The United Fresh Research & Education Foundation is pleased to announce the winners of the 2010 Produce Excellence in Foodservice Awards. This year’s honorees represent a wide range of culinary styles and backgrounds. The awards, sponsored by Pro*Act LLC, honor chefs and their companies for the innovative and influential use of fresh produce in the culinary arts and will be presented at the United Fresh 2010 Convention, April 20-23 in Las Vegas, Nev.
“Pro*Act is very proud to sponsor this award, now in its third year,” said Pro*Act president and CEO Steve Grinstead. “We thank all of the nominees and all of the chefs who work every day to help increase fresh produce consumption, and we look forward to honoring this year’s winners in Las Vegas.”
“All of the honorees show a tremendous commitment to using fresh produce to create innovative and nutritious menu items,” said United Fresh president Tom Stenzel. “We greatly appreciate Pro*Act’s support in recognizing these winners and their positive impact on our nation’s dining habits.”
Winners were selected in five business categories from nearly 100 nominations submitted by produce companies and restaurants across the industry. A panel of produce and foodservice industry leaders judged the submissions, reviewing how each nominee incorporates fresh produce into menu development, uses protocols for correct storage and handling of produce, shows leadership in produce related community service and special events and builds an overall positive dining experience featuring fresh produce. Both the chefs and their corporate executives will be honored in Las Vegas.
The 2010 winners in each category are:
- Business in Industry & Colleges
Chef Fred Reynaud, Corporate Executive Chef, Guest Services, Inc., Fairfax, Va. - Casual & Family Dining
Chef Christopher Jackson, Executive Chef and Owner, Ted & Honey, Brooklyn, N.Y. - Fine Dining
Chef Sydney Meers, Chef/Owner, Stove, The Restaurant, Portsmouth, Va. - Hotels & Healthcare
Chef Michael Reich, Executive Chef, Renaissance Chicago Hotel, Chicago, Ill. - Quick Service
Chef Thomas John, Senior Vice President and Executive Chef, Au Bon Pain, Boston, Mass.
