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Multiteria

Multiteria

Lead By Design

  • COVID-19 Resources
    • Product Solutions
      • COVID Acrylic Barriers
      • Safe-Rail Traffic Barriers
      • Food Shields
    • K12 Product Solutions
  • Home
  • Process
  • Products
    • Serving Lines
      • M-Power
      • Essence
      • Meritage
    • Kiosks
      • Retail XTension
      • Lunch-Time Meal Transport Cart
      • M-Power
    • Food Shields & Barriers
      • Food Shields
      • COVID Acrylic Barriers
      • Safe-Rail Traffic Barriers
    • Screen Walls & Traffic Rails
      • Safe-Rail Traffic Barriers
      • Screen Walls Traffic Rails
    • Merchandising
  • Resources
    • Ask the Expert
    • Blog
    • Chef’s Corner
    • Events
    • Videos
    • KCL CADalog
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Chef Tyler Betzhold

December 10, 2019 Mary Sauer

We are exploring new direction in order to keep up with the growth of demand and food in general.
Executive Chef University of Richmond

Biography


Tyler is currently the Executive Chef at the University of Richmond. He’s involved in menu development, quality assurance, team building, staffing, training, design and daily operations. He also works with the campus community to assure customer satisfaction.

Tyler’s career started off as one in the school of hard knocks. He started off as dishwasher at the age of 14 trying to make some money. He quickly fell in love with this crazy industry and never left. For over the past 25 years, he’s worked his way through all different positions, he’s worked in fine dining, catering, corporate and now collegiate. In 2012, Tyler became a Certified Executive Chef.

Tyler’s passion resides in fresh, sustainable, healthy food/dishes that can be expanded to a large-scale food service operation. He loves to incorporate flavors from all over the world and bringing interesting experiences to the food he cooks.

 

Rapid Fire Q&A     Recipes

RAPID FIRE Q&A

What flavor trends influence your menu now?

International, fresh ingredients, locally inspired. We have many talented chefs on campus so its quite diverse.

 

 

 

Where do you get your ideas from? How do you get your inspiration for new items?

I get ideas from Industry trends, eating out, exploring cuisines that we have never worked with to continuously challenge ourselves.

To what degree do healthful menu items (based on inherent health, diet-related health, and lifestyle) influence your menu?

They influence our menu items a great deal. We are mindful to be balanced and provide a choice but this has a level of influence on our food service.

How do you incorporate the sustainability movement into your menu offerings

All of our fresh seafood options are in accordance with good sustainability practices and in conjunction with Monterey Bay Seafood Watch, Fishprint, Environmental Defense Fund, Etc. Our purchasing department does a great job continuously to develop and source items. All of our produce when possible is automatically locally sourced.

Describe briefly your recipe selection, favorite part, why did you select them? 

Just try to pay attention to what people are eating and craving. Look through usage of items. When it comes to testing, flavor, does it fit our labor model, costs and overall appeal. It’s a pretty organic process here which is very exciting.

Who was your inspiration or mentored you along the way?

The industry itself and food in general. My mentor when I was younger was a Chef named Brad Mangus, he really instilled so much in my foundation that got me where I am. Famous Chef would most certainly be David Chang.

 

What do you enjoy most about being a chef?

It is challenging and never the same.

What are your specialties as a chef?

Anything. Personally, I feel that I am very interested in exploring any cuisines.

What has been one of your biggest challenges in your career?
It would be my current role of taking a large department and having the charge of change. We are exploring new directions in order to keep up with the growth of demand and food in general.  It’s been a wonderful experience but at the same time quite difficult.

Chef Favorites


Salad Corn Mexican Taco TruckGreat for Starters, Salads or Vegetable
Chicken Hungarian Pierogi BarGreat entree for our PIEROGI BAR!
Persian ChickenFavorite Persian Chicken Recipe!

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Multiteria USA, LLC

4900 West Electric Avenue
Milwaukee, WI

Phone: (630) 585-1369
Fax: (630) 585-1397
Email: [email protected]

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January 26, 2021: Lakeside and its manufacturing facilities have remained open during the COVID pandemic. We are dedicated to provide the products you need to remain or become operational during this crisis. While we are running at full capacity and are working toward maintaining our Word Class lead times, some dates may be affected by COVID events beyond our control. If we do need to adjust a committed lead time, we will do our best to give you up to date delivery times. Thank you in advance for your patience. Together we will get through this crisis. Please contact us at 800-558-8565 with any questions or visit our COVID-19 Resources Page. Dismiss