Saint Clare’s Culinary Professionals Receive Bronze Medal in National Competition
Recognized at the Association for Healthcare Foodservice 2012 Culinary Competition in Miami
DENVILLE, NJ – June 29, 2012 – Saint Clare’s culinary professionals took the bronze medal at the third annual Association for Healthcare Foodservice (AHF) 2012 Culinary Competition at the Doral Golf Resort and Spa in Miami, Florida on June 21.
Saint Clare’s Health System’s Joanne McMillian, food and nutrition director, and Aatul Jain, executive chef featured their Cubano Chicken accented with “Seafoam” and “Sand” which was selected as the third place winner in the national competition.
“Nutrition and eating right is an important part of health, which is why we work so diligently to create healthy and delicious meals for patients, visitors and employees at Saint Clare’s,” said McMillian. “Being recognized nationally for our culinary expertise is further proof of the amazing work we do for our hospital and community every day at Saint Clare’s.”
Each of the five competing teams was challenged to create an innovative entrée – complete with side dishes, sauces and garnishes – using ProPortion Chicken from Culinary Competition sponsor Tyson Food Service. The winning dish had to fit within the stated nutritional guidelines and cost under $7 to produce. The teams and their dishes were judged on organization, time management, culinary skills, originality, and taste and plate presentation.
Tyran Lawson, Retail Services Coordinator and Executive Chef Ryan Conklin
REX Healthcare, Raleigh, North Carolina
Chicken “Ropa Vieja” with Heirloom Black Barley Mango Jicama Salad and Plantain Mojo Sauce
Nelson Sangurima, Patient Services Manager and Executive Chef John Graziano
The Valley Hospital, Ridgewood, New Jersey
Cuban Inspired Spring Roll with Tropical Mojito Dipping Sauce and Jicama Slaw
Joanne McMillian, Food & Nutrition Director and Executive Chef Aatul Jain
Saint Clare’s Health System, Denville, New Jersey
Cubano Chicken accented with “Seafoam” and “Sand”
The other two teams who competed this year included Director of Food and Nutrition Services Jessica Marchand and Chef Jennifer Leamons with Wake Med Hospitals in Raleigh, North Carolina for their Mojito Chicken over Crab Yucca Hach with Tomato Tartare and Avacado Ensalada and Director of Nutrition and Foodservice Angelo Mojica and Chef Shawn Dolan with UNC Hospitals in Chapel Hill, North Carolina for their “A Moveable Feast.”
Recipes for the Culinary Competition dishes can be found on the AHF website by clicking here.
The Saint Clare’s Health System Team: Executive Chef Aatul Jain and Food & Nutrition Director Joanne McMillian.
Saint Clare’s Bronze Medal Dish: Cubano Chicken accented with “Seafoam” and “Sand.”
Saint Clare’s Executive Chef Aatul Jain preparing the winning dish at the Association for Healthcare Foodservice (AHF) 2012 Culinary Competition on June 21 in Miami.