The kitchen air is filled with garlic, ginger and the hum of good company. Around the room, stroke survivors and other patients chat as they peel potatoes, chop vegetables and fry osso buco in hot oil. This isn’t just a shared cooking space—it’s a place for recovery, one shared meal at a time.
The gathering lies at the heart of Intervention Gusto, an innovative rehabilitation activity for survivors of strokes, traumatic brain injuries and neurodegenerative diseases at the Lethbridge-Layton-Mackay Rehabilitation Centre (LLMRC).
The cooking sessions at the Constance-Lethbridge site are about more than prepping meals. For people like Sarah Gamble, they’re a way to return to an occupation she loves. Ms. Gamble was a waitress at some of Montreal’s most iconic restaurants—the Bar-B-Barn, Chalet Bar-B-Q, Pumpernick’s and Gibbys—until a stroke paralyzed the left side of her body in February. After hospitalization, she was referred to Gusto by her rehabilitation team at Constance-Lethbridge.
Over six sessions, Ms. Gamble learned to plan, organize and prepare meals under the guidance of a specialized educator and an occupational therapist. She gained cognitive and motor skills to help regain her autonomy, all while sharing food and companionship with others.
“Kitchens are my happy place,” Ms. Gamble said with a smile, as she peeled Yukon Golds for a mashed potato casserole with herbs and cream cheese.
“I’ve learned things like how to focus and multi-task, plus I get to meet nice people and socialize. It’s a great experience. I’m determined to go back to work as a waitress.”
Sarah Gamble, stroke survivor
Overseen by researcher Frédérique Poncet and co-developed with staff at Constance-Lethbridge as part of its rehabilitation program, Intervention Gusto trains participants in skills that can be transferred to their daily lives. Guided by professionals from the Work Evaluation and Orientation Program, it’s being studied for a research project by Ms. Poncet in partnership with the Santé Québec West-Central Montreal Health and Social Services University Network.
Research already indicates that the approach is effective, helping people become more independent, better organized and less tired over time, says Ms. Poncet, who set up Gusto Lab in 2022.
“Intervention Gusto allows people to use certain functions without them even realizing it, so it becomes second nature,” says Ms. Poncet, Resident Researcher at the LLMRC and winner of the Eva Kehayia 2025 Recognition Award — Promising Young Investigator for her contribution to physical rehabilitation research.
“The kitchen becomes a space for recovery.”
Frédérique Poncet, Researcher
Ms. Poncet says the tastes, aromas and colours of food preparation stimulate the senses, aiding in recovery. And it all takes place within a safe and reassuring environment.
That’s what appeals to Vanessa Mercure, who has a brain tumour that affects her motor and comprehension abilities. Standing behind a counter, Ms. Mercure was chopping chicken for a chicken teriyaki dish while Occupational Therapist Amélie Leclerc stood by her side, carefully helping her use a large chopping knife.
“This is all about the joy of cooking,” said Ms. Mercure. She says she’d developed a fear of burning or cutting herself while cooking. “Being here helps me overcome a lot of my fears. I get tips that give me the confidence I needed.”
Ms. Leclerc, who observes participants and writes down evaluations that will be used for Ms. Poncet’s research, says the sessions provide valuable rehabilitation skills such as endurance, dexterity, and focusing within a busy environment—proficiencies that are transferable to many other daily activities.
And the ambience is more relaxed than in more clinical rehabilitation settings, she adds.
“Rehab can create a feeling of pressure. There’s less pressure here because you’re working on skills in a convivial context.”
Amélie Leclerc, Occupational Therapist
Plus, there’s one last, essential ingredient to success: After planning and cooking their own recipes each week, the group sits down to eat together at the end of each class, sharing their dishes and the pleasure of food that extends across all cultures.
“It’s a relaxed and joyous atmosphere,” Ms. Leclerc says. “People leave here with a smile.”
* Intervention Gusto’s implementation is possible thanks to financing by the Santé Québec West-Central Montreal Health and Social Services University Network and the Ministère de l’Économie, de l’Innovation et de l’Énergie.
