This plant-based dish just won big at a national healthcare culinary competition. Here’s why it matters.
Photo courtesy of the Association for Healthcare Foodservice (AHF).
Imagine the scene: the clock is ticking, the heat is on, and five of the nation’s top healthcare culinary teams are locked in a battle of skill and creativity. This was the atmosphere at the annual Association for Healthcare Foodservice (AHF) Culinary Competition in New Orleans last month, and Greener by Default was excited to be there.
For 75 intense minutes, teams worked with a curated "market basket" of ingredients, challenged to transform them into a dish that would wow a panel of expert judges. It’s a showcase of the incredible talent driving innovation in healthcare foodservice—and this year, the bronze-medal-winning dish sent a powerful message.
Photo courtesy of the Association for Healthcare Foodservice (AHF).
A bold, flavorful, plant-based victory
We’re thrilled to shout out the third-place winners from St. Jude Children’s Research Hospital in Memphis, TN, who proved that plant-based cuisine belongs at the center of the plate and on the winner’s podium:
Ayanna Campbell, MS, RDN
Chef Rogelio Gonzalez Lara
Together, with an assist from Chef Willie Jean Edwards on competition day, they created an unforgettable entrée: Wild Mushrooms in Rojo & Negro Molli.
This wasn't just a simple mushroom dish; it was a vibrant, creative plate that demonstrated the deep, complex, and satisfying flavors that plant-based ingredients can deliver. It’s a testament to the fact that when it comes to culinary excellence, plants can compete with—and come out favorably against—anything.
Photo courtesy of the Association for Healthcare Foodservice (AHF).
The future of healthcare menus
At Greener by Default, we’re inspired to see this level of plant-forward creativity celebrated on a national stage. This win isn't just a trophy for the St. Jude team; it’s a proof point for the entire industry that hospitals and healthcare facilities can elevate their menus and create meals that are not only better for the planet, but are also deeply nourishing and delicious for patients and staff.
Moments like these show that the future of foodservice is not about limitation, but innovation.
Want to see what award-winning, plant-based innovation tastes like? The St. Jude team has generously shared their recipe. Reach out to us at info@greenerbydefault.org to request a copy.
Ready to bring this kind of culinary leadership to your own foodservice program? Greener by Default empowers institutions with evidence-based consulting and hands-on guidance to serve inclusive and delicious plant-forward menus that move the needle on health and sustainability, while protecting freedom of choice. GBD works primarily with hospitals and healthcare institutions, colleges and universities, corporate cafeterias, and large catered events, using behavioral science to nudge diners towards more sustainable, healthy, plant-based options by making them appealing, abundant, and accessible.
Interested in working with GBD? Start the conversation.
