Saint Clare’s culinary professionals will compete against four other teams from the healthcare industry at the Association for Healthcare Foodservice (AHF) 2012 Culinary Competition at the Doral Golf Resort and Spa in Miami on June 21.
Saint Clare’s Health System’s Joanne McMillian, food and nutrition director, and Aatul Jain, executive chef will feature their Cubano chicken accented with “seafoam” and “sand.”
The five competing teams will demonstrate their exceptional culinary talent and creativity, representative of the healthcare industry. Each team will utilize ProPortion chicken provided by conference sponsor Tyson Food Service and create an appealing and nutritious entrée complete with side dishes, sauces and garnishes.
The winning dish must fit within the stated nutritional guidelines—cost under $7 to produce, and 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 by Tyson Food Service and medals from AHF.
The following teams will compete with their dishes:
- Cubano chicken accented with "seafoam" and "sand"
Joanne McMillian, Food & Nutrition Director and Aatul Jain, Executive Chef
Saint Clare's Health System, Denville
- Mojito chicken over crab yucca hash with tomato tartare and avocado ensalada
Jessica Marchand, Director, Food & Nutrition Services and Jennifer Leamons, Chef
Wake Med Hospital, Raleigh, N.C.
- Chicken "Ropa Vieja" with Heirloom Black Barley, Mango Jicama Salad, Plantain Mojo Sauce
Tyran Lawson, Retail Services Coordinator and Ryan Conklin, Executive Chef
REX Healthcare, Raleigh, N.C.
- Cuban Inspired Spring Roll with Tropical Mojito Dipping Sauce and Jicama Slaw
Nelson Sangueima, Patient Services Manager and John Graziano, Executive Chef
The Valley Hospital, Ridgewood
- A Moveable FeastAngelo Mojica, Director, Nutrition & Food service and Shawn Dolan, Executive Chef
UNC Hospitals, Chapel Hill, N.C.
“AHF’s Culinary Competition is Iron Chef for hospitals,” says AHF Executive Vice President Billye Potts. “These dishes represent the future of food in healthcare; vibrant, healthful, inspiring … all of the things that you would expect from a fine dining restaurant.”
About The Association for Healthcare Foodservice
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.
About Saint Clare’s Health System
Saint Clare’s Health System, which has served the healthcare needs of northwestern New Jersey residents since 1895, is the region’s premier provider of community-based healthcare and behavioral health services. Saint Clare’s operates hospitals in Boonton Township, Denville, Dover and Sussex Borough and other facilities located throughout Morris and Sussex counties.
Saint Clare’s is part of Catholic Health Initiatives (CHI), a national nonprofit health organization with headquarters in Denver, Colorado. The faith-based system operates in 19 states and includes 73 hospitals; 40 long-term care, assisted- and residential-living facilities; two community health-services organizations; and home health agencies.