Jeff Shaffer, Director of Dining Services, Reed Smith, Pittsburgh, Pa.
Chefs
JEFF SHAFFER
Director of Dining Services, Reed Smith, Pittsburgh, Pa.
Congratulations to Executive Chef Jeff Shaffer, selected Food Service Director of the month by FoodService Director Magazine. Chef Jeff was selected for leading by example, and initiatives that he is most of proud including the rooftop terrace garden, home meal replacement and The Premium Grill.
Chef Jeff believes in the power of leading by example. As executive chef at Reed Smith, a Pittsburgh global relationship firm, Chef Jeff manages day-to-day operations, finances, menu planning and customer relations for this 373-employee location. Although his title is executive chef, the director of dining at the location reports to him. Tim Fetter, executive chef for Parkhurst at Highmark Pittsburgh, which is located in the same complex as Reed Smith, said Chef Jeff's vision, skill level and his willingness to work directly with his team have made him a successful director.
One of the initiatives that Chef Jeff is most proud of is the rooftop terrace garden he planted on the 13th floor of Reed Smith’s LEED-certified building. The first thing you notice are the brilliant colors of green, yellow and red vegetables cascading over their window boxes. This isn’t your typical garden. Chef Jeff grows four different kinds of tomatoes including beefsteak, speckled Roma, tigerella, and banana legs, an heirloom variety that produces so many tomatoes late in the season you can barely make out foliage amongst the tightly clumped fruits!
Fresh tomatoes are a “pick” away for Chef Jeff, who uses the popular garden plant in everything from fresh mozzarella (that he makes from fresh mozzarella curds) and heirloom tomato salads, as a white pizza topping, to a healthy condiment in the deli and grill for the guests he serves lunch to daily. In addition to tomatoes, California Wonder Peppers, a sweet pepper variety, Stevia, oregano and thyme, were planted and used in many of the dishes that Chef Jeff prepares for catered functions and special events.
Another initiative that has made guests happy is home meal replacements. Chef Jeff said there was a demand for the service from the associates at Reed Smith who work late. Since the café is only open for breakfast and lunch, those associates were left with few options.
“Employees can pick anything off our lunch menu on that particular day and we’ll package it, individually label it and put in a microwavable container for them to come pick up at their convenience,” said Chef Jeff. “If they are working late they can come pick it up and pop it in their office microwaves or take dinner home to their family. It’s been very popular.”
The Premium Grill was introduced last year to great success. “We have a glass case that showcases cut steaks, fish, soft shell crabs, veal chops, lamb chops and other food items that customers would usually have to go outside a corporate café to get. If they want to impress a client and take them to a steakhouse, we can offer them that same steak with the same quality and they don’t have to leave the building. Those entrées are packaged together with side dishes like fresh vegetables and starches. It changes daily.
