Executive Chef – Sodexo USA
Date of Visit: June 2008
Location: INSEAD, Caterpillar Asia, Tetra Pak Asia (Singapore)
Jeff McClure brings 39 years of culinary experience to the Global Chef Program. In Jeff’s own words, “Many experiences have led me to my current position, Director of Culinary Services, where I am able to fuel my desire to energize, inspire, educate, and influence the many talented people in the Education Market of Sodexo USA." Realizing at a young age his passion and talent for cooking, Jeff attended the Culinary Institute of America in Hyde Park, New York, graduating in 1985. He then worked in a prestigious New York restaurant for ten years before making to the switch to university dining as executive chef at Randolph Macon Woman’s College in Lynchburg, Virginia, consistently rated top five for best campus food in the Princeton Review during his tenure there. In 1999, Jeff earned the title of Chef of the Year and soon progressed to District Executive Chef and Regional Executive Chef, supporting Sodexo chefs, production managers, frontline employees, and culinary programs throughout the mid-Atlantic area. Jeff extends this role further with his Global Chef visit to Singapore and collaboration with Sodexo corporate services and education account teams at Siemens and INSEAD.
| Roasted Asparagus and Mushroom Salad w/ Toasted Pecans, Cotija Cheese and Red Chili Vinaigrette |
Serving: 4 Portions |
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Ingredients: |
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- 20 Trimmed Asparagus Spears
- 1 lb. Coarsely Chopped Assorted
Mushrooms: Cremini, Shiitake,
and Oyster
- 1/4 Cup Olive Oil
- 4 oz. Mesclun Greens
- 1 cup Grated Cotija Cheese
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- 1/4 cup Coarsely Chopped and
Toasted Pecans
- Red Chili – Mustard Vinaigrette
- 1/4 cup Red Wine Vinegar
- 2 tbsp. Dijon Mustard
- 1 tbsp. Ancho Chili Powder |
Preparation: |
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- Preheat oven to 425 degrees.
- Spread out asparagus and mushrooms on separate baking sheets and
drizzle each with 2 Tablespoons of oil and season with salt and pepper.
Place the mushrooms on the bottom rack of the oven and the asparagus on
the top rack. Roast asparagus until just cooked through, 8 – 10 minutes,
depending on the size. Roast Mushrooms, stirring once until golden brown,
20 to 25 minutes. Remove from oven and let cool slightly.
- Combine the mesclun greens and mushrooms in a large bowl and toss with
about half the dressing. Mound the mixture on 4 plates and top with 5
asparagus spears. Drizzle with the remainder dressing and sprinkle with
cheese and pecans. |
| Red Chili Vinaigrette |
- 2 tsp. Honey
- 2 tsp. Kosher Salt and Pepper
- 1/2 cup Canola Oil |
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Preparation: |
Whisk together vinegar, mustard, ancho powder, honey, salt and pepper in a small bowl. Slowly whisk in oil until emulsified. |
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