For Those Looking for Choice, Taste, Convenience and an Understanding of Specific Nutritional & Dietary Needs, Mom's Meals Adds Even More Culinary Talent to the Team

Mom's Meals adds three chefs to the team, all of whom bring a wealth of experience in serving the needs of those with specific dietary and nutritional needs.

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Chef Randal Shircel is one of three new culinary talents to join the team at Mom's Meals, enabling them to provide even more options for those with specific nutritional and dietary needs.

For seniors and those who live with diabetes, kidney disease, or are on a heart-healthy, vegetarian or gluten-free diet, continuing to offer a wide range of choices, all within the strict parameters of those specific diets, is crucial for us.

Des Moines, IA (PRWEB) July 18, 2013

Managing day to day needs, even just the basics, can be a challenge for the ever-expanding aging population and those not mobile. Having good tasting and nutritious meals on hand, especially for those aging in place, can often seem impossible.

Today, consumers want three things when it comes to their personal dining options: choice, taste, and convenience. Meeting those needs, and combining them with an understanding of specific healthcare and dietary needs, Mom’s Meals, which has been delivering fresh-made food to customers for over a decade, has added three award-winning chefs to its team, all with extensive experience in serving a diverse client base with innovative, fresh, and delicious meals.

Chef Randal Shircel has been added as Director of Culinary and R&D Innovation, Chef Courtney Langdon as Research and Development Manager, and Chef Tyler Riddle will serve as Corporate Development Chef.

“For seniors and those who live with diabetes, kidney disease, or are on a heart-healthy, vegetarian or gluten-free diet, continuing to offer a wide range of choices, all within the strict parameters of those specific diets, is crucial for us,” said Rick Anderson, president of Mom’s Meals. “We don’t want our customers with diabetes to worry about counting carbs, or those with kidney disease measuring how much protein, potassium or phosphorous is in a meal. Our meals are designed to meet all of these specific guidelines, in addition to those looking for gluten- free, vegetarian, or heart-healthy meals.”

According to Chef Randal Shircel, Mom’s Meals understands a person’s requirements after a hospital stay, from the need for convenience to how their taste buds can be affected by a disease or the treatment for it.

“Our goal is to get our meals to those who need them most, assuring them that the nutritionals are right and, most importantly, that they taste good at the same time,” said Shircel.

“Our national business and growth required we add chefs with experience creating fresh food to meet a geographically diverse customer base,” said Anderson. “For seniors who can no longer shop or cook for themselves, and especially for those on a heart-healthy, diabetic, or a renal diet, it’s as simple as this; we want to fulfill our mission of helping people use nutrition to support and enhance their health. ”

Mom’s Meals’ rotating menu of over 70-meals weekly allows customers to choose the meals they want, delivered to their front door. Many of the meals reflect different ethnic and cultural preferences, so that customers have a wide range of options to choose from.

Chef Randal, a graduate of the prestigious Johnson and Wales College of Culinary Arts, has extensive experience as an executive chef in the demanding hospitality industry, and is the recipient of many awards in national culinary competitions.

“The growth of Mom’s Meals and the opportunities it presented made me want to join this team,” said Chef Randal. “Using my experience in leading hotels and in fresh food meal creation, I will be looking at innovations to delight our customers’ palates and meet their lifestyle or specific health condition nutrition needs. I want our customers to wish that had been eating food like this for years!”

Chef Courtney Langdon has experience in new product formulation and developing meals for hospital applications. At Mom’s Meals, he will be involved with new meal design and quality and value for the current rotating menu.

Chef Tyler Riddle will work under Head Chef Randal’s direction to develop a broad selection of cuisines that appeal to customers desire for different cultural and geographic meal options while adhering to nutritional guidelines for Mom’s Meals customers’ special dietary needs.

Mom’s Meals strives to be the leading expert and provider of senior and patient nutrition to help support health and recuperation and nourish independence at home for higher quality living.

The company is dedicated to providing fresh-made, nutritious, home-delivered meals to customers nationwide and has specialized in senior and patient care for over 13 years. Mom’s Meals are available for customers on specific diets including heart-healthy meals that are both low sodium and low fat, diabetic-friendly meals with 60 carbs or less, renal meals, and vegetarian and gluten-free choices. Mom’s Meals prepares, packages, and delivers ready-to-heat and eat meals directly to a customer’s door anywhere in the United States.


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