Event showcases culinary talent in the Big Apple's hospital kitchens.
The team from Memorial Sloan-Kettering Cancer Center walked away with first place honors in the 2nd Annual Big Apple Health Care Culinary Challenge. The teams of chefs represented Sloan-Kettering, New York Presbyterian, Kingsbrook Jewish Medical Center and New York University Langone Medical Ctr.
The event took place in the Garden Café at N.Y. Presbyterian Hospital/Weill Cornell Medical Center. The winning team from Sloan-Kettering included Executive Chef Pnina Peled, Chef de Cuisine Justin Evans and Sous Chef Grantely Agustine, who prepared the requisite appetizer, salad and entrée courses that most impressed the judges.
Each team chose a market basket of ingredients, plus one or all of the “mystery” proteins (salmon/shrimp and/or steak). Each dish was rated on presentation, flavor and texture, healthy prep, sanitation, teamwork and workflow, timing, and use of mystery ingredient(s) by judges Nicole Kaplan, executive pastry chef, Institute of Culinary Education; Michael Miello, executive chef, US Foodservices, Metro NY division; and Patrick Wilson, chef/club house manager, Saint Andrew's Golf Club, Hastings-on-Hudson, NY.
“The competition is good for the foodservice team as a way to empower and recognize the culinary staff who are not always given the recognition in healthcare that they deserve,” says Veronica McLymont, MS, RD, CDN, Sloan Kettering's director of food and nutrition services.
“I'm looking to foster talent development here and many have solid credentials. Plus, we see the excitement rubbing off on everyone, including hospital administrators and directors — everyone's excited and proud.”
McLymont says she envisions other association chapters mounting similar competitions.
