GLEN COVE, NY – Chef Lyndon Espiritu from Glen Cove Hospital recently won his second Culinary Creations Top 10 Award in three years, the hospital announced today.
Mr. Espiritu, who has been with the hospital for six years and is the hospital’s assistant director of nutrition and food services, was honored by the Premiere healthcare alliance, the nation’s largest food service purchasing program. Mr. Espiritu’s award winning dish was selected by more than 300 of his peers at Premier’s annual Foodservice Forum, held in conjunction with its 2013 Annual Breakthroughs Conference and Exhibition. The event drew more than 4,000 hospitals, healthcare systems and supplier attendees to San Antonio, TX in June.
Mr. Espiritu was among the chefs whose award-nominated dishes were prepared for all conference attendees to enjoy at its annual banquet. The finalists were chosen by their peers, who used an electronic voting device to select their favorite entrees, including Mr. Espiritu’s original creation, Black Quinoa Salad and Grilled Lemon Garlic Shrimp. All chefs were required to include an ancient grain in their recipe. Mr. Espiritu was honored in 2010 at the same event for his Peruvian Pork Tenderloin with avocado chili sauce.
“We are proud to recognize Lyndon Espiritu for providing patients with healthy, delicious, high-quality entrees,” said Debby Kasper, RD, Premier’s director of clinical nutrition and wellness program development. “The Culinary Creations Contest is an opportunity for Premier’s Foodservice members to honor their peers by selecting who they consider to be top chefs in the food service industry.”
Mr. Espiritu and his colleagues at Glen Cove Hospital plan and prepare nearly 1,000 meals each day for patients and staff, with a focus on servicing tasty and nutritious meals.
After winning the Premier award for a second time, Mr. Espiritu said, “It’s an honor to be recognized by my fellow chefs. Creating a healthy dish is not just cooking. It requires a lot of thought, patience and passion. In the end, it’s a great feeling to be able to contribute to our patients’ well-being through the meals we serve.”