THE DALLAS DISH

After I said goodbye to all the great people in our TFD Chicago kitchen, I headed to the airport to catch my Dallas flight. As someone who is a little afraid of flying, the experience of boarding a 50 seater plane left me a smidgen unsettled. And by a smidgen, I mean a quaking ball of nerves. But being that I just left the Dallas kitchen, I must have survived. So in ode to my miraculous survival and not to mention stunning bravery, I feel duty-bound to tell you all about my visit to Irving, Texas.

Dallas is definitely one of our smaller kitchens but it is also one of our newest. Beginning operation in August 2010, there are roughly 165 bags coming out of this kitchen every day.

As expected, I had a great time meeting all the employees of our Texas kitchen operation. Under Executive Chef George’s great leadership, are the wonderful staff members Nicole, Quentin, Jesus, Antera, Jon, Brandon, David, Jana and James.


Nicole was very kind to demonstrate how to fold a wrap the Fresh Diet way. I thought you guys might enjoy that being as I always find myself wondering why my own wraps never look as good as TFD’s. Brandon took me through the process of making the multigrain strawberry pancakes that some of you will be enjoying for tomorrows breakfast. He made it look so easy but I wasn’t fooled!

First he puts together the secret mix of ingredients

Then he gets them golden brown and extra fluffy the way only an expert can……

Once they’ve been cooked to perfection, they are cooled and placed in the TFD containers.

To complete the meal, honeydew,2 lean patties and a shot of syrup are added to the container. Voila – your delicious breakfast served up and ready to go!

The rest of the dishes being prepared in the kitchen today looked just as delectable. There was the ever popular granola (I saw a HUGE tub of the stuff I just KNOW some of you would give your eyeteeth for), succulent chicken breasts, tarragon infused salmon and cheddar wraps and of course I made it my business to find my oracle – the cheesecake keeper.

I know if I was a Dallas client, I would be thrilled with the high standards of culinary expertise, cleanliness and work ethic I found in the Kitchen today.

Next stop – LA! Stay tuned!