Sponsored by
 The United Fresh Produce Excellence in Foodservice Awards Program honors chefs 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!
Winners are selected by a team of produce foodservice experts, based on the following:
- Creativity in concept development and menu design using fresh produce, including the ability to incorporate produce into culinary trends
- Knowledge and use of proper fresh produce handling procedures
- Produce-related special events or outreach, including community service projects and more
- Recognition among peers and/or by the company
Winners and each of their corporate executives receive complimentary registration to United Fresh 2010 in  Las Vegas; coach-class, roundtrip airfare to Las Vegas and two nights accommodations during United Fresh 2010. They also receive special recognition and reserved seating at the Annual Awards Banquet on April 22, 2010.
Benefits of Participation
- Foodservice management can recognize key associates at no cost
- Winners are recognized as leaders in the use of fresh produce
- Winners further their produce knowledge by participating in and attending produce education workshops and the trade show
- Industry can salute chefs who work to increase the consumption of fresh produce
How to Nominate a Chef
Click here to download a nomination form.
- Nominations must have company approval
- Submit nomination form no later than February 1, 2010
- Winners selected by a panel of produce foodservice experts
- Winners will be announced by March 15, 2010
- Winners attend United Fresh 2010 and are recognized at the United Fresh Annual Awards Banquet
Nominations for each of the following five business categories are submitted to United Fresh:
Fine Dining Restaurants: Included in this category are "white tablecloth" 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. Casual dining restaurants may provide table service (i.e. waiter/waitress service) to patrons who order and are served while they are seated and pay after eating, or provide buffet-style service.
Quick Service Restaurants: This category includes establishments primarily engaged in providing foodservice (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 in Industry and Colleges: This category caters to college students and faculty, employees and clients, or guests of the communities. This might include cafeteria-style service to students or a corporate dining room and administrative catering where produce is used to create great cuisine and impress clients. Nominees in this category must operate in an establishment that offers regular/daily foodservice catering to its customers.
Hotels and Healthcare Industry: This category includes hotels (independent and chain) and hospitals or other healthcare facilities. While these two categories are different in some ways, they are similar in others. For example, they likely serve breakfast, lunch and dinner, and the properties may never “close.” Patients/guests are often present for several days, and menus might vary frequently.
Click here to download the 2010 Program Brochure
Questions
If you any questions about the Produce Excellence in Foodservice Awards Program, please contact Miriam Miller, director of membership, at 202-303-3410.
2009 Award Winners:
Fine Dining: George Mavrothalassitis, Chef/Owner, Chef Mavro, Honolulu, Hi.
Casual & Family Dining: William Fuller, Corporate Chef, big Burrito Restaurant Group, Pittsburgh, Pa.
Quick Service: William "Woody" Faulk, Vice President of Brand Development; Shona Jonson, Sr. Manager of Menu Development and the entire Chick-fil-A Menu Development Team, Chick-fil-A, Inc., Atlanta, Ga.
Business in Industry & Colleges: Glenn Pruden, CEC, Executive Chef/Assistant Director University Dining, University of Richmond, Richmond, Va.
Hotels & Healthcare: Miles McMath, CEC, Senior Executive Chef, Morrison Management Specialists at St. Jude Children's Research Hospital, Memphis, Tn.
Click here to learn more about the 2009 Winners
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