The competition is underway once more to honor the foodservice industry’s most innovative produce performers through the United Fresh Research & Education Foundation’s Produce Excellence in Foodservice Awards Program. The program, which is generously supported by founding sponsor Pro*Act, LLC, is now entering its third year.
“Leading chefs at restaurants and foodservice operations around the country play such an important role in the fresh produce industry,” said United Retail-Foodservice Board Vice-Chairman Mitch Smith, director, U.S. Quality Systems Agricultural Products for McDonald’s Corporation. “Not only are they making great strides toward increasing consumption, they continue to innovate, creating new ways to incorporate fresh fruits and vegetables into their menus.”
Winning chefs 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 Industry. Nominations must be submitted before February 1, 2010, and a nomination form is available online here. Winners will be selected based on how nominees incorporate fresh produce into menu development, use protocols for correct storage and handling of produce, engage in community outreach and build an overall positive dining experience featuring fresh produce. Winners will be selected by a panel of United Fresh member representatives focused on excellence in the foodservice sector.
“In the foodservice business, the menu that a chef develops is at the heart of the dining experience,” said Pro*Act Chief Operating Officer Max. “We are proud to support this program which honors chefs who make fresh produce an integral part of their menus.”
The five winning chefs and their corporate executives will receive complimentary airfare, hotel accommodations and registrations to United Fresh 2010, April 20-23 in Las Vegas. The winners will be honored at the Annual Awards Banquet, Thursday evening, April 22. The chefs will also participate in the education program at United Fresh 2010 to share their views on produce trends in foodservice.
“There are thousands of talented chefs who work hard every day to find new and exciting ways to present fresh produce to diners,” said Tom Stenzel, United Fresh president and CEO. “With Pro*Act’s generous support, we are able to honor those chefs who committed to improving the produce industry at the foodservice level and delighting consumers with their fresh produce creations.”
Last year’s winners in each category were:
- Fine Dining
Chef George Mavrothalassitis, Chef/Owner, Chef Mavro, Honolulu, Hawaii - Casual & Family Dining
Chef William Fuller, Corporate Chef, big Burrito Restaurant Group, Pittsburgh, Pa. - Quick Service
William “Woody” Faulk, Vice President of Brand Development; Shona Jonson, Sr. Manager of Menu Development and the entire Chick-fil-A Menu Development Team, Chick-fil-A, Inc., Atlanta, Ga. - Business in Industry & Colleges
Chef Glenn Pruden, CEC, Executive Chef/Assistant Director, University Dining, University of Richmond, Richmond, Va. - Hotels & Healthcare
Chef Miles McMath, CEC, Senior Executive Chef, Morrison Management Specialists at St. Jude Children’s Research Hospital, Memphis, Tenn.
For more information about the award program, please contact Miriam Miller, United Fresh director of membership at mmiller@unitedfresh.org or 202-303-3400 ext. 410.
The United Fresh Produce Excellence in Foodservice Awards Program is generously sponsored by PRO*ACT, LLC.
