Meet a Chef: Kevin Jenkins

Your recipe for Pear Glazed Beef Yakisoba Noodles with Caramelized Soy Garlic Pears was a collaboration with PNCPS that was made possible by the Culinary Institute of America’s Healthy Kids Collaborative, where school chefs collaborate to create culinary-driven, healthier foods for kids. How did you land on this recipe with canned Bartlett pears? What inspired you?
I take a lot of inspiration from my past culinary journeys or places I’ve been. This recipe inspired me because of my time spent in Sasebo, Japan, and their use of pears, when I was a Culinary Specialist in the Navy. I was very curious if I could recreate the yakisoba sauce using the juice in a can of pears. Once I substituted the water, which is traditionally used, for the pear juice, the rest of the recipe came together.

Did students involved in the taste test like the recipe? Will you offer that recipe on the menu again?
Yes, from the surveys taken, the overwhelming majority of students liked the Pear Glazed Beef Yakisoba Noodles, as well as the Honey Pear Butter that we served at breakfast. I do believe we will offer it again on the menu. Al local television station created a news feature that showcased how these new menu items were received by students!

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.

Why do you call for the canned pears to be well drained before you sauté them?
My reasoning for draining the pears comes in two parts. First, I wanted to use every last drop of the liquid gold (pear juice). I didn’t want to waste any of the juice that would be used in my sauce. Second, canned pears need to be drained completely, because once you start to sauté the pears, the extra moisture from the liquid will hinder the caramelization.

You also had students sample Caramelized Pear Butter. How was that received?
The Caramelized Pear Butter was well received, and it was very flavorful and simple to make. We served it alongside a honey butter chicken biscuit and cinnamon sugar toast.

What are some new ways for your peers to think about using canned Bartlett pears on school menus?
I do believe my peers should start with the pear juice. It’s a great substitute for water. Also, when thinking about pears, most of us tend to lean toward a sweet application, but pears also work great in savory sauces and dressings, glazes, noodles, green and entrée salad dressings, pasta, soups, etc.

You began your career as a chef, serving eight years in the Navy, as a Culinary Specialist. Are the challenges and rewards for K-12 similar?
Yes and no. The similarities are most definitely watching your customers come and eat the food that you and your team prepared. Also, the challenge of feeding so many people at the same time, so the goal with this challenge is consistency.

What’s your favorite way to eat canned Bartlett pears?
A pear half with peanut butter and cinnamon and sugar.