Saint Clare’s Culinary Professionals Receive Bronze Medal in National Competition

Saint Clare’s culinary professionals took the bronze medal at the third annual 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 featured their Cubano chicken accented with “seafoam” and “sand” which was selected as the third place winner in the national competition.

“Nutrition and eating right is an important part of health, which is why we work so diligently to create healthy and delicious meals for patients, visitors and employees at Saint Clare’s,” said McMillian. “Being recognized nationally for our culinary expertise is further proof of the amazing work we do for our hospital and community every day at Saint Clare’s.”

Each of the five competing teams was challenged to create an innovative entrée–complete with side dishes, sauces and garnishes–using ProPortion Chicken from Culinary Competition sponsor Tyson Food Service. The winning dish had to fit within the stated nutritional guidelines and cost under $7 to produce. The teams and their dishes were judged on organization, time management, culinary skills, originality, and taste and plate presentation.

Winners include:

• First Place
  Tyran Lawson, Retail Services Coordinator and Executive Chef Ryan Conklin
  REX Healthcare, Raleigh, N.C.
  Chicken “Ropa Vieja” with Heirloom Black Barley Mango Jicama Salad and Plantain Mojo Sauce

• Second Place
  Nelson Sangurima, Patient Services Manager and Executive Chef John Graziano
  The Valley Hospital, Ridgewood
  Cuban Inspired Spring Roll with Tropical Mojito Dipping Sauce and Jicama Slaw

The other two teams who competed this year included Director of Food and Nutrition Services Jessica Marchand and Chef Jennifer Leamons with Wake Med Hospitals in Raleigh, N.C., for their mojito chicken over crab yucca hach with tomato tartare and avacado ensalada and Director of Nutrition and Foodservice Angelo Mojica and Chef Shawn Dolan with UNC Hospitals in Chapel Hill, N.C., for their “A Moveable Feast.”

Recipes for the Culinary Competition dishes can be found on the AHF website: http://www.healthcarefoodservice.org/CMS/Resources/AHF2012CulinaryCompetitionRecipes.pdf 

 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.

About The Association for Healthcare Foodservice (AHF):
The Association for Healthcare Foodservice (AHF) is the preeminent professional society dedicated to advancing self-operated healthcare foodservice as the 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.