The Association for Healthcare Foodservice hosted its sixth annual Culinary Competition, showcasing five competing teams.
Patrick Young, Director of Culinary and Nutritional Services, and Stacy Chesney, Chef Production Manager
Swan Creek Retirement Village, Toledo, Ohio
Pan Smoked Duck Breast with German Potato Spaetzel Salad and Wilted Swiss Chard
Adam Schloemer, CC, Food Production Supervisor, and Clayton Bell, Cook III
Texas Health Presbyterian Hospital, Dallas, Texas
Potato Crusted Salmon with Lite Dill Cream, Vegetable Medley and Potato Beet Gnocchi
Alan Hudalla, Culinary Director, and Noah Sharpe-Stirewalt, Cook
Cuyuna Regional Medical Center & Heartwood Senior Living Community, Crosby, Minnesota
Lime-Coconut Water Poached Crispy-Skinned Barramundi with Edamame-Wasabi Whipped Potatoes, Carrot Ginger Reduction and Arugula Greens
The teams and their dishes were judged on organization, time management, culinary skills, originality, taste, plate presentation, and use of the mystery ingredient.