Lenox Hill Hospital is excited to have placed, for the second year in a row, at the North Shore-LIJ Health System’s Second Annual “Ultimate Chef Healthy Entrée Challenge.” It was Chefs Patricia Sobol and Johnny Beniquez’s shrimp dish with tomato saffron broth and a parsnip and celery root puree that landed them in the 3rd place position out of 13 North Shore-LIJ hospitals and facilities.
In honor of National Nutrition Month, this competition served to rid the common held stereotype that healthy hospital food is always bland.
All chefs had access to a pantry, stove burner, and farmers’ market during the competition. All meals could have, but not exceed, 500 calories, 15 grams of fat, and 600 milligrams of sodium. All the teams were given 45 minutes to complete their meals that were then ranked by judges administrative associate at North Shore-LIJ Adrian Ashby, RD and healthcare specialist Joyce Shukri, and Lenox Hill physician Robert Graham, MD.
“Our system wide annual chef competition gives our culinary team the opportunity to showcase their talents to their peers and to the community” said Lenox Hill Hospital Director of Nutrition Services Karen Travali. “Not only is this a venue where they can publicly boast their talents, but it is an opportunity to share ideas and creativity.”
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