Saint Clare’s Hospital wins AHF Culinary Competition

This year, competitors were given a mystery ingredient to include in their dish.

Orlando, Fla.—The third time truly was a charm for Joanne McMillian, R.D., and Aatul Jain. The foodservice director and executive chef, respectively, from Saint Clare’s Hospital in Denville, N.J., won the 2014 Culinary Competition sponsored by the Association for Healthcare Foodservice. The team, competing in their third event, won with Bodacious Beans and Bass.

The silver medal went to 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.

Steven Bressler, retail services manager, and John Graziano, CDM, executive chef, The Valley Hospital, Ridgewood, N.J.; took the bronze with their Lemon Grass Poached Mahi Over a Black Bean Quinoa Cake, Jicama Grapefruit Avocado Salad, Refried Bean Crisp and a Salsa Verde.

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.

This year, in a twist, competitors were given a mystery ingredient—passion fruit—that they had to incorporate into their dish.

 

More From FoodService Director

Managing Your Business
business man smash computer

Foodservice directors spend a lot of time taking care of other people, whether it’s K-12 students who aren’t always eating enough at home, malnourished patients back for return visits or employees squabbling among themselves. That kind of pressure can weigh heavily—and come home from work. The Anxiety and Depression Association of America finds that 83% of men and 72% of women say stress at work carries over into their personal lives, and 50% call staff management their main culprit for workplace stress.

“Stress is very difficult in our world, and work-life balance is very much a...

Industry News & Opinion

Students at an Arkansas high school may have to take creative measures to get a meal, thanks to a school policy that prevents parents from dropping off lunches left at home.

The Catholic High School for Boys in Little Rock, Ark., last week posted a picture on Facebook of a sign that reads, “Stop. If you are dropping off your son’s forgotten lunch, books, homework, equipment, etc., please turn around and exit the building. Your son will learn to problem-solve in your absence.”

While social media opinions on the school’s rule were mixed, some commenters expressed concern that...

Industry News & Opinion

Novato Unified School District in Novato, Calif., has created a new vegetarian grab-and-go item as part of the district’s Meatless Monday initiative, marinij.com reports .

The Fiesta Rice and Bean Shaker, which is served in disposable cups, contains rice, corn, black beans, taco seasoning, corn tortilla chips and romaine lettuce topped with an optional salsa and ranch dressing. It’s also customizable, as students are able to select which ingredients they’d like to include.

The vegetarian shaker is made using produce from a nearby organic garden. Sofie Garcia, an employee in...

Industry News & Opinion

High school students in Dallastown Area School District in Dallastown, Pa., will soon see the addition of live prep stations in their cafeteria, as well as an area where they can access food at any time during the school day.

The district has partnered with Chartwells for the revamp, which will allow students to watch their food being prepared and also includes the addition of new menu items, says the York Dispatch .

Chartwells’ mid-Atlantic dietitian, Aliza Stern, believes these changes will be welcomed by students as they become increasingly interested in different types...

FSD Resources