But soon after arriving two years ago, he heard his former career in good food and hospitality still calling him.

Indeed, it was hollering at him.

“When I came, I had a few meals — I have to be careful with food — and I said, ‘Oh my God, what is this?” recalls McCor- mick, who is 72.

The food wasn’t bad, he thought, but the menu and the preparation were inappropriate for older people dealing with high blood pressure, diabetes and other conditions.

Many at Harbor View Manor apparently agreed. The average number of dinner customers at the affordable housing community of 172 residents was down to 20, and the 46-seat dining room was struggling to stay open.

McCormick immediately asked to see the cook and began offering suggestions to management.

Allen Tubbs, Harbor View Manor’s administrator, says McCormick’s ideas not only made sense, but they also came from a man clearly prominent in the hospi- tality business. After a career that included work in Se- attle, San Francisco, and much of Europe, McCormick has pictures of himself with luminaries that include Ronald Reagan, both Presidents Bush, Colin Powell and even the Pope.

“I noticed all the pictures and I said, ‘This is a guy I want to have a conversation with,’” Tubbs recalls.

What he heard from McCormick was that the dining operation needed to be overhauled. The cooks should use more herbs and fresh fruit, less sugar and no salt. And the dining operation needed to change where and how it shopped for food. Buy in bulk, McCormick said, avoid processed foods, emphasize fresh produce, use brown rice, not white.

“He’s Mr. Read-the-ingredients,” Tubbs says.

Not only did McCormick’s guidance lead to healthier meals, the meals tasted better and the cost of running the dining operation went down even as the turnout for dinner climbed.

McCormick’s careful recipes included one for success.

“If it weren’t for Mr. McCormick, I don’t think we’d be able to offer this service to our residents,” Tubbs says.

Now residents who spurned the earlier menu are pulling up a seat again.

“Slowly they’re coming back,” McCormick says. “I tell them we don’t have that problem anymore. We have a healthy room.”

Diners in that healthy room can enjoy a beautiful view of Mt. Rainier and a generous meal — such as meatloaf, salmon, pork chops or turkey a la king — along with fresh vegetables and bread, all for $6.

McCormick says the change in food has brought a change in mood.

“Food in the stomach keeps a smile on the face — as long as it’s good food,” he says.

Despite the progress, McCormick still pushes for improvements. He wants to refurbish the dining room and add a lunch service, especially for residents who are uncomfortable eating a big meal late in the day.

During his career, McCormick launched hotels and restaurants, but he always kept a close hand in the daily operations.

“If you’re going to let someone else do it, you might as well forget it,” he says.

Still, McCormick is surprised that he’s still doing it.“I thought that was all history,” he says.

It turned out to be his future, too. He says, “It’s really a new challenge all over again.”

Source: ABHOW Words, Aug. 2010