Richard Blanke, Director of Operations, Hawkers Asian Street Fare

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Dr. Richard A. Blanke

Director of Operations

Hawkers Asian Street Fare

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Hawkers Asian Street Fare

Background Information

Employment History

Director of Operations

HMSHost Corporation

Regional Food and Beverage Manager

Le Pain Quotidien

Director of Operations

Alliance Foods Inc

Executive Chef

The Pumphouse


Ethics Institute


University's Institute of Professional Ethics


Associate Professor of Philosophy and Faculty Representative To Board of Trustees
University of North Carolina

Toi Tapas Bar and Lounge

Faculty Representative To the Board of Trustees
University of Northern Colorado

Chair of the Bio-Ethics Committee
North Colorado Medical Center




Eclectic cuisine including extensive Tapas menu, gourmet pizza and entrees. Banquets, weddings, rehearsals and parties. Toi Tapas Bar and Lounge, 75 W. Thousand Oaks Blvd., Thousand Oaks,CA,91360,USA. Phone: (805) 373-8785 Fax: (805) 497-1875 Contact Person: Richard Blanke Contact Email: Website: You Tube URL: Main Keywords: tapas, gourmet pizza and entrees,banquets, and catering for all events,weddings, rehearsals and parties,fine wines, beer and a full bar,big screen tv' s for sporting and other events

Web References (43 Total References)

Athens Foods Pre Made Fillo Dough [cached]

Richard Blanke, executive chef of the Best Western Inn in Thousand Oaks, California, uses fillo dough from Athens Foods as a creative inspiration. "It's an easy-to-use, fast prep dough perfect for high volume hotel applications that can help with different menu preparations-savory or sweet, appetizers, amuse-bouche, or entrées," he says.

Blanke's creations include a seared shrimp fillo tower that tops a Greek salad. "I take a couple of sheets of the fillo dough, brush them with olive oil, and add whole basil leaves and another layer of dough," Blanke explains. "I use ground shrimp paste with poached asparagus, green and red peppers, and black olives."
In addition to the fillo sheets, Blanke works with Athens Kataifi, or shredded fillo, making miniature bird nest baskets out of them. "I cut the kataifi and press it into mini muffin tins with either butter or olive oil and bake them until they're golden. It becomes a little vehicle you can use for amuse-bouche," he says, adding that he likes to fill them with goat cheese and Greek vegetables. And while Chef Blanke appreciates Athens versatile Fillo Dough for many possibilities in hotel menus, the ultimate appeal lies in its quality. "It's a very consistent product," he adds. -JM

The Pump House Restaurant - Fairbanks, AK | OpenTable [cached]

Executive Chef:Richard Blanke

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Executive Chef:Richard Blanke

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Executive Chef:Richard Blanke

ABOUT [cached]

Executive Chef Richard Blanke began cooking at a very young age beginning his apprenticeship at the age of 14 under Walter Niederberger.

In 1997 Richard came to LA as the F&B Director of Sports Club LA before moving on to King's Seafood Company (The Water Grill, Ocean Avenue Seafood and I Cugini). In recent years, Richard grew Coral Tree Café from one cafe in Brentwood to nine restaurants in LA, before joining Eric Kaiser to create Breadbar.
Richard was most recently Regional Food and Beverage Manager for the Belgian bakery Le Pain Quotidien.
Richard spends time with his wife and two children. He is an accomplished Martial Artist with black belts in six different styles, as well as a master scuba diver & avid pilot.

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