Chefs in action
Watch two of Lexington’s finest chefs prepare healthy, tasty meals in a state-of-the-art kitchen at Chefs in Action. Presented the third Thursday of every month at Chandler Dining, Chefs in Action is an exciting cooking demonstration featuring UK HealthCare chefs as they showcase their talents and offer tips about healthy cooking.
Executive Chef Pete Combs and Sous Chef Justin Clark carefully plan and prepare five to six dishes for each one-hour demonstration, with plenty of delicious samples to go around.
“This is fun,” Combs said. “We look forward to doing this every month and coming up with new ways to promote healthy cooking.”
Visit Chandler Dining in Pavilion A at Chandler Hospital the third Thursday of every month at 4 p.m. If you’re unable to make it, each demonstration is recorded and can be viewed here two weeks after the event.
View parking information »
February 2017 recipes (PDF, 15 KB) »
March 2017 recipes (PDF, 199 KB) »
Power up with MyPlate (PDF, 50 KB) »
Building a power bowl (PDF, 20 KB) »
About the Chefs
Pete Combs, System Executive Chef, CDM, CFPP
Pete Combs is a graduate of The Culinary Institute of America. He received his Bachelor of Science in Restaurant, Hotel and Institutional Management from Purdue University. Member of American Culinary Federation. Notable stops in his career include the Trellis Restaurant, Williamsburg, VA, Green Hill Grille, Nashville, TN. Pete is a three time winner of the Signature Chef Award; and the 2016 Compass Deliver Flavor Award. He was part of the chef team for the 2002 Olympics in Salt Lake City. He has been in such publications as TOPS in Lex, and The New York Times.
Justin Caine Clark, Sous Chef
From "Hole in the Wall,” corporate, fine dining, and innovative cuisine establishments, Justin has honed his skills through extensive hands on experience. His foray into health care began at UK in 2012 for Morrison's. His intent is to bring the joy of food back into the public's life through innovative cuisine, farm fresh, and worldly flavors as well as bring the healing power of fresh ingredients to the forefront. "Let thy food be thy medicine.” He has appeared on “Secrets of the Bluegrass Chefs” multiple times and worked with Iron Chef Jose Garces and Master Chef Bernard Guillas during the World Equestrian Games. Justin is also a two time winner of the Signature Chef Award.
Sarah Null, Sous Chef
Sarah Null has worked as an Executive Chef and Sous Chef with Morrison for four years. She previously managed in various restaurants and hotels in Louisville, including the Brown Hotel and Lynn's Paradise Cafe. She opened and managed both Ghyslain restaurants in Louisville. In 2008, she traveled to Beijing, China to work at the USA house for the summer Olympics. She received her Associates in Culinary Arts and Science with a focus in Professional Catering from Sullivan University- Louisville. Notable culinary accomplishments include March of Dimes Signature Chefs Auction, James Beard Chefs Dinner 2013 and appearances on “Secrets of Louisville Chefs.”
About the dietitians
Jill Haeberlin, Registered Dietitian
Jill currently works as a Nutrition Support Dietitian at Chandler Hospital. In this role, she cares for the nutritional needs of our critically ill patients. Jill completed her degree in Dietetics, her Dietetic Internship, and her Master of Science in Clinical Nutrition at the University of Kentucky. In her free time, she enjoys cooking and trying new restaurants, staying active, and cheering on the Wildcats!
Katie Lewis, Registered Dietitian
Katie currently works in Markey Cancer Center as one of two inpatient Oncology Dietitians. In this role, she cares for hematology-oncology patients while they are admitted to the hospital. Katie completed her degree in Dietetics from Rochester Institute of Technology in Rochester, NY. She completed her Dietetic Internship, right here, at the University of Kentucky Hospital. She is currently pursuing a Master of Science in Clinical Nutrition. Her passions include plant-based nutrition, recipe development, and independent films.