Episode 13:9 Brian Patterson on his Unique Culinary Position at Goodwin Living

Brian Patterson talks about his role as Goodwin Living’s Innovation and Development Chef, including mentorship, vocational culinary programs, and sustainability. Learn why Goodwin Living is a Washington Post Top Workplace for the past four consecutive years.

About Brian

Brian Patterson is the Innovation and Development Chef at Goodwin Living™, supporting dining services operations at the three senior living communities Goodwin House Alexandria, Goodwin House Bailey’s Crossroads and The View Alexandria. Brian also partners with local culinary programs to host internships designed to smooth the transition from the classroom to professional work in a senior living setting. He joined Goodwin Living in 2020, having previously worked for the American Medical Association, L’Academie de Cuisine and Glenstone Museum. 

Goodwin Living touches the lives of thousands of people every day through its range of senior living communities, specialized health care services, community partnerships and philanthropic endeavors. With a mission to support, honor and uplift the lives of older adults and the people who care for them, Goodwin Living leads the way in expanding the places and ways we can all thrive and find purpose as we age. Older adults will discover options that meet them where they want to be, and those options are managed and provided by team members who represent more than 65 countries. Get more information at GoodwinLiving.org or by following Goodwin Living on Facebook and LinkedIn.

Key Takeaways

• Goodwin Living’s mentorship program is paramount to retention and recruitment success. Their partnership with local vocational culinary program Kitchen of Purpose, which donates meals to low-income families and individuals, and high school programs.
• The Kitchen of Purpose program has resulted in the successful matriculation of three interns to full-time positions. Cooks develop skills in a three-tiered job system where they move up the career ladder with attainable goals, progressing from a “Cook 1” to “Cook 3” role.
• Goodwin Livings sustainability efforts include a composting program to reduce waste, sourcing local ingredients, and community-wide recycling and conservation programs spearheaded with the resident “Green Team.” Composted soil is delivered to residents each spring to use in their garden boxes.
• Dining trends include interest in less formal dining spaces like cafes and to-go and delivery options. The key is flexibility and choice.