Chefs who make a difference

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

Jose Zuluaga
Executive Chef
St. Andrews Estates North Campus
Boca Raton, Fla.

Why Chef Jose?
According to Virginia Ohanian, director of culinary and nutrition services:

“Executive Chef Jose Zuluaga creates and supports an atmosphere graced with dignity and respect for all fellow employees, residents and guests. Our customers remain Jose’s top priority. He views each obstacle as a learning experience and passes this attitude on to his staff and those around him. Jose never allows his outside distractions to interfere with his on-the-job performance.

Jose is passionate in his career as he continuously stays abreast of current culinary trends and tailors them to exceed the expectations of our elderly population. He is the first one to come up with new ideas and recipes. His brain never stops working on what he can do to make residents’ lives more fulfilling with the power of food.

With his innovative thinking, he has created a series of unique menus for a wide spectrum of dining venues. These include a themed café, six country kitchens, a candlelight birthday celebration and a late-night dining program, just to name a few. He is very conscious of the residents’ culinary needs and strives each day to exceed their expectations. Jose responds with urgency to any request that residents may have and is always trying new recipes and different foods to tempt their palates.

Through pop-up restaurants, cooking demonstrations, special themed catered events, and even through his daily meal preparations, he splashes his work with individuality, creativity and love. Jose treats every resident and their family members with hospitality and graciousness, as if he were entertaining guests in his own home.

Jose is our rock in the culinary department. He takes ownership and pride in his work, which is something that others seek to emulate. I have never worked with a more committed chef, because he truly puts his heart and soul in everything he does. Chef Jose has set and continues to raise the bar, motivating his staff to reach new heights as well. He has truly been an inspiration here at St. Andrews. Chef Jose remains the heart and soul of our kitchen.”

 

More From FoodService Director

Managing Your Business
teamwork pack

As summer begins to fade and vacation season comes to a close, it’s time to start thinking about revitalizing staffers’ connections to one another . It’s certainly no secret in the Winsight offices that I’m a bit of a social butterfly, which, in turn, means I’m a rockstar at team building. Can you spot the inter-office activity I haven’t organized from the list below?

• Breakfast Sandwich Fridays: Co-workers rotate responsibility of providing ingredients for customizable sandwiches. Mimosas may have been involved. • “Sound of Music” Soundtrack Singalong Thursdays. The majority of...

Industry News & Opinion
k-12

The School Nutrition Foundation —the School Nutrition Association’s philanthropic sibling—and Share Our Strength’s No Kid Hungry campaign have partnered to launch an initiative called Schools as Nutrition Hubs.

“No Kid Hungry really sees schools as a critical place in the fight against childhood hunger,” says Laura Hatch, director of national partnerships for No Kid Hungry. “Schools are really a no-brainer because they have the infrastructure, they have the experience, it’s a trusted place for families. And being able to maximize their programs and maximize the federal...

Ideas and Innovation
walk-in cooler

The walk-in cooler can serve as a gathering place for more than just produce. When temperatures rise, staff at Empire State South restaurant in Atlanta host meetings in the walk-in and make occasional trips to hang out throughout the day to beat the back-of-house heat.

Menu Development
college students eating

Taste may reign supreme when college students choose their next snack, but operators should also pay attention to factors such as price and portion size. Here are the most important attributes students consider when choosing snacks, according to Technomic’s 2017 College and University Consumer Trend Report .

Taste: 78%

Ability to satisfy my appetite between meals: 67%

Price: 64%

Portion size: 54%

Familiarity: 46%

Overall nutrition value: 40%

Protein content: 36%

All-natural ingredients: 29%

Fiber content: 27%

...

FSD Resources