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First Place winners Patrick Young and Stacy Chesney of Swan Creek Retirement Village in Toledo Ohio
<p>First Place winners Patrick Young and Stacy Chesney of Swan Creek Retirement Village in Toledo, Ohio.</p>

Healthcare chefs strut their stuff at AHF Culinary Competition

Swan Creek Retirement Village team takes first place at five-team event.

The Association for Healthcare Foodservice (AHF) hosted its sixth annual Culinary Competition showcasing five competing teams on the evening of June 3, during the organization’s sixth Annual Conference in Salt Lake City. In the competition, the teams were challenged to create an innovative entrée using Basic American Foods' Brilliant Beginnings Recipe-Ready Mashed Potatoes while a mystery ingredient, Gochujang, was announced by Culinary Competition judge and celebrity chef Jet Tila during a session prior to the competition.

The winners were…

(First Place) Patrick Young, director of culinary & nutritional services, and Stacy Chesney, chef production manager, at Swan Creek Retirement Village in Toledo, Ohio; winning dish: Pan Smoked Duck Breast with German Potato Spaetzel Salad and Wilted Swiss Chard

(Second Place) Adam Schloemer CC, food production supervisor, and Clayton Bell, Cook III, at Texas Health Presbyterian Hospital in Dallas; winning dish: Potato Crusted Salmon with Lite Dill Cream, Vegetable Medley and Potato Beet Gnocchi

(Third Place) Alan Hudalla, culinary director, and Noah Sharpe-Stirewalt, cook, at Cuyuna Regional Medical Center & Heartwood Senior Living Community in Crosby, Minn.; winning dish: Lime-Coconut Water Poached Crispy-Skinned Barramundi with Edamame-Wasabi Whipped Potatoes, Carrot Ginger Reduction and Arugula Greens

The two other two teams competed this year were Executive Chef Jeffery Klova and First Cook Jacob Wynn from Temple University Hospital in Philadelphia (Potato Salmon Tempura Rolls with Lima Bean Ragout, Ponzu Sauce) and Assistant Director Mike Folino RD, LD and Sous Chef Ryan Berlin from Wexner Medical Center in Columbus, Ohio (Sea Bass Roulade filled with Beet Mousline, Jack O’s Braised Short Ribs all served with Brussel Slaw, Pickled Beets and Potato Fritter).

The teams and their dishes were judged on organization, time management, culinary skills, originality, taste, plate presentation and use of the mystery ingredient. First place winners Young and Chesney were awarded the AHF gold medal along with a set of engraved plates and a set of knives.

Contact Mike Buzalka at [email protected]

TAGS: Healthcare
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