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

Ideas and Innovation
salad

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
sauces

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
turnip juice brine

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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