Chef Len Elias CEC
  • Male
  • Peachtree City, GA
  • United States
  • Dolce Atlanta-Peachtree Hotel
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2 Replies

Started this discussion. Last reply by Chef Len Elias CEC Jul 5, 2010.


Chef Len Elias CEC's Page

Latest Activity

Chef Len Elias CEC posted a video
Aug 3, 2011
Chef Len Elias CEC commented on Marcus Guiliano's video

Is Grassfed Beef Ever Grainfed? I Say it Can Be.

"awesome video, loved it, great info"
Jul 31, 2011
Chef Len Elias CEC left a comment for Louis Spost
"Great job to you and your team at the ACF conference. Your food quality, presentation and creativity were all very impressive. Thanks for all your hard work."
Mar 6, 2011
Chef Len Elias CEC joined FohBoh's group

Foodservice Industry Survey and Panel Group

Are you interested in having a voice and being part of the FohBoh Foodservice Industry Survey and Panel group? If you are, we are assembling a group of qualified participants and will compensate you for your ongoing participation. Just join here.
Nov 13, 2010
Chef Len Elias CEC commented on David Dodson's blog post Great Brands Build Tribes. Is Yours Worth Joining?
"Great blog David. I cannot agree with you more on all concepts."
Aug 1, 2010
Chef Len Elias CEC and Nicollet are now friends
Jul 25, 2010
Chef Len Elias CEC replied to Chef Len Elias CEC's discussion HACCAP REDUCED OXYGEN
"Really, thats great, we do oso bocco cooked, lamb chops marinated, pesto and a few other items. Do you have any sample templates or anything to share, Thanks"
Jul 5, 2010
Bretton Lammi replied to Chef Len Elias CEC's discussion HACCAP REDUCED OXYGEN
"Len, I can help- send me an email at blammi (at) eddiemerlots dot com"
Jul 5, 2010

Profile Information

Executive Chef
Dolce Atlanta-Peachtree Hotel
What best describes my company
Hotel / Motel Foodservice
Discovering New Food, Discovering New Wines, Learning, Networking, Organic Foods, Other
Personal Quote
Love What You Do, Do What You Love
Life long hospitality professional and currently the Executive Chef at the Dolce Atlanta-Peachtree Hotel (Formerly Aberdeen Woods Conference Center) in Peachtree City GA. Previous positions include some of America’s most respected organizations including the Sheraton Boston Hotel & Towers, Prudential Center Boston, Harrison Conference Services, Flik International-Compass Group, Carbone’s Restaurants of Hartford CT, Sun Valley Corporation-Sun Valley Idaho and several independent restaurants, country inns and resorts. 1980 Culinary Institute of America Graduate, Certified as an Executive Chef through the American Culinary Federation. Recipient of over 20 Industry Awards, Medals and Citations including the 2007 International Association of Conference Centers USA Chef of the year.
Years in the Industry
30 +

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Chef Len Elias CEC's Blog

Show Some R-E-S-P-E-C-T!

As a young man I worked for many European Chef Owners. Public humiliation, domination and occasional physical abuse were the cornerstones of their management style. This was their old school European upbringing and how they thought a kitchen should be run. It was like a chain of family abuse and violence that can pass from one generation to another. I learned to walk cautiously through my day, hoping not to be the one to push Chef over the line. I learned to keep my mouth shut, eyes open and… Continue

Posted on March 24, 2010 at 7:00am — 4 Comments

Are Culinary Schools Helping or Hurting the Industry? Part 2 - Is Culinary School Really For You?

If you are currently a culinary student or considering it, read on, you need to make an informed decision. My intent is not to discourage you or turn you off to the industry; I love the industry and have no regrets on my career choice. If this is what you want to do great, but realize you will have a long journey ahead of you filled with many challenges and sacrifices? Working off hours including weekends and holidays will be the norm. While family and friends are gathered for holidays and… Continue

Posted on February 24, 2010 at 7:00am — 2 Comments

Its Cold Here in Atlanta-Try Some Comfort Food

Having spent the better part of my life in NY, Boston, Hartford CT, Burlington VT and other really cold places; moving to the south was an amazing experience. No winter hat or gloves, no scraper for the windshield and year round golf. Life was good and I swore I would never be cold again. As a result of the cold snap, I have felt the urge to continue on my comfort food kick and share some of my recent dishes served.

Yesterday I served Braised Beef Shoulder (blade cut)… Continue

Posted on February 16, 2010 at 3:16am — 3 Comments

Is It Time To Rebuild Your Bench?

I am not an expert on the economy and don't have a crystal ball, but I do have enough common sense to know that nothing is forever. I am hoping that the tables are about to turn and a cycle of renewed prosperity will begin. After two years of slashing expenses, down sizing and revising just about everything and anything that doesn't move, will you be prepared to execute at the highest level as your volume and guest expectations increase ?

Like most Executive Chefs, I have been… Continue

Posted on February 10, 2010 at 7:00am — 1 Comment

Food Sanitation-Is it the Big Industry Lie?

Many organizations are fooling themselves into thinking that they are running compliant, clean, sanitary and safe facilities. Time-temperature abuse, bare hand contact and cross contamination are common. The lack of ongoing training or any training at all only compounds the problems. I visit a lot of kitchens, Hotels, Independent Restaurants and Food Service Accounts. What I have found is a wide range of compliance levels and attitudes about the subject.

Free Standing… Continue

Posted on January 27, 2010 at 7:00am — 7 Comments

Comment Wall (12 comments)

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At 8:17am on December 8, 2009,
Arno Schmidt
Hello Len:

Happy holidays to you and your family. Michael Ty came to New York and we had a good conversation. I think the National ACF is in good hands.
Stay well!

At 3:44am on November 15, 2009, Chef Len Elias CEC said…
Right on, I had a lot of fun wirh Vinny and Tony, I think you and I went sking once as well. I will look at your site. Glad to see you are doing well. I may be up in Waterbury at Christmas, I may take a ride to Carbones.
At 8:00pm on November 14, 2009,
Carl Carbone
I think I remember you, banquet chef at Gaetanos? If that's correct, you taught me how to carve ice.

Vinnie bought and is running Carbones. Guy and my farther retired five years ago and Tony, John are out of the business.

I have been consulting and just developed a Labor Cost Management and scheduling tool. Check it out!

At 3:16pm on October 5, 2009, Chef Len Elias CEC said…
I worked with Vinny and Tony at Gaetanos in the early 80's. Great guys, Uncle Carl and Guy. I enjoyed working with them.
At 3:01pm on October 5, 2009,
Carl Carbone
Yes. I was a partner in Carbone's, Gaetano's & the Gelston House with my cousins and father.
At 5:26pm on September 27, 2009,
Michelle Domenech
I took these pictures at home and the vineyard pictures were taken at Stonington Vineyards in CT.
At 7:36pm on September 9, 2009,
zane myrick
I work at a restaurant called Jean- georges Spice market. The menu features south east asia and india street food, but has french accents incorperated with-in. I also work with a pastry chef named david jeffries producing biscotti for various famrers markets here in atlanta as well as whole foods. i also volenteer for a local farm in town: featuring organics. I am new to FOHBOH, but i found your blags to very true.
At 7:16pm on August 24, 2009, Derek Thompson said…
The Cauliflower Dish is Portabella Mushroom Ravioli over a red and yukon potato medley with sauteed leeks with a cauliflower "foam"...which is a bechamel with pureed cauliflower, which is blanched until the stems are soft to the touch, and some cream with some ice cream stabilizer
At 3:49pm on August 24, 2009,
Alyson Mar, RD
Chef Len,

Thanks for the connection. Your pictures look amazing... great work! Look forward to seeing you around here.

At 8:59am on June 23, 2009, Ashley Howard said…
Hi Len! Wow, your food looks fantastic; great presentation. I just added you as a contact, if you'd like to check out my profile. Cheers!




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