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Culinary Team from Texas Health Harris Methodist Hospital Southwest Fort Worth Finishes Second in National Competition|
FORT WORTH, Texas — A culinary team from Texas Health Harris Methodist Hospital Southwest Fort Worth earned second place in the American Culinary Federation’s 2011 National Championship: Cooking for Life competition, meant to recognize health care chefs for their versatility and ability to make meals both nutritious and delicious.
Chef Kelly Cook, CEC, AAC, and Sam Samuels, registered dietitian and director of nutrition services at Texas Health Southwest, were asked to prepare four servings of a three-course meal — an appetizer, main course and dessert — that contained a maximum of 750 calories, less than 150 milligrams of cholesterol and 750 milligrams of sodium, and at least 8 grams of fiber for the entire meal. The team prepared a watermelon, mozzarella and kalamata olive salad, sea bass with julienne vegetables and a cilantro broth, and a fresh peach and blueberry cake for dessert made with whole wheat flour and ground flaxseed.
“Many of the largest healthcare food service providers in the country were invited to compete in this event,” Cook said. “The challenge was creating a menu that met the very strict nutritional criteria and then producing the dishes in the allotted time. Earning the silver medal was a great success.”
The American Culinary Federation is a professional organization with over 20,000 members that operates the most comprehensive certification program for chefs in the United States.
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