St. Jude’s FSD makes James Beard history

In May, Miles McMath, director of culinary operations at St. Jude Children’s Research Hospital, in Memphis, Tenn., made history when he became the first hospital chef to cook at the famous James Beard House, in New York. McMath was part of a contingent of chefs that brought Made In Memphis to James Beard.

“It wasn’t until we got to the James Beard House that they confirmed that I was the first hospital chef. I had always wanted to cook [there] and knowing that we were the first hospital was such an honor,” McMath says.

The team of eight chefs prepared a six-course meal, along with a variety of hors d’oeuvres. McMath prepared Creole Bronzed Lemon Fish with Butterbean Farrotto and Sauce Ravigote, topped with Fried Soft-shell Crawfish. His hors d’ouevres contribution was Boudin Beignets, the iconic New Orleans doughnut stuffed with a Boudin cheese mixture and sprinkled with powdered sugar.

McMath added that he wants to use his involvement at the James Beard House to promote his department’s commitment to sustainability. “I think this puts more momentum behind us to get our message out about the importance of sustainability,” he says. “It also has helped open some doors and relationships that will help us down the road.”

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When students at the University of Pennsylvania in Philadelphia return from summer break in August, they will be greeted with a revamped dining option located in the university’s Hill College House. Along with having air conditioning for the first time ever, the updated 300-seat eatery will include expanded hours, flexible menu offerings and a new method of managing waste. Here’s an inside look.

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