Honoring the Use of Fresh Produce in the Culinary Arts

Sponsored by

The 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. 

United Fresh is pleased to announce our 2009 Award Winners:

Fine Dining:  George Mavrothalassitis, Chef/Owner, Chef Mavro, Honolulu, Hawaii

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 Specialist at St. Jude Children's Research Hospital, Memphis, Tenn.

The winners were selected by an impartial team of produce foodservice experts.  Chefs and/or companies were selected based on the following:

• Creativity in concept development and menu design using fresh produce. Includes 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

The winners and each of their corporate executives receive complimentary registration to United Fresh 2009; coach-class, roundtrip airfare to Las Vegas, Nevada during United Fresh 2009  and up to three nights accommodations.  They also receive special recognition and reserved seating at the Annual Awards Banquet on April 23, 2009.

Benefits of Participation

• Foodservice management can recognize key associates at no cost
• Winning foodservice operations 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

If you any questions about the Produce Excellence in Foodservice Program, please contact
Victoria Backer, senior vice president of member services, vbacker@unitedfresh.org, 202-303-3400 ext. 408