Aramark SeniorLIFE+ Chefs at Asbury Communities Turn Up the Heat with Winter Soup Competition
As frigid temperatures settled across the Northeastern United States this January, kitchens within Asbury Communities, Inc. came alive with warmth, aroma, and friendly competition. Aramark SeniorLIFE+ chefs from across the organization gathered—both in spirit and through their culinary creations—for the inaugural Great Soup-Off Competition, a celebration of creativity, cultural heritage, and the comforting power of food during the coldest months of the year.
Designed as a friendly culinary challenge, the Great Soup-Off was more than a contest. It was a platform for chefs to tell their stories through food, drawing inspiration from personal memories, regional traditions, and global cuisines. At its heart, the competition reflected Aramark SeniorLIFE+’s ongoing commitment to enriching the resident dining experience in senior living communities through thoughtful, high-quality, and culturally expressive meals.
“We launched this soup competition to inspire chefs to share their creativity in a meaningful way, crafting dishes influenced by lived experiences,” said Dan Soley, Regional Executive Chef for Aramark SeniorLIFE+. “Since winter calls for comfort, we chose the perfect winter comfort food: soup, which is seasonal, cozy, and made for bringing people together.”
A Celebration of Comfort and Connection
Soup was a natural choice for the inaugural competition. Universally beloved and endlessly versatile, soup transcends cultures and generations, evoking memories of home, family, and care. For residents in senior living communities, these qualities are especially meaningful. A well-prepared bowl of soup can spark conversation, awaken nostalgia, and provide both physical warmth and emotional comfort.
Aramark SeniorLIFE+ has long emphasized the importance of dining as a cornerstone of resident well-being. Meals are not simply nourishment; they are experiences that foster community, encourage social interaction, and honor the diverse backgrounds of residents and staff alike. The Great Soup-Off was conceived as an extension of this philosophy, allowing chefs to express their individuality while reinforcing the role food plays in connection and storytelling.
Chefs from across the five Asbury Communities served by Aramark SeniorLIFE+ were invited to participate. Each chef submitted a soup recipe rooted in personal history, cultural tradition, or culinary exploration. The result was a diverse collection of entries that showcased both technical skill and heartfelt inspiration.
Showcasing Talent Across Asbury Communities
From classic comfort soups to globally inspired creations, the competition highlighted the depth of talent within Aramark SeniorLIFE+. Each participating chef approached the challenge with enthusiasm, crafting a dish that reflected their unique journey in the culinary world.
While the soups varied in ingredients and influences, they shared a common purpose: to provide warmth, comfort, and a sense of familiarity to residents during the winter season. The competition also fostered camaraderie among chefs, encouraging collaboration, idea-sharing, and mutual appreciation across communities.
According to Aramark SeniorLIFE+ leaders, initiatives like the Great Soup-Off play a vital role in employee engagement. By empowering chefs to showcase their creativity and personal stories, the organization reinforces pride in craftsmanship and strengthens connections between culinary teams and the residents they serve.
A Winning Bowl Rooted in Memory
The winner of the inaugural Great Soup-Off was Anthony Mone, Executive Chef at Asbury Normandie Ridge, whose interpretation of Sancocho soup stood out for its depth of flavor, authenticity, and emotional resonance.
“This dish instantly brings me back to rainy days in Guánica, Puerto Rico, watching my grandmother prepare her famous Sancocho,” said Chef Mone. “It’s the reason I fell in love with cooking and pursued a career in the culinary arts.”
Sancocho, a traditional Latin American stew with regional variations across the Caribbean and Central America, is known for its hearty ingredients and slow-simmered richness. Chef Mone’s version honored those roots while showcasing his culinary expertise and attention to detail.
His winning dish began with a robust protein base of beef chuck and chicken thighs, marinated in a fragrant blend of sofrito, garlic, oregano, adobo, and sazón. This foundation infused the broth with layers of savory flavor from the very start.
To build depth and texture, Chef Mone incorporated an array of starches and vegetables, including yuca, plantain, sweet potato, yautía, kabocha squash, and corn. Each ingredient played a role in creating a soup that was both filling and comforting, with a balance of earthy sweetness and savory richness that developed slowly over time.
The result was a deeply satisfying soup that resonated not only with judges but also with residents who experienced it. For many, the dish evoked their own memories of family meals and cultural traditions, underscoring the universal language of food.
Enhancing the Resident Dining Experience
For residents at Asbury Communities, the Great Soup-Off translated into more than just a special menu item. It provided an opportunity to engage with chefs, learn about the stories behind the dishes, and experience flavors that reflected a wide range of cultural backgrounds.
Aramark SeniorLIFE+ leaders noted that residents responded enthusiastically to the competition, appreciating both the creativity involved and the sense of occasion it brought to winter dining. Events like this help break routine, spark curiosity, and create moments of joy—key elements of quality of life in senior living environments.
The competition also aligned with broader trends in senior dining, where personalization, cultural relevance, and chef-driven concepts are increasingly valued. By encouraging chefs to cook from the heart, Aramark SeniorLIFE+ continues to evolve its dining program to meet the emotional and social needs of residents alongside their nutritional requirements.
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