Food Service Director of the Month - Jim Hemmen

Mr. Jim Hemmen is currently the Supervisor of Child Nutrition Services for Roosevelt School District No.66 in Phoenix, Arizona. In addition, he is a member of the adjunct faculty staff at the world renowned Le Cordon Bleu College of Culinary Arts in Scottsdale, Arizona where he has taught hospitality classes and shared his industry experience since 2003.

Jim spent over ten years as a senior manager while holding a variety positions with large hospitality contract companies servicing Fortune 100 companies in Arizona and the Pacific Northwest. Jim also is a former restaurant and a gourmet food development company owner where enjoyed success for ten years as an entrepreneur. He has a Bachelor of Arts degree in Hospitality Management from Washington State University.

Jim’s passion for hospitality and culinary arts are what drive him to succeed and get up every day to serve those around him. People who know him will often hear him say, “some of life’s best moments are experienced sharing great food and beverages with people whom inspire you and uplift your spirits”. Further he will even ask, “are you one of the culinarians who will carry on this great tradition and who will make a difference for the future of our industry”?

Jim's Recipe: Thai Lime Pork Chops

Yield: 4 servings (serving size: 1 pork chop)

INGREDIENTS

1/8 cup low-sodium soy sauce
1/2 cup Hoisin sauce
1/4 cup honey
1/4 fresh lime juice
2 teaspoon chili paste or chili flakes
2 garlic cloves, minced
(4-ounce) boneless center-cut loin pork chops (about 3/4 inch thick)
Cooking spray

PREPARATION

Combine first 6 ingredients in a mixing bowl, pour half in flat Tupperware container; add pork chops and then pour remainder over pork chops. Seal and marinate in refrigerator 8 hours or overnight.

Prepare grill to 375 – 425 degrees

Place pork chop on grill rack coated with cooking spray; grill 3 minutes on each side or until done; discard unused marinade.

Layer pork chop on a bed of soma noodles or jasmine rice and serve with side of sugar snap peas and julienne carrots. Garnish with hint of fresh ginger.

ENJOY!