Retirement Village Chefs Face Off in 2nd Annual Challenge

OPRS Communities' food-savvy residents are the real winners.

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Gold Medal Winner: Pan Smoked Venison Quesadilla with Fire-Roasted Corn, Sweet Red Pepper and Tomatillo Salsa with a Salvadorena Crema Blue Cheese Sauce.

When we feed chefs' competitive natures, those sharpened skills and best practices carry over into everyday standards. It's our residents who really win — tantalizing, sophisticated meals

COLUMBUS, Ohio (PRWEB) March 12, 2014

Chefs from a family of statewide retirement communities create nutrient-packed, flavorful dishes for foodie judges in an all-out cookery showdown.

Top culinary professionals from seven of Ohio Presbyterian Retirement Services' (OPRS) communities faced off in a timed challenge for gold, silver and bronze medals.

Two-chef teams from Breckenridge Village, Lake Vista of Cortland, Mount Pleasant Retirement Village, Park Vista of Youngstown, Rockynol, Swan Creek and Westminster-Thurber Community had 75 minutes to prepare, cook and present their entrees and sides.

Winning dishes fit within nutritional guidelines, such as a max of 700 calories, and cost less than $7 to produce. The plates and teams were judged on culinary skill, organization, originality, presentation taste and presentation.

"When we feed chefs' competitive natures, those sharpened skills and best practices carry over into everyday standards. It's our residents who really win — tantalizing, sophisticated meals," says John Andrews. Andrews is the director of OPRS' culinary and nutritional services department.

The cook off's No. 1 dish was created by chefs Stacy Chesney and Patrick Young of Swan Creek Retirement Village in Toledo. Their Pan-Smoked Venison Quesadilla with Fire-Roasted Corn, Sweet Red Pepper and Tomatillo Salsa with a Salvadorena Crema Blue Cheese Sauce was the gold-medal winner.

Mount Pleasant Retirement Village, in Monroe, Ohio, chefs Mark Farno and Matt Williams took home the silver medal with their Bourbon-Glazed Salmon with a Warm Quinoa Salad.

The bronze went to Rockynol's chefs Brian Lippiatt and Brian West. Rockynol is in Akron, Ohio, and their winning dish was Salmon Roulade with Scallop Mousse, Parisienne Potatoes and Vegetable Medley.

"In today's retirement community, full-flavored, savory food is the attraction. OPRS chefs know their craft and are proud to create that kind of food every day," says Andrews.

As a benefit to both the chefs and the residents they cook for, Andrews added a silent auction to this year's challenge. Vendors, including Alt Shaam, LinkAge, Sysco, Ecolab, Inc., and Trimark SS Kemp, donated the auction items. All auction proceeds will go to the OPRS Culinary Training and Development Fund, which provides valuable culinary training.

The second annual competition was held at Columbus Culinary Institute, in Columbus, Ohio, Saturday, March 8, and was open to the public.

MEDIA TOUR INVITATION: Members of the professional working media are invited to tour our kitchens with introductions to campus chefs.

About Ohio Presbyterian Retirement Services
Ohio Presbyterian Retirement Services (OPRS) serves more than 73,000 people annually through its wholly owned subsidiaries OPRS Communities and Senior Independence. OPRS Communities operates 11 retirement communities. Senior Independence Home Health & Hospice provides home and community based services, operates 10 adult day centers and manages six senior centers, in partnership with local governments. In addition, Senior Independence services are extended nationwide through its iPartners. Another wholly owned subsidiary, the OPRS Foundation raises several million dollars annually to support charity care, special programs, capital expansion and endowment.