Thomas Reid’s Essays on the Intellectual Powers of Man, 1786, included this line:
“In every chain of reasoning, the evidence of the last conclusion can be no greater than that of the weakest link of the chain, whatever may be the strength of the rest.” This philosophy may be steeped in history but the practical application remains fresh today for veteran Tulsa chef Chris Ford.
Chef Chris’ infectious enthusiasm and team spirit have been part of the Tulsa Women and Children’s Center (TWCC) since the program began in 2003. Chris loves what he does and plays a critical role in overall service delivery at TWCC. Without his expertise Palmer would not have the capacity to serve over 54,459 nutritious meals each year to mothers who come through the door with their children seeking help with substance abuse.
Chris began learning what it meant to be a team player at age 14 while working in his family’s restaurant, Miss Ellie’s BBQ, named after his great grandmother. But that was just the beginning of his continuous improvement journey. Besides his vast experience in the restaurant and hotel industries Chris’ formal training includes studies at the Culinary Institute of America and the former Westin Hotel’s Culinary Apprenticeship Program. He even spent 2 months studying local faire and preparation methods in New Orleans in order to create a custom Cajun menu for the Bourbon Street Café in Tulsa. At every opportunity Chris works diligently to expand his knowledge, learning new ways to build upon his skills.
Chris’ affable nature helped him to excel as an executive chef at such notable venues as the John Starks Sports Café, the Uptown Restaurant and Supper Club, Landry’s Seafood Restaurant, American Airlines, Bourbon Street Café and Stone Mill BBQ and Steakhouse in Broken Arrow. He’s also owned his own catering company, was responsible for serving over 3,000 American Airlines employees daily, and even opened a classic Italian restaurant in Coweta, Oklahoma, aptly named Christopher’s Italian House.
But Chris’ talents run much deeper than just his expertise in culinary arts and his business acumen. Chris also possesses keen artistic talents that brought him much success at a young age, enticing clients with one of a kind dishes, distinctive food presentations and even unique ice sculptures, while always keeping an eye on what was up and coming in the industry.
When asked about the most memorable events in his career Chef Chris is quick to talk about working with John Starks as well as meeting Tiger Woods and Julius Erving while serving as a corporate tent chef at the 2001 US Open at Southern Hills Country Club. But in typical Chef Chris fashion, as he begins to reflect back on his career’s early days he also thinks about the instances that were opportunities for personal growth and includes another celebrity encounter. Although at the time meeting Frank Sinatra at the former Westin Hotel did not seem as significant as working along side pro athletes on a daily basis, he now counts this experience as one of his career highlights and realizes just how blessed he has been to work with such great teams of co-workers over the years who always put forth their best.
Beyond Chris’ passion for cooking up wonderful meals at TWCC he also cares about fellow co-workers, clients and Palmer supporters, working hard to lift people’s spirits and make them smile with his delectable dishes. There are still Palmer fundraising event guests that rave about his stuffed mushrooms and cheesecake bites!
Chris prepares birthday cakes for each child’s birthday at TWCC and once a week entices the mothers with chocolate cake. He also volunteers for virtually all Palmer events including spring and fall cook outs for staff and clients, preparing hor d’ourves for “Dining with Tulsa Stars”, overseeing the pancake breakfast at “Run for a Drug Free Life” and preparing all the food for TWCC’s annual graduation ceremonies. And as if that wasn’t enough, Chris also led Palmer’s 2011 annual United Way employee campaign, the most successful Palmer campaign since 2003 which included 100% employee participation!
At TWCC Chris reviews each client’s diet specifications to ensure every woman and child receives the dietary attention they need, especially when there are restrictive dietary requirements or food allergies present. He includes a calorie count with each meal he serves and provides individual nutrition consultations as requested to ensure the women are staying within appropriate caloric intakes as their minds and bodies heal.
And finally, Chris collaborates extensively with the Community Food Bank of Eastern Oklahoma to leverage as many community resources as possible. When circumstances such as ice storms and blizzards negatively affect our service delivery Chris is fully equipped to prepare meals in advance that can be reheated and served with minimal staff needed.
Along with his current positions at Palmer Continuum of Care and the Olive Garden, Chris also coaches his youngest sons’ football team and attends church regularly. Chris attributes his family focus as the driving force behind his motivation and dedication to his wife of over 20 years, Jeanna, as the inspiration for all he’s accomplished in his career. He and his wife have 3 children Chris, Jr., Makenzie and Jaden.
Chef Chris Ford serves as a model team member for all Palmer staff and we consider ourselves blessed to have such a devoted friend and professional employee. At 42 years chef Chris Ford is just catching his stride and shows no signs of slowing down.
