GHS culinary teams cooks up 3rd-place finish at cooking competition
Tuesday, August 13, 2013
Georgetown, S.C. -- The Georgetown Hospital System culinary team cooked up a third-place finish recently at the S.C. Hospital Association’s Working Well Cooking Well competition in Charleston.
The event, which took place at Trident Technical College, was open to all South Carolina hospitals that have achieved Gold Apple status for healthy nutrition initiatives. Celebrity chef and author Robert Irvine was among the judges of the 10 hospital teams, which were required to demonstrate culinary knowledge, skills and creative abilities. All dishes had to conform to the healthy food environment and could not exceed $5 in cost per plate.
“We’re proud of our culinary team,” said Jenn Miller, registered dietitian and clinical nutrition manager for GHS. “The team did a great job. Just as they do every day for our patients, visitors and staff, they worked diligently to prepare dishes that were healthy, tasty and creative.”
The GHS menu included two of Sodexo’s Mindful Plates, including an appetizer of chilled watermelon and tomato gazpacho, followed by shrimp spiedieni with farro, mushrooms and squash and topped off with the team’s own culinary creation of seared nectarine with burnt honey, unbaked meringue and almond crisp for dessert.
Team members included Tom Delsolia, manager of GHS/Sodexo Food and Nutrition Operations; and food service associates Derrick Grove, Timothy Armstrong and Ricky Miller.
The event was sponsored by the SCHA ‘s Working Well Initiative and Sodexo in partnership with the Culinary Institute of Charleston at Trident Technical College.