Industry News | March 24, 2010

Quick-Serve Chef Produces Excellence With Produce

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Quick-service chef Thomas John, senior vice president and executive chef of Au Bon Pain in Boston, has been awarded one of The United Fresh Research & Education Foundation's 2010 Produce Excellence in Foodservice awards in the Quick Service category.

This year’s honorees who are receiving the 2010 Produce Excellence in Foodservice Awards from The United Fresh Research & Education Foundation represent a wide range of culinary styles and backgrounds. The awards, sponsored by Pro*Act LLC, honor chefs and their companies for the innovative and influential use of fresh produce in the culinary arts and will be presented at United Fresh 2010, April 20-23 in Las Vegas.

"Pro*Act is very proud to sponsor this award, now in its third year," says Pro*Act president and CEO Steve Grinstead. "We thank all of the nominees and all of the chefs who work every day to help increase fresh produce consumption, and we look forward to honoring this year's winners in Las Vegas."

"All of the honorees show a tremendous commitment to using fresh produce to create innovative and nutritious menu items," says United Fresh president Tom Stenzel. "We greatly appreciate Pro*Act's support in recognizing these winners and their positive impact on our nation's dining habits."

Winners were selected in five business categories from nearly 100 nominations submitted by produce companies and restaurants across the industry. A panel of produce and foodservice industry leaders judged the submissions, reviewing how each nominee incorporates fresh produce into menu development, uses protocols for correct storage and handling of produce, shows leadership in produce related community service and special events, and builds an overall positive dining experience featuring fresh produce. Both the chefs and their corporate executives will be honored in Las Vegas. The 2010 winners in each category are:

2010 Produce Excellence in Foodservice Award Winners

Business in Industry & Colleges: Chef Fred Reynaud, Corporate Executive Chef, Guest Services, Inc., Fairfax, Virginia.

Casual & Family Dining: Chef Christopher Jackson, Executive Chef and Owner, Ted & Honey, Brooklyn, New York.

Fine Dining: Chef Sydney Meers, Chef/Owner, Stove, The Restaurant, Portsmouth, Virginia.

Hotels & Healthcare: Chef Michael Reich, Executive Chef, Renaissance Chicago Hotel, Chicago.

Quick Service: Chef Thomas John, Senior Vice President and Executive Chef, Au Bon Pain, Boston.