The United Fresh Research & Education Foundation is pleased to announce the winners of the 2010 Produce Excellence in Foodservice Awards. This year’s honorees represent a wide range of culinary styles and backgrounds. The awards, sponsored by Pro*Act LLC, honor chefs and their companies for the innovative and influential use of fresh produce in the culinary arts and will be presented at United Fresh 2010, April 20-23 in Las Vegas.
Winners were selected in five business categories from nearly 100 nominations submitted by produce companies and restaurants across the industry. A panel of produce and foodservice industry leaders judged the submissions, reviewing how each nominee incorporates fresh produce into menu development, uses protocols for correct storage and handling of produce, shows leadership in produce related community service and special events and builds an overall positive dining experience featuring fresh produce. Both the chefs and their corporate executives will be honored in Las Vegas. The 2010 winners in each category are:
2010 Produce Excellence in Foodservice Award Winners
Business in Industry & Colleges:
Chef Fred Reynaud, Corporate Executive Chef, Guest Services, Inc., Fairfax, Va.
Casual & Family Dining:
Chef Christopher Jackson, Executive Chef and Owner, Ted & Honey, Brooklyn, N.Y.
Fine Dining:
Chef Sydney Meers, Chef/Owner,
Stove, The Restaurant, Portsmouth, Va.
Hotels & Healthcare:
Chef Michael Reich, Executive Chef,
Renaissance Chicago Hotel, Chicago, Ill.
Quick Service:
Chef Thomas John, Senior Vice President and Executive Chef, Au Bon Pain, Boston, Mass.
Source: United Fresh Produce Association
