Business & Industry

FLIK International Chef Uses Citrus to Satisfy Diverse Clientele

Chef Alfred DePole has a varied clientele. As the executive chef at FLIK International headquarters in Purchase, New York (45 minutes north of New York City), his daily customer base exceeds 1,200. Some stop by just for a convenient meal under $15, while others spend $125 for more elaborate fare.

Balancing these two very diverse types of customers can be a challenge. So Chef DePole relies on ingredients that are versatile and readily accessible. It's no surprise then that Chef DePole depends on citrus, especially Sunkist® citrus, to ensure his menus exceed patron's expectations.

"I use citrus to give a nice lift to an entrée, give it a different twist. Being creative with citrus is easy when I experiment with the acidic and sweet flavors. It provides a lot of opportunity to innovate," says DePole.

The majority of DePole's customers are served at FLIK International's standard café, which has a grilling station, deli station, salad bar and cooked entrée counter. The Garden Café, however, serves only 30 people a day and is used for executives in search of a convenient, yet impressive "power lunch."

Depending on the time of the year, Chef DePole uses seasonal specialty varieties, like Blood Oranges and Tangelos, in his menus. And no matter which variety he chooses, citrus works with almost any international cuisine.

"When I develop Thai dishes or other Asian entrées, I always look for interesting ways to balance traditional ingredients like ginger with the flavors of citrus. Citrus also works well in the vinaigrettes, relishes and chutneys that I use to spice up salads and almost any meat entrée," states DePole.

Chef Depole works at a $27 billion, publicly-traded international company that is headquartered in a seven-building complex that sits on 144 acres in Westchester County, New York. The complex includes The Calloway House, a mansion from the 1800s that has been converted into executive meeting space. Chef DePole often finds himself working out of the commercial kitchen at The Calloway House when he's preparing meals for executives, some which take place in the formal dining room and some at the poolside barbecue.

Chef DePole seems inspired by the wide range of menu experiences he has to deliver. His culinary imagination runs the gamut from the formal to the whimsical.

"One of our more popular items is the mandarin 'creamsicle' smoothie. We use non-fat yogurt, peeled mandarins, simple syrup and ice. It comes out real nice and customers love it," declares DePole.

Chef DePole is always eager to share his recipes with happy customers, and looks to suppliers like Sunkist to provide menu suggestions. To enhance your foodservice operation with Sunkist citrus, check out the Sunkist recipes on this site.