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Hello from Seattle

post #1 of 4
Thread Starter 

My name is Bob and I'm a chef in Seattle, Washington. I'm currently working at Ballard Senior Center where I prepare lunch on weekdays for 35 people. I also prepare a Wednesday night dinner for around 30 people.

 

Starting on February 1st, our lunch program began preparing meals from scratch on-site, rather than getting prepared meals from an outside supplier. This new program has given us a great deal of freedom in what we put on the menu and how we prepare our food, and I'm trying to take full advantage of that freedom.

 

This is a typical monthly menu. I try to prepare as many things fresh as I can, within the constraints that I do have. I have to keep food costs under $2 per person...which isn't difficult for lunch service. Whole meals have to meet basic federal requirements for nutrients (to get state and federal subsidies) and they must be signed off by a nutritionist (my awesome boss). But that is all just good form, anyways. My Wednesday night dinners are not part of the lunch program, but I use the guidelines anyways.

 

So far the program has been a success and participation has increased at the center...which is one of the main goals. The food is a lot better...limited only by my skills. Which is why I'm here. Doing everything...making a different full menu every day...quickly pointed out the holes and flaws in my cooking skillset. There are a lot. Need to patch a few :D

post #2 of 4

Aloha and Welcome to Chef Talk Bob.  It sounds like you've been able to make some strides.  Congratulations on your program, job well done, for sure.  You know, for myself as a Home Cook, I learn new things every day, and I feel that the good folk here are a big part of that.  I think that you will find that there are many chefs that are facing similar challenges; the support and advice will be a great help to you.  Feel free to join in any where that you find interest, or start a thread of your own in the relevant forum.  Don't miss the Special Guest forum and the Search bar at the top of the page for past discussions.  Should you have questions and can always PM to a Mod, they're there for us all. 

Mostly though, have a blast.

post #3 of 4

Welcome Chef looking forward to your input. 

Thanks,

Nicko 
ChefTalk.com Founder
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All About Braising: The Art of Uncomplicated Cooking
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Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #4 of 4

Hey cool!  I haven't been here long, but welcome!  That's sounds like a very on-target menu for what you are doing in terms of interest, balance and nutrition. 

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