David Megenis

As vice president of Purchasing at Compass Group North America, it is Chef David Megenis’s job to control costs in an expensive industry. During a recent visit to Johnson & Wales University, where he was honored as the 139^th Distinguished Visiting Chef^® (DVC), Megenis shared insights with more than 200 Culinary Arts students on how to create quality dishes while keeping your bottom line in line.

“Anything orange is money,” he said of the meat of a salmon while removing the skin. He suggested using excess parts like the belly for salmon bacon or a bouillabaisse broth, or the tail for a tasting portion. Another tip: calculate how many portions you will need and be sure to weigh each to ensure that they are equal. “If you accidentally cut six pieces instead of seven,” Megenis warned, “then you have increased your food costs 15%.”

Megenis, a 1980 graduate of Culinary Institute of America (CIA), gained industry experience as sous chef and chef in various restaurants and hotels, completing his training in Belgium. He went on to become a chef instructor at his alma mater and in 1989, successfully completed his Master Chef Certification. He also served as director of Culinary Development at Gardner Merchant/Sodexho Foodservices where he developed the first multi-year culinary training contract for Sodexho. At Compass, Megenis is networked with major foodservice manufacturers, the highest quality food and equipment distributors, executive chefs and marketing groups.
Megenis’s time as an instructor showed him that culinary education is just as important to the teachers as it is to the students. “The chefs learn so much from the students every day. It’s a two-way street.”

When he began his culinary career, Megenis understood that to be successful he would have to work long hours, and give up weekends and holidays. “Fortunately, today it’s a different industry,” he told students. He said that because Compass works with diverse organizations, from health care to fine-dining restaurants, employees have many options to suit their lifestyle. After asking the students about their career goals, Megenis recounted a difficult job decision he had to make upon graduation from culinary school. “It’s your first decision of many,” he said. “It’s hard to make a wrong choice.” He encouraged students to work with the best chefs, travel and do what’s best for them personally.

Megenis’s menu for his culinary demonstration consisted of:

Chicken Liver Terrine with Currant and Port Wine Reduction served with Apple and Watercress Salad
Atlantic Salmon Filet with Scallop and Lobster Mousseline in a crisp Phyllo Pastry served with Steamed Vegetables and Sauce Buerre Blanc