Chefs compete in Culinary Olympics at Lakes of Sylvania


by Sylvania AdVantage Staff

Trilogy Health Services Northern Ohio Assistant Division Vice President Steve Apple talks with Becky Strate of the Leipsic facility.

Trilogy Health Services’ Northern Ohio Division held its company-wide Culinary Olympics on Tuesday, March 13, at the Lakes of Sylvania. Campus chefs and members of the Dining Services teams from 11 facilities competed against other representatives in the North Ohio Divisional Competition. Each year, the talented chefs of Trilogy Health Services are challenged to slice, dice, and sauté their way to victory during the senior living provider’s Culinary Olympics, a competition where innovation, attention to detail, and mindfulness are key to coming out on top.

Chef Reynando Ortiz of the North Baltimore facility puts a finishing torch on the s’more dessert he was serving.
Volunteer judges Chef Bruce Rahe of 5th Street Pub, Denise Lazar, ProMedica Toledo Hospital, Support Coordinator Outcome Management Department, Sylvania Senior Center, Kelly Willets and Sylvania Chamber of Commerce, Rachel Neff listen to Trilogy Chef Ben Hindall of Findlay describe the entry his team has prepared.

Teams had the opportunity to plan their own signature menu composed of a salad, entrée and dessert, which was judged by a volunteer panel comprised of Sylvania Chamber of Commerce, Rachel Neff, Marketing and Recruitment Manager, Sylvania Senior Center, Kelly Willets, Office Assistant, Denise Lazar, Toledo Hospital, Support Coordinator Outcome Management Department and Chef Bruce Rahe of 5th Street Pub. Gold, silver and bronze medalists were chosen from the field. Additional awards were presented in categories including First Course, Entrée, and Dessert. The team whose menu inspired the highest combined score from the panel was named the overall winner. Guest judges analyzed dishes based on the use and application of fresh, seasonal ingredients, plate presentation, portion control and nutritional value. Special recognition was awarded for table décor, further testing each team’s culinary abilities by challenging them to create a place setting worthy of their high-caliber meal. In addition, honors were given to the team that crafted the most original menu featuring local flair and Resident-First menu preferences.

Executive Director Jeff Barror of Lakes of Sylvania samples one of the entrees.
Lakes of Sylvania Director of Food Service, Chef Chris Rajner, the Gold Medal Winner, tells CSR Dana Cruse his menu for the contest.

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