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.

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The University of Maryland will begin offering weekly specials at all of its dining halls this semester, The Diamond Back reports.

The weekday specials will allow Dining Services to offer past menu items that students miss as well as new dishes students have been requesting, according to a spokesperson.

Students can find out which specials are being offered each week via dining hall table tents as well as through Dining Services’ social media. During select weeks, the specials may reflect a particular theme, such as Taste of the South.

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Communication is key, and [managers] are busy too. One tip I picked up from another director was to label my subject line with the header “action,” “information” or “response” followed by a brief description of the email contents. That way they can filter through their inboxes during their busy days to know which emails need their attention immediately and which they can save to read later.

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