Nation’s Best Chefs and Foodservice Directors Recognized for Healthy Recipes and Exceptional Leadership

2013 winners of the Premier healthcare alliance Culinary Cup and Illuminating Excellence Awards announced

CHARLOTTE, N.C.--(BUSINESS WIRE)--

The Premier healthcare alliance has announced the recipients of its 2013 Culinary Cup and Illuminating Excellence Awards.

The following top performing chefs have been named the winners of Premier’s Culinary Creations Contest and presented with the Culinary Cup for their delicious, healthy recipes.

  • Raymond C. Cash, sous chef, White Memorial Medical Center of Adventist Health, Los Angeles
    • Recipe: Seared polenta cakes with caramelized onions, goat cheese and rose honey
  • Anthony Laub, executive chef, St. Anthony’s Medical Center, St. Louis
    • Recipe: Marinated pork chop with ancient grain-roasted root vegetable medley
  • Cyril Ortigosa-Liaz, chef, Yale University, New Haven, Conn.
    • Recipe: Stuffed chicken breast with vegetable “farrosotto”
  • Richard Plasencia, executive chef, West Kendall Baptist Hospital of Baptist Health South Florida, Miami
    • Recipe: White corn dusted scallops, SoBe grain salad, and toasted chive emulsion

These chefs were selected by 425 of their peers at Premier’s annual Foodservice Forum, held in conjunction with its Breakthroughs Conference & Exhibition, which drew more than 4,000 provider and supplier attendees to San Antonio June 11-14.

They were among a “Top 10” list of finalists flown to San Antonio, where their award-nominated dishes were prepared by the Grand Hyatt and members attending the Culinary Dinner on June 12.

Premier also announced the winners of its Illuminating Excellence Award during the Foodservice Forum. The award honors accomplishments and improvements in foodservice operations including: patient/resident/student satisfaction scores; documented cost savings; activities that support the values and mission of the organization; participation in the Premier alliance; professional and community activities; and personal achievements in the last year.

2013 Illuminating Excellence Award Winners

  • Tonya Burnett, category manager, Catholic Health Partners, Wapakoneta, Ohio
  • Bill Furnas, regional director of Dining Services, Carillon Assisted Living, Innovatix, Raleigh, N.C.
  • Rafi Taherian, executive director of Dining at Yale University, New Haven, Conn.

“We are proud to honor these chefs and foodservice experts for providing patients with healthy, delicious, high-quality meals,” said Debby Kasper, RD, LD, Premier director of clinical nutrition and wellness program development. “The foodservice contests are an opportunity for members to recognize their peers by selecting who they consider to be top in the foodservice industry.”

Culinary Creation Contest Finalists

  • Lyndon Espiritu, assistant director, Nutrition and Foodservice, North Shore/LIJ Health Systems Glen Cove Hospital, Glen Cove, N.Y.
  • Chris Crowley, executive chef, St. Elizabeth Healthcare, Edgewood, Ky.
  • Chris Kriner, supervising chef, Nicholas Noyes Hospital, Dansville, N.Y.
  • Jacques Wilson, executive chef, El Camino Hospital, Mountain View, Calif.
  • Stephen Landers, executive chef, Saint Francis Health System, Tulsa, Okla.
  • Veronica Rodriguez, executive chef, White Memorial Medical Center, Los Angeles, Calif.

Illuminating Excellence Award Finalists

  • Liz Boone, director of Nutrition Services, Aultman Health Foundation, Canton, Ohio
  • Melissa Devan, director of Dining Services at Forty-Niner Shops Inc. of CSU Long Beach, Calif.
  • Julie Diaz, director of Food and Nutrition, Memorial Hospital West of South Broward Hospital District, Pembroke Pines, Fla.
  • Michael Fusco, head chef, Agape Kathwood and Agape Catering of Innovatix, Columbia, S.C.
  • Ron Hall, executive chef, Mercy Hospital of Health Enterprises, Iowa City
  • Randy Lait, senior director of Hospitality Services at North Carolina State University, Raleigh, N.C.
  • Karen Marble, Food Service director, Maine Veterans Home of Innovatix, Scarborough, Maine
  • Jacques Philippon, corporate director of Nutrition Services, Sholom Alliance of Fairview Health Services, St. Paul, Minn.
  • Lisa Schairer, vice president of Food & Nutrition, Aurora Health Care, Grafton, Wisc.
  • Michael J. Scozzaro, Food & Nutrition Services director, Mercy Gilbert Medical Center of Dignity Health, Gilbert, Ariz.

Premier has the industry’s largest foodservice purchasing program, offering savings to providers across all 50 states. The program combines sole-source distribution through U.S. Foods, aggressive contracts with foodservice manufacturers, industry leading value-added services, and educational opportunities.

About the Premier healthcare alliance, Malcolm Baldrige National Quality Award recipient

Premier is one of the nation’s largest performance improvement alliance of approximately 2,800 U.S. community hospitals and 95,000 alternate sites using the power of collaboration and technology to lead the transformation to coordinated, high-quality, cost-effective care. Owned by healthcare providers, Premier operates a leading purchasing network that provided members more than $5 billion in savings in FY2012. Premier also maintains clinical, financial and outcomes databases based on 1 in every 4 patient discharges. A world leader in measurably improving patient care, Premier has one of the largest performance improvement collaboratives in America, including one in partnership with the Centers for Medicare & Medicaid Services. Headquartered in Charlotte, N.C., Premier also has an office in Washington. https://www.premierinc.com. Stay connected with Premier on Facebook, Twitter, LinkedIn and YouTube.

Contact:
Premier healthcare alliance
Alven Weil, 704-816-5797

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