Honoring the Use of Fresh Produce in the Culinary Arts
Sponsored by
The new United Fresh Produce Excellence in Foodservice Awards honors chefs and/or companies for their use of fresh produce in the culinary arts. United Fresh is proud to extend the produce industry’s thanks to all chefs and foodservice operations throughout the country.
2008 Award Winners:
Fine Dining:
Chef Tony J. Baker, Montrio Bistro, Monterey, CA
Casual & Family Dining:
Chef Reinhard Dorfhuber, Elephant Bar Restaurant, La Mirada, CA
Quick Service:
Chef Dan Coudreaut, McDonald’s USA, Oak Brook, IL
Business in Industry & Colleges:
Chef Jonathan Davey, Brigham Young University, Provo, UT
Hotels & Healthcare:
Chef Jean-Paul Hascoat, Peconic Landing, Greenport, NY
What They Won!
For each business category (see below), a chef AND his/her corporate executive will receive:
- Paid, non-transferable registration to the United Fresh, Las Vegas 2008 show, May 5-7
- Complimentary, coach-class roundtrip airfare to Las Vegas, NV during the show
- Up to two nights hotel accommodations in Las Vegas, NV
- Special recognition and reserved seating at the Annual Awards Banquet on Tuesday, May 6 at Bally’s Las Vegas Hotel
Selection Criteria
Nominations were judged based on each nominee’s demonstrated commitment to customer satisfaction and promoting fresh fruits and vegetables, within several business categories. Examples of such commitment include:
- Incorporates fresh produce into menu development
- Values and practices proper produce handling procedures
- Shows professionalism
- Demonstrates a commitment to the overall positive dining experience
Business Category Descriptions
There are many types of restaurants and it is difficult to specifically describe each one. However, the Produce Excellence in Foodservive is intended to be all inclusive.
Fine Dining Restaurants - Included in this category are upper to white linen restaurants that, most typically, serve prepared food for lunch and dinner, or dinner only. Full table service is provided in a formal setting and the meal is served by wait-staff.
Casual and Family Dining Restaurants - This category includes sit-down restaurants with a casual atmosphere. Except for buffet-style restaurants, casual dining restaurants typically provide table service (i.e. waiter/waitress service) to patrons who order and are served while they are seated and pay after eating.
Quick Service Restaurants - This category includes establishments primarily engaged in providing food service (including snack and nonalcoholic beverage bars) where patrons generally order or select items and pay before eating. Food and drink may be consumed on premises, taken out or delivered.
Business & Industry and Colleges - Businesses in this category caters to employees or to students and faculty. Sometimes called “cafeterias,” there is most often a corporate dining room in the B & I and administrative catering in the colleges where produce is to create great cuisine and impress the clients.
Hotels and Healthcare - While these two categories are completely different in some ways they are similar in others. First, the serve breakfast, lunch, and dinner, and the properties never close. The patients/guests are often there for several days so menus must vary frequently.
United Fresh, Las Vegas 2008
Attending the United Fresh show is a valuable experience for anyone in the food industry. For foodservice produce professionals, it provides a unique opportunity to meet the people and companies who grow, package, process, ship, and deliver the products that are used in foodservice operations every day. We encourage you to nominate a chef or a company for this award and help us recognize those who truly honor the produce industry. For more information about the show, please visit http://www.unitedfreshshows.com/.
Questions?
For more information, please contact Amy Philpott, vice president of marketing and industry relations, at 202-303-3400 ext. 425 or by email at aphilpott@unitedfresh.org.
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