For our chefs, culinary skills aren’t just about keeping a sharp knife. July may be National Culinary Month, but the Westminster Communities of Florida dining teams are taking a bite at excellence already! Last week, we had an all-day training highlighted by a special “Chopped” culinary competition, held in the Acosta Foodservice kitchen in Orlando.
Each team of five chefs had one hour to make an appetizer, entree and two sides, using the same food basket of ingredients: Chicken breasts, sausage, cabbage, bananas, granola and more – and they set out to create the best appetizer, entree and sides.
In the end, the dishes had to withstand the heat of the judges. They scored each team based on their creative use of the ingredients, taste and presentation. Each team had to present their plate and explain the ingredients, cooking technique and inspiration. Beyond the food basket, they had use of a fully stocked pantry to assist them in creating the dishes.
The competition to win was fierce. Resident Experience Mario DeLuca said, “I wasn’t surprised that the competition was so intense. We’ve developed a strong culinary team that has exceptional cookery skills and a true passion for food and the culinary arts. It’s very rewarding.”
Although the competition was intense, two stunning dishes were presented by the winning team to the judges: A flank steak bruschetta appetizer served on sweet banana tostones, and topped with sun-dried tomatoes, goat cheese and polenta, and an entree of granola-crusted chicken breast with a chorizo and root vegetable hash, slaw of napa cabbage and plum, and a balsamic molasses drizzle.
Congratulations to the winning team, composed of Westminster Winter Park Executive Chef Elijah Durham, Westminster Woods on Julington Creek Dining Services Director David Graham, Westminster Suncoast Executive Chef Kenny Hunsberger, and Westminster Point Pleasant Assistant Dining Services Director Melissa Paul.
Chef Durham said, “I had a great time! As a chef who was new to the organization, I was honored to be able to work with Chef Kenny, Melissa and David. Our team had great comradery and organization. We listened to each other’s ideas and executed them well. I was very happy with our team and our placement in the competition, and very much look forward to the next competition!”
“Chopped” and trainings like it are all part of our commitment to enhancing the resident dining experience and providing training opportunities for all of our team members. After all, dining is one of the dimensions of our exclusive My W Life program.
