Lloyd has more than 25 years of culinary production experience. He has worked for corporate chain restaurants, hotels, country clubs and event centers. Through the American Culinary Federation, Lloyd is a certified executive chef and approved culinary examiner. For the past six years, he has worked for Sanford Medical Centers Fargo as their executive chef.
Cooked Mediterranean lentils 3.25 oz
Cooked by package instructions available at https://lentilicious.com/
Canned garbanzo beans, drained 3.25 oz
Fresh Portobello mushrooms diced 3.25 oz
Sriracha chili sauce 2 tsp
Fresh garlic minced 1.5 tsp
Onion powder .25 tsp
Kosher salt .5 tsp
Ground black pepper .5 tsp
Liquid whole egg 1.25 oz
Combine all ingredients in a food processor and pulse to combine. Don’t overpulse, we are looking for texture.
Panko breadcrumbs 2 oz + 2 Tbsp
Transfer mixture to mixing bowl and fold in 2 oz breadcrumbs.
Form 4 patties and sprinkle each side of each patty with 1 tsp bread crumbs. Store on parchment wrapped tightly.
Fresh diced sweet potato 6oz.
Olive oil 2 teaspoons
In a large sauté pan heat the oil until shimmering over medium heat. Add the potatoes and cook undisturbed for five minutes. Turn and continue cooking.
Ground bison 6 oz
Diced red peppers 2 oz
Fresh jalapeno peppers minced .25 oz
Fresh leeks diced 1.25 oz
Fresh garlic minced 2 teaspoons
Ground cumin 1/8 teaspoon
Kosher salt 1/8 teaspoon
Ground black pepper 1/8 teaspoon
Granulated garlic 1/8 teaspoon
Cayenne pepper 1/8 teaspoon
Add the remaining ingredients to the sweet potatoes and cook for 7-8 minutes until bison is no longer pink, sweet potatoes and vegetable are tender and it reaches an internal temperature of 165 degrees. Portion with a #8 scoop.
Raw pork belly 7 lb
Kosher salt 1.5 Tbsp
Wipe moisture from pork belly and coat the fat side with salt.
Brown sugar 2 Tbsp
Rub the inside of the belly with brown sugar.
Cover and refrigerate overnight.
Remove any excess moisture from the fat side with a paper towel and place in a preheated dry oven at 300 degrees. Cook for 60 minutes or until the belly is tender. Turn heat to 400 and cook until skin is crisp and fat has rendered. Remove from oven and let rest for 10 minutes before slicing.
Braised Pork Belly Taco Assembly
Roasted pork belly 4 2oz slices
Wheat 6” soft tortilla 4
Sweet chili Gochujang sauce 4 oz (USFoods 7824511)
Jicama slaw 4 #30 scoop
Fresh pico de gallo 4 Tbsp
For each taco place 2 oz slice of pork belly on one preheated taco shell, top with 1 oz Gochujang, #30 scoop jicama slaw and 1 Tbsp pico de gallo
RAPID FIRE Q&A
Click a question to reveal an answer
- What flavor trends influence your menu now?
Right now we are coming to the end of our fall/winter menu cycle where we used many earthy flavors like root vegetables, sweet potatoes and wild mushrooms. Getting ready for spring, we will be doing strawberry salads, light vinaigrettes, charbroiled proteins and summer fruit pies.
- Where do you get your ideas?
We work closely with our vendors to stay on top of new products and the trade journals give us some great recipes. By far, we get the most ideas from our staff, who love to play around with different flavors.
- How do you get your inspiration for new item?
It can come from anywhere, really. Sometimes it is a new twist on an old idea or a new interesting ingredient or maybe reading about a cooking technique I have not used in a while. I find an ingredient or something interesting, then I put in the back of my mind and the idea seems to grow.
- To what degree do healthful menu items (based on inherent health, diet-related health, and lifestyle) influence your menu?
Here at Sanford Medical Centers Fargo, we have an entire nutritional philosophy as it relates to building our retail menu. I have attached a copy of the philosophy for your review. The nutritional integrity of our food is vital important to the wellbeing of our patients, families and staff.
- Any predictions on food trends in the near future?
I think transparency and local sourcing are here to stay but as far as an actual edible trend, I am excited that fermenting and pickling are becoming mainstream. Plant based proteins are becoming more and more popular. We are currently working to add more plant based center of the plate items to our menu in the near future.
- How do you incorporate the sustainability movement into your menu offerings?
We buy all of our produce from a company that does their best to source local to them. We also get our bison and some of our grains from local farms.
- Describe briefly your recipe selection, favorite part, why did you select it?
We like to say our target group is from infant to 80 years old. We try to have a variety of comfort foods available for staff as well those who may be here visiting a family member or patient. We use seasonal menus in our micro-restaurants. These menus are constantly being updated to reflect new items or new trends. In addition, in our Fresh Market concept, we also do flatbread pizzas, soups, sandwiches and salads that rotate every day.
- Who was your inspiration or mentored you along the way?
My friend Bob he was the first C.I.A. trained chef I ever have worked with. He taught me a lot about food but more importantly, he opened my eyes to what it means to be a chef. There is so much more to being a chef than being able to knock off a few classics. It is a perspective.What do you enjoy most about being a chef?
Seeing the dish come together from an abstract idea is always, fun. Seeing people enjoy the food and getting positive feedback is rewarding.
- What are your specialties as a chef?
Currently I am doing a lot of recipe development and revamping the catering menu. I am going to be developing recipes for our cook/chill system in the 600-800 portion range. I enjoy doing slightly smaller upscale catering events, where I can work directly with the team and the guest.
- What has been one of your biggest challenges in your career?
That is easy; coming from a venue that did mainly catering for 500-1000 people to a large self-op healthcare system was a little shocking.
- What flavor trends influence your menu now?
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