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

Managing Your Business
business marketing concepts drawing

Sharp, smart marketing materials can make all the difference when it comes to drawing a big crowd for a menu launch or upcoming event. With more avenues to cover than ever and fewer resources to go around, operators offer their tips on making marketing work from start to finish.

Start with communication

Whether it’s an in-house marketing department, an outside agency or someone on staff wearing the marketing hat part-time, the right people need to be involved early and often. “Marketing doesn’t always have a seat at the table [like] it should in order to be truly effective,” says...

Menu Development
induction cooking nuts

Thanks to prolific fast casuals such as Chipotle, guests have come to expect a certain level of customization in their dining options. For almost 50% of Generation Zers, customization is a deciding factor when purchasing food, according Technomic’s 2016 Generational Consumer Trend Report . Taking customization even further, operations are handing over even more control to customers with both build-your-own and cook-your-own stations.

Elder Hall’s My Kitchen station at Northwestern University in Evanston, Ill., offers a daily rotating ingredient bar with items such as stir-fry,...

Menu Development
health food medicine stethoscope

For the last two years, Chris Studtmann has jockeyed between Northwestern University’s residential dining halls and athletic training tables in his role of executive chef, trying to meet the health and food preferences of both sides. Now, his team is taking best practices developed for the sports teams to the 20,000-plus student population, working with dietitians from the school’s contract company to better sync healthy menu choices with lifestyle needs.

Technomic’s 2016 Healthy Eating Consumer Trend Report shows younger consumers are especially tuned in to functional foods that...

Ideas and Innovation
trail mix

We’ve added fueling stations in our units for our workers who didn’t have time to eat or just need a snack. We have areas set up with trail mix, crackers, cookies and water. It helps us avoid people feeling or getting ill, especially when we get closer to exam periods and student workers are studying and not taking the time to eat.

FSD Resources