The 2020 Health Care Culinary Contest kicked off in October, challenging hospital chefs to embrace the #PlantForwardFuture with their own original creations.
Hospital chefs from across the country persevered to cook and serve healthy food when our patients and communities needed it the most.
Health Care Without Harm and Practice Greenhealth teamed up with Menus of Change, an initiative of The Culinary Institute of America and Harvard T.H. Chan School of Public Health to host the contest.
We are excited to announce the winner and ask you to join us in celebrating the winner, finalists, and all the participants.
The grand prize winner of the 2020 Health Care Culinary Contest is: Stanford Health Care’s adobo de la tierra by Chef Noriel San Pedro.
Read an interview with San Pedro on plant-forward menus, serving comfort in COVID-19 times, and new twists on traditional meals.
San Pedro’s accomplishment will be celebrated in two upcoming virtual conferences, the Culinary Institute of America’s Menus of Change Leadership Summit, June 22-24, and CleanMed Connect, May 18-20 – the only virtual experience that connects you with experts and peers at the forefront of health care and sustainability.
And a round of applause for our finalists.
- Davis Hospital and Medical Center’s sweet potato tempura and black bean tacos
- MetroHealth System’s Spanish frijoles salad with plantain chips
- NYU Langone Health’s autumn vegetable curry
- Winchester Hospital’s pumpkin seed-encrusted eggplant rollatini
Read about the chefs and their stories. Click on their names to download their recipes.