Chefs at six hospitals in the Endeavor Health System found a way to create excitement for guests, showcase their culinary skills, and engage in some friendly competition with a BBQ Throwdown over the summer.
“The culinary teams got really excited when we announced it in June,” said Brian Steward, System Executive Chef Endeavor Health, Aramark Healthcare+. “They collaborated and planned their menus and in mid-July we started running one team’s dish each week at all six hospitals. We received great feedback from our clients and customers.”
The BBQ Throwdown dishes were accompanied by promotional signs and banners to let diners know which chef created the dish—and at which hospital they were based. Customers voted weekly on each team’s BBQ dish on a scale of one to five—and the results were tallied at the end.
Competition was tight. Some scores were separated only by a tenth of a point! The ranking of chefs and their dishes are as follows:
- Glenbrook Hospital (Glenview, IL) Chefs Raymundo Torres, Richard Wong, and Isidro Pareder – Pulled Pork and Chicken Sliders with Smoky Chipotle Mac and Cheese, Spicy Collard Greens, and Corn on the Cob
- Swedish Hospital (Chicago, IL) Chef Sam Jimenez – Baby Back Ribs with Corn on the Cob and Baked Potato
- Northwest Community Hospital (Arlington Heights, IL) Chef Santiago Garcia-Avalos – Jalapeño Peach BBQ Chicken Sandwich with Roasted Potatoes (photo at top)
- Skokie Hospital (Skokie, IL) Chef Randy Lowe – Smoked BBQ Ribs with Baked Beans and Mac and Cheese
- Evanston Hospital (Evanston, IL) Chefs Yvon Tertulien and Charles Reynolds – BBQ Ribs and Jerk Chicken with Chipotle Mac and Cheese and Southern Collard Greens with Smoked Turkey
- Highland Park (Highland Park, IL) Chef Jorge Alcocer – BBQ Roasted Cornish Hen with Mexican Corn and Red Potato Salad
“The culinary teams and customers had so much fun with the BBQ Throwdown, we planned a tailgate-themed competition that will start in October,” said Chef Steward.
