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fuel2go
Lance Dean Velasquez.... lancedeanv@gmail.com.... (510)495-4711
Fuel2Go Mission Statement
Bendean foods Mission Statement
With Bendean foods I hope to inspire people to eat healthful and delicious foods prepared using the slow-foods method of cooking. My goal is to create for you the most delicious meals possible, with the “farm to table” philosophy in mind. Every dish prepared by me is sure to be made with seasonal and local ingredients, and lovingly executed.
Whether you’re hoping to get stronger and leaner by following the Zone diet or can’t find time in your busy schedule to prepare healthy meals that will keep you satisfied for hours, Bendean foods will help make meal-planning easier.
I will prepare a week's worth of meals for you and your family, or you can order lunches and have them delivered to your door or your nearest Crossfit facility.
The meals don’t have to be Zone specific – we can create them together to suit your personal dietary needs. I will use my passion for health and nutrition to create a way of eating that will improve your life and increase your energy level.
I’m also available to cater your gatherings, large or small, or for personal cooking lessons and consultations in your very own kitchen, helping you to create a grocery list and plan meals to see you and your family through the week.
With Bendean foods I hope to inspire people to eat healthful and delicious foods prepared using the slow-foods method of cooking. My goal is to create for you the most delicious meals possible, with the “farm to table” philosophy in mind. Every dish prepared by me is sure to be made with seasonal and local ingredients, and lovingly executed.
Whether you’re hoping to get stronger and leaner by following the Zone diet or can’t find time in your busy schedule to prepare healthy meals that will keep you satisfied for hours, Bendean foods will help make meal-planning easier.
I will prepare a week's worth of meals for you and your family, or you can order lunches and have them delivered to your door or your nearest Crossfit facility.
The meals don’t have to be Zone specific – we can create them together to suit your personal dietary needs. I will use my passion for health and nutrition to create a way of eating that will improve your life and increase your energy level.
I’m also available to cater your gatherings, large or small, or for personal cooking lessons and consultations in your very own kitchen, helping you to create a grocery list and plan meals to see you and your family through the week.
Bendean foods
THE WAY OF LIFE
Since beginning Crossfit, Lance Dean Velasquez, proprietor and chef of Bendean foods, has embarked on a path that has shown him new possibilities not only in fitness and health, but in the culinary world as well. Lance began training with Crossfit Oakland in January of 2008 and, realizing that his potential as an athlete within Crossfit had as much to do with his diet as his workouts did, he tried life in the Zone. Within 4 months as a strict 17-block zoner and dedicated Crossfit enthusiast, Lance had shed 60 pounds of fat, going from 225 pounds to 165 pounds. By May of 2008, his body fat had decreased to 10% and his athletic performance was at an impressive level for a 43 year-old. Lance Velasquez and his wife now live by the Zone way of eating in order to fuel their athletic performances and their all-around physical well-being.
Lance Dean Velasquez has since dedicated his professional life to bendean foods, a food delivery service specializing in local, organic, seasonal fare. The slow-food meals that Lance prepares are based on the 40-30-30 ratio, offering a variety of dishes such as Fulton Valley chicken chili rojo, Diestel turkey meatballs in San Marzano tomato sauce, and chicken vindaloo with roast summer eggplant and mint sauce.
Velasquez’s passion for health and nutrition was enlivened by all that he learned from the Crossfit nutrition seminar led by Robb Wolf in northern California. After receiving his certification in October, Lance went on to earn his Level One Crossfit cert in Union City, California in November. The valuable knowledge that he earned during his first two certifications served to strengthen his passion for wellness in and out of the “box.”
Lance Velasquez has built his professional credentials at some of Northern California's foremost dining venues. After receiving his culinary degree, he worked his way to Sonoma’s Chateau Souverain where he became Sous Chef to Gary Danko and then continued on in this capacity at the Restaurant at the Ritz Carlton, San Francisco, when Danko moved to that property. Chef Jan Birnbaum later recruited him as Sous Chef for Campton Place, where Ed and Mary Etta Moose of Moose’s Restaurant discovered him. As founding chef of San Francisco's highly successful Moose's, Velasquez's acclaimed California-Mediterranean cuisine made him one of the nation's culinary rising stars, topping Esquire Magazine restaurant writer John Mariani's 1993 list of "Rising Star Chefs." An offer of equal partnership led him to Berkeley, California, where he founded the restaurant LDV. Michael Bauer of the San Francisco Chronicle named Velasquez a "Rising Star Chef" in 1995. When the LDV partnership ended, Velasquez took a one-year assignment as Executive Chef of 1848 House in Marietta, Georgia, to guide the landmark plantation restaurant through the booming business of the 1996 Olympics. While at 1848 House, Velasquez was voted one of the "Ten Best New American Chefs" by Food & Wine Magazine. Velasquez returned to California in 1997 to Heritage House Inn on the Mendocino Coast, where he transformed the dining room into a destination restaurant that garnered a glowing review from Caroline Bates in Gourmet Magazine's 1997 holiday issue. When Heritage House was sold, Velasquez returned to San Francisco and was the opening chef at Neo in the fall of 1999. Within months, the restaurant received a three-star food rating from the San Francisco Chronicle and, shortly thereafter, was named “Best New Restaurant of the Year” in the San Francisco Bay Guardian and “Top Five Best News Restaurants” in the San Francisco Examiner. In 2001, the opportunity to become co-owner brought Velasquez to San Francisco’s JohnFrank Restaurant, where he again earned a San Francisco Chronicle three-star food rating. In early 2002 he helped remake this venue into Home in response to changing consumer preferences.
The opportunity to own his own restaurant brought Velasquez back to Berkeley, California in 2004 where he opened Bendean, which garnered critical acclaim from both customers and critics.
Lance Velasquez has since decided that his passion lies in feeding those who are most interested in being nourished not simply for pleasure, but for health and fitness. His capacity to prepare healthy gourmet Zone-style fare has garnered him local praise and a loyal following from east bay locals and Crossfit Oakland members alike.
THE WAY OF LIFE
Since beginning Crossfit, Lance Dean Velasquez, proprietor and chef of Bendean foods, has embarked on a path that has shown him new possibilities not only in fitness and health, but in the culinary world as well. Lance began training with Crossfit Oakland in January of 2008 and, realizing that his potential as an athlete within Crossfit had as much to do with his diet as his workouts did, he tried life in the Zone. Within 4 months as a strict 17-block zoner and dedicated Crossfit enthusiast, Lance had shed 60 pounds of fat, going from 225 pounds to 165 pounds. By May of 2008, his body fat had decreased to 10% and his athletic performance was at an impressive level for a 43 year-old. Lance Velasquez and his wife now live by the Zone way of eating in order to fuel their athletic performances and their all-around physical well-being.
Lance Dean Velasquez has since dedicated his professional life to bendean foods, a food delivery service specializing in local, organic, seasonal fare. The slow-food meals that Lance prepares are based on the 40-30-30 ratio, offering a variety of dishes such as Fulton Valley chicken chili rojo, Diestel turkey meatballs in San Marzano tomato sauce, and chicken vindaloo with roast summer eggplant and mint sauce.
Velasquez’s passion for health and nutrition was enlivened by all that he learned from the Crossfit nutrition seminar led by Robb Wolf in northern California. After receiving his certification in October, Lance went on to earn his Level One Crossfit cert in Union City, California in November. The valuable knowledge that he earned during his first two certifications served to strengthen his passion for wellness in and out of the “box.”
Lance Velasquez has built his professional credentials at some of Northern California's foremost dining venues. After receiving his culinary degree, he worked his way to Sonoma’s Chateau Souverain where he became Sous Chef to Gary Danko and then continued on in this capacity at the Restaurant at the Ritz Carlton, San Francisco, when Danko moved to that property. Chef Jan Birnbaum later recruited him as Sous Chef for Campton Place, where Ed and Mary Etta Moose of Moose’s Restaurant discovered him. As founding chef of San Francisco's highly successful Moose's, Velasquez's acclaimed California-Mediterranean cuisine made him one of the nation's culinary rising stars, topping Esquire Magazine restaurant writer John Mariani's 1993 list of "Rising Star Chefs." An offer of equal partnership led him to Berkeley, California, where he founded the restaurant LDV. Michael Bauer of the San Francisco Chronicle named Velasquez a "Rising Star Chef" in 1995. When the LDV partnership ended, Velasquez took a one-year assignment as Executive Chef of 1848 House in Marietta, Georgia, to guide the landmark plantation restaurant through the booming business of the 1996 Olympics. While at 1848 House, Velasquez was voted one of the "Ten Best New American Chefs" by Food & Wine Magazine. Velasquez returned to California in 1997 to Heritage House Inn on the Mendocino Coast, where he transformed the dining room into a destination restaurant that garnered a glowing review from Caroline Bates in Gourmet Magazine's 1997 holiday issue. When Heritage House was sold, Velasquez returned to San Francisco and was the opening chef at Neo in the fall of 1999. Within months, the restaurant received a three-star food rating from the San Francisco Chronicle and, shortly thereafter, was named “Best New Restaurant of the Year” in the San Francisco Bay Guardian and “Top Five Best News Restaurants” in the San Francisco Examiner. In 2001, the opportunity to become co-owner brought Velasquez to San Francisco’s JohnFrank Restaurant, where he again earned a San Francisco Chronicle three-star food rating. In early 2002 he helped remake this venue into Home in response to changing consumer preferences.
The opportunity to own his own restaurant brought Velasquez back to Berkeley, California in 2004 where he opened Bendean, which garnered critical acclaim from both customers and critics.
Lance Velasquez has since decided that his passion lies in feeding those who are most interested in being nourished not simply for pleasure, but for health and fitness. His capacity to prepare healthy gourmet Zone-style fare has garnered him local praise and a loyal following from east bay locals and Crossfit Oakland members alike.