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 and each of their corporate executives receive complimentary registration to United Fresh 2012 in Dallas; coach-class, roundtrip airfare to Dallas and two nights accommodations during United Fresh 2012. They also receive special recognition and reserved seating at the Annual Awards Banquet. Benefits of Participation - Foodservice management can recognize key associates at no cost
- Winning chefs and foodservice operations are recognized as leaders in the use of fresh produce
- Winners further their produce knowledge by participating in educational workshops, engaging with industry leaders and learning about the newest products at the United Fresh convention
- Industry can salute chefs who work to increase the consumption of fresh produce
How to Nominate a Chef - Complete a nomination form:
- Nominations must have company approval
- Submit nomination form no later than January 16, 2012
- Winners selected by a panel of produce foodservice experts
- Winners attend United Fresh 2012 and are recognized at the United Fresh Annual Awards Banquet
- Pro* Act will make a donation to a charitable organization of choice for each of the six winners
Selection Criteria 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
Nominations for each of the following six 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: 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 pro viding 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 and guests are often present for several days, and menus might vary frequently. K-12 School Foodservice: This category includes public, private, parochial and charter schools for primary and/or secondary students (K-12). Responsibilities likely include oversight of a school district's cafeteria menus for breakfast and/or lunch, purchasing and distribution, as well as for other school related meals and events. Companies may nominate multiple chefs. Former winners are not eligible. Click here for the 2012 Program Brochure Questions If you have any questions about the Produce Excellence in Foodservice Awards Program, please contact Miriam Wolk, senior director of membership, at 202-303-3410 or by email at mwolk@unitedfresh.org.
2011 Produce Excellence in Foodservice Awards Winners
Business in Industry & Colleges
Chef Martin Breslin, Director of Culinary Operations, Harvard University Dining Services, Cambridge, MA
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, FL
Hotels & Healthcare
Chef Jacques Wilson, Executive Chef, El Camino Hospital, Mountain View, CA
K-12 School Foodservice
Jenilee McComb, Director, Child Nutrition Program, Provo School District, Provo, UT
Quick Service Restaurants
Chef Dan Barash, Executive Chef, Moe's Southwest Grill, Atlanta, GA
Click here to learn more about the 2011 winners.
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