Passion Meets Perfection: Workplace Experience Group Chefs Win Aramark Culinary Excellence Competition

In a dazzling display of culinary skill, creativity, and passion, 18 of Aramark’s top chefs from across North America gathered to compete for top honors at this year’s enterprise-wide Aramark Culinary Excellence (ACE) competition held in early October at the company headquarters in Philadelphia.

“ACE allows chefs from across the company to showcase their artistry in a competitive environment that offers professional development opportunities,” said Marc Bruno, Chief Operating Officer – U.S., Aramark. “It’s also a great way for us to show our appreciation of chefs and our commitment to maintaining a culture of culinary hospitality.”

Working in six teams of three chefs each, the culinarians had 30 minutes to plan and four hours to execute a stunning, five-course menu based on a mystery basket of ingredients to impress the esteemed panel of American Culinary Federation (ACF) judges. Each dish was reviewed for taste, texture, and creativity.   

The WXG Chefs’ Winning Menu

1. Appetizer: Pan Roasted Striped Bass with a Lemon Basil Mousseline, Crab and Herb Salad, and Roasted Leek Crab Sauce
2. Soup: Fall Butternut Squash Soup with Chicken and Pork Belly Sausage, Camembert Gnocchi, and Gremolata
3. Salad: Beet and Cranberry Salad with Ricotta, Pickled Water Chestnuts, Popped Sorghum, and Cranberry Orange Vinaigrette
4. Entrée: Rib Eye Duo (Seared Barrel, Smoked Deckle) with Broccoli Rabe, Chanterelle Mushrooms, Potato Puree, and a Pan Victory Sauce
5. Dessert: Spiced Pear Cake with White Chocolate Frozen Yogurt, Honey Glazed Pear, Salted Caramel, and Florentine.

Congratulations to all the other ACE chef teams, who wowed judges and guests with their skill, creativity, and determination. For months, these chefs competed against others in their business to win ACE competitions at the local, regional, and national levels.

• Collegiate Hospitality – Chefs Matt Kuver, Myles Hamilton, and Jonathan Burns. Read more.
• Destinations – Chefs Charles Gardiner, Dan Meier, and Greg Knight. More.
• Healthcare+ - Chefs Tomas Garrido, Quardraline Hanks, and Sébastien Bonnet. More.
• Student Nutrition – Chefs Brent Loving, Kristine Muneoka-Abbey, and Nicole Upton. More.
• Sports + Entertainment – Chefs Sean Capsticks, George Peterson, and David Ruiz. More.

Special Thanks

This year’s ACE competition wouldn’t have been possible without the dedication, teamwork, and skills of the following Aramark team members.

• Chef Willian Allen, Culinary Development
• Chef Scott Zahren, Culinary Senior Director
• Marie Faherty, Business Process Director
• Samantha Katz, Marketing Senior Director
• Alyxandra Douglas, Marketing Director