LTC company crowns ultimate chef

FoodService Director - Brookdale Senior Living - Ultimate chefJan. 31—After a yearlong competition, Elisabeth Archer, chef at Grand Court Tavares in Florida, was named the Ultimate Chef America 2010 by Brookdale Senior Living.

The Ultimate Chef America competition consisted of six stops around the country: Phoenix, Dallas, Denver, Detroit, Atlanta and Jacksonville, Fla. At each stop, two teams of four chefs from the region competed in a culinary competition. Each team prepared a four-course meal, which was judged on taste, presentation and creativity.

Archer’s winning dish was a simple triple berry tiramisu. Archer was born and raised in Nuremberg, Germany, and educated in nutrition and child development. She moved to the United States and worked as a cook at Fort Jackson in South Carolina. Archer also has worked at several hospitals and skilled nursing centers, before joining Brookdale Senior Living as a dining room manager at Grand Court Tavares in 2009.

According to Joska Hajdu, senior vice president of senior dining services, the competition was designed to promote healthy dining for seniors, build teamwork across the company’s chefs and communities, and educate residents and the greater community about progress in senior culinary services.

Brookdale Senior Living has more than 565 communities and 53,600 residents in 36 states. To read more about the Ultimate Chef America competition, click here for our initial story from the April 2010 issue of FoodService Director.

More From FoodService Director

Sponsored Content
boston college acai bowl

From Dannon Foodservice.

Catering to the go-go-go lifestyle of university students is a challenge, and it’s one that Boston College dining representatives wrestle with daily.

“Students don’t just want to eat dinner between 5 and 7 p.m.,” says Beth Emery, the school’s director of dining. “They may want to eat dinner at 9 o’clock. We’ve been trying to come up with creative solutions.”

Those creative solutions include everything from offering breakfast items throughout the day to providing healthier late-night choices to trolling social media for trendy new menu ideas...

Sponsored Content
savory yogurt parfait

From Dannon Foodservice.

What consumers eat and, most importantly, when they’re eating it has changed significantly in recent years, signaling opportunity for operators able to capitalize on this evolution.

For example, some 83% of consumers said they were daily snackers in 2016, according to Technomic’s Snacking Occasion Consumer Trend Report . That’s up from 76% just two years earlier. Snacking is growing across many channels from retail prepared foods to bakery and coffee cafes, fast-food locations and more.

Busy lifestyles, smaller households with greater meal...

Industry News & Opinion

Labor secretary nominee Andy Puzder has officially bowed out of consideration for the cabinet position, according to the Associated Press .

Puzder, CEO of CKE Restaurants—the parent company of Hardee’s and Carl’s Jr.—was tired of being under fire for hiring an undocumented immigrant as a nanny and being accused 26 years ago of physically abusing his wife, an unnamed source told CBS News . The agency reported that Puzder was unlikely to show for the start of his confirmation hearings tomorrow.

Puzder has also been attacked by organized labor for comments suggesting that...

Industry News & Opinion

Risley Dining Room at Cornell University in Ithaca, N.Y., has just become 100 percent gluten-free, 14850.com reports.

For the past two years, the university has slowly phased out gluten in the dining hall’s menu by eliminating it in its stir fries, biscuits and brownies.

Instead of offering gluten-free versions of typical college fare, including pizza and pasta, the dining service team aimed for more sophisticated restaurant-style items.

Along with being gluten-free, Risley is also peanut free and tree-nut free.

The dining room is the second college eatery...

FSD Resources