Louis Borochaner

Eying a tray of marinated chicken breasts that couldn't quite hold their stuffing, chef Louis Borochaner pulled out his secret weapon.

"Know what this is?"he asked a judge.

The judge glanced up, perplexed.

"It's a surgical skin stapler," Borochaner said.
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As Team 1 shelled peas and Team 2 halved pomegranates, Borochaner crinkled aluminum foil around the bone tips of his surgically stitched chicken.

Like most of the chef finalists, Borochaner had a culinary background extending beyond sick people fare.In 1992, he competed in Germany on the U.S. Olympics culinary team.And for 25 years, he cooked in five-star hotels.

It's only recently that he moved into an area of professional food preparation in which you can walk over to the general surgery unit and ask to borrow a sterile, stainless-steel surgical instrument for your poultry.

His post as executive chef at the Evans U.S. Army Community Hospital in Fort Carson, Colo., has proven challenging.

"There's always been a stigma about army food and hospital food," he said.
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Borochaner glanced up nervously as a sample of his innovatively stitched chicken breast moved toward the judges' table with plastic food wrap still affixed to the rim.

The announcer directed everyone's attention to the display of the finalists' dishes in the middle of the room.

"You can pick up copies of all the recipes for you to enjoy in your healthcare facility," she said.

When the results came in, Borochaner discovered this was not his day.His spicy Mediterranean chicken with figs, brown rice and roasted red pepper sauce took neither first nor second nor third.

Clinical Dietitian Kim Milano and Chef Louis Borochaner attended the conference last April.

Five judges hovered with clipboards and scribbled notes.Eying a tray of marinated chicken breasts that couldn't quite hold their stuffing, chef Louis Borochaner pulled out his secret weapon."Know what this is?"he asked a judge.

Louis Borochaner, a 5 Star Bakery Chef, most recently operating the bakery at the Broadmoor Hotel in Colorado Springs, CO, a 5 Star Resort, has opened his own bakery in historic Manitou Springs.Louis will be continuing his artistry and culinary expertise at the new location.Louis will be featuring truly Artisan Breads and deserts, and will also have a dine-in menu.His specialties and menu are available on this page.Come back to this site regularly and often to check it out.Contact Louis after April 07, 2001, at 729 Manitou Avenue or call 719-685-2400.

It has been my pleasure to work with Louis to accomplish the leasing of 729 Manitou Avenue, and I recommend him to you with the highest degree of confidence.For 5 Star Bakery and 5 Star Real Estate, please return to this site regularly and often.I've thoroughly enjoyed helping Louis achieve his dream, and would love to have the opportunity to help you reach yours!

Owner and chef Louis Borochaner has a way with bread.

Opened some months ago by Louis Borochaner , former pastry chef at the Broadmoor , Breadheads is a paradise for bread lovers.You can take some crusty loaves home , stay for a sandwich , have some soup in a bread bowl.You can start with Danishes and bagels for breakfast , move on to pastries for tea , finish the day with pizza on thin but definitely not cardboard crust.Sure , you'll gain some weight but every ounce will be worth it.

The list of available breads , baked daily , reads like a litany of the saints : multigrain , walnut raisin , Kalamata olive , caraway rye , sourdough ( loaf or baguette ) , focaccia ( with Roma tomatoes , fresh basil and mozzarella the day we tried it ) , and the venerable ciabatta , a crusty , chewy , wonderful thing that has ruined me for any other loaf.On Fridays , Chef Louis bakes challah.If he starts making rugelach , I'll put him in my will.

I had multigrain toast with my breakfast eggs and hash browns one morning.Who would have thought that toast , so often an afterthought , would be so tasty.And bread's not the only starch they do well at Breadheads.The hash browns were the best I've ever eaten : creamy , almost mashed inside , crispy and shredded on the outside.

We sampled other breads via some sandwiches : caraway rye in the Deli Pastrami and my beloved ciabatta in a grilled chicken breast sandwich.

"Spicy Mediterranean Chicken with Figs, Brown Rice, and Roasted Red Pepper Sauce," submitted by Louis Borochaner, executive chef, hospital food program advisor and Marc Smith, foodservice manager, Evans US Army Community Hospital, Fort Carson, CO

Louis Borochaner, executive chef, hospital food program advisor and Marc Smith, foodservice manager, Evans US Army Community Hospital, Fort Carson, CO