More than 20 chefs representing seven Aramark lines of business competed at the 2023 Aramark Culinary Excellence Enterprise (ACE) Finals on October 15 at company headquarters in Philadelphia.
The competition showcased how Aramark’s culinary talent brings out-of-the-box thinking to the table, proving the pursuit of excellence knows no limits and truly embodying this year’s theme, “Best Has No Boundaries.”
Prior to the final competition, chefs competed in multiple rounds to make it to the Enterprise Finals event, with three chefs competing on behalf of each business area. After a fun and intense round of competition at Aramark headquarters, the international team from the Czech Republic – made up of Chefs Lukas Sedlacek, Radek David, and Tomas Fristensky – were awarded first place.
“It was very exciting for an international team to be invited to compete in the U.S.-based final competition for the first time,” said Chef Radek. “We are so honored that we could represent not only the Czech Republic but all 14 countries from Aramark International at this prestigious competition.”
All chefs worked diligently to impress the esteemed panel of American Culinary Federation (ACF) judges. Each dish was professionally reviewed for taste, texture, and creativity.
Student Nutrition and Sports + Entertainment took home gold medals while Collegiate Hospitality, Workplace Experience Group, Healthcare+, and Destinations, received silver medals through the ACF.
The Road to the Enterprise Competition Title
For many months prior to the finale, the U.S.-based chefs were tested through multiple rounds of competition, starting at the local level. Team Czech Republic faced off against other global pros in April at the 2023 International Chefs’ Cup in Santiago, Chile.
“Our 21 competitors chopped, sautéed, and flambéed their way through regional and national rounds of competition before the top three chefs formed one team representing their line of business,” Marc Bruno, Chief Operating Officer, explained during the awards ceremony.
Their creativity, ability to work well as a team, and culinary expertise were on full display, especially given the parameters and mystery basket of 16 ingredients they had to work with.
“We’re talking unique foods like smoked beef tongue and fresh anchovies,” Marc said. “And they spent the day putting their creativity and ingenuity to work on creating a menu to win!”
Teams had 30 minutes to write a five-course restaurant-style menu and four hours to execute in the kitchen, ultimately serving four plates for each dish. The chefs, aiming to “wow” the judges, were scored on a 100-point basis with judges evaluating the taste of the food and technical kitchen skills. The winning five-court menu from Aramark International was:
Course One: Flounder and sardine tartare, flounder takaki pepper tartare, and basil mayo
Course Two: Baked turnip salad with pheasant breast cheese crumble, and cherry vinaigrette
Course Three: Pumpkin soup
ginger, barley, and smoked tongue
Course Four: Marsala Pork Chop with Bernese Espuma brussels sprouts, fava beans, carrots, and potato puree
Course Five: Chocolate Pana Cotta with Salted Caramel Cremeux lime meringue, bourbon oranges, and macadamia nuts
ACE wasn’t just a contest; it was a celebration and ode to culinary passion. Congratulations to all the chefs who participated, and thank you to the ACF judges.
A special recognition to the following Aramark team for making the competition possible:
·Chef Willian Allen, Culinary Development
·Chef Marion Gibson, Culinary Director
·Chef Scott Zahren, Culinary Director
·Lisa Bush, Marketing Director
·Marie Faherty Director, Menu Innovation and Product Development
·Alyxandra Douglas, Manager, Environmental Design & Visual Merchandising
