Hispanic Heritage Month is a time to celebrate the extensive histories, diverse cultures, and many contributions of Hispanic and Latin citizens to American life. Across the U.S., it’s a month filled with festivities, conferences, community gatherings, and of course, plenty of good food.
Metz Culinary Management is celebrating Hispanic Heritage Month by rolling out some tantalizing new dishes at its managed dining facilities. All are made with fresh ingredients and represent healthy eating choices. All will continue to be available beyond the month of September.
Metz is also celebrating a pair of exceptional chefs who embody the Latin culture, Eddy Jiminian De Jesus, Executive Chef at the Lutheran Haven retirement community in Orlando, Florida, and Gloryselle Lopez, Chef at Hillsborough Community College in Tampa. Both have contributed personal recipes to this month’s offerings, including Pollo Guisado, a hearty braised chicken stew, from Chef De Jesus; and a yummy Flan de Queso (cream cheese flan) from Chef Lopez.
“My culinary journey is deeply rooted in a family passionate about food,” Chef Lopez said. “Growing up, I spent countless hours in the kitchen with my great-grandmother who taught me the traditional Puerto Rican dishes. This early immersion in authentic flavors and techniques laid the foundation for a lifelong love of cooking.” Lopez’s father was a professional chef and inspired her to develop a unique culinary voice.
Born in the Dominican Republic, Chef De Jesus moved with his family to Puerto Rico at the age of nine. “My mom worked hard as a housekeeper. She’d leave at 6 a.m. and return home at 6 p.m. to make dinner,” he said. “I would watch her cook and ask lots of questions about how to make the meals.” At 12, De Jesus made his first meal for the family and has been cooking ever since.
“At Metz, we are committed to culinary inclusivity and meeting the unique and diverse dining needs of all our guests,” said Executive Vice President Maureen Metz. “By offering selections drawn from many different regions and cultures, we aim to satisfy the desire among some guests for a taste of home, as well as introduce other guests to new and exciting choices.”