In the fall, hospital chefs across the country submitted their plant-forward recipes in hopes of being named America’s hospital chef of the year. Our five finalists redesigned cultural classics from around the world including Honduran tamales created with deep heritage roots reminiscent of home, complexly-layered Spanish stuffed peppers, and hearty, down-to-earth Italian comfort food.
Combining comfort and nourishment, these chefs are bringing patients the nutrition they need through heritage favorites they love. Read the inspiration behind the creative recipes that have made it to the finish line.
Aurora St. Luke's Medical Center's pesto bulgur bliss bowl – Chef Fue Xiong
Keck Medicine of USC's deconstructed Honduran tamale – Chef Luis Santos
Nebraska Medicine/University of Nebraska Medical Center's vibrant veggie power bowl – Chefs Joy Hadley & Matt Wehrle
UW Health's farm-to-fork stuffed peppers with roasted red pepper & zucchini enchilada sauce – Chef Dan Hess
Zuckerberg San Francisco General Hospital's campanelli à la norma – Chef Michael Jenkins
“I wanted to create something…with recognizable flavor profiles that would be easy for beginner cooks to replicate.” – Chef Fue Xiong
How did you approach the creation of this recipe?
My goal was to make something delicious and uncomplicated using whole ingredients. This dish is layered with mushrooms, an earthy food representing the ground, on the bottom. The green pesto bulgur mix portrays growth while the avocado, a nutrient powerhouse, adds a rich creaminess. The yellow and red of the peach visually represent boiling lava, and the creation of something fresh, which is what peach adds to the flavor. The balsamic glaze adds sweetness and tanginess. The parmesan crisp is bright and round, and much like the sun, contributes to every component and brings the meal together.
What was the inspiration for your recipe?
At a New American restaurant where he worked, my brother served me wrapped pesto farro inside sliced avocados, similar to a sushi roll. I wanted to create something similar with recognizable flavor profiles that would be easy for beginner cooks to replicate. The dish is created from mostly locally sourced ingredients. While avocados do not grow easily in the upper Midwest, mushrooms are available everywhere and can be locally foraged. Wheat is grown widely across the area, and even peaches are grown here in Wisconsin. Herbs like basil can be grown year-round in gardens or greenhouses. Wisconsin produces a wide variety of cheeses, and also has its own wine industry that creates balsamic vinegar.
How did you promote your idea?
I promoted my dish during a lunch period in my hospital, focusing on the importance of plant-forward recipes and healthy ingredients. I used healthy eating infographics from the resource sections on Health Care Without Harm and Practice Greenhealth’s websites. Along with the printed materials, I provided tasting samples. I had printouts of the recipe, including allergens, with a separate sheet of alternate ingredients available to replicate this dish at home.
Meet the chef
Xiong has been with Aurora St. Luke’s Medical Center for nine years. He began working in concessions for a summer job during high school and continued working in kitchens through college while pursuing a graphic communications degree. After an unsuccessful attempt to stay in the graphic design field, he worked on and off in kitchens, eventually landing in an Italian-American, family-style restaurant with one of his brothers. He was approached about a new opportunity at Aurora and followed the head chef to his current position.
“Food can foster a sense of connection and healing, and I hope this dish offers a taste of home.” – Chef Luis Santos
How did you approach the creation of this recipe?
At the heart of every tamale is masa, which carries deep cultural significance in Latinx cuisine – it’s a symbol of family and tradition. Making masa by hand, a practice passed down through generations, is an act of connection. Corn, another fundamental ingredient in Latinx cooking, represents our indigenous roots and cultural continuity, making it an essential part of this dish. In Honduras, plantain leaves are traditionally used to wrap tamales, and are a symbol of hospitality and connection to nature. Even though this dish is deconstructed, I still served the meal on the plantain leaf to honor its connection to tradition.
I paired the tamale with yucca fries, a root vegetable with a lower glycemic index than potatoes, making it a better choice for heart health and blood sugar management. It’s also higher in fiber and nutrients, offering a crunchy and satisfying complement to the softness of the masa and filling. To complete the dish, I added curtido de repollo, a tangy, fermented cabbage slaw common in Central American cuisine. The vinegar in the slaw balances the richness of the tamale, while the fermentation process adds probiotics, supporting gut health and digestion.
What was the inspiration for your recipe?
I’ve always believed food is a powerful way to connect with others and share meaningful traditions. The deconstructed Honduran tamale is my twist on family recipes that honors my heritage while adapting to modern, plant-based eating. Tamales are a cornerstone of Honduran culture, often prepared for family gatherings and holidays. Traditionally, they are filled with meat, but I wanted to offer a plant-based alternative that is nourishing and aligned with today’s focus on sustainability. The key to this transformation came through consultation with my tías, who have run a successful tamale business for 15 years. Their expertise gave me the confidence to present a dish that uses plant-based fats that bind the masa just as well as the traditional animal fats, creating a rich, smooth texture without compromising on flavor.
How did you promote your idea?
The dish was served at the centrally located exhibition station, and we attracted attention by griddling the plantain leaves in front of customers. Signage for the recipe highlighted my authentic Honduran roots. On the day of the contest, food services leaders and the sustainability team provided additional in-person promotion to customers by showing off the visual appeal of the dish. We also offered a chicken option to attract customers who still wanted to try the plant-based masa.
Our Instagram post was shared by Michael Aguallo, Sodexo’s client executive, HC west region, and a news article was posted on the sustainability hub intranet page for the health system. One hundred twenty guests tried the highly anticipated deconstructed tamales, and many guests said they wanted to try making it at home. Word spread about the dish, especially among the Honduran staff, and they gave their thumbs up.
Final thoughts
This dish is particularly meaningful at Keck Medicine of USC, where a large amount of our staff and patients are Hispanic or Latinx. Food can foster a sense of connection and healing, and I hope this dish offers a taste of home, honoring our shared cultural heritage while promoting plant-based eating for better health. The deconstructed Honduran tamale is a modern take on a beloved classic, rooted in the flavors and memories of my homeland, and a reminder that food has the power to heal, unite, and inspire.
Meet the chef
Santos began his culinary career at the renowned Keck Hospital of USC where he honed his skills in a high-performing, hospital kitchen environment. With a passion for combining nutrition and flavor, he has ascended to the role of executive chef, where he now oversees the preparation of over 2,000 meals daily for both patients and retail services. With a decade of experience in patient meal services across diverse health care settings, Santos has made it his mission to elevate the standards of clean, healthy cooking. His dedication to culinary excellence and wellness shines through in every dish.
“[Our] goal is to make healthy eating exciting and accessible, proving that nourishing food can be delicious.” – Chefs Joy Hadley & Matt Wehrle
How did you approach the creation of this recipe?
The vibrant veggie power bowl is a vegan dish crafted to engage the senses and offer a visually appealing, flavorful experience. Designed to not only taste amazing, but also be beautiful, this meal is a reflection of my own health journey and the transformative power of plant-based eating.
The bowl begins with steamed brown rice, then adds a zesty thai-marinated cucumber salad, pickled daikon and carrots, kimchi-style cabbage, and charred broccoli. Topped with crispy sweet thai chili tofu, fresh herbs, and creamy avocado, the dish offers a range of textures, from crunchy to creamy, for an exciting, satisfying bite. Marinating, pickling, and charring the vegetables enhances their natural flavors, while the tofu provides a satisfying crunch. Packed with nutrients like healthy fats from avocado, plant-based protein from tofu, and micronutrients from fresh produce, the bowl offers a well-rounded, nutritious option. My goal is to make healthy eating exciting and accessible, proving that nourishing food can be delicious, too.
What was the inspiration for your recipe?
For years, I struggled with chronic pain, including persistent stomach issues, debilitating migraines, and body aches that sometimes left me bedridden. Desperate for a solution, I spent hours researching veganism and plant-based diets. After gathering information, I committed to a 30-day vegan challenge, not realizing how life-changing it would be. The first two weeks were mentally difficult, but by the end of the month, my chronic pain had disappeared, my energy levels surged, and my skin cleared up. What started as an experiment became a life-altering shift, lasting six years and counting. This transformation ignited my passion for plant-based cooking, and I continue to embrace this lifestyle.
How did you promote your idea?
We began by brainstorming eight potential plant-forward dishes that we believed would be a great fit for the contest. To ensure we selected a dish that resonated with our diverse community, we sent out a survey to individuals involved in sustainability, culinary, and health-related activities on our campus. A smaller tasting group sampled the top three recipes, ranking them based on key factors: aroma, visual appeal, taste, flavor, texture, and creativity. The bowl received the highest score, making it the clear favorite.
Our first promotional event for the bowl was advertised through the campus intranet and with targeted emails sent to specific groups who were encouraged to share the event details with their networks. We served 40 samples to employees and students during lunch hour in the student activity center. As part of the tasting experience, we collected feedback from participants through a brief survey accessible via a QR code. The dish was very well received, with many participants commenting on its vibrant flavors and satisfying textures. One respondent said, “great flavor, good spice level, variety of textures.” Our commitment to sustainability was reflected in every aspect of the event – we used compostable containers and utensils, and repurposed leftover ingredients in a meal served in the campus café. This promotion was a zero-waste event, which aligns with our sustainability goals around waste diversion.
As a result of the positive response from the sampling event, the dish was featured in the café and by noon, it was nearly sold out, so the sous chef prepped additional ingredients to keep the dish available until the end of the meal period. In total, 120 bowls were served! We received positive feedback on the bowl and are excited to continue offering this delicious, plant-forward dish to our community.
Final thoughts
Omaha, Nebraska, has a growing culinary scene with more people seeking plant-based options that are healthy, flavorful, and sustainable. Our health care campus, which includes Nebraska Medicine and the University of Nebraska Medical Center, serves a diverse population of patients, faculty, students, and staff. We recognize the need to offer dishes that meet this demand while supporting the local agricultural economy.
This dish is part of a larger movement at the medical center to incorporate more plant-based options into our menu, aligning with sustainability goals and encouraging healthier eating. This is our first year participating in the culinary contest, following our recent partnership with Practice Greenhealth. As part of this initiative, we focus on sustainability, using LeanPath to track and minimize waste in the kitchen, contributing to the medical center’s 2030 net-zero waste target. I’m excited to share the vibrant veggie power bowl with the community we serve, and look forward to exploring more ways to make plant-based eating a central part of our offerings.
“I am proud to have transformed a traditional entrée into a fresh concept.” – Chef Dan Hess
How did you approach the creation of this recipe?
The ingredients were selected for their vibrant colors, depth of flavors, seasonal availability, and presence in beloved Spanish dishes. Sustainably grown peppers, red onion, zucchini, green onion, jalapeño, cilantro, butternut squash, sweet potato, and yellow squash provide rich sources of vitamins, antioxidants, and fiber. Our root-to-stem cooking practices ensure we make the most of every ingredient, and our food donation and compost programs help minimize food waste.
What was the inspiration for your recipe?
A fresh take on a traditional favorite inspired this recipe. We were experiencing supply chain disruptions, making it harder to source a meat substitution product, which prompted us to explore new ingredients. Also, I was concerned about food allergens in the meat substitution which made this option unsafe for some individuals. In parallel, we planned to replace our portabella entrée stuffed with beef and pork due to inconsistent mushroom sizes and GHG emissions associated with the animal proteins. This sparked the idea to use our popular, plant-based quinoa filling from our taco salad bar, enhanced with the creation of housemade roasted red pepper and zucchini enchilada sauces. I am proud to have transformed a traditional entrée into a fresh concept that is safe for those with food allergies and other food hypersensitivities.
How did you promote your idea?
The stuffed peppers were featured at our farm to table station, where we prepared 90 peppers and sold out in less than two hours. People commented how much they enjoyed the inviting colors of the meal.
We offered this recipe "casserole-style" at our East Madison Hospital to replicate how it will be utilized in our revised patient meals in 2025. We demonstrated the versatility of this recipe, as this version requires less labor and is equally nourishing, colorful, and satisfying. We also utilized our internal marketing channels to promote the menu, share details about farm partnerships, and demonstrate the environmentally-friendly aspects of plant-forward eating.
Final thoughts
This recipe complements our commitment to our health system's 2040 goal to source at least 40% of food and beverage spend from local or sustainable sources. It’s gratifying to highlight our partnerships by sourcing seasonal ingredients from local farmers to enhance our connection to Wisconsin’s food system. While Wisconsin’s growing season is roughly 150 days, we can source nearly all local ingredients for this entrée for approximately six months annually. We collaborate with local farms, including that of a previous employee who recently retired after 20+ years as a cook at UW Health to focus on farming full time.
Meet the chef
Hess is a passionate culinary professional with over 20 years of experience in the kitchen, specializing in large-scale, scratch cooking. Known for his commitment to quality and sustainability, he has dedicated his career to creating delicious meals that cater to diverse dietary needs. Throughout his journey, Hess has honed his skills in various culinary settings, where he emphasizes the importance of sourcing local ingredients and minimizing food waste. Hess actively collaborates with local farms and participates in sustainability initiatives, reflecting his dedication to fostering a healthier planet through mindful cooking practices.
“I hope to inspire others to embrace sustainable practices and unlock the extraordinary potential of seasonal ingredients.” – Chef Michael Jenkins
How did you approach the creation of this recipe?
This dish is more than just a meal – it’s a celebration of the fall harvest and the beauty of locally sourced, seasonal produce. For me, pasta represents comfort and versatility, serving as a perfect canvas to showcase the vibrant flavors of vegetables. In creating this recipe, my goal was to honor autumn’s bounty while staying true to my passion for food and sustainability.
The journey begins with the ingredients: vibrant kabocha squash, delicate cipollini onions, fragrant fresh herbs, and smoky jackfruit pancetta – all sourced within 50 miles of our kitchen. Supporting local farmers and peak-season produce isn’t just a preference; it’s a philosophy. It’s about respecting the stories behind the food and bringing fresh, high-quality ingredients to the table. Each component reflects our commitment to SLOW food principles – seasonal, local, organic, and whole – while championing sustainable farming practices.
What was the inspiration for your recipe?
This recipe blends tradition with innovation. Inspired by two classics, carbonara and lasagna, it features handmade kabocha squash pasta, creamy cashew ricotta, and smoky jackfruit pancetta. These elements come together in a plant-forward dish that is hearty, satisfying, and entirely meat-free. The goal was to craft a restaurant-quality experience that elevates institutional dining through bold flavors and thoughtful techniques.
Every step embodies our core values of sustainability, creativity, and nutrition. Turmeric enriches the dish with both its vibrant flavor and its antioxidant and anti-inflammatory properties. Dandelion greens provide essential nutrients and potential benefits like regulating blood sugar and supporting weight management. Cashews, rich in heart-healthy unsaturated fats, and mushrooms, celebrated for promoting gut health and immunity, add depth and vitality. Root-to-stem cooking practices ensure nothing goes to waste: squash seeds are toasted for salad toppings, dandelion stems are pickled for chowchow, and mushroom stems enhance a robust vegetable stock. These efforts underscore our dedication to reducing waste and maximizing flavor.
How did you promote your idea?
Promotion was approached with thoughtful effort and collaboration. We utilized social media platforms such as Instagram, Facebook, and LinkedIn to share the initiative with a wider audience, while also relying on our organization's internal daily digest to keep employees informed and engaged. As part of this effort, we organized tasting events that centered around campanelli pasta, highlighting its versatility and pairing it with fresh, seasonal ingredients from local farmers and producers. These events provided an opportunity to share the story behind the ingredients and demonstrate the pasta-making process in an interactive and approachable way.
To make it easier for participants to explore these dishes on their own, we provided scaled-down recipe cards designed to serve seven to 10 people. We also offered small takeaways, including freshly made pasta and kabocha squash, as a gesture of appreciation to both staff and visitors. The campanelli à la norma, was also featured on our meatless Mondays. The dish was so well-received that we are now exploring ways to incorporate it into our patient menu. These efforts were designed to foster a deeper connection to local agriculture and encourage a shift toward plant-forward choices, guided by a spirit of collaboration and care.
Final thoughts
This dish also aligns with our organization’s mission to minimize its climate impact. By focusing on plant-based ingredients and sourcing locally, we reduce transportation emissions and support a sustainable food system. Collaborating with local farms highlights their invaluable contributions to our community. Sharing their stories with diners connects us to the heart of our food systems. Through this recipe, I hope to inspire others to embrace sustainable practices and unlock the extraordinary potential of seasonal ingredients.
Meet the chef
With a culinary career spanning three decades, Jenkins’ journey includes leading roles in country and business clubs, cooking for icons such as the Dalai Lama, General Colin Powell, and Maya Angelou, and co-founding the Growing Gourmet Cooking Academy, where he inspires the next generation of culinary talent. As the dietary chef of wellness at Zuckerberg, Jenkins continues to redefine excellence at the intersection of food and health, working alongside local farmers and advocating for the SLOW food philosophy.
Honorable mention: Overlook Hospital's rad bean pie
Mashed navy beans, sugar, eggs, milk, butter, and spices create a sweet custard dessert that carries historical significance in southern cuisine.
Chef Thomas Norris created this plant-powered dessert to honor his colleague and friend, Chef Tony White, who passed away late last year. White nourished the Overlook community with his delicious food for over 45 years. Norris described White as “a beacon of hope, a pillar of faith, and a force to be reckoned.” White was a skilled chef, creating perfect balance with every bite, who had consideration for his diners like no other. Norris adds, “Tony showed me how to cook with love.”
White was with us during CleanMed 2024 cheering on Overlook as one of last year’s culinary contest finalists. He had a passion for sustainability and was involved with the hospital’s Practice Greenhealth initiatives since their inception, leading the hospital’s Coolfood Pledge work.
Thank you Chef White for being a leader, a teacher, and a mentor. Your legacy lives on.
Find out who won at CleanMed
Share these culinary stories and your own on social media. Make sure to tag Health Care Without Harm on LinkedIn, BlueSky, and Instagram.
Every year, Health Care Without Harm partners with the Culinary Institute of America’s Menus of Change program and Johnson & Wales University to host the Health Care Culinary Contest. Recipes go through two rounds of judging in order to establish five finalists. The final round is held at Johnson & Wales University’s culinary program, where students and staff prepare each dish. A panel of judges tastes and scores each recipe to choose the winner.
We’ll be announcing the winning recipe at CleanMed, the premier national conference for leaders in health care sustainability taking place May 6-8 in Atlanta.
Menus of Change Leadership Summit
Join us June 4-5 at the Culinary Institute of America's 13th annual Menus of Change Leadership Summit, which brings together food system leaders across sectors to drive healthy, sustainable, and delicious change. Register now and learn brand new insights and research to inspire your teams.
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