Chefs on the Line

General Mills Foodservice is putting the Chefs of the Mills to the test against back-of-house obstacles in its new “Chefs on the Line” video series,  Each episode will challenge General Mills Foodservice’s resident culinary experts with the high-stakes scenarios that foodservice operators face every day. 

In the first episode, General Mills Foodservice corporate chefs Ted Osorio and Jessie Kordosky must throw together a brunch service with no staff, using only what’s on hand in kitchen inventory to create five distinct menu items. While baking, griddling, waffling, and frying, they speak directly to the challenges operators face and the most effective tool in the kitchen: versatile, low-labor products. 

“We know that restaurant operators face a number of challenges, such as being understaffed, racing against the clock, and striving to use the same ingredients in fresh ways,” said Chef Jessie. “Chef Ted and I have been in their shoes, and ‘Chefs on the Line’ brings us back to the kitchen rush to find creative solutions to back-of-house problems.”

The series starts with the cutthroat competition air of popular cooking shows — including the use of the bleep function when tensions rise — but its message is meant to encourage restaurant operators who are feeling the pressure to succeed in a difficult environment.

“What I would tell operators out there is to keep pushing, because the delicious food and the sense of community you bring to your customers brings them joy – and that matters,” said Chef Ted. “We know some days aren’t easy, and our goal at General Mills Foodservice is to make those moments a little brighter with high-quality products and a strong sense of partnership from our team.”

The Chefs of the Mills are a team of experienced chefs bringing solutions and advice for foodservice operators' toughest challenges. “Chefs on the Line” is the latest example of how the Chefs of the Mills are “at the service” of foodservice professionals, arming them with tools and resources to address common pain points and set them up for success. 

Want the Chefs of the Mills to tackle one of your toughest challenges? Submit a story or challenge here. It could be featured in an upcoming “Chefs on the Line” episode, article, or post.