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2012 Produce Excellence in Foodservice Award Winners Announced

MONTEREY, CA (April 4, 2012)—Six chefs and foodservice professionals have won United Fresh 2012 Produce Excellence in Foodservice Awards, a program sponsored since its inception by PRO*ACT, distributor of fresh produce to the foodservice industry. The program honors chefs and their companies for innovative use of fresh produce in their foodservice operations. Winners were selected from over 120 nominations submitted both by produce companies and by foodservice operations and represent a wide range of culinary styles and industry segments.

“We are so pleased to sponsor these awards and to extend our congratulations to the winners,” says Mary Wright Rana, PRO*ACT Director of Marketing. “They’re models for savvy use of fresh produce in menu development and are to be commended for using best practices in the storage and handling of fresh produce. This is the fifth year of the awards program and we continue to be impressed by the winners and the impact they’re making on the nation’s dining through their use of fresh fruits and vegetables.”

The 2012 Produce Excellence in Foodservice Award winners, by category, are:

Business in Industry and Colleges: Chef David Kramer, chief instructor, College of DuPage, Glen Ellyn, Ill.

Casual and Family Dining Restaurants: Chef Michael Stebner, director of culinary, True Food Kitchen, Scottsdale, Ariz.

Fine Dining Restaurants: Chef Brian Scheehser, Trellis Restaurant, Kirkwood, Wash.

Hotels and Healthcare: Chef Christophe Depuichaffray, area executive chef, InterContinental Mark Hopkins and Hotel InterContinental San Francisco, San Francisco

K-12 School Foodservice: Jessica Shelley, director of food services, Cincinnati Public Schools, Cincinnati

Quick Service Restaurants: John Hughes, senior vice president and director of training, Jersey Mike’s Subs, Manasquan, N.J.

The awards will be presented at the United Fresh Produce Association Foundation convention May 1-3 in Dallas. The six winners will participate in a panel discussion titled “Top Chefs! Produce Excellence in Foodservice Award Winners” during the conference.

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