Chef Len Elias CEC
  • Male
  • Peachtree City, GA
  • United States
  • Dolce Atlanta-Peachtree Hotel
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Chef Len Elias CEC's Discussions

HACCAP REDUCED OXYGEN

Started this discussion. Last reply by Chef Len Elias CEC Jul 5, 2010. 2 Replies

 

Chef Len Elias CEC's Page

Profile Information

Title
Executive Chef
Company
Dolce Atlanta-Peachtree Hotel
What best describes my company
Hotel / Motel Foodservice
Interests
Discovering New Food, Discovering New Wines, Learning, Networking, Organic Foods, Other
Personal Quote
Love What You Do, Do What You Love
Biography
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 +

Chef Len Elias CEC's Photos

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Chef Len Elias CEC's Videos

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Chef Len Elias CEC's Blog

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

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

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

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

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

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

Its Cold Here in Atlanta-Try Some Comfort Food

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

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

Is It Time To Rebuild Your Bench?

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

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

Food Sanitation-Is it the Big Industry Lie?

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

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

Comment Wall (12 comments)

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At 8:17am on December 8, 2009,
Non-Operator
Arno Schmidt
said…
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!

Arno
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,
Non-Operator
Carl Carbone
said…
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 www.laborshark.com!

Carl
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,
Non-Operator
Carl Carbone
said…
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,
Non-Operator
Michelle Domenech
said…
I took these pictures at home and the vineyard pictures were taken at Stonington Vineyards in CT.
At 7:36pm on September 9, 2009,
Non-Operator
zane myrick
said…
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,
Non-Operator
Alyson Mar, RD
said…
Chef Len,

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

Alyson
FoodCalc
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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