By Keith Gamboa
THE ERICKSON TRIBUNE
Mark Diller
Executive Chef
Ann’s Choice—Warminster, Pennsylvania
What inspired him to become a chef:
“The night before I was to start my first job as a busboy, I was called up and asked, ‘Would I like to be a sauté cook, with a ten-cent raise?’ Naturally I said yes, and three months later I was offered an assistant kitchen manager’s position.”
Advantages of working at Ann’s Choice:
“The general daily operation enables me to complete many job responsibilities with residents and staff, as well as have a quality of life to spend with family.”
Qualities that make a good chef:
“The chef is the leader in the kitchen and can show all staff how to adapt to every different situation that arises throughout the day. During difficult times, show staff how to be part of the solution, not part of the problem.”
Inspiration:
“Ann’s Choice has some of the area’s best food critics, so we continually try to make the appropriate adjustments to enhance their lives and exceed expectations.”
General advice: “Leadership is providing a consistent effort and making your presence felt every day.”
Leisure time activities include:
“Traveling, sports, and live music. In addition to being a partial season ticket holder to the Phillies, I enjoy following all four major sports.”
Chef Diller’s Pear Bread Pudding
Ingredients:
4 eggs, beaten
3/4 cup sugar
3 cups milk
1 tbsp vanilla extract
8 slices egg bread, crust removed
4 tbsp butter, softened
1 16-oz can sliced pears, drained
Directions: