Industry News | April 3, 2013

Ohio State Chef Wins Texas Pete Chipotle Challenge

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The culinary team at The Ohio State University’s Wexner Medical Center shared the limelight recently when Chef Drew Patterson was presented with checks totaling $5,000 for winning the Texas Pete Chipotle Challenge.

“The Chipotle Challenge was a national foodservice recipe contest to highlight the versatility of our new hot sauce,” explains TW Garner Food Company National Accounts Sales Manager and Corporate Executive Chef Michael O’Donnell. “Chef Drew’s white bean chipotle chili impressed our judges for its boldness and how it brought a totally new flavor to a healthy menu item.” 
 
“I thought the Texas Pete Chipotle Hot Sauce went really well with the white beans,” says Chef Drew. “I made it vegetarian to get more attention to its healthy aspects. But, it was the pairing of the chipotle hot sauce with a nice hearty meal that made it work perfectly.” Chef Drew’s customers agree.
 
The medical center’s culinary student helpers dressed in cowboy outfits to launch the new menu addition and sold nine to 10 gallons of the Texas Pete White Bean Chipotle Chili in the first hour for lunch. When asked about her bowl of chili, one customer said, “I love the smoky flavor that is not too hot, but seems to make a vegetarian chili richer in flavor.”
 
Located in Columbus, Ohio, Wexner Medical Center has more than 1,000 hospital beds and is one of the largest and most diverse academic medical centers in the country and the only academic medical center in central Ohio. The Ohio State University’s medical center includes the College of Medicine, six hospitals, a unified physician practice, a network of primary and specialty care practices, more than a dozen research centers and institutes, and 20 core laboratories. 
 
“The recipe has done so well, we’re adding it to the menu of five other retail locations at our hospitals around the city, and we are looking to add it to our patient menu because it has great nutritional value,” Chef Drew explains. 
 
“What we’ve found with hot sauce is that people’s tastes have changed, and the ability to add your own amount of spice to the flavor you desire is very popular, whether in healthcare or other segments,” explains Julie Jones, Wexner’s director of nutrition services. 
 
Earning $5,000 from TW Garner Food Company for winning the Texas Pete Chipotle Challenge, Chef Drew Patterson donated $4,000 of his winnings to the Wexner Medical Center Social Services Emergency Fund and $1,000 to the Tony Hawk Foundation. 
 
The Social Services Emergency Fund focuses on providing transportation (cab fare), lodging, and meals for patient family members who don’t have the resources to cover their own expenses. Social services issues meal passes that can be redeemed in the Hospital Café.   
 
TW Garner Food Company, the makers of a complete line of sauces under the Texas Pete brand, launched the Texas Pete Chipotle Challenge in late 2012 and received entries from commercial chains and independents as well as chefs from non-commercial operations nationwide. Texas Pete Chipotle Hot Sauce is one of a variety of sauces offered by the company to foodservice operators nationwide.