Health Care Culinary Contest
The Health Care Culinary Contest is back
It's time for Health care culinary professionals across the country to take their menus to new levels in creativity and flavor, all powered by plants.
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 our fifth Health Care Culinary Contest.
Why participate?
Meet the 2019 and 2020 winners of the Health Care Culinary Contest: Chef Noriel San Pedro from Stanford Health Care & Chef Nina Curtis from Adventist Health. Check out their winning recipes and hear why they think chefs should compete.
Why plant-forward?
Hear first-hand why your fellow chefs and foodservice pros are embracing the Plant-Forward Future...
Learn more about Plant-Forward Future, and our partners that will help health care facilities set a plant-forward goal, menu, and market plant-forward dishes, and track their progress.
Inspiration from 2021
The grand prize winner of the 2021 Health Care Culinary Contest was
UW Health’s Afghan-style vegetable korma.
Read the story behind the recipe and get to know our winning chefs.
The winners’ accomplishment was celebrated at CleanMed 2022 in Kansas City, where the chefs received a plaque and the winning meal was served to participants. They were also honored at the Culinary Institute of America’s Menus of Change Leadership Summit.
Meet the 2021 winners of the Health Care Culinary Contest: Chefs Shekeba Samadzada and Dan Hess from UW Health. Check out their winning recipe and hear why they think chefs should compete.
And a round of applause for our finalists.
- NYU Langone Health’s butternut squash & green pea farrotto
- Peace Health Saint Joseph’s Shoyu beet poke bowl
- Stanford Hospital’s wild mushroom birria
- Spartanburg Regional Healthcare System’s curry sweet potato power crunch bowl
Read about the chefs and their stories. Click on their names to download their recipes.
