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

Sponsored Content
green smoothie

From DanoneWave Away From Home.

Not so long ago, finding non-dairy milk in a supermarket dairy case was a challenge. But these days, that aisle is bursting with plant-based beverage choices—cow’s milk alternatives crafted from soybeans, nuts, grains or coconut, as consumer demand for these beverages has grown exponentially. According to Euromonitor, worldwide sales of non-dairy milk alternatives more than doubled between 2009 and 2015.

Millennials and Gen Zers, many of them already accustomed to drinking dairy alternatives at home, expect to see some of those same choices...

Industry News & Opinion

George Washington University in Washington, D.C., is adding an additional $200 in dining dollars to each student's dining plan this fall, The GW Hatchet reports.

The boost comes just a year after the university switched to an open-format dining plan that allows students to spend their entire meal fund off campus; allowed venues include about 90 grocery stores and restaurants.

While students support the new plan, they are concerned about dining affordability. In conjunction with discounted meal deals that were implemented last semester, school officials hope the extra $200...

Ideas and Innovation
breakfast restaurant food

This March, past FSD of the Month Randy Lait and his team gave the FoodService Director staff a tour of the operations at North Carolina State University. During our visit, Randy shared how data is affecting their menu creation and menu mix. At the university, they’re encouraging chefs to use big data—and not just gut feelings—to inform menu decisions.

Every foodservice operator wants to offer more contemporary items in order to please their customer base and keep chefs challenged and engaged. Many chefs make those decisions based on their own tastes, or what’s exciting them at the...

Ideas and Innovation
french press

While a French press isn’t a tool found in most noncommercial kitchens, operators might want to think twice about multiple uses for this fancy coffee maker. Staff at the Hard Rock Cafe are using the French press to muddle fruit and alcohol for their mixed drinks, while at Chicago bar Moneygun, bartenders use a French press to blend spices and tea for hot toddys.

FSD Resources