August 2, 2013
MEDICAL UNIVERSITY of SOUTH CAROLINA
Vol. 31, No. 49
MUSC culinary team participates in Cooking Well Invitational competition BY ASHLEY BARKER Public Relations
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n the second day of celebrity chef Robert Irvine’s visit to Charleston, the MUSC Health team of chefs from Sodexo participated in the Cooking Well Invitational – a trade show and competition among chefs from 10 South Carolina hospital cafeterias. MUSC’s culinary team consisted of executive chef III Brett Cunningham, executive chef I Ferando Middleton, culinary supervisor Martin Neeley and retail supervisor Matt Dermanoski. Together they prepared an appetizer of edamame nut salad with creamy poppy seed dressing. For the entrée selection, MUSC submitted a turkey with snap peas and sweet potatoes dish that included an apricot mustard sauce to the judges from the Culinary Institute of Charleston. To finish up the meal, the team made a seared peach pecan granola parfait with vanilla mousse. Oconee Medical Center won first place, followed by Palmetto Health in second and Georgetown Hospital System in third place. All of the participating hospitals were required to have received a Gold Apple recognition from the Working Well Initiative. MUSC earned the Gold Star for making the campus tobacco free, the Gold Apple for having a healthy food environment, and the Gold Medal for being a “fit first – physically active worksite.” Irvine, host of the Food Network’s Restaurant Impossible series and a former British Royal Navy chef who has cooked at the White House, kicked off the invitational with a Demo Impossible event on July 25 at the Culinary Institute of Charleston. Irvine and chef Marvin Woods – an Emmynominated television host and 30-year restaurant and hospitality veteran – used herbs grown at the MUSC Urban Farm to enhance the flavors in lamb
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MUSC culinary supervisor Martin Neeley slices turkey during the Cooking Well Invitational competition. The team made edamame nut salad, apricot glazed turkey, mashed sweet potatoes, garlic ginger sugar snap peas and a seared peach pecan granola parfait with vanilla mousse. chop kabobs with peach and mango ketchup and turkey burgers with fresh tomatoes, avocado and a mayonnaise-free coleslaw. During Demo Impossible, Woods also allowed emcees Tom Crawford, meteorologist for ABC News 4, and Mickey Bakst, general manager of the Charleston Grill, to auction off several of his trademark culinary bandanas. They sold for $50 to $150 each. The big-
NEW CHILDREN’S HOSPITAL NAME MUSC Children’s Hospital changed its name to The Children’s Hospital of South Carolina.
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ticket item of the evening came when Irvine sold the chef jacket he was wearing for $500. All of the proceeds from the auction were donated to The Children’s Hospital of South Carolina. The purpose of both chefs hosting the event was to teach the crowd how to make their favorite comfort foods as healthy everyday options.
See Cooking on page 9
DEAN STEPS DOWN, INTERIM NAMED
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Spotlight in the Lab
Dr. Perry Halushka, who joined MUSC in 1974, retired from his post Aug. 1.
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YES Campaign wraps up
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Meet Allyson
READ THE CATALYST ONLINE — http://www.musc.edu/catalyst