Chef’s Corner

Jeffrey Ross – Chef

Jeff Ross brought a long list of talents, skills and experience to East Village Place more than nine years ago and hasn’t looked back since. He came here for the same reason our resident’s do – to improve his quality of life. According to Chef Jeff, “Doing my best and serving great meals to our residents that they so look forward to and enjoy is the most fulfilling part of my job.”

Chef Jeff’s food service career began as a dishwasher and busboy for IHOP at the tender age of 13. He quickly rose through the ranks as a cook and a trainer, mastering the art of cooking breakfast! From there, he took his skills to the Marriott Hotel where he served as a Line Cook and got his first taste of making cuisine from scratch. After learning about production and planning, he became Lead Chef for two restaurants. He landed his first position as Kitchen Manager at Theodore’s and later managed kitchens for the Abdow Family at the Ivanhoe and P.J. Scott Steak Houses. Back in the hospitality trade, he rose through the ranks at Radisson from Sous Chef to Executive Chef and finally to the Food & Beverage Director. Jeff also worked for a local New York-style deli called Gus & Paul’s where he learned about Kosher and Ethnic foods, like how to prepare a proper corned beef to making kasha and smoked white fish salad.

After such a whirlwind of experience, it’s no surprise that Chef Jeff was ready to settle down with a meaningful career that incorporated all of his skills and passion for pleasing people. We’re extremely glad to have him with us at East Village Place.

 

Chef’s Recipes

 

 

We are proud to share this article featuring our talented chef, Jeff Ross. Jeff recently traveled to Vriendschap Village, our sister community in Pella, Iowa, to share his years of knowledge and expertise, as well as demonstrate methods to prepare foods consistent with Thrive Dining™. “Thrive Dining turns traditional meals into finger foods, adding dignity to […]

Bowl of Minestrone soup with low fat turkey or chicken sausge.
East Village Place Dining Room at Lunchtime
Close up of two chefs preparing vegetables
Serving of homemade granola
A Serving of Halibut Over Rice with Asparagus
Senior Man Talking at the Dinner Table
A Serving of Baby Carrots