Rex Healthcare wins first place in AHF culinary competition

Competition held during annual conference in Miami.

June 27—Chefs from Rex Healthcare in Raleigh, N.C., placed first in The Association for Healthcare Foodservice’s (AHF) third annual Culinary Competition, which was held during the association's annual conference last week in Miami.

Each of the five competing teams was challenged to create an innovative entrée using ProPortion Chicken from Culinary Competition sponsor Tyson Food Service. The teams and dishes were judged on organization, time management, culinary skills, originality, taste and plate presentation. The team from Rex Healthcare, which consisted of Tyran Lawson, retail services coordinator, and Executive Chef Ryan Conklin, won with its dish, chicken “Ropa Vieja” with heirloom black barley mango jicama salad and plantain mojo sauce. The rest of the winners were:

Second Place
Cuban-inspired spring roll with tropical mojito dipping sauce and jicama slaw from Nelson Sangurima, patient services manager, and Executive Chef John Graziano, The Valley Hospital, Ridgewood, N.J.

Third Place
Cubano Chicken accented with “Seafoam” and “Sand” from Joanne McMillian, food and nutrition director, and Executive Chef Aatul Jain, Saint Clare’s Health System, Denville, N.J.

More From FoodService Director

Industry News & Opinion

Amherst-Pelham Regional School District in Amherst, Mass., is updating its lunch debt policy to no longer single out students, MassLive reports.

Under the new policy, students with lunch debt will be given the same meals as their peers, regardless of how much they owe. School officials will also be communicating directly with parents of students who have accumulated debt instead of through the students themselves.

The updated policy comes just before U.S. school districts will be required to publicly list their lunch debt policies, per new USDA requirements starting July 1...

Menu Development
eureka

Since California’s state motto is “Eureka!” it seems fitting that a recent conversation with the director of hospitality at San Diego’s Palomar Health led to the biggest aha moment I’ve had in a long time.

I called Jim Metzger in late April with the purpose of discussing Palomar’s recent commitment to the goal of making 60% of its total menu plant-based by this summer. It seemed a lofty number, and I was curious how the public health system planned to get there.

But my personal eureka didn’t come while we were talking about how Palomar had cleaned up the impulse-buy zones...

Industry News & Opinion

Labeling foods with indulgent buzzwords such as “sweet sizzlin’” and “crispy” can lead consumers to make healthier food choices , according to a recent study out of Stanford University .

In the fall 2016 study, researchers labeled vegetables in one of the school’s dining halls using terms from four categories: basic, healthy restrictive, healthy positive or indulgent.

The green beans, for example, were listed as “green beans” for basic, “light ‘n’ low-carb green beans and shallots” for healthy restrictive, “healthy energy boosting green beans and shallots” for healthy...

Ideas and Innovation
sparkling water

Our carbonated soft drink sales at Earls.67 reflect a national trend; we’re continually down on carbonated soft drink sales by 8% to 9% on an annual basis,” says Cameron Bogue, beverage director at the contemporary-casual chain Earls Kitchen + Bar.

The issue with spa water

Many operators are intrigued with the offering, but they are learning that infused water can’t be offered at a cost to guests unless there is added value beyond cut-up fruit. Bogue says, “I was adamant that I didn’t want to charge for spa water.”

Agua fresca alternatives

At the original location of

...

FSD Resources