Northwell Health’s quest for a quality dining experience has spawned healthy competition among its hospital chefs. Five teams entered the “kitchen stadium” that Northwell created for its Ultimate Chef competition and the four-person team from North Shore University Hospital (NSUH) in Manhasset came out victorious in the eighth annual cook-off.
Teams from throughout Northwell competed and were pared down to a final five. Those kitchen crews, which consisted of three chefs and one registered dietitian, faced off on May 23 at Pratt Auditorium.
The top five teams – representing , in Manhattan, , and in Bay Shore – had 90 minutes to cook healthy, three course meals. They were judged by , Northwell’s vice president and corporate chef; Nancy Copperman, RD, vice president of community health; , vice president of occupational medicine, epidemiology and prevention; and Eric Sieden, director of food and nutrition services at Glen Cove, and hospitals.
“The level of cooking and preparation skill demonstrated at this year’s Northwell Health Ultimate Chef Competition far exceeded that of last year,” Chef Tison said. “I was amazed by the different techniques that our chefs are using not only during this competition but, more importantly, to create healthy, enjoyable food for our patients. I look forward to seeing many of the dishes I was served on the menu in the coming months.”
The nutritional criteria that needed to be met during this year’s Northwell Health Ultimate Chef Challenge was:
The three required ingredients this year were salmon in the appetizer course, filet mignon as the entrée and apple in the dessert.
NSUH’s winning entree included cured salmon with white asparagus puree, pickled white asparagus and watercress mousse; a filet mignon with sunchoke puree, blistered tomato on the vine, charred little gem, mushroom medley and mushroom demi-glace; and a poached lady apple with goat cheese mousse, rosemary cornmeal cookie, Fuji apple sauce and brunoise apple.
LIJ Valley Stream and the Orzac Center for Rehabilitation team took second with its salmon okonomiyaki, Eastern filet mignon and invisible apple care. Huntington Hospital’s third-place meal was crispy lemon herb salmon roulade, pan seared beef tenderloin and apple brioche bread pudding.