Culinary Competition Finalists Announced

 

 

Top culinary professionals from the healthcare industry will compete in the Association for Healthcare Foodservice (AHF) 2014 Culinary Competition held in conjunction with its annual conference in Orlando, Fla. at the Rosen Shingle Creek Hotel on June 4th. Five competing teams will demonstrate their exceptional culinary talent and creativity, representative of the healthcare industry.

Top culinary professionals from the healthcare industry will compete in the Association for Healthcare Foodservice (AHF) 2014 Culinary Competition held in conjunction with its annual conference in Orlando, Fla. at the Rosen Shingle Creek Hotel on June 4th. Five competing teams will demonstrate their exceptional culinary talent and creativity, representative of the healthcare industry.

Plates prepared by Culinary Competition finalists

For the first time, the planning committee is throwing in a twist — finalists will be given a family of mystery ingredients, one of which must be added to their dish during the competition. This twist will account for five points during the judging.The following teams will be competing: 


  • Lemon Grass Poached Mahi Over a Black Bean Quinoa Cake, Jicama Grapefruit Avocado Salad, Refried Bean Crisp and a Salsa Verde
    Steven Bressler, Retail Services Manager
    John Graziano, CDM, CFPP, Executive Chef
    The Valley Hospital
    Ridgewood, NJ

  • Ranch Dusted Pork Loin with Black Bean Mole, Zucchini Corn Cake & Refried Bean Mille Feuille, Pickled Onion & Sweet Corn Puree
    Timothy Gee, CEC, Executive Chef
    Nicolas Mercogliano, CCC, Sous Chef
    Robert Wood Johnson University Hospital
    New Brunswick, NJ

  • Gluten Free "Rice and Bean" Raviolo with Shrimp and Cilantro Pesto Cream
    Jessica Marchand, RD, LDN, Director of Food & Nutrition Services
    Jennifer Leamons, Chef
    WakeMed Health & Hospitals
    Raleigh, NC

  • Santiago Bean Dusted Aged Filet served with a Crispy Sweet Potato & Cuban Bean Stuffed Pepper featuring a Pablano Pepper and Tomatillo Sauce
    Robyn Butsko, Chef Manager
    Bryan Boatman, Banquet Chef
    Florida Hospital - Orlando
    Orlando, FL

  • Bodacious Beans and Bass 
    Joanne McMillian, RD, Director 
    Aatul Jain, Retail Operations Manager and Chef
    Saint Clare's Health System
    Denville, NJ
The winning dish must fit within the stated nutritional guidelines — cost under $7 to produce, be appropriate to serve in a facility on regular menu rotation, whether retail, catering or patient feeding, and of course be delicious. These teams and their dishes will be judged on organization, culinary skills, taste and presentation. The top three winners will be awarded prizes and medals.

"Our Culinary Competition shows the creativity, inspiration and innovation that is happening in self-operated healthcare foodservice," says AHF Executive Vice President Billye Potts. "Our chefs deliver everything you would expect from a fine dining restaurant: fresh, flavorful dishes that are both savory and nutritious."

About AHF:
The Association for Healthcare Foodservice (AHF) is the national professional association dedicated to advancing self-operated healthcare foodservice as industry best practice. AHF develops healthcare foodservice professionals, assuring food and nutrition services are valued as an essential contributor to the healthcare organization's mission. For more information, please visit: www.healthcarefoodservice.org.


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