OPERATIONS
Enloe Health dining team wins multiple awards at local cook-off
Executive Chef Jason Davis and Retail Manager Jim Graham won the Best Side Dish Award, the Best Decorated Table Award and the Golden Spood Award at a cooking competition hosted by the local Boy & Girls Club.
BY BENITA GINGERELLA
T he dining team at Enloe Health in Chico, California, which is managed by food service provider Thomas Cuisine, brought home some hardware from The Ridge Cookoff, a lo- cal cooking competition. The event is put on by the Boys and Girls Club in Paradise, California to raise money for its programming. Executive Chef Jason Davis and Re- tail Manager Jim Graham won a Best Side Dish award for their Apple and Pecan Brussels Sprout Slaw which fea- tured pink lady apples, candy-coated pecans, Brussels sprouts, cabbage, car- rots, pomegranate seeds and a cham- pagne vinaigrette. In addition, they also received a best decorated table award and the Golden Spood Award, the most prestigious award given at the event. This is not the only award Thomas Cui- sine chefs have received recently. This fall, Thomas Cuisine Chef Liz Obatook and Chef Josh Ericksen took home second place in the World Food Championship. Thomas Cuisine staff at the Touro College of Osteopathic Med- icine in Great Falls, Montana have also been busy as of late piloting a farm to clinician teaching program.
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PHOTOS COURTESY OF THOMAS CUISINE
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