The winning team in the Aramark Culinary Excellence (ACE) Challenge came from the company's Southeast Region Business Dining unit. they beat the champions of the two other regions.

The team's winning menu consisted of

• an appetizer duo: a petite salad of pan-seared striped bass with pickled shallots, tomato concasse and citrus dressed micro greens and shrimp ravioli with vegetable ragout, leek puree and shrimp cream sauce;

• entrée: roast breast of chicken stuffed with apricots, braised veal tongue with a Madeira wine reduction, truffled white bean puree, sous vide style baby carrots and wilted field greens;

• dessert: lemon thyme sorbet with macerated fruit and port reduction, vanilla panna cotta with almond brittle and a warm chocolate cake with berry coulis.

ACE Challenge winners receive a week-long all-expenses-paid culinary excursion to Chile.