Chefs Helping Chefs Welcomes Chef Jeff Call, CEC to the Team

Chefs Helping Chefs Welcomes Chef Jeff Call, CEC to the Team

Jeff Call

Jeff Call, CEC, FMP

Jeff Call, Corporate Chef for Concessions International is responsible for new menu development execution for the CI brands, work closely with national brands on adapting their concepts to airport environments, developing and monitoring LTO specials for all airports, and quarterly QA inspections. He brings more than 30 years’ experience in the Food and Beverage industries.

Jeff’s culinary career began in like most at the age of 15, working in a church dining hall on Wednesday nights. His first restaurant job was with Po Folks in the late 70s. Throughout high school and college, he bounced through different kitchen and waiter jobs. He graduated in 1987 from Georgia State University with a B.A. in Commercial Spanish and a minor in Hotel, Restaurant and Travel Administration. After a short stint in import and export work to Puerto Rico (frozen food commodities), he graduated culinary school in 1992 from the Art Institute of Atlanta. Since then he has worked in all facets of restaurants to include scratch cooking gourmet market and bakery (eatZi’s Market and Bakery), convention hotels, fine dining, QSRs, town clubs and Jewish catering. His love in the kitchen tends towards the cold kitchen—Garde Manger and baking, he has the ability to perform in both savory and sweet kitchens. He has been furthering his skills sets with ethnic and vegetarian cuisines.

Since joining CI, Jeff has completed his FMP (Foodservice Management Professional Certification from NRA) and he completed his CEC (Certified Executive Chef from American Culinary Federation) in August 2012. In 2012 he was certified by International HACCP Alliance for Basic and Advance HACCP and in 2013 he completed his HACCP train the trainer Certification from them. He and his team opened a USDA and FDA certified Ready to eat Facility at the corporate office in 2013. In 2016, the company has branched out to third party sales of products and Jeff and his team have developed new catalog items to satisfy the varied demographics that he faces in the commissary and airport worlds—including the business traveler, college student, millennials and vegetarians.

Jeff speaks Spanish fluently and can read French, Italian and some Japanese. He is passionate about food in all of its forms and brings that excitement to the daily job.

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