April 22, 2024 Washington, D.C. – The best of the best in foodservice produce use have been named by the International Fresh Produce Association BB #:378962.
Sponsored by FreshEdge, The Produce Excellence in Foodservice Awards program pays special tribute to chefs and foodservice operations for their produce innovation, creativity, and all-around excellence in the use of fresh produce in the culinary arts.
Winners gain global recognition and a trip to The Foodservice Conference from IFPA, July 25-26 in Monterey, Calif.
“We are honored to offer this platform that recognizes these foodservice professionals for their produce prowess,” said IFPA vice president Joe Watson. “Nominated by their peers, these honorees drive produce consumption by offering unique, delicious, produce-forward dishes.”
Meet the winners:
• Business and industry: Estavan Jimenez Martinez, Executive Chef/Chef instructor, Rancho Cielo Youth Campus
• Casual and family dining restaurants: Grace Goudie, Executive Chef, Scratch Board Kitchen
• Colleges and universities: Jonathan Guitierrez Santiago, Executive Sous Chef, University of California Merced/Yablokoff Wallace Dining Center
• Fine dining restaurants: David Ruiz, Executive Chef, Scalo Restaurant
• Hospitals and healthcare: Roel Mesta, Executive Chef, The Village at Germantown
• Hotel and resort: Manfred Lassahn, Executive Chef, Hyatt Regency Hotels — Hyatt Regency Huntington Beach Resort and Spa
• K-12 Foodservice: Julie Raway, Registered Dietitian, Broome-Tioga Board of Cooperative Educational Services (BOCES)
• Supermarket and retail operators: Dorene Mills, Hannaford Chef, Hannaford Supermarkets
• Quick-serve restaurants: Chris Mayo, Development Manager, Wildflower
“We are pleased to announce these winners and grateful for their skills and imagination as they increase access to and the appeal of produce in all types of foodservice operations. We look forward to honoring them at The Foodservice Conference in July,” Watson said.
A panel of produce foodservice experts evaluated nominees on the following criteria:
• Creativity in using fresh produce in concept development and menu design, including the ability to incorporate produce into culinary trends
• Knowledge and use of proper fresh produce handling procedures
• Produce-related outreach or special events, such as community service projects, local educational outreach, etc.
• Recognition among peers and/or by their company, such as awards, additional responsibilities, and training
Designed exclusively for produce in foodservice, The Foodservice Conference is the place for connections, insights, and innovations that attendees use to grow their business. It’s the anchor of the foodservice year. Registration for the conference is available here on IFPA’s website.
More information on the Produce Excellence in Foodservice Awards program can be found here on IFPA’s website.
About the International Fresh Produce Association (IFPA)
The International Fresh Produce Association (IFPA)?is the largest and most diverse international association serving the entire fresh produce and floral supply chain and the only to seamlessly integrate world-facing advocacy and industry-facing support. We exist to bring the industry together to create a vibrant future for all. We grow our member’s prosperity by conducting advocacy; connecting people and ideas; and offering guidance that allows us all to?take action?with purpose and confidence.
Contact: Ashley Sempowski, ASempowski@freshproduce.com +1 (202) 303-3406
