Lyndon Espiritu, assistant director of dietary at Glen Cove (NY) Hospital has been named the winner of the Premier Healthcare Alliance’s 2010 Culinary Creations Award.
“I love cooking and I appreciate being able to provide tasteful, healthy meals to patients and staff at Glen Cove to help improve the quality of life in our community,” he says. “I truly enjoyed participating in this event and looking forward to next year’s Culinary Creations contest.”
Espiritu was selected by more than 300 of his peers at Premier’s annual Foodservice Forum, held in conjunction with its 2010 Annual Breakthroughs Conference and Exhibition. The event drew more than 3,500 hospitals, healthcare systems and supplier attendees to Washington, June 8-11.
Espiritu was among five finalists whose award-nominated dishes were prepared for all Foodservice Forum attendees to enjoy at the annual banquet on June 9. Attendees voted during the meal for their favorite entree, selecting Espiritu’s Peruvian pork tenderloin with avocado chili sauce as the winner.
“We are proud to honor Lyndon and all of the Culinary Creations finalists for providing patients with healthy, delicious, high-quality entrees,” says Debby Kasper, RD, LD, Premier’s manager of clinical nutrition. “The Culinary Creations Award is an opportunity for Premier’s Foodservice members to honor their peers by selecting who they consider to be top chefs in the healthcare foodservice industry.”
The four finalists and entrees for the award included:
Todd Buchanan, chef/supervisor at Henry Ford Health System in Detroit for his pan seared Ahi Tuna over citrus cilantro bulgur and vegetable terrine, with a wasabi lime sauce.
Jacob Nystrom, catering cook at Aztec Shops of San Diego State University in San Diego for his Aztec chicken.
Tom Tannozzini, executive chef at Brittany Pointe Estates in Lansdale, Pa., for his charred tomato with bean salsa, olive oil, and thyme.
Lisa Risk, cook 1 of Davidson College in Davidson, N.C., for her Three Sisters Fiesta.