The Be Well by Dr. Frank Lipman and Hyatt Collaboration:
Recap of the Chef Workshop in New York City

Hyatt Collaboration
Last month, it was announced that Be Well by Dr. Frank Lipman joined forces with Hyatt to bring healthy hospitality to a new level by focusing on guests’ health and wellness in a variety of ways.

To kick off the collaboration, a Chef Workshop was held at Andaz 5th Avenue with the Be Well by Dr. Frank Lipman team and 10 Hyatt chefs from hotel locations in New York, Chicago and Washington, D.C. The workshop was centered on creating more food and beverage experiences that deliver on Hyatt’s continued focus on healthy meal choices for guests.

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The Chef Workshop was led by Be Well’s founder Dr. Frank Lipman (center), along with Be Well by Dr. Frank Lipman Chef and Wellness Advisor Seamus Mullen (left) and Hyatt’s Culinary Director Maximo Lopez May (right).

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The morning started with a chef roundtable discussion lead by Dr. Lipman and Seamus. Topics included decreasing carbohydrate consumption, switching out industrialized vegetable oils, minimizing factory-farmed meats, and most importantly, loving our food!

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An interactive cooking lesson then took place. Each kitchen station was assigned a unique Be Well by Dr. Frank Lipman recipe. The station pictured above was set up for Be Well’s Kale Caesar Salad. Here is the recipe:

Be Well Kale Caesar Salad with Anchovy-Citrus Vinaigrette

Salad Ingredients:

  • 8 packed cups minced black kale
  • 1 avocado, diced into 1/2″ pieces
  • 1 serrano chili, thinly sliced on the bias
  • 1 pint Sun Gold tomatoes, halved
  • 1 bunch each fresh dill, basil, and mint
  • Salt and pepper to taste
  • Parmigiano-Reggiano, microplaned
  • 4 oz Anchovy-Citrus Vinaigrette
  • 8 Tbsp dry-roasted pecans

Vinaigrette Ingredients:

  • 2 anchovy fillets
  • 1/2 clove garlic
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 1/3 cup white wine vinegar
  • Salt and pepper to taste
  • 2/3 cup EVOO

Instructions:

For the vinaigrette, combine all ingredients except EVOO in a blender. Process until smooth and drizzle in EVOO.

For the salad, in a large bowl combine kale, avocado, chili, tomatoes, and herbs. Season with salt and pepper, toss with the vinaigrette, and finish with a generous grating of Parmigiano-Reggiano and pecans.

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Finished Product: The Be Well Kale Caesar Salad!

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Chefs in the kitchen chat about the benefits of considering quality rather than counting calories and avoiding fats.

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Lunch was served along with our favorite Be Well Mocha Choca Smoothie and chia seed pudding for dessert.

This exhilarating event was just the beginning of our health and wellness initiative. Read more about our collaboration with Hyatt here.