By Anita Curtis
THE ERICKSON TRIBUNE

Each day, Highland Springs Chef de Cuisine Travis Wick provides residents with epicurean delights. But occasionally he enjoys a different kind of challenge. Recently he participated in a bowling contest between managers and residents. Although the managers won the challenge, Wick admits it was all in fun and that, no, he did not bowl a 300 (not yet, anyway).

But if you ask him about scuba diving, another one of his sporting hobbies, he will tell you, “There is only danger: when you ignore safety precautions.” He applies the same principle in implementing food safety practices at Highland Springs and takes the necessary steps to ensure that the food he serves is of the highest quality. “Most of all,” says Wick, “I just want to take care of the residents by listening to their concerns and providing them with safe, healthful, and nutritional menu options.”

Florence Knight, a new resident at Highland Springs, says she is impressed with her many choices. “It will probably take me all day just to decide which entrée I want for tonight,” she says. And she doesn’t have to shop or cook; all she has to do is take a short walk from her door. For dessert, she may try Wick’s cranberry Sprite cake for a light, refreshing finish to a perfect meal. Could it be better than chocolate? You be the judge.