For Lena, food has always been about family, connection and care.
Now the Chef Manager at BaptistCare’s newest residential aged care home, Glendale Lodge in Elderslie, NSW, Lena brings more than 27 years of experience to the kitchen – along with a deep love of cooking that began when she was just 10. “I started making dinner to help my parents,” she shares. “We were always making things from scratch – pickles, relishes, peppers. We still do. A couple of weekends ago, Dad and I were making smoked sausages together.”
Lena’s Eastern European background and her father’s passion for food laid the foundation for a remarkable culinary journey. She completed a four-year apprenticeship at Canterbury Leagues Club, where she was mentored by a head chef who made a lasting impact. “She was so patient and dedicated. She really took me under her wing,” Lena recalls.
Over the years, Lena worked across clubs, pubs and fine dining restaurants – even running her own catering business for a time. But when COVID-19 disrupted the hospitality industry, she started looking for something more stable and meaningful. That search ultimately led her to aged care.
“Working in aged care has given me a real sense of purpose,” Lena says. “It’s not like restaurants – in aged care, I can get to know the residents and their families. I can ask them what they like to eat and even invite them to share their recipes with me. That’s special.”
Lena joined BaptistCare in April 2025, bringing valuable insight from a previous role where she helped commission an aged care home from the ground up. That experience gave her a strong foundation in setting up kitchen operations, building team culture, and navigating the many behind-the-scenes details that bring a new home to life.
Although she came on board at Glendale Lodge during the later stages of commissioning, Lena has embraced the opportunity to shape her department and contribute to the home’s culture. “It’s a blank canvas,” she says. “Even coming in towards the end, you can still set the tone of your department – and the whole home.”
She’s focused on establishing clear processes, a collaborative team environment, and a welcoming dining experience for residents from day one. For Lena, helping to shape the early culture of a new home is not just exciting – it’s a chance to create something lasting and full of heart.
As Glendale Lodge welcomes its first residents, Lena’s mornings will start early – usually at 6:30am – reviewing dietary preferences, planning meals, and ensuring everything in the kitchen runs smoothly. She looks forward to walking the floor during mealtimes, chatting with residents and asking for feedback. “It shows we care,” she says.
She will also welcome opportunities to invite residents to visit the kitchen, if they’d like to. “Sometimes they’re curious – they want to come and see how we do things.”
Lena believes that transparency builds trust. “It’s never going to be exactly like home,” she explains. “We cook on a larger scale and have to adapt, but when we explain how it all works, residents understand that – and they feel part of something special.”
Alongside daily operations, Lena’s responsibilities include compliance, cleanliness and ordering – and creating a calm, respectful environment for her team. She values open communication and the sharing of ideas. “Together, we can make the workflow easier and less stressful for everyone,” she says.
Outside work, Lena enjoys spending time with her family, going for long drives and picnics – and the occasional Netflix binge. “If I start a series, I just have to finish it,” she laughs.
Her advice for anyone considering a career in aged care? “You’ve got to love food and care about people. If you have those two things, aged care is a great place to grow as a chef – and find purpose in what you do.”
Lena’s tip for healthy ageing: While nutrition is important, so is the joy and connection that comes with food: Enjoy it.
