Fresh produce can earn chefs and companies a trip to United show
Fresh produce can earn chefs and companies a trip to United show
The competition is underway again to honor companies and chefs among the foodservice industry's top produce performers in the United Fresh Research & Education Foundation's Produce Excellence in Foodservice Awards.
Winners will be honored in each of five business categories: fine dining restaurants, casual and family dining restaurants, quick-serve restaurants, business in industry/colleges and hotels/healthcare operations. Nominations must be submitted before Feb. 15, and a nomination form is available on- line at www.unitedfresh.org.
"There are thousands of chefs who work hard every day to include fresh produce in their offerings to diners," Tom Stenzel, president of the Washington, DC-based United Fresh Produce Association, said in a press release. "With Pro*Act's generous support, we are able to honor individuals and companies that are committed to incorporating fresh produce into menu offerings," he said.
Either individual chefs or companies can be nominated, and winners will be selected based on examples of how nominees incorporate fresh produce into menu development, use protocols for correct storage and handling of produce, and build an overall positive dining experience featuring fresh produce. A panel of United Fresh member representatives focused on excellence in the foodservice sector will determine the winners.
The five winning chefs and their corporate executives will receive complimentary airfare, two nights' hotel accommodations and registrations to the United Fresh show, which will be held April 21-24 in Las Vegas. The winners will receive their awards at the annual awards banquet, which will be held Thursday evening, April 23. The chefs will also participate in United Fresh's convention education program to share their views on produce trends in foodservice.
Now in their second year, the United Fresh Produce Excellence in Foodservice Awards are sponsored by Pro*Act LLC.
"In the foodservice business, the chef and the menu that he or she develops are at the heart of the dining experience, and Pro*Act is proud to support this program, honoring chefs who make it a point to incorporate fresh produce into their menu items," Steve Grinstead, president and chief executive officer of Pro*Act, said in the release.
Last year's winners in each category were:
" Fine Dining -- Chef Tony Baker, Montrio Bistro, Monterey, CA.
" Casual & Family Dining -- Chef Reinhard Dorfhuber, Elephant Bar Restaurant, La Mirada, CA.
" Quick Serve -- Chef Daniel Coudreaut, McDonald's USA, Oak Brook, IL.
" Business in Industry & Colleges -- Chef Jonathan Davey, Brigham Young University, Provo, UT.
" Hotels & Healthcare -- Executive Chef Jean-Paul Hascoat, Peconic Landing, Greenport, NY.
Winners will be honored in each of five business categories: fine dining restaurants, casual and family dining restaurants, quick-serve restaurants, business in industry/colleges and hotels/healthcare operations. Nominations must be submitted before Feb. 15, and a nomination form is available on- line at www.unitedfresh.org.
"There are thousands of chefs who work hard every day to include fresh produce in their offerings to diners," Tom Stenzel, president of the Washington, DC-based United Fresh Produce Association, said in a press release. "With Pro*Act's generous support, we are able to honor individuals and companies that are committed to incorporating fresh produce into menu offerings," he said.
Either individual chefs or companies can be nominated, and winners will be selected based on examples of how nominees incorporate fresh produce into menu development, use protocols for correct storage and handling of produce, and build an overall positive dining experience featuring fresh produce. A panel of United Fresh member representatives focused on excellence in the foodservice sector will determine the winners.
The five winning chefs and their corporate executives will receive complimentary airfare, two nights' hotel accommodations and registrations to the United Fresh show, which will be held April 21-24 in Las Vegas. The winners will receive their awards at the annual awards banquet, which will be held Thursday evening, April 23. The chefs will also participate in United Fresh's convention education program to share their views on produce trends in foodservice.
Now in their second year, the United Fresh Produce Excellence in Foodservice Awards are sponsored by Pro*Act LLC.
"In the foodservice business, the chef and the menu that he or she develops are at the heart of the dining experience, and Pro*Act is proud to support this program, honoring chefs who make it a point to incorporate fresh produce into their menu items," Steve Grinstead, president and chief executive officer of Pro*Act, said in the release.
Last year's winners in each category were:
" Fine Dining -- Chef Tony Baker, Montrio Bistro, Monterey, CA.
" Casual & Family Dining -- Chef Reinhard Dorfhuber, Elephant Bar Restaurant, La Mirada, CA.
" Quick Serve -- Chef Daniel Coudreaut, McDonald's USA, Oak Brook, IL.
" Business in Industry & Colleges -- Chef Jonathan Davey, Brigham Young University, Provo, UT.
" Hotels & Healthcare -- Executive Chef Jean-Paul Hascoat, Peconic Landing, Greenport, NY.
