MenuDirections 2013 Day 2: Awards Dinner

 (From left to right) Tim Gump, of Illinois State; Joe Mullineaux, of University of Maryland; Mark Buckley, of Illinois State; Jose Zuluaga and Jonathan Addess, both of ACTS Retirement Life Communities, enjoy the cocktail reception prior to the awards dinner.

Rhode Island School of Design's Ginnie Dunleavy, University of Wisconsin, Madison's Joie Schoonover, and Merrill Collins, of Connecticut College, at the cocktail reception.

Joe Stanislaw, of Whittier Health Network, Kirkwood by the River's Danette Evans and Christine Troutt, relax before the awards dinner.

Brent Lewis, of St. Joseph’s Hospital, and Darrick Henry, of Baylor Orthopedic & Spine Hospital, are named the winners of the first MenuDirections culinary competition, by Editorial Director Paul King, for their innovative take on pork and beans.

The North Carolina State team accepts its Goldies award for the C&U segment for its My Roots are at NC State sustainability program. (From left to right) Penny El-Bay, Randy Lait, Lisa Eberhart and FSD's Paul King. Watch the winning video here.

UNC Healthcare's Angelo Moijica accepts his department's Goldies award for the healthcare segment from Editorial Director Paul King. UNC Healthcare won for its Restaurant Delivery program. Watch the winning video here.

Related:MenuDirections 2013 Day 3: World Cuisines and Menu Trends

Director of Dining Services Randy Lait accepts the Grand Goldie award for the North Carolina State team.

Peter Fischbach, regional director of culinary development and director of dining service at New Jersey Institute of Technology for Gourmet Dining Services, accepts his FSD of the Month award from Lindsey Ramsey, managing editor of FSD Online.

Cheryl Shimmin, network director of nutrition services for Kettering Health Network, accepts her FSD of the Month award from Editor Becky Schilling and Hormel's Annemarie Vaupel.

Angelo Mojica, director of food and nutrition services for UNC Healthcare, accepts his FSD of the Month award from Editor Becky Schilling and Hormel's Annemarie Vaupel.

Ginnie Dunleavy, director of RISD Dining at the Rhode Island School of Design, accepts her FSD of the Month award from Hormel's Annemarie Vaupel and Lindsey Ramsey, managing editor of FSD Online.

Larry Bates, director of dining services at Riddle Village, accepts his FSD of the Month award from Editor Becky Schilling and Hormel's Annemarie Vaupel.

Joie Schoonover, director of dining and culinary services at the University of Wisconsin, Madison, accepts her FSD of the Month award from Hormel's Annemarie Vaupel and Lindsey Ramsey, managing editor of FSD Online.

Related:MenuDirections 2013 Day 2: Culinary Competition

Editorial Director Paul King and Hormel's Annemarie Vaupel present Angelo Mojica with the 2012 FSD of the Year award.

Mojica credited his team with the success of his department: "I have the best team," Mojica said as he accepted his award. "The staff believed in the idea of Restaurant Delivery even though nobody knew if it was going to work. We were working [crazy hours], and about the fourth day I sat them all down and told them we couldn't keep going [like that]. But they said, 'No, we need to. We're not ready to decrease shifts yet.' That's the kind of team I have."

Read more on Mojica's win here.

The six 2012 FSDs of the Month in attendance gather for a group photo after receiving their awards.