Winning meal from a hospital Saint Clare’s culinary pros get bronze medal in national competition

DENVILLE — Saint Clare’s culinary professionals took the bronze medal at the third annual Association for Healthcare Foodservice Culinary Competition at the Doral Golf Resort and Spa in Miami, Fla., 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.
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.
Recipes for the Culinary Competition dishes can be found at: www.healthcarefoodservice.org.