meeting, the residents are already sitting there and ready to go," says Carr. "Usually in nursing homes, staff have to round up residents to get them to an activity; we see it as an indication of the program's success that many of these residents have managed to get there themselves." No one is turned away; if the tables are full, more tables are set up. According to Zuckerman, the program accommodated 1,065 participants in 47 sessions in 2001.

Residents come prepared with recipe sheets. They put on their gloves and, under Chef Miechkowski's direction, begin to slice, dice, chop, grate, crush, peel and do whatever else is called for by that day's recipe. "Not only does the group--which, by the way, does include men--get to enjoy the hands-on activity," says Carr, "but they reminisce, get manual exercise, socialize and have the opportunity to help one another. If someone has a limited range of motion, you'll often see another resident 'buddy up' to help get the job done." For many residents, manual strength and dexterity have shown marked improvement since the inception of Culinary Arts. "Some people started out taking 10 minutes to chop an onion, celery or whatever," says Carr. "We've seen them cut that time in half." As they gain confidence, many participants like to specialize. Some prefer crushing garlic, while others like to cut tomatoes or peel potatoes.

The chef then does the cooking in front of the residents on portable cooking units, using the ingredients they have prepared. Attracted by pleasant aromas drifting throughout the facility, staff and family often stop in and share a delicious and nourishing lunch with the residents. No peanut butter sandwiches here; they have enjoyed meals including eggplant rolatini, seafood Newburg, shrimp Provencal, pasta primavera, Hungarian goulash and corn fritters (they actually took the kernels off the cob).

Another portion of the grant was used to create a cookbook using recipes from the Culinary Arts Program, as well as from residents, staff and family members. The cookbook also features letters of appreciation from family members and a section called Kitchen Memories filled with residents' reminiscences.

As much as some people like to cook, there are those who would rather eat out or have the opportunity to do both. "In our area of town," Zuckerman notes, "there aren't any nice sit-down restaurants for families to enjoy with their loved ones. That's why we created Cafe Linden, to provide that fine-dining experience."

The first-floor recreation room is transformed into an elegant setting for dining, one evening a month. Plants, artwork and floral arrangements complement the beautifully appointed tables. Wine is served, butter dishes are carefully arranged on the linen-covered tables, and dinner is ordered off menus and served on china. "This is an exciting time for everyone, including staff," says Carr. During the day, CNAs help residents prepare for their evening out--taking them to the facility hairdresser, helping them dress in their nicest clothes and sharing their enthusiasm about going out to dinner. Families are excited because they can once again experience and share an evening out that had for so long been too difficult to arrange. If, by chance, a resident does not have an escort, then a staff member will volunteer to do the honors.

"To add to the ambience," says Zuckerman, "our wait staff dresses in black pants and white shirts with bow ties. They have been trained to properly serve a formal meal." Along with the professional service, Cafe Linden features soft background music and, at times, a harpist or violinist will perform during dinner.

Cafe Linden can serve approximately 48 residents and guests. Because wine is served, Zuckerman and Carr hear a lot of jokes about it. One wheelchair resident quipped, "1ff have one more glass of wine, I won't be able to drive myself home." This upbeat attitude is indicative of the good humor and self-esteem the residents gain by being able to dine in this atmosphere. Carr claims that seeing the residents so happy makes the hard work worthwhile.

At the end of dinner, guests receive a questionnaire in lieu of a check. "The questionnaire is presented because we really want to know what we can do better," says Zuckerman. The responses must be positive, because NYCNC is hoping to open Cafe Linden twice a month, even though it's a very labor-intensive undertaking.

Zuckerman credits the success of Culinary Arts and Cafe Linden to the teamwork and legitimate feeling of goodwill that staff bring to the table. "Everyone wants the program to work," she says. "We've seen the results; everyone is proud of the role he or she played in making the program work and in making the residents happy."

For more information, phone Celia Zuckerman, NYCNC administrator, at [phone], ext. 101. To comment on this article, please send e-mail to [e-mail].