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
- Avondell
- Professional Chef
- offline
- Joined 4/2012
- Location: Seattle, Washington
- Posts: 10
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