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METRO NEW YORK'S FOODSERVICE EVENT COVERAGE
The Association For Healthcare Foodservice's 6th Annual Big Apple Healthcare Culinary Challenge
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anhattan's Institute for Culinary Education hosted one of the industry's most competitive events last month. The Association For Healthcare Foodservice New York Chapter's 6th Annual Big Apple Healthcare Culinary challenge brought some of the industry's top toques with St. Charles Hospital taking top honors. The event's format was focused this year on iron chef style competition with the challenge of turning GMO free, Hormone free, Antibiotic free Turkey into an award winning salad, appetizer and entrée dish. Defending Champion New York Presbyterian Hospital was back to retain their 2013 championship. This year's heir to the throne were Regal Heights Healthcare and 2nd time par-
ticipant St. Charles Hospital. The St. Charles Hospital Team was led by Director Stephanie Giraulo, Chefs Bill Dougherty, Kim Marie Vargas and Mahindranath Maraj. The team's entry was Appetizer Turkey and Shitake Mushroom in Herb Crepe Thai glazed Turkey Salad with avocado, orange in citrus vinaigrette, Turkey Pinwheel with Spinach and Sundried tomatoes served with Sweet Potato Latke and roasted cauliflower with balsamic glaze. Team Director Michael Williams and his New York Presbyterian/Weill Cornell and Executive Chefs Miriam Zamparelli, William Doyle and Prashant Josse created a Turkey Roolade with Mushroom Duxelle and Apricot Compote appetizer, Turkey a La'orange salad over baby arugula with honey and sherry vinaigrette. Asian Turkey- pan
seared turkey breast with Thai sweet chili glaze, served with broccoli, cauliflower, carrots and tournee potatoes with Korean BBQ sauce. Regal Heights Rehab and Health Center was led by Team Director Kim Bunn-Minsky, Chefs Christelorme Laurore, Maria Manolatos, and Supervisor/Cook Yovanny Gomez. They included Turkey Bites on ziti served with
red pepper sauce appetizer, Grilled turkey strips Asian Salad tomatoes, orange, pepper and mesclun. Asian Turkey Meal - grilled turkey served with Jasmine rice and sautéed vegetables, broccoli, cauliflower, sweet peas and carrots. The competitors wowed an audience of a mix of almost a 100 healthcare foodservice professionals, food enthusiasts-critics, vendors, chefs, dietetic interns/ students. The competition built to a crescendo for 60 minutes as contending Healthcare culinary teams showcasing team work, artistry, culinary at its best, without undermining food sanitation and safety as the team of expert judges circulated among the competitors. This year's panel of judges read like a who's-who of culinary notables. Chef Michael Salvatore from Sysco, Chef JT Pellicane Jr. from BSE Marketing and James Briscione of ICE anchored this year's line-up of judges.
Newly crowned champions’ St. Charles Hospital was led to victory by (L to R) chefs Bill Dougherty, Mahindranath Maraj and Kim Marie Vargas
Legendary toque Bill Doyle of New York Presbyterian Hospital brought his unique skill set to the annual event
The pressure was on for judges including ICE’s James Briscione (R) to select a winner
(L to R) PBAC’s Keith Fitzgerald and veteran healthcare exec Andrew Catalano
44 • April 2014 • Total Food Service • www.totalfood.com
The precision and skills of competitors including Chef Christelorme Laurore was on display
(L to R) Marvo Forde from Maimonides Medical Center and Borax’s Daniel Palut