Aramark’s annual Healthcare Chef of the Year challenges healthcare chefs across the country to a live cook-off where they must showcase their culinary skills in front of four industry experts. The 2023 competition required the chefs to prepare, cook and present two portions of a main course dish in one hour.
This year, 75% of the dish needed to be entirely plant-based, with a focus on Irish seasonal fruit and vegetables. The final quarter of the dish could contain organic chicken, organic turkey or fish authorised by the Aquaculture Stewardship Council (ASC) or the Marine Stewardship Council (MSC).
Mills commented: “As a chef in the healthcare sector, we are continuously striving to create delicious meals that are nutritionally balanced and in line with health requirements. This competition was a wonderful way to show my creativity and try something new. I’d like to congratulate all other finalists who took part and thank Aramark for a fantastic day.”
The judging panel included Amanda Courtney, senior dietitian at Aramark Ireland who judged the nutritional content of the meals prepared; Derek Reilly culinary director for Aramark and sustainability chef Justin Moorehouse. The competition was chaired by Audrey Crone, executive chef with Unilever Food Solutions.
Reilly added: “Not only do chefs in the healthcare industry have to prepare delicious meals, but they must also keep the nutritional values of the food front of mind - modifying dishes to specific dietary requirements on a daily basis. We were blown away by the incredibly high standards across the board, the passion for food and the diligence to hygiene shown by the finalists. Well done to all involved.”