Chef Joel Schaefer of WALT DISNEY WORLD® Resorts

WALT DISNEY WORLD^® Resorts is a food industry leader committed to providing great tasting, healthy meals for their Guests. By focusing on the special dietary needs of Disney guests and creating food that is flavorful and healthy, Chef Joel Schaefer stays ahead of the curve on nutrition and consumer trends. In addition to his busy schedule at Disney, he is involved in many professional activities, does cooking demonstrations, and serves on the Whole Grains Council’s Culinary Advisory Committee.

Read below to hear his thoughts on how to incorporate whole grains into your menus. Then try his recipe for Whole Grain Rice Pilaf with Grilled Mahi Mahi – a great recipe for adults and children alike.

Joel Schaefer's Professional Background
	WALT DISNEY WORLD® Resorts – Culinary Development and Special Dietary Needs Manager Training/Certifications/Awards – Certified Chef de Cuisine from American Culinary Federation; Certified Hospitality Trainer from the American Hotel & Lodging Educational Institution; Certified Sommelier from the Master Sommelier Program Whole Grains Council– member of Culinary Advisory Committee

	As a member of Disney’s culinary team, what’s involved in providing nutritious meals for your guests?
	My current responsibilities at Disney include developing processes, standards and recipes, as well as testing and evaluating new products to meet the special dietary requests of guests visiting WALT DISNEY WORLD® Resorts.
	How important are whole grains in menu development?
	There are so many different whole grains with wonderful flavor profiles – whole grain brown rice is a great example. These grains give chefs more options to create new items that will help them enhance their menus and educate their guests about whole grains.
	How much are whole grains in demand at your restaurants?
	WALT DISNEY WORLD® Resorts consider whole grains a great option to provide our guests. We introduce them wherever appropriate depending on customer demographics, menu content and back-of-house capabilities of the locations.
	What’s your advice for chefs looking for healthier menu options people will enjoy?
	As an operator or chef, you have to consider the diversity of your guests. And think about how to present ideas; for example, you might use an unusual grain prepared in a classic dish, like multi-rice rice pudding, or a familiar grain that is prepared differently, like brown rice risotto.
	How does rice help you create healthy meals?
	Whole grains are easy to prepare and hold hot without the product overcooking; parboiled brown rice holds very well on the serving line. We have introduced a whole grain pilaf to our Kids’ menu. And for gluten sensitive guests, we offer chicken tenders and cake mixes made with rice flour as a great alternative to wheat products.
	Why did you pursue a career in cooking?
	I loved to cook with my Mom and sister at home. I was cooking my own omelets at 10 years old and was using mirepoix even before I knew what it was. As I grew older, I started working in a coffee shop, becoming a breakfast cook at age 17. Two years later, I was a kitchen manager in an Italian restaurant. I really loved cooking for people, and was good at it, so the rest is history.
	Describe your cooking style and philosophy on food.
	I think food should be fun, flavorful and good for you. I love to infuse Latin, Asian and California cuisine together using basic cooking methods. If you do not master the basic cooking methods, you might as well go out to eat. I think that all of these cuisines complement each other by using fresh ingredients that are rich in flavor, spicy and very colorful.
	What food trends are you watching today?
	Special dietary requests are growing. People with food allergies are venturing out of their homes more to go out to eat. There are many new companies starting to produce specialty products to meet the needs of these new consumers.
	What is the most memorable dish you have ever eaten?
	It is hard to say, since I have eaten a lot of great meals. Of note is the meal I prepared for my wife on our 8th wedding anniversary: Grilled Garlic Salmon with Sun-dried Tomato Brown Rice Pilaf, Roasted Beets, and Goat Cheese.