Ryan Ellis is familiar with the adage, “Never trust a skinny chef,” but for the executive chef at Fit Farm, it works the opposite.
Ellis, 32, joined the fitness and wellness retreat in Castalian Springs, Tennessee, about a year ago.
He said he’s learned about the significance of portion control in meals – for Fit Farm guests as well as himself.
A graduate of the Culinary Institute of America in Napa Valley, California, Ellis is a former Marine sergeant who loves to bake.
At home he has a 10,000-pound outdoor brick oven in which he and his fiancé, Caroline, bake 13 different kinds of bread they sell at their business, ARE Trading Post. It’s named in honor of their 7-year-old daughter, Amelia Rose Ellis.
The operation is based at their 12-acre farm in Bethpage, Tennessee, where they also raise hogs and chickens and grow vegetables.
At Fit Farm, a wellness and fitness retreat tucked into the rolling hills of rural Tennessee, Ellis likes to introduce guests to new food concepts that include using herbs and aromatics to flavor meats and vegetables.
“I think it’s interesting to see people try something for the first time and their eyes light up,” he said.
He also enjoys doing demonstrations that teach about food preparation and how to get the most from fresh produce and meat.
Fit Farm is “magical” Ellis said because it generates nearly zero food waste. That’s because it knows how many guests will be on property and the size of the meals they’ll consume.
Whatever waste there is goes into a compost pile which is used to fertilize Fit Farm’s garden.
Ellis believes business should contribute to the greater good. He and Caroline do that at ARE Trading Post and Ellis sees it happening at Fit Farm.
“I like helping people view the world in a different way,” he said. Including the knowledge that chefs can be skinny.
Since she was a teenager volunteering at senior-living facilities in Boston, Serena Lipton knew she wanted a career in senior housing. But she had a difficult time finding the college program she believed would educate and prepare her to serve in the senior-living industry. After graduating from Boston University School of Hospitality Administration and working as an analyst for JLL’s Senior Housing Valuation Advisory, Lipton finally found what she was looking for. This fall she enrolled in BU’s Master of Management in Hospitality with a new concentration in senior living. She and other students are on the cusp of what BUSHA believes is a massive shift in how Americans view aging and where opportunities lie for the hospitality industry.
Rainer Jenss of Nyack, New York, founded the Family Travel Association seven years ago to help parents and caregivers introduce children to the world through travel, whether that’s a yearlong trip around the world that Jenss and his family took or a weekend getaway to a nearby destination. To help the travel industry gauge what parents want when they take their kids on vacation, FTA conducts an annual study. The U.S. Family Travel Survey 2021 reveals the shift in mindset the COVID-19 pandemic has created in families planning a trip over the next 12 months. Hoteliers use can use the information to generate business and boost their strategies to recover and sustain business now and other the coming months.