Press Release: Bleu Duck Kitchen Brings On Chef de Cuisine Jordan Bell to Kitchen

Rochester, MN: Bleu Duck Kitchen is set to expand its kitchen staff as well as its palette with the hiring of Jordan Bell as Chef de Cuisine. Jordan brings with him a unique experience that was guided by Greg Jaworski at Nosh, and he joins co-owners Erik Kleven, Jennifer Becker, and Aynsley Jones to lead a new a focus on building relationships with local farmers, nutrition, and proper food sourcing. Jordan and Co-Owner and Executive Chef Erik Kleven will be a powerhouse to push the food scene in Rochester even further in the upcoming years.

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“I love everything about food, especially finding and experimenting with new flavors,” says Jordan Bell. “Cooking for me is an expression of myself. It's a communication between me and our guests. I enjoy lightly pushing people out of their comfort zones and bring out emotion with my food. On one side of me I have food producers and on the other side I have food consumers, and I care greatly for both. A large passion for me is working with farmers knowing where my food comes from.” 

  • Jordan will be coming onto the staff full-time on February 28th, 2017.
  • Bleu Duck Kitchen’s menu will be featuring new dishes weekly that will work with local farmers and the best choices of what’s in season.
  • A new bar menu was recently introduced for guests wanting to enjoy smaller portions and additional offerings.
  • Sunday Brunch, Happy Hour, and special events in The Venue at Bleu Duck are in the works for 2017.
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About Bleu Duck Kitchen : Bleu Duck Kitchen is a full service restaurant that provides a familiar and welcoming atmosphere where the kitchen is the focus, and the atmosphere and food drives each customer’s experience.  Chef Owner Erik Kleven regards each customer as a welcomed friend, and aims to provide them with a new experience that is both personal and unique every time they visit. Bleu Duck also features an exhibition to show off where the action is to create an environment of not only “fine-dining” but also “fun-dining”.