Consultant of the Month

Richard Cook, an executive sous chef who joined the company in 2021, is the first recipient of the THS Consultant of the Month award. He has been on more than 25 assignments across the country, some lasting weeks and many for months.

A legacy in food service

Richard comes from a family with a long history in food service, ranging from wait staff to the kitchen. His grandfather, an executive chef, encouraged Richard to wash dishes starting at the age of five and cook at the age of 10. Although Richard never went to culinary school, he learned his skills from three of the four top chefs in Massachusetts. His exceptional preparation and presentation skills led to many career opportunities.

A Yankees Fan with a special memory

A devoted Yankees fan for more than 40 years, he met the late George Steinbrenner, the team’s principal owner and managing partner, while serving him a meal.

Passionate about food and leadership

Richard is passionate not only about cooking but what he can share and teach others about food, managing systems, planning menus and encouraging staff. His typical assignment is with a 400-600 room hotel. He begins each assignment by assessing the property’s kitchen for cleanliness, compliance with health codes and how the staff works together.

Old-school cooking, elevated flavors

Self-described as an “old-school” cook, he prepares each dish from scratch and layers flavors on top of flavors to get an exceptional end product. His favorite dish is chicken broccoli alfredo featuring his special sauce recipe.

Military service and family life

Richard served three years in the U.S. Army and six years in the Army Reserves, which included Operation Desert Storm in Iraq.

Richard moved from Massachusetts to Florida five years ago with his wife, Nancy. Together for more than 30 years, Nancy is a baker. They have seven children and 22 grandchildren, one of whom they are helping to raise and put through college.

Richard Cook’s clam chowder

Although Richard is keeping his chicken broccoli alfredo sauce a secret, he offered to share the following recipe for clam chowder. Bon appétit!

Yield: 2 gallons

Ingredients

1 lbs. of butter

1 lbs. of flour

2 lbs. of raw diced bacon

4 oz. chopped thyme

2 cups diced celery

2 cups diced onion

2 qt. heavy cream

1 #10 can of clam juice (109 oz.)

6 oz. of Minor’s clam base

2 #10 cans of chopped clams (109 oz./can)

2 qt. small diced potatoes

Salt, pepper to taste

Instructions

Melt butter in a stock pot. Add bacon and render it. Add celery and onions and cook until soft. Add thyme and cook for four minutes. Mix in clam base. Add flour and cook for 2-3 minutes. Add clam juice and stir until smooth. Add heavy cream and simmer for 30 minutes. Add potatoes and cook for 45 minutes. Add clams last. Cool and store.