We sat down with Chef Rob to talk about his culinary background and what inspires him as a chef.

 Why did you decide to become a chef?

 I was fortunate at a very young age to feel like I had a clear direction. The experiences that I had in the restaurant business while in high school were a clear indication that I had found something that I really liked to do. I began preparing myself to attend the CIA and receive formal education based on the suggestions of two grads who were working in the restaurant with me at the time.

How long have you been in the foodservice industry?

32 years and counting! The great thing about it is I was afforded the opportunity to learn and grow as I progressed and was constantly challenged. It’s nice to be able to reinvent yourself every few years and be able to put yourself in a situation where you can be exposed to new aspects of the industry. It’s a very interesting industry with lots of great people.

What contributed to your love of cooking?

I was able to help with putting meals on the table to help my mother at a very early age. I really enjoyed combining ingredients and coming up with a finished dish. Some early dishes that I got pretty good at were American chop Suey, Chicken and dumplings, Shepherd’s pie and Spaghetti & Meat sauce.

What is the best part of being a chef?

I love the part where there is so much creativity and unlimited boundaries.  Provided you follow the basic cooking techniques in preparation and have an understanding of the compatibility of ingredients and flavors, the sky is the limit! The whole concept of fusion cuisine is very compelling. There’s nothing like making a twist on the traditional and coming up with a completely different dish.

Where did you go to culinary school?

I am fortunate to have been educated at the greatest school in the industry, The Culinary Institute of America in Hyde Park, NY.  Fresh out of high school I immersed myself in the experience and was able to get a really strong foundation for the future. I have been able to return there periodically to either take continuing education courses or in some cases facilitate some classes as a visiting instructor.

How does travel influence your cooking?

Travel has a profound influence on my cooking. Being able to get exposure to regional cuisines and food specialties and ingredients is a huge bonus. I have not travelled internationally (as much as I’d like) but living in Puerto Rico and travelling extensively throughout the United States has had a definite impact on my overall approach towards food preparation, menu composition and recipe creation.

What are some things that inspire your cooking?

I love to the fact that obtaining knowledge is so instantaneous these days. Browsing on the internet, turning on the Food Network, dining at some great establishments there is a constant supply of history, techniques and creative ideas to fill out a professional chef’s toolkit.

What the most important thing to consider when creating a recipe?

I think there are two very critical things when creating a recipe:

• Keep in mind that the dish needs to appeal to others. While it’s important to take in account personal tastes, preferences and beliefs, at the end of the day it comes down to the customers’ acceptance and if they don’t like it they’re not going to come back.
• Good technique is also a very critical component in creating a good recipe. Well prepared food can overshadow certain flaws. Let the food speak for itself and not get lost in excessive amounts of garnish or extraneous ingredients.

How do you implement healthier foods into your cooking?

I have been focused on this approach now for several years due to some personal reasons. Minimizing salt by adding flavor with fresh herbs, spices and developing flavor thru the cooking process is key.  I am very interested in the use of reduced sauces as opposed to conventionally thickened sauces. It provides for bold flavors in a much healthier manner.

What new trend in the foodservice industry are you particularly excited about?

I am very intrigued by the globalization of the food industry and the demand for “authentic ethnic” foods. People are becoming increasingly food savvy and are looking for these authentic flavors from all over the world. With his demand has come an increased availability of exotic ingredients and exposure to bold new flavors. We are fortunate to have one of the greatest international markets here in Cincinnati called Jungle Jim’s. There are endless possibilities when you go into that store into terms of exploring rare ingredients and foods from around the world.

To contact Chef Rob for learn more about JTM’s commitment to creating great dishes visit:

www.jtmfoodgroup.com

http://www.prlog.org/11640353-jtm-food-group-introduces-new-line-of-tasty-mexican-fillings-as-burrito-boom-trends-continue.html

HARRISON, OH – AUGUST 1, 2011 – JTM Food Group has added senior healthcare sales professional and registered dietitian, Ms. Tracy Boggs, to its new Healthcare Division as Director, National Healthcare Sales, effective today. With more than 20 years of experience in the healthcare and nutrition industries, Ms. Boggs’ skills in strategic healthcare marketing and nutritional planning will be a significant asset as JTM continues to provide healthy, nutritional meal options to hospitals, senior care facilities, and other healthcare providers.

Ms. Boggs has worked with top healthcare providers across the Midwest, including the University of Michigan Medical Center, Allegiance Health, Trinity Health, The Ciena Group, Tendercare, and the University of Toledo Hospital.  As District Manager for Nestle Clinical Nutrition, Ms. Boggs grew business in her area and market over 300% in three years. While working with HCR ManorCare as Division Nutrition Consultant, she was responsible for overseeing the nutrition and dietary departments at 49 HCR facilities in six states, as well as contributing to corporate menu development and improved dining enhancements.

“Tracy not only brings a passion for the healthcare industry but has created great relationships with many healthcare providers as a dietitian and sales account executive,” said Jack Maas Jr., Vice President, Sales, for JTM Food Group. “Tracy’s skills as a registered dietitian will play a key role in establishing and building our Healthcare division.  Her skills will benefit all business lines here at JTM, including those in the military/government, schools, contract management, restaurants and general food service.  All of our customers are looking for healthier menu solutions, and Tracy will be instrumental in helping us expand our Weigh Better brand of products to meet that growing demand.”

JTM is already known for its commitment to providing great healthy meals, and Executive Chef Robert Lafond is excited to reach new customers with a focus on great nutritional value. “We’ve already taken great strides to help schools serve more nutritious meals with less sodium. Now we have the opportunity to partner with healthcare providers who make good nutrition a priority,” said Chef Lafond. “With Tracy’s expertise in menu planning, along with her knowledge of dietary and nutritional guidelines, she’ll be able to educate prospective customers on why JTM’s products fit with their needs for healthy, flavorful and satisfying meals.”

A registered dietitian since 1987, Boggs began her professional career as a consulting dietitian and then continued into the world of healthcare sales. “This is a company with strong values and great products, and I love being a sales professional when I believe in my product and my company,” Boggs said. “I can’t wait to begin working with JTM to start building valuable relationships with key healthcare industry customers at the highest level. Because of the quality of the Weigh Better line, I’m excited to get the products to people that need it!”

Offered exclusively by JTM, Weigh Better products are designed to provide better food, better flavor and better health, optimizing the nutritional profile of every product without sacrificing great taste. The Weigh Better line now features over 30 products across the breakfast, lunch and dinner menus, all of which are consistent with daily nutritional requirements,”

About JTM Food Group

JTM is family owned and operated since 1980, JTM Food Group specializes in menu solutions that deliver superior results to the food service industry. Focused on customer service, quality and innovation, J.T.M. serves thousands of schools, restaurants, military and government organizations, and food distributors and retailers throughout North America. In 2011, JTM was named one of the Cincinnati Business Courier’s Fast 55, an award that recognizes the fastest-growing private firms in greater Cincinnati. For information, visit www.JTMFoodGroup.com.

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Harrison, OH,

July 05, 2011

JTM Food Group, a national leader in creating menu solutions for the food service industry, has added a new fully cooked, five-ounce Steakhouse™ Beef Burger to its menu of more than 600 products. Tipping the scale at more than 5 oz. this new beef burger provides ample thickness and bun coverage. JTM’s new 5 ounce Steakhouse fully cooked beef burger is equivalent to a 7.5 ounce uncooked burger. They are ideal for a variety of food service venues, including convenience stores, sandwich shops, university cafeterias, caterers, military posts and restaurants. “JTM’s new 5 oz. Steakhouse™ Beef Burger is not only big but like allof our burgers, it is designed to stay juicier longer and is loaded with flavor in every bite,” said Jack Maas, Jr., Vice President, Sales, for JTM Food Group. “These burgers are made from fresh ground beef, then lightly seasoned and cooked to perfection using our state-of-the-art cooking system. The result is a great, juicy burger with excellent flavor and texture. Every customer will always receive a burger cooked to perfection.” This new burger is fully cooked to reduce preparation time and increase food safety. They are individually quick frozen and packed in four 16-count bags for your convenience. The Beef Burger is steamable and ovenable but also works well on a griddle or charbroiler, making it fit any culinary environment. JTM’s fully cooked manufacturing facility has enough capacity to run 65,000 lbs of beef per day, or more than one million burgers per week. The JTM Food Group menu now includes more than 600 food items. “In its trend watch for 2011, BurgerBusiness.com suggested that burgers are getting simpler but higher in quality,” added Maas. “We’re certainly seeing that trend play out and wanted to provide our culinary and food service customers with a beefier, juicier, higher-quality burger option. We cook and develop products so our customers can concentrate on creating great dishes, and this product delivers.” About JTM Food Group Family owned and operated since 1980, JTM Food Group specializes in menu solutions that deliver superior results to the food service industry. Focused on customer service, quality and innovation, J.T.M. serves thousands of schools, restaurants, military and government organizations, and food distributors and retailers throughout North America. In 2011, JTM was named one of the Cincinnati Business Courier’s Fast 55, an award that recognizes the fastest-growing private firms in greater Cincinnati. For information, visit http://www.JTMFoodGroup.com.

Sodium in school menu products reduced by an average of 35% in past year; sets sights on 45% goal by 2013

HARRISON, Ohio–(BUSINESS WIRE)–At the SNA’s 2010 Annual National Conference (ANC), JTM Food Group announced its “Assault on Sodium,” an aggressive pledge to reduce the sodium in its 150 school menu products by an average of 25% by 2012. Just one year later – at SNA’s 65^th Annual National Convention in Nashville July 10-13 – the company will announce it has already reached its sodium reduction goal.

“JTM provides menu items to over 12.8 million K-12 students or approximately 40% of the school districts in the U.S., and we take that responsibility very seriously”

JTM, located in booth #401 in the ANC’s Exhibit Hall, has reduced sodium in its school products by an average of 35%, exceeding its goal by 10% and doing it a full year earlier than originally planned.

“The JTM Research and Development team has been working nonstop since we made our pledge in 2010, and we’re excited about the positive impact our sodium reduction will have with our customers and the hundreds of thousands of students we reach every year,” said Brian Hofmeier, Senior Director, School Sales, for JTM Food Group. “Creating healthier school menu options, while maintaining the same great taste students love, has been a priority for JTM for more than 15 years. We’re pleased to reach and exceed our sodium goal, but we have aggressive plans to continue that commitment to positively influence more school districts and more students across the country.”

With one goal reached, JTM is setting its next one even higher, targeting to reduce sodium in all of its school menu products by an average of 45% by 2013. JTM’s “Assault on Sodium” Level 2 initiative represents a significant target that far exceeds the goals and current standards in many industry programs. In addition, JTM is a member of the Alliance for a Healthier Generation, a collaboration between the American Heart Association and the William J. Clinton Foundation, created to address the issue of childhood obesity.

“JTM provides menu items to over 12.8 million K-12 students or approximately 40% of the school districts in the U.S., and we take that responsibility very seriously,” added Hofmeier. “This new target goal further demonstrates the depth of our commitment to healthier food options.”

JTM works with more than 7,000 school districts, offering more than 150 menu items, and delivering a variety of finished food products. JTM’s menu will continue to expand at the 2011 ANC, where JTM will debut more than a dozen new products, all of which reflect the company’s commitment to fat and sodium reduction. Each new product will be available for sampling at stations throughout the JTM booth during the show.

JTM’s new reduced fat and reduced sodium offerings include:

• Whole Grain Pancake Breakfast Sausage Sandwiches (Beef, Pork and Turkey) Individually wrapped
• Whole Grain English Muffin Breakfast Sausage Sandwiches (Beef, Pork and Turkey) Individually wrapped
• Breakfast Sausage Sandwiches on Slider Bun (Beef, Pork and Turkey) Individually wrapped
• Twin Pack Wrapped Mini Jalapeño Burgers
• Cheddar Alfredo Sauce
• Variety of Turkey Items: Taco, Meatballs, BBQ, Carnitas, Burgers, Sausage Patties, Crumbles, Chili, Pasta Meat Sauce and Chipotle Burrito Filling with Black Beans and Corn
• Asian Pork & Beef fingers with a Teriyaki Glaze
• “Level 2” Mac & Cheese (featuring a sodium reduction of more than 50%)
• IQF (Individually Quick Frozen) Beef, Pork and Turkey crumbles (all allergen free with no added ingredients)
• Mexican Macaroni and Cheese
• Alfredo Penne Pasta

“At JTM, we continue to invest in innovation with a full commercial kitchen and a staff of culinary experts,” added Jack Maas, Jr., Vice President, Sales, for JTM Food Group. “But even more importantly, we’re directly connected to the Food Service professionals across thousands of school districts, so we understand the key trends and insights that are driving school menu decisions. We know how difficult it can be to get kids to eat what’s good for them, so we focus on great tasting, flavorful items with improved nutrition.”

JTM also emphasizes operational efficiency with packaging that provides convenience and portion consistency. In addition, by providing fully cooked frozen products, JTM addresses important food safety issues in the school environment, reducing the food preparation dangers of raw ingredients.

SNA’s 65th Annual National Conference will be held July 10-13 at the Opryland Resort in Nashville, TN. The ANC is the premier conference for School Nutrition professionals, bringing together the school nutrition community to harness the collective knowledge and resources of the profession.

About JTM Food Group

Family owned and operated since 1980, JTM Food Group specializes in menu solutions that deliver superior results to the food service industry. Focused on customer service, quality and innovation, J.T.M. serves thousands of schools, restaurants, military and government organizations, and food distributors and retailers throughout North America. In 2011, JTM was named one of the Cincinnati Business Courier’s Fast 55, an award that recognizes the fastest-growing private firms in greater Cincinnati. For more information, visit www.JTMFoodGroup.com.

Watch some of the videos below to get a closer look at what JTM is all about.

JTM Trust Spot 2011

Chicken Pot Pie

Baked Penne with Rustic Italian-Style Sauce

Chipotle Chicken Enchiladas

Asian BBQ Chicken

Read more: http://www.nrn.com/article/analyst-chipotle-expands-test-chorizo?ad=food-and-beverage#ixzz1NxANrHBR