Meet Michelle Lenton, cook, Bonnyville Health Centre

There are two things Michelle Lenton hopes to accomplish with her cooking at Bonnyville Health Centre. The first is, of course, to encourage patients and residents to nourish their bodies for good health and recovery, and the second is to provide comfort.

“Sometimes, especially in long-term care, I want (residents) to have food that would remind them of home,” says Michelle.

A cook at the health centre for close to 10 years, Michelle acknowledges the power of food that is familiar and part of a patient’s or resident’s cultural heritage. While it isn’t always easy to include some of the recipes within the usual set menu and take into consideration all diets, Michelle tries to go above and beyond when possible. Her efforts to support patients' and residents’ well-being earned her a nomination for Covenant’s 2024 Mission Award for Compassion.

Since there is a large Indigenous population in Bonnyville, Michelle taught herself to make bannock, and many patients and residents request it daily. And for special occasions, such as Chinese New Year, she likes to play with the menu and introduce unique items appropriate for the day.

“I want them to know we are thinking about their culture too, not just one specific culture.”

Michelle was also instrumental in introducing “Wednesday Around the World” lunches in the cafeteria. Every Wednesday, she chooses one part of the world and provides food options from that area. To make it extra meaningful for residents and patients, she asks for suggestions, and the person who suggests a part of the world that she covers receives their meal courtesy of her department.

While Michelle cooks for the whole health centre, she admits that she has a soft spot for long-term care residents, and whatever they ask for, she tries to provide it.

“They are always appreciative. One day, one of them asked why they couldn’t have poutine, and I told them, ‘Well, sure you can. Just tell me when you want it.’”

Michelle says that cooking for residents and patients at the centre took on new importance for her after she spent time away from work while battling breast cancer.

“I spent a lot of time in the hospital myself, and after that, it was like now I’ve been on both ends of the spectrum. I just think you get tired of eating the same things all the time, and if you can introduce something (patients and residents) grew up eating, I just think it makes them feel better.”