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

Ideas and Innovation
condiments

It’s still true that diners want it their way. But the straightforward, choose-your-toppings Chipotle model is, as the kids say, so basic. The noncommercial diners of 2018 are coming to the table with expectations for meals that fit their personalized needs, from portion size to protein type, calories and more. Operators are responding by pushing beyond the basics with spice-your-own-soup bars, specialty condiment stations and serving size tweaks cooked a la minute.

For some operations, the next phase truly revs up the personal part of personalization, turning diners into chefs...

Managing Your Business
glendale senior dining catering

At the residential facilities Glendale Senior Dining serves, catered birthday and anniversary parties, summer barbecues and other private on- and off-site events give senior residents a convenient alternative to cooking themselves, Director of Business Development Todd Lindsay says.

For these events, Glendale, which serves locations throughout the Northeast and mid-Atlantic, will often tap employees from nearby units to take on catering events; and for weekend or summer engagements, it will reach out to the parent company’s school dining division for a few extra hands.

“We...

Industry News & Opinion
Shedd Aquarium White Sox Shedd The Straw

The Chicago White Sox have partnered with the Shedd Aquarium to support their “Shedd the Straw” initiative: a plan that the groups expect to curb the use of plastic straws by about 215,000 this baseball season.

Beginning on Earth Day, April 22, drinks at all dining locations throughout the Sox’s Guaranteed Rate Field will not be automatically served with plastic straws. Guests will be provided with biodegradable straws upon request. Guaranteed Rate Field is said to be the first in Major League Baseball to ban the use of plastic straws.

“At one of Shedd Aquarium’s local...

Industry News & Opinion

The Henry P. Kendall Foundation, a philanthropic group that aims to create a more sustainable food system in New England, has announced its creation of the New England Food Vision Prize .

The foundation is inviting foodservice leaders from colleges and universities throughout New England to submit their ideas on how to create a stronger food system that will help the region produce at least half of its own food by 2060.

Qualifying ideas must be collaborative and replicable, among other requirements. The foundation hopes that by reaching out to large food purchasers, like...

FSD Resources