Chefs who make a difference

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

Daniel Skay
Nutrition Manager/Executive Chef
Parker and Castle Rock Adventist Hospitals
Castle Rock, Colo.

Why Chef Dan?
According to Lisa Poggas, nutrition and environmental services director:

“Dan proudly mentors culinary interns from Johnson & Wales University, as well as dietetic students for foodservice management throughout the country. He takes every opportunity to share his passion for creative culinary delights through cooking demonstrations to breast cancer survivors to speaking with the guests in Manna (the hospital’s) restaurant. His excitement about his specials is palpable.

On Aug. 1, Castle Rock Adventist Hospital opened in the Denver metropolitan area. When we were asked to help design the foodservice for Castle Rock, Chef Dan definitely thought outside the box. He came up with a full-service restaurant concept to help minimize equipment and labor for cost savings. Eventually, he was able to convince the executive team that this would be a win-win concept and he would make it successful.

[The hospital’s] Manna restaurant features produce from our community and kitchen garden with meats and other products from local vendors, such as honey, goat cheese and non-alcoholic Colorado wines.

Chef Dan has developed a reputation throughout the community and Centura (the organization Parker belongs to) for offering the most sublime food. When there are board meetings for Centura, we are the destination hospital due to the caliber of the food. He continually strives to produce the most creative, flavorful and healthy dishes every day for Parker and Castle Rock Adventist Hospitals.”

More From FoodService Director

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We make and broadcast short YouTube videos on TV monitors to educate our customers about cooking techniques, like how to cut up a chicken or what herbs and spices go well together. The monitors also are used to display daily menus, nutritional and allergen information, upcoming foodservice events and local weather forecasts.

Managing Your Business
wurster west may 2016

At a nearly 150-year-old university, every stone column and classroom has treasured stories to tell. But with that history come the logistical challenges of operating in outdated spaces—especially for foodservice. Such is the case at University of California at Berkeley, where longtime cafe Ramona’s in Wurster Hall closed in March to make way for an updated, as-yet unnamed concept.

With little more than a steam table and coolers, Ramona’s was limited by its lack of ventilation. And, as a former classroom space, it never was intended to function for foodservice, says Jennifer Wolch...

Ideas and Innovation
leftovers containers

We use our Menu Forward idea to empower staff to develop menu items and keep leftovers in check. Product left at the end of service may be claimed by any station to become part of a new item within six weeks. I’m happy to see my star team fighting for their ideas and products; the benefit to food cost is spot-on, and my freezer has no mystery items lurking in the corner.

Ideas and Innovation
food allergy

When potential students come to campus, we match them with a student from our allergy support group for a tour of our dining facilities. The ambassador helps the potential student to understand how they navigated campus with their food allergy. This showcases what we do for allergies on campus, and is a highly successful way to make the students feel good about dining.

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