NC hospitals compete in culinary challenge

FoodService Director - news - NC hospitals compete in culinary challengeNOV. 3—A team of foodservice employees from UNC/Rex Hospitals in Chapel Hill, N.C., were awarded first place in Cut to the Core, a healthy culinary competition sanctioned by the American Culinary Federation. Seven teams from North Carolina hospital foodservice departments competed in the event, which was held at Johnson & Wales University in Charlotte, N.C., on Oct. 29.

Cut to the Core highlighted ways in which North Carolina hospitals have promoted healthy eating in their facilities, according to NC Prevention Partners (NCPP), a nonprofit helping reduce preventable illness in the state. NCPP’s red apple designation is given to hospitals that have shown a commitment to creating healthy food environments for employees and visitors. Seventy-eight hospitals in North Carolina have been given the designation.

Each of the seven teams created a three-course meal for Cut to the Core. The criteria for the event was to create a menu that was healthy, delicious and affordable. The winning menu from UNC/Rex Hospitals was a Deconstructed Autumn Roll (braised beef machaca, avocado, fresh mango and baby greens garnished with a fried rice wrapper); fennel dusted shrimp with roasted tomato jus, zucchini enrobed quinoa, butternut squash succotash and an herbed pumpkin seed pesto; and a Neapolitan dessert sampler with strawberry yogurt mousse and low-fat cookies. The team included Ryan Conklin, Shawn Dolan, Jim McGrody and Angelo Mojica. Food Network chef Alton Brown presented the award to the Black Hat Chefs team from UNC/Rex Hospitals.

“The months of work in improving menus, changing recipes and focusing on healthy, delicious food was really evident in the energy and excitement each of these teams brought to the competition,” Anne Thornhill, NCPP senior manager for business development, said in a press release. “The chefs and their teams have clearly demonstrated how we can create healthy food environments while preparing food that is beautiful and delicious.”

Other teams to compete were, in order of finish: Pitt County Memorial Hospital (Aramark); Duke University, Duke Raleigh and High Point Regional Hospitals (Aramark); Forsyth, Wesley Long, New Hanover Regional and Cape Fear Hospitals (Sodexo); Duplin Memorial Hospital; Gaston Memorial Hospital, Inc. (Morrison); and Haywood Regional Medical Center.

 

More From FoodService Director

Industry News & Opinion

Foodservice operators and other employers in New York City are adjusting to a new law that enforces paid time off for staff who have been the victims of certain crimes.

Called paid safe leave, the benefit is believed to be among the first of its kind in the nation. A more limited version has been in effect in Minneapolis since last summer.

The New York law applies to employees who have been the victims of actual or threatened domestic violence, unwanted sexual contact, stalking or human trafficking.

Workers can also opt for safe paid leave if a member of their...

Industry News & Opinion

A Massachusetts bill to end lunch shaming has been stalled in the House, reports South Coast Today.

The House chair of the Education Committee voted on Tuesday for further study of the bill, which would prevent schools from throwing away hot lunches and/or serving an alternative meal to students behind on lunch payments. Under the bill, schools would also be unable to bar students with unpaid balances from participating in extracurricular activities.

Additionally, the bill asks schools to take action in reducing families’ meal debt by helping families apply for free or...

Industry News & Opinion

The University of California, Santa Cruz is converting its Cowell Coffee Shop into a “multi-service basic needs cafe” to aid students facing food insecurity .

The new cafe is being created through a partnership with dining services, the school’s center for Agroecology and Sustainable Food Systems and UCSC’s Cowell College. Due to open at the start of the fall semester, the lower part of the cafe will continue to be a study space for students (with free coffee and tea) and will also host nutrition and financial wellness programming.

Upstairs, the kitchen will be used as a...

Managing Your Business
quitting job

What prompts foodservice managers to clean out their offices and head out with a last paycheck? A new survey suggests the triggers may be changing with the times.

The canvass of 2,000 restaurant professionals, conducted by placement firm Gecko Hospitality, shows lifestyle issues abounding among the top 10 reasons for parting with a restaurant employer last year.

Here are the gender-specific lists:

Top 10 reasons female managers leave

1. Better opportunity

2. Unemployed

3. Relocation

4. Not satisfied

5. No growth

6. Long...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code