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Compliments to the Chef
J on Buchholtz

fter an extensive and successful foodservice career spent in eye at it.”
Arestaurants, resorts, country clubs and the World Congress While he learned most of
Center in Atlanta, Ga., Jon Buchholtz, executive chef with his culinary skills in his first
Chartwells at the University of Alaska Fairbanks, decided that jobs in Atlanta, Ga., growing
he wanted more balance between his professional and personal up on the farm also played
lives. Higher education foodservice provided him just that. a part. “How we made a lot
“I put in the blood, sweat and tears — literally — in what of our food was harvesting
I have done up to this point, and I have to look at how I can the food and then making it
balance my time away from work with having to be at work,” from scratch. I just had that
he said. “Higher education really allows for that. It gives me aptitude for cooking and just
the opportunity to still be a part of food service and not feel the desire to do culinary arts
guilty about leaving to go home. It gives me a nice blend as my career field.”
between the two.” After working in Vir-
Although being a higher-education chef allows for a more ginia and Georgia, includ-
balanced work/home life, that doesn’t mean that the job is any ing Oxford College of Emory University and Georgia State
less prestigious than one in another area of food service. “I University in Atlanta, he decided to move up to Fairbanks.
will argue the point that any chef who has filet mignon and “How can I pass up an opportunity to live in Alaska?” said
king crab legs and calls themselves a chef just because they Buchholtz. “When I flew up here and interviewed for the
are working with that, is not as creative or advanced as those job, I was hooked.”
who have to work with $1.80 plate cost for the day and still He makes use of some of the local products, including
be creative and work with underutilized meats and products cabbage, kale and sweet potatoes. “There are syrups coming
and make it exciting so that the captive audience that we have from birch trees and a barley flour that is sourced up here,”
of students continue to come back and want to come back,” he said. “We do use quite a bit of reindeer. It is a product that
said Buchholtz. “That to me defines a chef, not those who is made into sausage, or is ground up. It is just one of those
work with stuff that tastes good right out of the package.” local flairs that we can tap into.”
Buchholtz gained his work ethic from growing up on a Sourcing of other products takes patience. “Our challenges
farm in Wyoming. “Growing up on a farm, without a doubt, aren’t getting the products, it is being patient to get it,” said
has shaped my work ethic,” he said. “When you grow up on a Buchholtz. “The level of snow controls how quickly products
farm, you are working from sunup to sundown and probably get here.”
even more. In our industry, it is a necessity. I don’t blink an —OCH

REINDEER CRIMINI MUSHROOM BURGER WITH CRANBERRY KETCHUP, FETA CHEESE CROUTON ON SWEET POTATO BUN
BURGER and mix until soft, smooth ball forms. If sticky, CHEESE CROUTON:
Ingredients: add a little more flour. Cover dough and set aside Ingredients:
6 pounds ground reindeer meat until product doubles in size. Portion dough 2 pounds Feta cheese
1.5 pounds small-diced Crimini mushrooms into 3-ounce portions and line on a greased .5 pound cream cheese
sheet pan. Place in a warm area of kitchen or 2 cups all-purpose flour
Preparation: in a proofing box and let buns rise until they Egg wash (1 egg + 1 cup of water)
Mix together the two ingredients and portion to almost double. Bake in an oven preheated to 2 cups breadcrumbs
6-ounce patties. Refrigerate until ready to cook. 350 degrees Fahrenheit for 12 minutes or until .25 cup Parmesan cheese
golden brown. Remove and brush with butter.
SWEET POTATO BUN Preparation:
Ingredients: CRANBERRY KETCHUP In a mixing bowl mix both cheese until thor -
2 cups yams or sweet potatoes, roasted, peeled Ingredients: oughly mixed. Have ready flour in 1 bowl; egg
and mashed 1 yellow onion wash in another bowl and breadcrumbs mixed
1.5-2 cups lukewarm water 4 cups water with Parmesan in another bowl. Form cheese
2 tablespoons yeast 7 cups Craisins into 2-ounce pucks and dredge in flour then in
4 tablespoons softened butter 1 cup brown sugar egg wash and lastly in breadcrumbs. Refrigerate
2 large eggs 2 teaspoons cinnamon until ready to cook.
7 cups all-purpose flour .5 teaspoon cayenne
.5 cup sugar For Service:
2.5 teaspoons salt Preparation: Grill burger until desired doneness is achieved.
Mix all ingredients in a saucepot and simmer until Toast bun. Fry breaded cheese crouton until
Preparation: Craisins are very soft. Puree in a blender until golden brown. This can be done in a fryer or in
Mix water and yeast together and let stand for 2 smooth. Store in refrigerator until ready to serve. a skillet with small amount of oil. Serve burger
minutes. Place all other ingredients in a mixing on toasted bun with cranberry ketchup then
bowl and lightly mix. Add yeast/water mixture Yield: 20 servings topped with cheese crouton.

ON-CAMPUS HOSPITALITY NOVEMBER 2017 | 9