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Around the Campus

Naval Academy Chef Among Produce Award Winners

ight of the country’s most exciting * K-12 School Foodservice:
Echefs and foodservice professionals Robert Cuellar Jr., child nutrition program director, Laredo
representing an array of culinary styles Independent School District, Laredo, Texas
and backgrounds will be honored this * Quick Service Restaurants:
June as part of the United Fresh Pro- Lacey Hudgins, head of product development, Wildflower
duce Excellence in Foodservice Awards Bread Company, Scottsdale, Ariz.
Program.
Eric Lindstrom, deputy director of These winners were selected from more than 100 nominations
Retail Dining/executive chef with the submitted by produce companies and foodservice operations
United States Naval Academy in Annapo- across North America. A panel of produce and foodservice
lis, Md., was the winner in the Colleges industry leaders reviewed each nominee’s incorporation of
& Universities category. fresh produce into menu development, use of food-safety pro-
Sponsored by PRO*ACT LLC, and now in its tenth year, tocols for proper storage and handling of produce, leadership
the program honors chefs and their companies for their in- in produce-related community service and special events, and
novative and influential use of fresh produce in the culinary recognition by their company and industry peers.
arts. Winners are honored guests at the United Fresh 2017
convention and trade show, June 13-15 in Chicago.
“Year after year, these award-winning chefs and foodservice Iowa State Hosts Disney
professionals continue to impress us with their creativity and
ingenuity,” said PRO*ACT President/CEO Max Yeater. “We Birthday Bash
are so proud to be the sponsor of the Produce Excellence in
Foodservice Awards since the inception of the program, and owa State University in Ames recently celebrated the
we thank all of the chefs and foodservice operations who Ibirthday of the legendary Walt Disney with a week-long
dedicate their efforts to increase the consumption of fresh series of events at Conversations Dining hall.
fruits and vegetables.” Each day, themed menu items were featured, includ-
“These eight winners are using fresh fruits and vegetables ing “Mike” cupcakes from Monsters, Inc., spaghetti and
on their menus in very innovative ways. We are proud to honor meatballs from Lady and the Tramp, a Frozen decorate-
them for the important role that they play in showcasing our your-own-cookie bar and a blueberry turkey sandwich
industry, as well as introducing their customers to fruit and from A Bug’s Life.
vegetable trends and new products,” said United Fresh Presi- “If it brings a smile to someone’s face, that’s what
dent & CEO Tom Stenzel. “We appreciate their tremendous it’s all about,” said Dining Manager Tammie McElroy.
commitment and recognize PRO*ACT’s continued generos- The event also featured Disney-themed décor that not
ity and support in honoring these winners and their positive only brought smiles to students,
impact on our nation’s dining habits, and we look forward to but also the staff. “When I told
celebrating the program’s 10th anniversary at United Fresh a group of our employees they
2017 in Chicago.” could help decorate, their faces
“I’m honored to be recognized by United Fresh and lit up,” said Assistant Manager
PRO*ACT as the 2017 Produce Excellence in Foodservice Alex Rogers.
Award winner in the College & Universities category, and Students also took part in
can’t wait to attend United Fresh 2017 and see the latest a variety of Disney-themed
innovations in fresh produce!” said Lindstrom. “Thank you activities. “We have a student
United Fresh and PRO*ACT!” worker who is an event plan-
ning major,” added Rogers.
The other winners are: “We let her take on the nightly
* Business in Industry: movie quizzes and drawings as
Chef Ted Mathesius, executive chef, Adobe Café Lehi/Bon a project.”
Appetit Management Company, Lehi, Utah
* Casual & Family Dining Restaurants:
Chef Shane Schaibly, corporate chef and vice president of
culinary strategy, First Watch Restaurants Inc., Bradenton, Fla.
* Fine Dining Restaurants:
Chef Varin Keokitvon, chef, Heartwood Provisions, Seattle,
Wash.
* Hospitals & Healthcare:
Chef Ralph Chavez, system executive chef, Touchpoint
Healthcare Services, Austin, Texas
* Hotels & Resorts:
Chef Matt Smith, CEC, executive chef, Sheraton Columbus
Hotel at Capitol Square, Columbus, Ohio

8 | APRIL 2017 ON-CAMPUS HOSPITALITY