Chefs who make a difference

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

 
 
 

Youness Jaafar
Executive Chef
Normandy Farm Estates
Blue Bell, Pa.

Why Chef Youness?
According to Marianne Jones, regional director, culinary and nutrition services, ACTS Retirement-Life Communities:

“A chef at Normandy Farms Estates for a year now after being promoted from his sous chef position, Youness brought five years’ chef de cuisine experience, having worked in some grand local restaurants. He is familiar with French, Mediterranean, Asian and American cuisine. Youness is the type of chef every manager hopes for. He intimately understands flavor profiles; trusting him with menus and production work is never a problem. He is driven to meet the department, community and company goals, and he preaches the message of our mission and creates expectations for his team.

Nothing is ever too much to ask; his answer is always, ‘If that is where you are leading, then that’s where we’re going.’ He is incredibly adaptable. Working in less than ideal conditions at times, he makes do with what he has. He manages to turn out his restaurant-style menu on a daily basis using a kitchen originally designed for institutional cooking.

He also is innovative; most recently he has created a series of ‘pop-up’ restaurants for residents, including a French bistro concept called Chateau de Vire. The menu included three appetizers—steamed mussels, lobster mac and cheese and a Bistro salad—and three entrées—Wild Mushroom Ravioli with Brussels Sprouts, Onion Confit and Marsala Cream; Veal Tenderloin with Sweet Potato and Yukon Gold Gratin, Broccoli Rabe and Maderia sauce; and Flounder En Papillote, served with farmhouse potatoes and vegetables.”

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Ideas and Innovation
aquaponics produce

We partnered with a student group interested in aquaponics to build a recirculating fish tank and lettuce growing operation in our Oval Dining Center. The large tanks are stocked with tilapia that live in the water and fertilize lettuce growing in the recirculating water under grow lights. We then harvest the lettuce and use it in our operations. The unit is set up in the dining room where customers can see the science in action, learn about the process and enjoy the fresh lettuce that was just picked.

Ideas and Innovation
fridge system

We installed a remote refrigeration system as part of our cafeteria renovation. The main part of the system is located on the roof and controls all our refrigerated equipment, including the walk-in freezer and coolers, beverage refrigerator, etc. The system allows us to identify problems faster, and the elimination of individual condenser units cuts down on A/C bills as well as noise.

Industry News & Opinion

Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

"The students are involved from seed to plate," Executive Chef Frank Turchan...

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From Ovention.

Today’s colleges and universities know they should offer more than a large selection of breakfast cereals in the morning and chicken tenders at lunch to appeal to students. When it comes to what’s trending on campuses, here’s a look at what directors can tune into to boost engagement.

1. Expanded dining hours

Late-night options have long been a popular fixture on college campuses, but if it’s too late, students often choose to venture to off-campus retailers to satisfy their cravings. According to Technomic’s 2017 College & University Consumer Trend...

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