The Personal Injury Attorney in Allendale, NJ, You Can Trust

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ALLENDALE — David Bannister leaves his home in Paterson in the early morning darkness and starts his workday at Northern Highlands Regional High School long before the first bleary-eyed student has trudged through the entrance.

The Paterson-born chef and his team of 14 cafeteria workers begin prep at 5 a.m. for a food service that will eventually feed 1,300 students.

On one recent school day, the cafeteria team worked with the synchronicity of an orchestra as it sliced fresh vegetables and roasted chicken breasts — exactly 450 cutlets. Then, Bannister turned his attention to the stove where his soup of the day burbled in a stock pot.

This is what he’s known for. The students call him the Soup King. Each recipe is made from scratch, and the ingredients in his latest concoction, Buffalo chicken soup, tingle on the tongue.

“That’s what we do here,” Bannister said with a big smile after taste-testing his latest creation.

'He’s a great asset'

Bannister worked his way up from dishwasher to head chef at Pomptonian Food Service, the company hired by the Allendale school district.

Now he is being recognized with two awards from the National Black Chefs Association in Chicago.

“We wanted to recognize what he’s doing for the school — it’s hard work that starts early in the morning making hot meals for the children and faculty,” said Bernard Talley, president of the trade association, adding that Bannister was nominated by the noted Paterson-born chef Rasul York. “He’s a great asset for the association and the city of Paterson.”

Bannister is a man of few words. His food does the talking, and his dishes speak many languages. In addition to the regular menu, the school cafeteria offers an international station with Chinese sweet-and-sour-chicken, Polish kielbasa and Italian tortellini.

The breadth of his culinary knowledge seems even more impressive considering that he never attended culinary school. Now he is being appointed chapter president in the chefs' association.

The organization, founded more than a decade ago, began giving out awards in 2018 in different disciplines, including for pastry chefs, cake artists, grillmasters, caterers, even ice carvers. In addition to the Hall of Fame honors, Bannister won an award usually reserved for chefs working in traditional restaurants.

“He could work anywhere — he could run a restaurant,” David Pretini, Pomptonian’s food service director, said about Bannister. “But I think he likes what he’s doing because he has the freedom to do what he wants.”

More from Paterson Press:This all-Black Paterson softball team is still basking in its 1980s glory days

'I trust him implicitly'

Pretini says the workday begins with a brainstorming session with Bannister in which they decide the menu, then he leaves Bannister to his own devices.

“I’ll tell him to make chicken-and-rice soup and he makes it however he likes,” Pretino said. “I trust him implicitly — I know it’s going to come out right.”

Lunch begins at 11 a.m., but students begin lining up at the counters much earlier. In fact, the issue of students sneaking off to the cafeteria became so prevalent that the head office had to institute a rule not to sell food before a certain hour.

“The teachers all complained that students were coming to class late,” Pretini said.

This isn’t the cafeteria food that most people endured as schoolchildren. No mystery meat is on the menu. This is restaurant-quality food. And if the students of Northern Highlands weren’t so generous with their gratitude, it would make a person envy them.

Instead, the walls of the kitchen are lined with thank-you notes addressed to Bannister and student-drawn portraits. Brooke Xu, a junior, even wrote a story about Bannister for the school newspaper.

The most ostentatious display of the school’s appreciation for Bannister is a banner hung in the lobby, right next to the trophy case where the Highlanders boast their athletic and scholastic achievements.

“He’s an institution here,” Scot Beckerman, the school’s superintendent, told Paterson Press. “We wanted to make sure the parents and kids, when they come to school, know he’s being recognized.”

Beckerman said that in his 30 years working as an administrator, he’s never met a chef of Bannister’s caliber working in the school system. The superintendent said he is so fond of Bannister’s comfort foods like meatloaf and chili that he no longer needs to leave the premises for his midday break.

“I used to go home for lunch,” he said. “Now I eat lunch in the cafeteria with the kids.”

Darren Tobia is a contributing writer for Paterson Press.

ALLENDALE, New Jersey (WABC) -- A chef who started his career washing dishes now spends his days creating some pretty serious creations for the Allendale School District in New Jersey.

Diligence and dedication are two key ingredients that Chef David Bannister uses to cook fine cuisine for students at Northern Highlands High School.

Bannister's culinary skills have gained recognition from the National Black Chef's Association, and he been honored for excellence in the kitchen and is a member of the Hall of Fame.

"I was just shocked at the 38 years...38 years patient pays off," Bannister said.

Bannister's love of cooking came from his mother and grew while he was in school in Paterson.

He became hyper-focused on making delicious food.

"I go home and I practice it, I look at YouTube and I practice, and my family are the best critics you could have," he said.

The chef starts in the school cafeteria at 5:00 in the morning. He said he starts the day by grilling 450 pieces of chicken.

When Eyewitness News was there, he was preparing dishes that included 50 pounds of pasta and big pots of rice, all made with flavor and good feelings.

"You gotta love what you're doing -- you have to love what you're doing," Bannister said.

The cafeteria experience is much different than anywhere else because it is ranked in the top 100 in the country.

It takes a team effort to feed some 1,300 high school students every day.

The food is savory and mouthwatering. When it comes to variety, this cafeteria team turns the school day into a laboratory of delicious delights thanks to Chef Bannister's best.

"It's good to know when I create these menus, whatever I say I want to do, he can do it," Pomptonian Food Service Director David Pretino said.

ALSO READ | New high school in Queens will prepare students for careers in health care

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Photo Credit: Caryl Communications

By Caryl Communications

PublishedOctober 1, 2023 at 7:31 AM

ALLENDALE, N.J. (Sept. 29, 2023) – Mayor Amy Wilczynski and special guests joined Allendale Senior Living leadership and residents to celebrate the formal Grand Opening of a newly renovated main lobby and other features. The ribbon cutting marked the successful completion of Phase 1 of an ambitious multi-million-dollar repositioning that is transforming and modernizing this long-established Bergen County assisted living community.

The mayor – who was joined by Councilwoman Susanne Lovisolo and Councilman Joseph Daloisio – presented a proclamation recognizing the 12-acre assisted living and healthcare campus for its more than five decades of dedicated service to the town’s senior community. Allendale Senior Living – formerly The Allendale Community for Mature Living – was among the first campuses of its kind in North Jersey, and today remains one of the only continuum-of-care communities in the region.

“We would like to thank Mayor Wilczynski and the Allendale Town Council for their continued support of senior initiatives and for advocating for an enhanced quality of care in their community,” said Kelly Malaver, executive director of Allendale Senior Living. “We are thrilled to showcase these comprehensive renovations, which are taking our residences, amenities and lifestyle options to a level that reflects the evolving preferences of today’s seniors.”

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Located at 85 Harreton Road, Allendale Senior Living is a destination for seniors seeking a fulfilling lifestyle, with access to the services they need when they need them – including assisted living, memory care and respite care, as well as onsite rehab care at Allendale Rehabilitation & Healthcare Center. Experience this charming community by scheduling a visit and tour. Call 201-824-4309 or visit allendaleseniorliving.com for more information.

About Allendale Senior Living 85 Harreton Road, Allendale, NJ 07401

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Executives from the Hampshire Cos. and RHO were joined by Allendale Mayor Amy Wilczynski and borough officials to celebrate the ribbon-cutting for the Vale, a brand-new 70-unit multifamily community located at 220 W. Crescent Ave. in Allendale.

Featuring a design from leading architectural firm DMR Architects, the Vale‘s variety of highly adaptable one- and two-bedroom floorplans are built around the needs of today’s residents, with quartz countertops and mosaic tile backsplashes, soft-close custom cabinetry, stainless steel appliances, luxury plank flooring and 9-foot ceilings. Select units feature balconies and dens that are ideally suited as home office spaces. The community’s amenity package also includes a clubroom and lounge, a fitness center and a 9,460-square-foot outdoor courtyard.

The Vale located in the heart of northern Bergen County less than half a mile from downtown Allendale. Crestwood Park, a 71-acre park built around a lake with three beaches, and the Celery Farm, a 107-acre freshwater nature preserve, are both a short walk from the community. The strategic location also provides easy regional connectivity via Interstate 287 and the Garden State Parkway as well as rail access to New York City via the nearby Waldwick Station.

The completion of the Vale marks the latest chapter in the Hampshire Cos.’ multiyear real estate investment in Allendale. In March 2019, the company was appointed designated redeveloper of the 10-acre tract, which included two vacant industrial buildings. Hampshire then worked closely with three different administrations of the borough as well as Mayor Emeritus Vincent Barra and former Mayor Liz White to create a multiuse plan for the property. This plan included the complete renovation of the 114,000-square-foot warehouse at 230 W. Crescent St., the development of the Vale and the construction of a 10,000-square-foot community center. The warehouse renovation was completed in 2021 and the borough’s community center is slated to open this fall.

“The completion of the Vale underscores our focus on serving as a trusted partner to municipalities, leveraging our experience to create spaces that truly meet the needs of their community,” James Hanson, CEO & president of the Hampshire Cos., said. “By recognizing the untapped potential within these properties, we have created a hub for thriving businesses within Allendale while also establishing a place that residents can be proud to call home.”

Wilczynski added: “I am very happy to finally be at the ribbon-cutting for this project. This was a long time coming with many turns and challenges along the way, including COVID. The borough is very fortunate to be partnering with a company like Hampshire. They are a company with integrity and stood by us all these years and produced a great complex for Allendale.”

Many Jersey dining spots claim mom-and-pop or family ownership. But not many are run by siblings. In recognition of National Brother’s Day—actually an international holiday, on May 24—we got to know Upper Saddle River natives Dan and Joey Grey, who co-own multiple eateries in North Jersey and beyond.

NJM: Bros, what places have your stamp on them? Dan: I’m 38 and nine years older than Joey, so I started the business. In Hoboken, I own Saku, Grand Vin Kitchen & Bar and Green Rock Tap & Grill. Plus other places in Fairfield and Sea Bright, and two Real Hot Yoga studios. There’s always something going on. Joey: The two of us partnered up in July 2022 to open Uno Más in Allendale, a really popular BYO taqueria where Adam Rose is the chef. This August, Dan and I will be opening Allendale Social, a restaurant and bar.

How did you get into the hospitality game? Dan: I happily tended bar during and after Rutgers and also on Long Beach Island and in Giants Stadium. My last bartending job was at Green Rock in Hoboken. I became a partner there in 2011 and opened my next place, Grand Vin, in 2016. Joey: I started working for Dan as a bartender while at Montclair State. He said it would be enjoyable and rewarding, and he was right.

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What was your fraternal relationship like growing up? Dan: I always adored my littlest brother. Joey is the baby of the family. We have three other brothers and three sisters. That’s right, eight kids, and I’m one of triplets. Joey: I really looked up to Dan. He was and still is a great brother.

What was it like growing up in an eight-kid family? Dan: Busy and fun! There’s always someone to play with outside or do a project with. Joey: You learn to stand up for yourself while at the same time getting along with everyone. It was good training for a social business like restaurant-owning.

What’s your division of labor now? Dan: I do business development, which means planning new ventures. I love teamwork and turning a concept into a reality. I’m a free spirit and sometimes have big, complicated, ambitious ideas. Joey: Before we became partners, we went over all the pros and cons and what we would each bring to the table. I’m the pragmatist and once in a while bring Dan the dreamer back down to earth. Like him, I thrive on being around people. I handle our day-to-day management and operations.

What’s your advice for siblings thinking of starting a business? Dan: Research your idea and your market to death. Give your concept a unique spin. Know each other’s strengths. Joey: Talk over every little thing with each other. Know what’s possible and practical. Work hard and be prepared to step in to do anything. At Uno Más, sometimes I have to unpack deliveries, wait tables, or clean up. Dan: That’s what it takes. Give luck and success every opportunity to find you.

Are your six other siblings involved in your ventures? Dan: Only as devoted diners and fans. Joey: Right. They’re our best customers.

Do you see a next generation of Grey restaurateurs down the road? Dan: Not just yet. With my wife, Briana, I became a first-time father to Charlotte in July 2022. Joey: My son Brody, our first too, was born in October 2022. My wife, Victoria, is our busy event planner at Uno Más, so we’re there as a family a lot. Dan: Our kids are first cousins and they’re growing up together at Uno Más. They love our shredded-beef birria tacos. Joey: And our guacamole.

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