Three Finalists Will Compete in Healthy Hospital Chef Challenge at International Conference on Nutrition in Medicine

Washington, D.C.— Three finalists from Milwaukee, San Diego, and Mt. Airy, Md., have been selected for the inaugural Healthy Hospital Chef Challenge at the Grand Hyatt Washington, 1000 H St., NW, Washington, D.C., at 6 p.m. on Thursday, Aug. 15, before a live audience during the International Conference on Nutrition in Medicine (ICNM). ICNM is sponsored by the Physicians Committee for Responsible Medicine, a nonprofit health advocacy organization of more than 17,000 physician members. The Institute of Culinary Education (ICE) is partnering with the Physicians Committee to host the Chef Challenge, a competition of chefs and cooks who work within the food service department of health care institutions, including hospitals and long-term care facilities.

“The Institute of Culinary Education embraces the concept of food as medicine through nutrition-minded, plant-based cooking. It’s the focus of our Plant-Based Culinary Arts career program, and I’m excited to see how these concepts are executed in a health care setting,” says Shawn Matijevich, lead chef-instructor of Online Culinary Arts and Food Operations at the Institute of Culinary Education, one of the largest and most diverse culinary schools in the world.

Hosted by Physicians Committee Culinary Specialist Chef Dustin Harder, this high-energy plant-based cooking competition will feature three chefs showcasing hospital food at its finest. But there can be only one winner. During the onstage competition, the three finalists will be reviewed by guest judges, who will evaluate competition presence, culinary technique, healthful benefits of the recipe, and recipe taste and presentation. The finalists are:

Skylar Flynn, Food Operations Manager, Sharp Prebys Innovation Education Center

San Diego, Calif.

“Plant-forward dishes are the future of feeding patients flavorful meals while providing fuel and function to their bodies,” Flynn says. She has degrees in culinary nutrition and baking and pastry arts and a master’s degree in business administration. “It is an honor to be part of this competition with like-minded people who see the importance of bringing plant-forward dishes into hospitals.”

Anthony Burns, Culinary Lead, Advocate Aurora, St. Lukes Medical Center

Milwaukee, Wis.

Burns is a vegan chef, alum of the Institute of Culinary Education, and military veteran from Milwaukee. They have worked in numerous high-stress kitchens, in both plant-based and omnivorous settings, and specialize in veganizing recipes for mixed kitchens.

Chad Wisner, Executive Chef III, Riderwood Village Erickson Senior Living

Mount Airy, Md.

“Plant-based and healthy foods are relatively new to this age demographic but are becoming more mainstream and will allow us to continue our mission to help residents live better lives,” says Wisner, who earned a degree from the Pennsylvania Culinary Institute in Pittsburgh, Pa.

“I am excited to have the opportunity to inspire others to try plant-based recipes and to add healthy meals into the weekly meal plans.”

The culinary experts will compete in teams of two for prizes of as much as $6,000 and the title of Top Healthy Hospital Chef. The teams have developed an original 100% plant-based entree and are encouraged to include up to three different food groups—fruits, vegetables, leafy green vegetables, starchy vegetables, non-starchy vegetables, whole grains, and legumes (including tofu and tempeh).

Announcements of third, second, and first place from the judges panel will occur the evening of the competition. Third place is a $1,000 cash prize. Second place is a $2,500 cash prize. First place is a $6,000 cash prize, a feature in the Physicians Committee’s Good Medicine publication, a private online plant-based cooking class from ICE, and a catered plant-based lunch for the winner’s staff of up to 25 employees from a local plant-based vendor.

This year’s judges are Brooklynne Palmer, MD, MPH, preventive medicine resident, creator of Beets by Brooke, and culinary medicine specialist; Shawn Matijevich, lead chef-instructor, Online Culinary Arts and Food Operations at ICE; and Emmett McDonough, executive chef of culinary development, Sodexo NYC Health + Hospitals.

ICNM will feature recipes from the Physicians Committee’s Healthy Hospital Program, an innovative program designed to support hospitals in bringing the healthiest foods to patients. Recipes featured will showcase plant-based items being served at hospitals around the country.

For nutrition guidelines and other details, visit PCRM.org/ICNM/Chef-Challenge.