The United Fresh Research & Education Foundation has announced the winners of the 2010 Produce Excellence in Foodservice Awards.
The awards, sponsored by Pro*Act LLC, honour chefs and their companies for the innovative and influential use of fresh produce in the culinary arts and will be presented at United Fresh 2010 on 20-23 April in Las Vegas, the US.
“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 honouring this year’s winners in Las Vegas.”
“All of the honourees show a tremendous commitment to using fresh produce to create innovative and nutritious menu items,” added United Fresh president Tom Stenzel.
“We greatly appreciate Pro*Act’s support in recognising 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, on account of 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.
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.
No comments yet