AHF Announces Inaugural Culinary Competition Winners

<b>2010 AHF CULINARY GOLD WINNER</b>.  At the AHF conference, Culinary Competition Chair Eric Eisenberg from Swedish Medical Center (left) and Doris Davis, from from competition sponsor Tyson Foods (r.) presented the Gold Medal to the winning team of Nutrition Services Director Mary Jaskowski and Executive Chef William Read of Saint Mary's Health Care in Grand Rapids, MI (center).

Nutrition Services Director Mary Jaskowski and Executive Chef William Read of Saint Mary's Health Care in Grand Rapids, MI, took first place honors in the 2010 Culinary Competition of the Association of Healthcare Foodservices (AHF), held during the AHF inaugural conference in Austin, TX, on the evening of June 7. The winning dish was Pecan Goat Cheese Chicken and Cinnamon Bread Pudding.

Taking the second place award was Nutrition Services Director Deborah Jones and Chef Karea Anderson from St. Peter's Hospital in Helena, MT, with their Chicken and Bacon Empanadas with a Grilled Corn Salsa, Avocado Crèma and Pomegranate Cherry Reduction. The third place award went to Nutrition & Food Service Director Angelo Mojica and Executive Chef Shawn Dolan from UNC Healthcare in Chapel Hill, NC, for their Tobacco Road Chicken.

Each team was challenged to create an innovative entrée using Tyson True Chicken Breast Fillets and Tyson Natural Hardwood Smoked Center-Cut Bacon, provided by conference sponsor Tyson Food Service.
"We thought that the level of culinary excellence displayed by all five teams was exceptional,” says AHF president Kris Schroeder. “It certainly demonstrated the outstanding cuisine offered in self-operated healthcare facilities across the country."

The other two teams that competed were Director of Food and Nutrition Michael Atanasio and Executive Chef Todd Daigneault from Overlook Hospital in Summit, NJ, with their Tropical Chicken Roulade, and Food & Nutrition Director Mary Verona and Chef Justin Klobucar of Saints Mary and Elizabeth Medical Center in Chicago, with their Wagi Chicken & Potato Dosa served on Mango Relish with Coconut Chutney and Indian Black Tea.

The teams and their dishes were judged on organization, time management, culinary skills, originality, and taste and plate presentation. As first place winner, Read and Jaskowski were awarded the AHF gold medal, along with a set of engraved plates, a set of knives and $500 in Tyson reward points. The second place winner was awarded the AHF silver medal and $300 in Tyson reward points. The bronze medal and $200 in Tyson reward points were awarded to the third place winner. All participating contestants received a certificate of recognition.