ServSafe February 20, 2021

Has your ServSafe Certification expired or do you need to certify? Chef Helping Chefs will be conducting Refresher Training and Testing   Saturday February 20th  at One Fat Frog on Sand Lake Road in Orlando.  10:30 AM Sharp.

Reserve your seat at

March 14, 2020 – Chef Jeff’s Almost Famous Family BBQ 

Don’t Forget – Tomorrow – March 14, 2020
This Saturday -Be There!
Chef Jeff’s Almost Famous Family BBQ
March 14, 2020
Party starts at noon

Chef Jeff’s House
March 14th – Special Family BBQ at Noon  – 5 PM

 Jeff’s Famous Hot Wings,

 BBQ Ribs, Burgers & Dogs & more
You bring the sides and beverages
Jeff will provide the proteins

1041 Park Drive
Tavares, FL 32778
Please respond via email

Interview with Chef Jeffrey Rotz, CEC®, CCE®, AAC®

Interview with Chef Jeffrey Rotz, CEC®, CCE®, AAC® at the Caribbean Cuisine Culinary Institute Barbados.  Jeff talks about the importance of Certification.




World Chefs Without Boarders Siem Reap Cambodia

World Chefs Without Borders (WCWB) is proud to announce its 2nd major Chefs Social Responsibility (“CSR”) global event will be held in Siem Reap, Cambodia.

The objective of this tour is to encourage Chefs to participate and perform their social responsibility, creating an awareness of how we as Chefs, can make a difference. Chefs Helping Chefs, LLC is proud to announce the Chef Jeffrey Rotz will be participating in the 2020 World Chefs Without Boarders at Siem Reap Cambodia. Chefs Social Responsibility (“CSR”) 100 Chef volunteers from around the world will travel to Siem Reap, Cambodia at their own expense and individual donation of 1000 Euros. All funds raised will go towards the CSR for Siem Reap Cambodia events and the balance will be donated to Siem Reap Children’s Hospital.  CSR for Siem Reap Cambodia events will take place from April 26 to 30, 2020 and will include a VIP Gala Fundraising Dinner for 200 guests, ground cook off preparing 2,000 meals for 2,000 children, 8,000 people luncheon and 8,000 food relief packs for 8,000 Cambodian villagers in the 7th Wonder of the World, Angkor Wat. All dishes prepared will be Cambodian national dishes and will include only local ingredients. This will be a memorable experience for the 10,000 Cambodians and 100 Chefs that join this tour. I am asking my corporate/business partners & friends from around the world to help by sponsor this wonderful event.  It is costing each Chef over $2,500 for registration fees (1000 Euros) and air fare $1,400.  There will be many other expenses (meals, extra nights in hotel, Visa fees, etc.).  Please dig deep.  Contact  Chef Jeff  at more information on how you can help.  #wcwb #acfchefs #acfcertify


Eden Roc at Cap Cana is hiring!

Eden Roc at Capa Cana looking for a skilled breakfast chef to remodel and newly set up of our breakfast operation We are not so much lacking good presentation of the buffet but rather the variety of items and the quality of food items on the breakfast buffet.

Good knowledge about intercontinental and American breakfast buffets, not local Dominican or Caribbean.

Please find attached the job description.

The CVs should be sent straight to Mr. Schandl email:

Breakfast Chef – Eden Roc at Cap Cana – Dominican Republic

Work Locations:
Eden Roc at Cap Cana Punta Cana / Cap Cana Dominican Republic

Breakfast Chef
Every memorable dining experience at Eden Roc Cap Cana begins behind the scenes with our Culinary team’s commitment to safe, efficient operations and exceptional cuisine. Your passion for managing food preparation as a Breakfast Chef will inspire your team to create truly spectacular fare.

Hotel Overview: Eden Roc at Cap Cana is a unique and secluded property nestles in the exclusive, beachfront community of Cap Cana at the eastern tip of the Dominican Republic.
Surround by a tropical forest with ecological marvel, with pristine beaches, towering cliffs, a Jack Nicklaus signature golf course and a bustling Marina. Solaya Hotels & Resorts chose this heaven on earth as the ideal spot to build their first ultra-luxurious property, the model for future developments in the Caribbean, United States and Europe.
Solaya’s unique concept for Eden Roc at Cap Cana blends the impeccable standards of the great resorts along the French and Italian Rivieras with the warmth and relaxed charms of the Caribbean.
Think of the magnificent architecture along the French and Italian Rivieras. Add a touch of Spanish Colonial design. And now imagine an enclave of these storybook villas set among the dreamy landscape of the Caribbean. It is a unique interpretation of Mediterranean Riviera romance with a Caribbean twist.
Furthermore Eden Roc at Cap Cana is proud to be the first member of Relais & Chateaux properties in Dominican Republic, an exclusive collection of 520 of the finest charming hotels and gourmet restaurants in 60 countries. Their mission is to spread the Art de Vivre (Art of life) across the globe by selecting outstanding properties with a truly unique character.

Summary of Responsibilities:
Reporting to the Executive Chef, responsibilities and essential job functions include but are not limited to the following:
• Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues
• Ensure the consistency in the preparation of all food items for a la carte andor buffet menus according to hotel recipes and standards
• Actively share ideas, opinions and suggestions in daily shift briefings
• Ensure all kitchen Colleagues are aware of standards and expectations
• Liaise daily with Outlet Chefs to keep open lines of communication regarding guest feedback
• Continually strive to improve food preparation and presentations
• Maintain proper rotation of product in all chillers to minimize wastage/spoilage
• Have full knowledge of all menu items, daily features and promotions
• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
• Follow kitchen policies, procedures and service standards
• Follow all safety and sanitation policies when handling food and beverage
• Other duties as assigned

• Previous experience in the Culinary breakfast operation required
• Diploma Certification in a Culinary discipline an asset
• Computer literate in Microsoft Window applications an asset
• Strong interpersonal and problem solving abilities
• Highly responsible & reliable
• Ability to work well under pressure in a fast paced environment
• Ability to work cohesively as part of a team
• Ability to focus attention on guest needs, remaining calm and courteous at all times

Physical Aspects of Position (include but are not limited to):
• Constant standing and walking throughout shift
• Frequent lifting and carrying up to 30 lbs
• Occasional kneeling, pushing, pulling, lifting
• Occasional ascending or descending ladders, stairs and ramps
Send your resume to Food & Beverage Director Andreas Schandl at

Chefs Helping Chefs Welcome Chef David Ivey-Soto to the Team

David Ivey-SotoDavid Ivey-Soto MBA, CEC®, CCA® has diverse industry experience of over twenty-five years in fourteen countries on five continents has provided him with insights into the foodservice industry and the experience to share his expertise. He is a former National Secretary of the American Culinary Federation serving on its Board of Directors.

Chef David has been featured in National Culinary Review, ESPN The Magazine, Freekick, The Daily News of the Virgin Islands, Newsweek, The Washington Post, among other publications and has been featured on WRC-TV NBC 4, Washington, DC.

Before starting his companies, Chef David was the Training Development Manager at UniPro Foodservice, Inc. There his responsibilities included instructing menu management programs, designed to assist both the operator and the distributor sales representative in understanding the importance of the menu and how it relates to profitability. He was also charged with helping to develop and implement a series of training programs for the foodservice industry.

David Ivey-Soto earned his AOS from the Culinary Institute of America where he was on the Dean’s List, was the Student Council President, and was Sommelier de Vin. He was honored to be selected as a Fellow of the Culinary Institute of America where he worked with chefs Clark and Canner in the Fish Kitchen and with Mr. Schmitter in the American Bounty Dining Room. [Fewer than 2% of all graduates of the CIA are selected to serve as a Fellow.] He has been a candidate for Master of Wine and Master Sommelier, which he pasted two of the three sections. He earned his Certified Executive Chef from the American Culinary Federation in 2000 and has earned his Certified Culinary Administrator. In 2005 he earned his MBA from the College of William & Mary. He has competed in many culinary competitions.

The Landings- St. Lucia March 2016

Landings St Lucia March 2016

Chef Jeff and Chef Matthew had a lovely week at The Landings in St. Lucia working with their staff and management. Over 300 hours of training were completed throughout the week and they finished off their visit by hosting a Culinary Competition for the back of the house staff.

Everyone did fantastic!  Big Congratulations going out to the overall winners: Team Victory.

Here are the teams that competed:

Team Victory:                                                                Team: Precious 3

Jean Mark Charlemagne                                                    Velda Louis

Emmerly Gerald                                                                  Candida Moses

Lorna Jean                                                                          Yolanda Alcindor

Team: Montego Bay                                                      Team: Good to Great

Curan John                                                                            Jamarl St. Martin

Samuel Mangal                                                                    Amphire Lubrien

Urias St. Brice                                                                     Joseph Alexander

st lucia 6 st lucia 2 st lucia 3 st lucia 4 st lucia 1st lucia 5

You can see all of the pictures from the visit and competition HERE


October 16th, ServSafe refresher and certification exam at One Fat Frog, Orlando Florida