Chefs who make a difference

These 10 chefs are influential not only in their operations but their communities as well.

Richard Hoelzel, CDM
Corporate Executive Chef
Morrison Senior Living

Why Chef Richard?
According marketing department at Morrison Senior Living:

“Richard Hoelzel is a highly qualified chef with a diverse background and strong technical skills who has dedicated his career to inspiring others with his deep passion for food. In his current role as corporate executive chef for the Senior Living sector, Richard brings together the nutritional and culinary aspect of his craft. Richard truly understands that you do not have to compromise quality food offerings by making the food nutritious. Richard has developed outstanding relationships with our internal dietitians to drive our food philosophy and standards and ignite excitement in creating five-star quality dining experiences for the residents.

One of Richard’s strongest attributes is his ability to lead others. Richard has great vision and is able to communicate his vision to others and win them over with his contagious zeal for life. He inspires our chefs and managers to stretch themselves and continuously push the envelope in driving our standards and quality of service. When speaking in front of others in a training class or sales presentation, Richard has a commanding presence and captivates his audience. Richard leads by example and is very responsive to the needs of all his stakeholders. He is very committed as a servant leader and follows through on his commitments. He works tirelessly in serving our residents, managers and clients.
Richard’s passion for the training and development of others is evident in his approach to the support of our accounts. He is very hands-on and works side by side with our chefs and dietitians to ensure they understand how to execute on our brand promise. Richard possesses a strong ability to listen to the ideas and points of views of others and develop solutions to problems using different perspectives, all while leaving title and ego checked at the door.

In addition to Richard’s contribution to the Senior Living sector, he frequently reaches across sector lines to share best practices, break down silos and leverage his outstanding relationships to help everyone in the Compass family. Richard recognizes that together we are better and instills that philosophy with everything he does.”

More From FoodService Director

Industry News & Opinion

Amherst-Pelham Regional School District in Amherst, Mass., is updating its lunch debt policy to no longer single out students, MassLive reports.

Under the new policy, students with lunch debt will be given the same meals as their peers, regardless of how much they owe. School officials will also be communicating directly with parents of students who have accumulated debt instead of through the students themselves.

The updated policy comes just before U.S. school districts will be required to publicly list their lunch debt policies, per new USDA requirements starting July 1...

Menu Development
eureka

Since California’s state motto is “Eureka!” it seems fitting that a recent conversation with the director of hospitality at San Diego’s Palomar Health led to the biggest aha moment I’ve had in a long time.

I called Jim Metzger in late April with the purpose of discussing Palomar’s recent commitment to the goal of making 60% of its total menu plant-based by this summer. It seemed a lofty number, and I was curious how the public health system planned to get there.

But my personal eureka didn’t come while we were talking about how Palomar had cleaned up the impulse-buy zones...

Industry News & Opinion

Labeling foods with indulgent buzzwords such as “sweet sizzlin’” and “crispy” can lead consumers to make healthier food choices , according to a recent study out of Stanford University .

In the fall 2016 study, researchers labeled vegetables in one of the school’s dining halls using terms from four categories: basic, healthy restrictive, healthy positive or indulgent.

The green beans, for example, were listed as “green beans” for basic, “light ‘n’ low-carb green beans and shallots” for healthy restrictive, “healthy energy boosting green beans and shallots” for healthy...

Ideas and Innovation
sparkling water

Our carbonated soft drink sales at Earls.67 reflect a national trend; we’re continually down on carbonated soft drink sales by 8% to 9% on an annual basis,” says Cameron Bogue, beverage director at the contemporary-casual chain Earls Kitchen + Bar.

The issue with spa water

Many operators are intrigued with the offering, but they are learning that infused water can’t be offered at a cost to guests unless there is added value beyond cut-up fruit. Bogue says, “I was adamant that I didn’t want to charge for spa water.”

Agua fresca alternatives

At the original location of

...

FSD Resources