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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We’re currently piloting a Salad Bar Happy Hour 
in Cafe 16. Due to Health Department regulations, any self-serve salad bar items must be disposed of after service. The salad bar goes “on sale” for 25 cents an ounce post-lunchtime to help reduce waste as well as offer value to customers.

Menu Development
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Adding an entirely new cuisine to the menu can feel daunting. But what if you could dabble in international flavors simply by introducing a few new condiments? For inspiration, FSD talked to operators who are offering a range of condiments plucked from global regional cuisines.

“Most ethnic cuisines have some sort of sauce or condiment relishes that go with their dishes,” says Roy Sullivan, executive chef with Nutrition & Food Services at UCSF Medical Center in San Francisco. Condiments offered to diners at UCSF Medical include chimichurri (Argentina), curry (India), tzatziki (...

Ideas and Innovation
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Give leftover brine new life by adding it to vegetables. In an interview with Food52, Stuart Brioza, chef and owner of State Bird Provisions in San Francisco, says that he adds a splash of leftover brine while sauteeing mushrooms to increase their flavor profile. “We like to ferment turnips at the restaurant, and it’s a great way to use that brine—though dill pickle brine would work just as well,” he says.

Menu Development
side dishes

Operators looking to increase sales of side dishes may want to focus on freshness and value. Here’s what attributes consumers say are important when picking sides.

Fresh - 73% Offered at a fair price - 72% Satisfies a craving - 64% Premium ingredients - 56% Natural ingredients - 49% Signature side - 47% Something familiar - 46% Housemade/made from scratch - 44% Something new/unique - 42% Large portion size - 42% Healthfulness - 40% Family-size - 40%

Source: Technomic’s 2017 Starters, Small Plates and Sides Consumer Trend Report , powered by Ignite

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