Benchmark Chefs Take ‘Judges Best Taste Award’ in Culinary Challenge
Benchmark chefs received the “Judges Best Taste Award” at the annual Culinary Challenge for a Cause, hosted by the Rhode Island chapter of the Alzheimer’s Association in Cranston, R.I. This is the fifth year Benchmark chefs have earned top honors in the competition.
The event, which raised $10,000 for the association’s work, featured nine chefs from local healthcare providers. Each prepared an appetizer, entree or dessert.
Senior Dining Services Director Steve Morissette of Greenwich Farms at Warwick prepared pan seared jumbo white shrimp with sautéed vegetable quinoa, green onion sauce, and micro beet greens with pistachio oil and truffle salt.
Dining Services Director David Silva of Capitol Ridge at Providence prepared Puffin Bay scallops with whiskey cream and fried leeks.
Dan Ortega, a cook at Capitol Ridge at Providence, assisted both chefs.
“We encourage our chefs to participate in competitions like this for a couple of reasons,” says Vice President of Dining and Facilities Guy Hemond. “First, because so many of our chefs come from high-end hotels, country clubs and casinos, and we’re proud for them to demonstrate the creativity and skill they now lavish on our Benchmark residents. Also, they enjoy staying current with food trends and techniques, and competitions like this contribute to that."
Benchmark chefs consistently win competitions in local and state challenges, including the 2017 Connecticut Assisted Living Association Culinary Competition, where they placed first in all three categories.