Retail Services Supervisor Yusie Kim and Executive Chef de Cuisine Cornel Ruhland from NYU Langone Medical Center in New York took first place honors in the 2011 Culinary Competition of the Association of Healthcare Foodservices (AHF) held during the AHF annual conference in Phoenix on the evening of June 7. The winning dish was Soy Paper Tropical Rice Roll filled with Chicken Thigh accompanied by Crisp Organic Vegetable Salad.
Taking the second place award was Nutrition Services Director Jim McGrody and Chef Ryan Conklin from REX Healthcare in Raleigh, NC, with their Korean Chicken & Quinoa Bibimbap Plate with Lightly Fried Quail Egg.
The third place award went to Director of Nutrition & Food Service Angelo Mojica and Executive Chef Shawn Dolan from UNC Healthcare in Chapel Hill, NC, for their Asian Street Cart Named Desire.
Each team had been challenged to create an innovative entrée using Tyson All Natural, Boneless, Skinless Thigh Filets provided by conference sponsor Tyson Food Service.
Commenting on the competition, AHF President Denisa Cate said, “The level of culinary excellence displayed by all five teams is indicative of the outstanding cuisine being offered in hospitals and facilities across the country.”
The other two teams who competed this year included Director of Culinary Operations Ronald Brandl and Executive Chef/Production Orlando Ramos from NYU Langone Medical Center for their Mediterranean-Style Chicken Roulade with Polenta Pepper-Stacks, Seared Asparagus and Toasted Pine Nuts, and Director of Food & Nutrition Mary Verona and Chef Justin Klobucar with Sts. Mary and Elizabeth Medical Center in Chicago for their Lucky Wonton Chicken Tacos served on purple Rice with Picked Cucumber Slaw & Atomized Ginger Vapor.
The teams and their dishes were judged on organization, time management, culinary skills, originality, and taste and plate presentation. As first place winners, chefs Ruhland and Kim were awarded the AHF gold medal, along with a set of engraved plates, a set of knives and $500 in Tyson reward points.
The second place winners were awarded the AHF silver medal and $300 in Tyson reward points. The bronze medal and $200 in Tyson reward points were awarded to the third place winner. All participating contestants received a certificate of recognition for their demonstrated culinary talent and creativity.