Mt. San Antonio Gardens

Title: Interview with Bob Betros, executive chef, Mt. San Antonio Gardens [HD]
Time: 5 min 0 sec

Description:

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Transcript:

my name is Robert B chose I've been with Mount San Antonio gardens for just right around seven years I am the Executive Chef of dining services some of my big influences obviously my mother was a great influence on cooking with me she was a very very good cook if I had to look down the line at any other type of chefs I've always enjoyed you know Wolfgang Puck style cooking California cuisine obviously and just being able to create my own type of food by going to different restaurants and seeing what the current trends are in the local areas the trend seem to keep changing when the demographics changes so that keeps us fresh and motivated to keep doing different things through sodexo that some of the innovations they've had we have implemented a mindful menu which is a more healthier way of eating for the residence at Mount San Antonio gardens sustainability has been very big and is a very big trend right now not just in California but across the country so we're the sustainability is obviously in recycling but as well as using local and organic product as much as we can we have we have a farm-to-table night dinner that we're now doing we've been doing from the past two years where we use some of the local vendors I think the most important factors in magic a successful kitchen is working for a good company like Sodexo again they offer you so many opportunities and growth opportunities to continue your education and it continued your skills and I think also having a very good general manager like Jack forest who allows you to grow and let you do what you want to do he knows that I love what I do and he just gives me a blank palette to do whatever I can to be successful in our kitchen I think also having great chefs to that work around you that have to say that share the same love of cooking and working with the residents one of the new things that we just implemented in the last year though and we want to continue doing is we do a special dinner called chefs of the future where we partner up with some of the local culinary schools and we bring in the young chefs and we allow them to cook a dinner for the residents here so we bring outside chefs in and give them the experience of working in a larger environment we have some ideas the summer of doing some pasta nights an artisan burger night we're talking about doing a bistro night where we do grilled steaks we do a chef's table once a month where we set up a table in our kitchen and we do a six course dinner for a selected group of residents and just give them the environment of what's happening in our world and let them experience that so we're always looking to do you know new things and that's part of the fun of being a chef and loving what you do usually at dinner time I come out just after service and walk the floor talk to the residents see how things are again that's part of the feedback that I get that's the one on one feedback that I get and I try to touch every table as the best I can I you know whether there's 50 tables or 20 tables I try to make sure that I go to visit everybody and see how everything is I've been involved in food for over 30 years now maybe longer I look forward to coming to work every day and I love what I do it doesn't matter where where I'm at I'm enjoying what I do and I just love being around food I think it's just best social connection you can have I love being around of the other chefs I love being around the residence at Mount San Antonio gardens this is amazing how food and people really you know they come together so easily and being able to be a chef and cook and to have 300 friends every night having dinner in a dining room you know what more can you ask for so as a chef i love what i do and i can only say if you don't love what you do maybe you shouldn't be doing it but coming to mount san antonio gardens and cooking for the residences of his is a great time in life for me you