2012 marks the fifth anniversary the United Fresh Foundation’s Produce Excellence in Foodservice Awards Program, which honors the foodservice industry’s most innovative produce performers.

"This program is a real triumph for chefs and the fresh produce industry," said United Retail-Foodservice Board Chairman Mitch Smith, director, U.S. Quality Systems Agricultural Products for McDonald's Corporation. "It showcases the incredible ways that chefs utilize fresh produce to delight consumers with creative and delicious menu offerings and increase fresh produce consumption through all sectors of the restaurant and foodservice industries."

The program, sponsored by Pro*Act, LLC, since its launch in 2008, has honored 21 chefs and foodservice operations for their exceptional work in incorporating fresh produce in menu development, proper food safety and handling, engaging in community outreach, and building an overall positive dining experience featuring fresh produce. 

In 2012, six winning chefs will be honored in each the following business categories: Fine Dining Restaurants, Casual and Family Dining Restaurants, Quick Serve Restaurants, Business in Industry & Colleges Hotels & Healthcare Industry, and K-12 Foodservice. Winners are selected by a panel of United Fresh member representatives focused on excellence in the foodservice sector.  Nominations must be submitted before January 16, 2012; nomination information is available online at www.unitedfresh.org/programs/foodservice_award.

"In the foodservice business, the menu that a chef develops is at the heart of the dining experience," said Max Yeater, President of Pro*Act. "We are proud to continue to support this program which honors chefs who make fresh produce an integral part of their menus."

The six winning chefs and their corporate executives receive complimentary airfare, hotel accommodations and registrations to United Fresh 2012, May 1-3 in Dallas. The winners will be honored at the Annual Awards Banquet, and the chefs will also participate in the education program at United Fresh 2012 to share their views on produce trends in foodservice.  Pro*Act will also make a donation to a charitable organization of each winner’s choice.

"There are thousands of talented chefs who work hard every day to find new and exciting ways to present fresh produce to diners," said Tom Stenzel, United Fresh president and CEO. "With Pro*Act’s generous support, we are proud to honor those chefs who are committed to treating produce as the centerpiece of the meal."

The 2011 winners in each category were:

Business in Industry & Colleges: Chef Martin Breslin, Director of Culinary Operations, Harvard University Dining Services, Cambridge, Mass.

Casual and Family Dining Restaurants: Chef Regis Holden, Senior Director of Culinary Services, Eat'n Park Restaurants, Homestead, Pa.

Fine Dining Restaurants: Chef Clifford Pleau, Senior Director, Culinary and Beverage, Seasons 52 Restaurants, Orlando, Fla.

Hotels & Healthcare: Chef Jacques Wilson, Executive Chef, El Camino Hospital, Mountain View, Calif.

K-12 School Foodservice: Jenilee McComb, Director, Child Nutrition Program, Provo School District, Provo, Utah

Quick Service Restaurants: Chef Dan Barash, Executive Chef, Moe's Southwest Grill, Atlanta, Ga.

For more information about the award program, please contact Miriam Wolk, United Fresh senior director of membership, at mwolk@unitedfresh.org, or 202-303-3400 ext. 410.

The United Fresh Produce Excellence in Foodservice Awards Program is generously sponsored by Pro*Act, LLC.