Our corporate chef

6 Nov

Screen Shot 2013-11-01 at 11.19.09 AMDid you know that our kitchen team cooks over 2,200 meals per day?

All of those meals take someone who oversees and directs the entire process, with acute attention to detail and the ability to multitask, problem solve, and manage a team.

We wanted to provide you with a glimpse of what it’s like inside our commissary kitchen, so we interviewed our Corporate Chef, Allen Stickell to learn more.

We hope you enjoy our conversation!

BB: What inspired you to become a chef?

Allen: “I became a Chef because I obviously had a natural love of food and respect for ingredients, but I really like that it gives me instant feedback. I love that on day to day basis I know if my work and projects are good or bad.”

BB: Where did you learn how to become a chef?

Allen: “I did a formal apprenticeship through the American Culinary Federation. I not only went to culinary school, but I also had to complete 6,000 hours under a Certified Chef. I also traveled and worked in some of the best kitchens in the country like Charlie Trotter’s restaurant in Chicago under Chef and owner Charlie Trotter, and Citronelle in Washington D.C. under Chef Michel Richard.”

chicken-dumplings-rs-1141202-lBB: Can you provide us with a glimpse of how our commissary kitchen runs?

Allen: “In our commissary kitchen we have 7 full time staff members, each with different skills but all equally important. Son Pham is our Sous Chef, who oversees the kitchen in my absence, he is the second in command. One of the newest member to our team is Allison Chung who is our Pastry Chef. She bakes our desserts, muffins and pizza dough, along with anything else that requires her unique skill set. Abbi is our Lead Cook and makes all the entrees, while Richard prepares all our vegetables and composed salads, G-Berry prepares our crudités and dips, and Miguel prepares all of our cold bar items. Last but not least, Gilberto is our dishwasher who cleans up the whole operation.”

BB: Why do you like working for Butter Beans? 

Allen: “I love what Butter Beans stands for. I think it is important to have a sense of where your food is coming from. I also think it is extremely important to make healthy choices when planning meals, and I feel like we are helping young people with that education. We are changing lives!”

BB: What is your favorite Butter Beans lunch to eat, and what is your favorite Butter Beans lunch to create?

Allen: “I love to eat our chicken and dumplings, and I love to create soups, along with creating new and healthy ways to cook classics that kids love.”

BB: What motivates you to do your best everyday?

Allen: “What motivates me is that I actually go to work feeling that I’m making a difference in the world around me. It makes me proud.”

Thanks Allen for all of your hard work and dedication, and for creating delicious dishes for our students!

Photo courtesy of myrecipes.com

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