In this blog, David Clark, Executive Sous Chef of Army Navy Country Club, shares how he transformed his approach toward preparing meals for members with dietary restrictions.
When I started my journey as a chef in 2010 in the Washington D.C Metro area, I considered vegetarians, vegan, and guests with other dietary restrictions or preferences to be a nuisance. My fellow cooks and I would never take them seriously, rolling our eyes at servers when they came back and said, “I have an unexpected vegetarian at one of my tables.” We never considered how the guest felt about having a dietary restriction, or what it was like to ask to have a special meal prepared while their companions could order from the “regular” menu.
When preparing vegetarian or special meals, we never put much thought or creativity into the delivery. Most of the time, vegetarians, vegans, and any other guest with dietary restrictions, received a semi-warm plate of grilled vegetable that was left over from the banquet the night before. I am not proud of my mindset or actions, and I think all the chefs I worked for earlier in my career will have strong words for me after reading this.
Today, however, I am proud that my mindset and approach to dietary restrictions have changed drastically. I married my amazing wife, who prefers a plant-based diet. We cook primarily vegetarian at home, and I have watched her be frustrated by limited options at events or restaurants that do not accommodate plant-based diets. Also, I have worked for over a year for an Executive Chef who takes vegetarian and vegan members very seriously and demands a lot of thought be put into every potential guest’s needs and preferences. Based on shifting expectations at work and home, and some honest reflection on my narrow-minded attitudes earlier in my career, I now pride myself on preparing menus that are inclusive of a range of dietary preferences or restrictions.
Executive Chef Douglas Anderson has introduced all the Sous Chefs at Army Navy CC to “The Millennium Cookbook” by Eric Tucker and John Westerdhal. This book has become our “go-to” when it comes to ideas for menus to make sure we address diners across the spectrum. Beyond seeking new inspiration, we more importantly have adjusted our banquet operations and strategy.
For our banquet department, we now provide our Events Director with a vegetarian and vegan entree menu that includes bright and flavorful meals that are full of texture and will be plated in a way to make the guest feel as if the event was designed solely for them. We have asked our event director to have the host select from this menu to add to their event with no additional charge and if possible, provide us a count of anticipated guests with dietary restrictions.
When it comes to the execution of a plated event, regardless of whether dietary restrictions have been noted on the event orders, we pre-plan for any pop-up restrictions and produce one meal that will cover almost every restriction per every 20 guests. This is our insurance policy, and while some may say it is a waste, it in fact has a minimal impact on food costs and guarantees we give our guests the memorable experience they are looking for.
When writing menus for buffet events, whether hosted by the club or a private party, we always consider dietary restrictions. There will always be an appetizer passed and displayed that a vegetarian, vegan, and gluten free guest can enjoy. For the entrée portion of a buffet item (such as fish), vegetables and starches are prepared in a way that considers pescatarians, vegetarians and vegans so that our guests may have a complete meal. When it comes to the end of the event, our Pastry Chef is asked to have items prepared that will cover any restriction. We also speak with our servers before each event and explain to them that the kitchen is able to produce a meal for any dietary restriction – all they have to do is notify us and we will have it ready for them.
Our most popular dish has come to be a Curry Cauliflower Steak, with Red Quinoa, Coconut Curry Sauce, and House made Mango and Red Pepper Chutney. It’s delicious.
Chefs: How do you feel about dietary restrictions? Have your attitudes changed over time or am I the only narrow-minded one out there? What are you doing to ensure all members and guests feel included? What changes have you made to your operation to give everyone that comes through your doors a memorable experience?
