Harris Teeter’s Chef David Slater, Home Meal Replacements
As the executive chef for Harris Teeter, Chef David Slater has seen first-hand the growing consumer demand for more home meal replacements. As meals-on-the-go rise, Chef Slater sees a real opportunity for foodservice operations to take prepared meals to the next level by using only the finest ingredients. As a result, U.S.-grown rice is now an essential part of Harris Teeter's home meal replacement program because it travels and holds well, looks nice in take-out packaging and is easy for customers to reheat - all very important attributes to keep shoppers coming back for more. Read further to learn how Chef Slater successfully serves affordable high quality meals to-go.
Watch Chef Slater prepare Brown Rice Tabbouleh, a USA Rice recipe.
| Chef David Slater's Professional Background: | |
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The position of Executive Chef for a grocery chain is a non-traditional foodservice job. How did you come to work for Harris Teeter? |
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After working as an executive chef in the hotel and convention/arena services business, I researched home meal replacement programs as an area of interest. I made the decision after realizing I’d have an opportunity to work closely with consumers and have an impact on the economic environment of their households. As an executive chef in the grocery business I’m involved in educating consumers, associates and industry executives on trends and new food products that create an easier culinary experience for all. That includes providing consumers with easy-to-prepare and cost-effective recipe ideas, and conducting demos to illustrate cooking methods. Watch Chef David prepare Brown Rice Tabbouleh, and Shrimp and Creamy Spinanch Feta Rice with U.S.-grown rice. |
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How does the growing trend of using U.S.-grown foods and sustainability fit into deli foodservice? |
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Harris Teeter is an advocate of sustainability and the use of local foods to support the economy and U.S. farmers. Providing customers with a variety of high quality foods in our markets and delis is a top priority. Using U.S. rice is a great example of a high quality ingredient that adds versatility to my menus and maintains our commitment to using U.S.-grown products. |
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The foodservice industry has witnessed a surge in take-out. How has this affected the grocery/deli/take-out options in your stores? |
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We have seen growth in all areas of the home meal replacement program including fully-prepared, frozen and partially-prepared foods. I also inform customers and influence our prepared food selections through recipe development, nutritional marketing, and interaction with associates and shoppers. |
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How do the holidays impact grocery store deli/take-out? |
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The holidays are important periods for grocery stores, offering consumers choices to purchase a wide range of both traditional and non-traditional dishes that fit their budgets and taste preferences. U.S.-grown rice is an important ingredient during the holidays because it fits with many global cuisines and helps deliver authentic flavors in dishes our customers want. |
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What advice can you offer chefs for providing high-quality, cost-effective holiday dinners? |
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The use of whole product or prime cuts of meat will lower food costs and enhance the culinary experience. The use of starch products will stretch flavors as well as create texture and volume. Rice, for example, is an item that adds value as the foundation and flavor carrier for other foods, and it enhances the nutritional value and lowers the cost of a well-balanced meal for both chefs and consumers. |
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How would you describe your cooking style or philosophy on food? |
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My style and philosophy is to have fun and create the most influential innovative dishes with the products, tools and dollars I have to work with. |
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What ingredient(s) will your kitchen never be without and why? |
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My kitchen wouldn’t be without onions, garlic, cracked black pepper, butter, sugar, vinegar, nutmeg and salt. All of these ingredients at one point or another influenced flavor notes in dishes around the world for thousands of years. |
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Advice for aspiring chefs? |
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Most great chefs were shaped by individuals that saw their potential, fortitude, initiative and hard work. Aspiring chefs should have a love for the industry, work hard and enjoy seeing the smiles on individual’s faces after a well prepared occasion. |
