Meet a Chef: Danny Rodriguez
Nov
25,
2025
Executive Chef
Los Almos Assisted Living, Los Alamos, NM
1st Place Winner of the 2025 CAN DO Challenge
Caramelized Pear & Gorgonzola Pizza with Tricolore Salad
What was your inspiration for creating your winning recipe?
The inspiration for my recipe came from my fascination for craft pizzas. The art of creating something from scratch, being able to combine ingredients that normally aren’t combined, that was the biggest factor. I figured that most entries would be for a sweet, delicious dessert. I figured I would challenge myself with a savory recipe. When I signed up for this event, we were right in the middle of spring, so I decided to go with something that is perfect to enjoy during spring and summer alike!
Why did you decide to become a chef?
I decided to become a chef because I wanted to share my passion for food. I strongly believe that food is a form of expression, a way to bring people together. I know it may seem cliché, but I honestly feel this way.
What do you love most about working at an assisted living center?
In a restaurant setting, you are focused on creating a menu that sells. It’s a business and repeat business is what keeps the business going. In an assisted living community, the menu you create goes a long way as you are focused on making sure your menu has the nutritional value that your residents need, along with being super tasty! You have an impact on people’s lives directly.
You used the juice from the can of Bartlett pears in your recipe. Has that inspired you to use everything in a can of pears in other ways on your menus at Garland Independent School District?
Yes the juice is what initially made me excited for this recipe. Now, when I’m testing recipes or looking for inspiration, I refer back to my thought process when creating this recipe and look to utilize the entire can of pears instead of just the pears.
How do you balance creativity with consistency in your kitchen?
To be creative I need to have a creative team. When creating a menu, I always take my team’s input. Every member of my team has a different culinary background so that enables a diverse menu. The consistency comes from daily reminders of why we do what we do….and that is for the wellness of our Residents. With this in mind, we can maintain a constant focus on maintaining a level of quality regardless of the menu item.
Where do you get your inspiration for new or updated menu items?
I am constantly trying out different recipes. I have everything I need in my kitchen. For example, I’ll walk through my pantry, and I may have a lone can of water chestnuts, a bottle of soy sauce, and maybe a couple of chicken breasts. I’ll go into my walk-in cooler and grab a head of iceberg lettuce and put it in an ice bath to chill. Before you know it, I have everything I need for some amazing chicken lettuce wraps! Cooking comes from imagination and inspiration!
You used the juice from the can of Bartlett pears for the salad dressing. What are some other ways you’ve incorporated canned pears and/or their juice on your menus?
I frequently use canned pears and/or the juice as a glaze for roasts, chutneys, sauces, drinks, and in desserts. The more popular way though has been in roasts.
Is there a regional or cultural cuisine that particularly inspires you right now?
My favorite way to cook is over an open fire. I’m not just talking BBQ, but anything cooked over coals or an actual fire. It’s not just meats. I find cooking over open heat is the most primitive way of cooking your food and the possibilities are endless! The textures and explosion of flavors achieved with this technique are indescribable!
What’s your favorite way to eat canned pears?
My favorite way to eat canned pears is over a campfire with marshmallows. The textures on these pears and marshmallows after roasting over a fire……AMAZING!!!