Maine Veterans’ Home in Scarborough wins 4th annual LTC Culinary Challenge that raised $2100 for MMSF

For the second year in a row, Rima Daudaraviciene, Cook, Karen Marble, Food Service Director, and Jacob Worden, Food Service Worker/Cook of Maine Veterans’ Home in Scarborough won the Frying Pan trophy in MHCA’s fourth annual LTC Culinary Challenge …cooking for a cause, to benefit the Mike McNeil Scholarship Fund (Fund). On Saturday at Southern Maine Community College, the Maine Veterans’ Home team, along with 7 other culinary teams representing member nursing homes and assisted living facilities from around the state, showcased their talent and creativity to help raise over $2100 for the scholarship fund!

Rima Daudaraviciene, Cook, has 9 years of experience in food service. Favorite Food: Bacon. Why join the competition? The thrill of the challenge.

Karen Marble, Food Service Director, has 24 years in food service.  Favorite Food: Everything. Why join the competition? To try to raise the awareness of all the talented cooks that are in the healthcare field.

Jacob Worden, Food Service Worker/Cook, has 16 years in food service. Favorite Food: Pumpkin anything. Why join the competition? Likes a challenge.

Teams consisted of two cooks and one team manager who prepared a three-course meal using Pineland ball tip beef supplied by Sysco. Teams had two hours to complete the task and were judged on a 100-point scale by a team of certified chefs, which included Sysco Corporate Executive Chef Gary Sheldon, CEC, AAC, ACE, HGT, and Phyllis Flaherty, CEC,CCE, Business Resource; Chef Geoffrey Boardman, CEC, Director of Culinary, Southern Maine Community College; Wilfred Beriau, CEC, CCE, AAC, Director of Curriculum, Maine State Pro-Start; Rick Spencer, Director of Food Service, Gibson Center Senior Meals. While the judges were impressed by all the teams’ efforts, Maine Veterans’ Home in Scarborough won the competition with the following menu: Appetizer: Polenta Potted Pizza (gluten free); Entree: Oktoberfest ball tip with red wine sauce and spaetzle, roasted parsnips and carrots; Dessert: Chocolate peanut butter pie (gluten free).

MVH-Scarborough Team received the MMSF Frying Pan Trophy, a $300 gift certificate to Direct Supply. Taking second place and a $175 gift certificate to Direct Supply was the Lincoln Home Team of Julie Adams, Chef, Linda Allen, Cook, and Daniel Bailey, Cook. Third place trophy and a $125 gift certificate to Direct Supply went to the Durgin Pines Team of Larry Days, Cook/Supervisor, Theresa Hyatt, Cook/Supervisor/Baker, and Wanda Stadig, Cook/Supervisor.

In addition to the Third Place trophy, Durgin Pines also received the award for Best Overall Appetizer and Best Overall Entrée. Best Overall Dessert was won by the Bartlett Woods Team of Klarita Bicaj, Cook, Aaron Prescott, Dietary Manager, and Pam Stone, Waitstaff. Every team received a certificate of appreciation, 3 hour CEU certificate from Sysco/Casco Bay Culinary Association, and gift bag.

The Culinary Challenge is proudly sponsored by MHCA/MHCA Business Services and our business partner, Sysco Northern New England, with generous contributions from Southern Maine Community College Culinary Arts program, BerryDunn, as well as Sysco manufacturer Fusion Sales.

In addition to those above, we would like to thank all the participants for making this event a great success. They are:

  • Coastal Manor, Yarmouth – Healthcare Services Group Team: Jared Antill, Certified Dietary Manager, Wesley Courtney, Dietary Manager, and Douglas Parker, Food Service Director
  • Maine Veterans’ Home, South Paris: Barbara Hooper, Food Service Director, Cindy Snell, Cook, and Bethany Wing
  • Odd Fellows & Rebekahs Home of Maine, Auburn: Mike Lugner, Dietary Manager, Hilliary Miller, Cook, and Adam Rosado, Cook
  • Orchard Park & Edgewood Rehab & Living Centers, Farmington: Donna Boyce, Cook, Lona Ford, Cook, and Jessica Stevens, Dietary Aide

We offer our special thanks to Sysco Executive Chef Gary Sheldon for donating his time to organize the competition. He not only developed the contest rules, he spent considerable time planning, meeting with the teams, securing judges and managing the event onsite. Thank you Gary!

Since its inception in 2007, the scholarship fund has enabled 59 individuals to pursue their educational goals in long term care. Eligible fields of study include nursing, physical or occupational therapy, speech pathology, social work, activities and food service.

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One Response to Maine Veterans’ Home in Scarborough wins 4th annual LTC Culinary Challenge that raised $2100 for MMSF

  1. Nice to see that Durgin Pines did well in the competition. I used to work there. JW*****

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