AHF announces Culinary Competition finalists

This year’s twist will require chefs to add a mystery ingredient during the competition.

OAKBROOK TERRACE, Ill.—Three teams from New Jersey and one each from North Carolina and Florida will square off for top honors in the 2014 Culinary Competition sponsored by the Association for Healthcare Foodservice. The competition will take place June 4, during AHF’s annual conference in Orlando, Fla.

Chefs already have submitted the recipes for the dishes they will be preparing. However, his year for the first time the teams will be given a list of mystery ingredients, one of which must be added to the recipe. The mystery ingredient will count for up to five points in the overall score.

The five teams and their dishes are: 

  • Steven Bressler, retail services manager, and John Graziano, CDM, executive chef, The Valley Hospital, Ridgewood, N.J.; Lemon Grass Poached Mahi Over a Black Bean Quinoa Cake, Jicama Grapefruit Avocado Salad, Refried Bean Crisp and a Salsa Verde.
  • Timothy Gee, executive chef, and Nicholas Mercogliano, sous chef, Robert Wood Johnson University Hospital, New Brunswick, N.J.; Ranch Dusted Pork Loin with Black Bean Mole, Zucchini Corn Cake & Refried Bean Mille Feuille, Pickled Onion and Sweet Corn Puree.
  • Joanne McMillian, R.D., and Aatul Jain, retail operations manager and chef, Saint Clare’s Health System, Denville, N.J.; Bodacious Beans and Bass.
  • Jessica Marchand, R.D., director of food and nutrition services, and Jennifer Leamons, chef, WakeMed Health & Hospitals, Raleigh N.C.; Gluten Free “Rice and Bean” Raviolo with Shrimp and Cilantro Pesto Cream.
  • Robyn Butsko, chef manager, and Bryan Boatman, banquet chef, Florida Hospital-Orlando; Santiago Bean Dusted Aged Filet served with a Crispy Sweet Potato & Cuban Bean Stuffed Pepper featuring a Poblano Pepper and Tomatillo Sauce.

All dishes were required to fit within prestated nutrition guidelines. They also must cost less than $7 to prepare and be an appropriate dish for regular menu rotation in retail, catering or patient foodservice.

 

More From FoodService Director

Industry News & Opinion

University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

“Word of mouth is getting out, and every day I get a few more people,” Ryan Carlson, a cook at the...

Sponsored Content
gluten free diet

From Stouffer’s.

A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

According to FoodService Director , 77% of college and university operators purchase their gluten-free...

Industry News & Opinion

Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.

The eight robots, named TUGs, will be used to transport meals from the hospital’s nutrition services department to patient floors at Reading HealthPlex for Advanced Surgical & Patient Care.

Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.

The...

Industry News & Opinion

Sodexo has partnered with fast casual Blaze Pizza to offer the chain’s signature pizzas, salads, beverages and desserts at select venues served by Sodexo, including colleges and universities.

Bill Lacey, senior vice president of marketing at Sodexo, said that Blaze’s growth in the fast-casual sector drove the partnership. Blaze opened its first unit in 2012 near the University of California at Irvine. Its pizzas are flash fired, cooking in under 180 seconds, according to the chain—a selling point for busy customers.

FSD Resources