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Cooking Without Barriers: BHMS Contributes to Adapt Dishes

How can cooking remain enjoyable and independent when familiar movements in the kitchen become difficult?

This question lies at the heart of Adapt Dishes, an initiative launched by the Swiss Paraplegic Foundation. The project brought together people with spinal cord injuries, culinary professionals and specialists in nutrition and occupational therapy to develop recipes that are balanced, enjoyable and practical to prepare with limited hand and arm function.

Among the participating chefs was Shaun Leonard, Executive Chef, Head of Food & Beverage and Culinary Programme Leader at BHMS.

Learning from lived experience

For people with tetraplegia or limited hand and arm function, everyday kitchen tasks can present significant challenges. Holding a knife, lifting a pan, reaching an oven or moving between different work areas may require additional time, assistance or adapted equipment.

Adapt Dishes approached these challenges through direct exchange.

During the first of two workshops, the participating chefs learned about different physical abilities, preparation techniques and assistive tools. People with spinal cord injuries demonstrated how they work in the kitchen, identified practical barriers and shared the solutions they already use in daily life.

The culinary teams then developed their ideas further before returning for a second workshop, where the dishes were prepared, tested and refined together.

Nine recipes developed under BHMS leadership

Shaun Leonard led the BHMS contribution to the project, comprising nine adapted recipes. Ideas were also gathered collectively from Culinary Arts and Pastry students across different programme levels at BHMS.

Developing the recipes required a different way of thinking about professional kitchen routines. Each dish had to account not only for flavour and nutritional value, but also for grip, strength, movement, safety and the number of individual preparation steps involved.

Small decisions could make a considerable difference. Ingredients that require less cutting, practical kitchen equipment and simplified processes can reduce physical effort while supporting greater independence.

One of Shaun’s contributions, a Thai carrot soup with prawns, is now featured as part of the Adapt Dishes recipe collection.

Culinary expertise with a social purpose

For Shaun, the project demonstrated how much can emerge when professional knowledge and lived experience meet around the same table.

“The project was incredibly enriching for everyone involved. It combines creativity, inclusion and the joy of sharing meals,” he said.

The experience also created a valuable perspective for culinary education. It showed that developing a successful recipe is not only about technique, presentation or taste. It also requires an understanding of the people who will prepare it and the conditions under which they will do so.

Adapt Dishes therefore goes beyond a conventional recipe collection. It shows how culinary expertise can contribute to participation, confidence and quality of life.

The recipes and practical cooking advice are now available on the Adapt Dishes platform. A cookbook featuring the project is scheduled for publication later this year.

Discover Adapt Dishes and its recipes.