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

Ideas and Innovation
aquaponics produce

We partnered with a student group interested in aquaponics to build a recirculating fish tank and lettuce growing operation in our Oval Dining Center. The large tanks are stocked with tilapia that live in the water and fertilize lettuce growing in the recirculating water under grow lights. We then harvest the lettuce and use it in our operations. The unit is set up in the dining room where customers can see the science in action, learn about the process and enjoy the fresh lettuce that was just picked.

Ideas and Innovation
fridge system

We installed a remote refrigeration system as part of our cafeteria renovation. The main part of the system is located on the roof and controls all our refrigerated equipment, including the walk-in freezer and coolers, beverage refrigerator, etc. The system allows us to identify problems faster, and the elimination of individual condenser units cuts down on A/C bills as well as noise.

Industry News & Opinion

Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

"The students are involved from seed to plate," Executive Chef Frank Turchan...

Sponsored Content
college students eating

From Ovention.

Today’s colleges and universities know they should offer more than a large selection of breakfast cereals in the morning and chicken tenders at lunch to appeal to students. When it comes to what’s trending on campuses, here’s a look at what directors can tune into to boost engagement.

1. Expanded dining hours

Late-night options have long been a popular fixture on college campuses, but if it’s too late, students often choose to venture to off-campus retailers to satisfy their cravings. According to Technomic’s 2017 College & University Consumer Trend...

FSD Resources