SOURCE: US Foods

US Foods

November 10, 2011 09:00 ET

US Foods Announces Winner of the 2011 Healthcare Symposium Culinary Challenge

More Than 400 Attend Event Focused on Culinary Trends in the Healthcare Industry

ROSEMONT, IL--(Marketwire - Nov 10, 2011) - US Foods today announces that the chef team from New York University (NYU) Medical Center has won the 2011 Healthcare Symposium Culinary Challenge. The culinary challenge was part of a two-day, US Foods customer event focusing on foodservice and culinary trends in the healthcare sector.

The NYU team, which included Executive Catering Chef Istvan Ungi, Director of Culinary Operations Ronald Brandl and Chef de Cuisine Alonso Foster, began with an amuse bouche -- a single, bite-sized hors d'oeuvre -- made with US Foods' new Chef's Line chicken osso buco, Thai red curry chicken stock, dragon fruit and various vegetables and fresh herbs. Their winning entrée was made with Rastelli Seafood dry scallops and red snapper served over key lime and citrus risotto.

More than 400 US Foods healthcare customers attended the two-day symposium at Harrah's Resort in Atlantic City, N.J. The event is a joint effort between the US Foods Metro New York, Allentown and Philadelphia Divisions to help customers learn new techniques and share best practices.

"As a leading food distributor to hospitals, schools, military bases and other kitchens across America, we help drive and promote innovation throughout the industry," said Chuck Gannon, division president, US Foods Metro New York. "The Healthcare Symposium gives us the opportunity to engage customers and introduce them to innovative new products and menu ideas."

Celebrity chef Malcolm Mitchell, Harrah's Chef Brad Smith and Viking Kitchen Chef Elaine Seagrave Anderson judged the culinary challenge competition.

The event also featured presentations on the evolution of food service and culinary trends by US Foods Senior Vice President of Street Sales Mark Eggerding and US Foods Vice President of Healthcare and Education David Bermingham. Holly Emmons, R.D., L.D., M.P.A., food service manager at Union Hospital in Cecil County, Md., and Stuart J. Orefice, dining services director at Princeton University served on a panel discussing how healthcare customers can create their own trends based on their specific needs.

About US Foods
With nearly $19 billion in annual revenue, US Foods is the 10th largest private company in America, and a leading foodservice distributor. Many of the entities that make up US Foods were founded in the 19th century, including one that sold provisions to travelers heading west during the 1850s gold rush. The company had used the name U.S. Foodservice since 1993. US Foods offers more than 350,000 national brand products and its own high-quality "exclusive brand" items, ranging from fresh meats and produce to prepared and frozen foods. The company proudly employs approximately 25,000 people in more than 60 locations nationwide, and provides the finest quality food and related products to more than 250,000 customers, including independent and multi-unit restaurants, healthcare and hospitality entities, government and educational institutions. The company is headquartered in Rosemont, Ill., and jointly owned by funds managed by Clayton, Dubilier & Rice Inc. and Kohlberg Kravis Roberts & Co. Discover more at www.usfoods.com.

Contact Information

  • CONTACT:
    Lisa Lecas
    Manager, Corporate Communications
    847.720.8243
    Email Contact