Chef Travis Wick suggests you turn off the stove and join him for dinner. Or breakfast. Or lunch.

By Sunny McKinnon
THE ERICKSON TRIBUNE

There’s only one thing to worry about with Chef Travis Wick as chef de cuisine at Highland Springs—your new kitchen may get jealous.

If not jealous, at least lonely because with two dining venues serving a menu of freshly prepared meals, chances are, given the choice, you’ll turn off the stove and head straight for the swimming pool. Or the putting green. Or just wherever you find your favorite kind of fun.

Finding the balance
Chef Travis, who moved to Dallas from Florida about five years ago, after graduating summa cum laude from Johnson & Wales University in Miami. His background includes working in the kitchens of TGI Friday’s as well as another retirement community, experience that chef Travis believes prepares him well for cooking at Highland Springs.

“Kitchens such as those at TGIF can be chaos, and that’s not always conducive to creating food that’s healthy and fresh. Here at Highland Springs, it is my goal to create an environment that’s fun for everyone—the residents and the staff,” he says.

“Erickson has high standards, and it is my intention to live up to all the corporate expectations on one hand, yet completely satisfy the residents on the other.”

Planning to please
While all Erickson recipes are created with healthy eating in mind, using fresh ingredients and limited additives, Chef Travis plans to put his own special flair and flavors in the mix as well.

“One of the biggest lessons I’ve learned is that Texans like spicier foods,” he says with a smile. “So, we’ll work to incorporate more flavor, including some regional recipes. I’m sure that before long, we’ll have our own special signature dishes.”