Culinary Services
Culinary Service Staff:
Rod Pierce, PJ Davis,
Neal Milburn
“In Deuteronomy
8:3 Moses said
‘man will not live by bread alone’. He knew
that man always has a need for spiritual
sustenance. Throughout the ages, whenever
folks gather around a table to break bread
together, the need for something more than
food alone shows itself in many ways. The
food plays an important part, but the social
activity, the festivity, the purpose of the
supper, the reason for the feast; these are
the most significant roles.
Last year when I
Close-Up:
Chef Rod
presented the Annual
Report, I was a relatively
Pierce
healthy 62 year old man.
I could do nearly everything I had been
capable of doing all my life.
A chef worth his salt understands this truth
and will insist that the culinary department
will keep the food ‘above reproach’ if for no
other reason than that the diners may not
be distracted from the festivities by their
want of excellence.” (adapted from George
L. Wenzel Sr., Wenzel’s Menu Maker)
Dear friends, I encourage you that when
you need anything from us to give us a call.
The kitchen staff is capable of answering
all your culinary needs and despite my
weakness, we are better as a team now than
we have ever been.
I started feeling the effects of ALS in
November, and was diagnosed with the
disease in early March of this year. I am
about 80% paralyzed in my legs right now
but in spite of that can still cook and lead the
Culinary Service Team.
It’s been tough, and the challenges great.
Rising costs for commodities; food, paper, supplies, fuel surcharges, and other related increases
have hit our kitchen in the same way that they may have hit yours. As a result, we have spent the
year both trying new things, and returning to the basics. We have increased kitchen productivity
by making from scratch our desserts, pizza, sandwiches, dinner rolls, salads, soups, sauces and
stocks. We have created many of our meat cuts and ‘garde manger’ items as well. In addition, we
have been prudent buyers, looking for weekly specials and closeouts. Coupled with the challenges
was increased demand for our services, for which we are highly grateful.
We have continued to make strides toward excellence this past year by remodeling the kitchen,
enhancing the menu, and expanding our methods of service. The positive consequence is that we
are serving better meals, with less effort.
We have served in excess of 75000 meals ranging from casual to ultra fine dining to members
and friends of Calvary Church. We continue to support the preaching and fellowship ministries here
with smiling faces and eager hands to do whatever we may, to satisfy the needs of all who require
our services.
Calvary Church Annual Report | 19