The three finalist healthcare chefs at the Healthy Hospital Chef Challenge took “food as medicine” from concept to recipe to plate to prizes in Washington, D.C. last month.
With a bold dish of Jeweled Rice and Sauteed Vegetables, Chef Anthony Burns, culinary lead, Advocate Aurora St. Luke’s Medical Center, Milwaukee, Wisconsin, won the title of Top Healthy Hospital Chef and a $6,000 prize at the challenge.
The national challenge to develop and prepare an original 100% plant-based entrée showcased the three chefs from the healthcare foodservice world, who competed in front of an audience during the International Conference on Nutrition in Medicine (ICNM).
ICNM is sponsored by the Physicians Committee for Responsible Medicine, a nonprofit health advocacy organization of more than 17,000 physician members. The Institute of Culinary Education (ICE) partnered with the Physicians Committee to host the challenge, which was open to chefs and cooks who work within the foodservice department of healthcare facilities, including hospitals and long-term care.
Finalists were reviewed by guest judges, whose criteria included competition presence, culinary technique, healthful benefits of the recipe, taste and presentation.
This year’s judges were Brooklynne Palmer, MD, MPH, preventive medicine resident, creator of Beets by Brooke, and culinary medicine specialist; Shawn Matijevich, lead chef-instructor, Online Culinary Arts and Food Operations at ICE; and Emmett McDonough, executive chef of culinary development, Sodexo NYC Health + Hospitals.
While developing his winning Jeweled Rice and Sauteed Vegetables recipe, Burns was “experimenting with the Persian spice mix advieh berenj (a blend of warm spices that you can make on your own with cinnamon, coriander, cumin, black pepper, cardamom and turmeric) at the time, and the dish mostly built itself,” he says. “A rice base that incorporated several different textures while also giving sweet, savory and herbaceous flavors was an easy choice.”
The framework of jeweled rice also allowed Burns to boost the health factor with additional veggies. “Harissa and tomato provided acidity and heat that were the perfect foil to the flavors in the rice, so everything fell into place after that.”
“I love any opportunity to open people’s minds to plant-based cuisine, so it was an easy choice.”—Chef Anthony Burns, Culinary Lead, Advocate Aurora St. Luke’s Medical Center, Milwaukee, Wisconsin. | Photo courtesy of Physicians Committee for Responsible Medicine
When Burns first came to work at St. Luke’s, they were looking for a chef who knew about plant-based cooking. “Our leadership here were constantly hearing from our customers that they wanted fresher options and plant-based or vegetarian food they knew my background in vegan food,” Burns says. In the competition, he was assisted by Reuben Buford.
Executive Chef Chad Wisner’s BBQ Jackfruit Sandwich with Edamame and Black Bean Salad | Photo courtesy of Physicians Committee for Responsible Medicine
Finalist Executive Chef Chad Wisner of Riderwood Village Erickson won second place with his BBQ Jackfruit Sandwich with Edamame and Black Bean Salad. Erickson, whose first culinary job was washing dishes in a barbecue restaurant, has found inspiration in senior dining at Erickson for more than 18 years. “Plant-based and healthy foods are something relatively new to this age demographic, but something that will become more and more mainstream in the next few years. Plant-based and healthy options will allow us to continue our mission to help residents live better lives.”
Chef Skylar Flynn’s Roasted Sesame Chickpeas over Zesty Quinoa | Photo courtesy of Physicians Committee for Responsible Medicine
Finalist Chef Skylar Flynn, food operations manager at Sodexo-managed Sharp Prebys Innovation Education Center in of San Diego, won third place with Roasted Sesame Chickpeas over Zesty Quinoa. Flynn’s brush with fame? Volunteering as a chef for former President Barack Obama’s 2021 birthday party.