Certified Healthcare and Executive Sous Chef, Bobby Huerta was recently recognized as one of the 30 under 30 in the food service industry by Food Service Director Magazine. Huerta was chosen for his dedication to continued learning and leadership skills. His “do whatever it takes” attitude impressed his supervisor and the magazine.
Huerta is known for his skills with experimenting with flavors, cooking methods and techniques for time efficient food prep and tastier food. He believes that a recipe can always be improved and feels great satisfaction when a resident tells him how much they enjoyed the meal. According to Huerta, “It can be intimidating cooking for a senior population, as it seems the entire dining room is full of critics, but it is also very rewarding. I love what I do and the people I work with.” Huerta is also learning the fine art of ice carving and debuted his first carving last year.
If you would like more information regarding the Legacy Retirement Communities’ five-star dining, please contact Kayla Schaf at (402) 430-3000 or visit www.legacyretirement.com.