Health Care Culinary Contest

The 2023 Health Care Culinary Contest winner is Mayo Clinic’s three sisters blue zone tacos. 

6 winning chefs, 100+ delicious recipes, & 1 remarkable contest

Every year, Health care culinary professionals across the country take their menus to new levels in creativity and flavor, all powered by plants.

Health Care Without Harm and Practice Greenhealth team up with Menus of Change, an initiative of The Culinary Institute of America, the Harvard T.H. Chan School of Public Health, and the College of Food Innovation & Technology at Johnson & Wales University in Rhode Island to host our Health Care Culinary Contest.

Why participate? 

Elevate your hard work and creativity while spotlighting your hospital’s plant-forward commitment to a national audience.

Get inspiration from the latest winner Chef Joseph Moreno from Stanford Health Care, and find out which contest winner went on to serve plant-based eats at the White House.

Learn how to play

Why plant-forward?

Hear first-hand why your fellow chefs and food service pros are embracing the Plant-Forward Future... 

Plant-Forward Future resources

Check out our Plant-Forward Future resources that help health care facilities set a plant-forward goal, menu and market plant-forward dishes, and track progress.

Celebrating past winners

Image

The grand prize winner of the 2022 Health Care Culinary Contest was 
Stanford Health Care's spicy lentils with honey walnut cauliflower.

Get to know our winning chef and his recipe

The winners’ accomplishment was celebrated at CleanMed 2023 in Pittsburgh, where the chef received a plaque and the winning meal was served to participants. They were also honored at the Culinary Institute of America’s Menus of Change Leadership Summit.

And a round of applause for our finalists
  • City of Hope Medical Center’s butternut squash burrito bowl
  • Mass General Brigham Salem Hospital’s lemon blueberry graham beet bar
  • NYC Health + Hospitals’ sancocho
  • Scripps Health’s curried vegetable and barley stuffed acorn squash

Read about the chefs and their stories   

Shekeba Samadzada and Dan Hess brought comfort to refugees and impressed the judges with their winning recipe, Afghan-style vegetable korma. From selling out before the end of the day to strategies for serving plant-forward in the Midwest and how hospitals can be as ‘home-like’ as possible, hear how the winning chefs won our appetites and our hearts.

Read the story behind the recipe and get to know our winning chefs

And a round of applause for our finalists

  • NYU Langone Health’s butternut squash & green pea farrotto
  • Peace Health Saint Joseph’s Shoyu beet poke bowl
  • Stanford Hospital’s wild mushroom birria
  • Spartanburg Regional Healthcare System’s curry sweet potato power crunch bowl

Read about the finalist chefs and their stories  

Image

Hospital chefs from across the country persevered to cook and serve healthy food when our patients and communities needed it the most. Read an interview with Chef Noriel San Pedro on plant-forward menus, serving comfort in COVID-19 times, and new twists on traditional meals.

Get to know the winning chef

And a round of applause for our finalists

  • Davis Hospital and Medical Center’s sweet potato tempura and black bean tacos
  • MetroHealth System’s Spanish frijoles salad with plantain chips
  • NYU Langone Health’s autumn vegetable curry
  • Winchester Hospital’s pumpkin seed-encrusted eggplant rollatini

Read about the finalist chefs and their stories 

Image

Hear from winning chef, Nina Curtis, on plant-forward menus, COVID-19 in food service, the Health Care Culinary Contest, and giving back. Curtis later went on to serve plant-based eats at the White House.

Get to know Chef Curtis 

And a round of applause for our finalists 

  • Arkansas Children’s harissa roasted carrot bowl
  • Emory University Hospital’s walnut lentil tacos
  • Stanford Healthcare’s spaghetti with a twist
  • St. John’s local lamb and lentil Greek power bowl

Meet our finalists and get to know their recipes

Image

Chef Norbert Bomm, our inaugural winner, showed culinary creativity and sustainable food sourcing, exemplifying how hospital food can be healthy for people and the planet with his recipe Red dahl

Get to know the winning chef and the story behind his recipe

And a round of applause for our finalists 

  • Lehigh Valley Health Network’s turkey grain bowl
  • Norton Healthcare’s miso noodle and veggie bowl
  • University of Wisconsin Health’s jackfruit teriyaki
  • Virginia Mason Memorial Hospital’s butternut squash enchiladas

Read about the finalists and their recipes

Our recipes

Download, create, and enjoy recipes from past winners and finalists.

No purchase necessary, void where prohibited. U.S. residents only. Ended 11/30/23 This is not a game of chance; winners were selected based on stated criteria. Official rules and judging criteria. Sponsored by Health Care Without Harm U.S., 12355 Sunrise Valley Drive, Suite 680, Reston, VA 20191.