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Atlanta Chef Dan Barash of Moe’s Southwest Grill Among Chefs Earning Top Honors at United Fresh 2011
April 2, 2011, 2:26 pm
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Winners of Fourth Annual Produce Excellence in Foodservice Awards Put Fresh Fruits and Vegetables Front and Center on Menus Every Day

WASHINGTON, DC, (April 1, 2011) – Chef Dan Barash, Executive Chef of Atlanta-based Moe’s Southwest Grill, is one of six chefs representing an array of culinary styles and backgrounds to be honored this May as part of the United Fresh Produce Excellence in Foodservice Awards Program. Sponsored by Pro*Act LLC, and now in its fourth year, the program honors chefs and their companies for their innovative and influential use of fresh produce in the culinary arts. The United Fresh Produce Association will formally recognize the six winners at United Fresh 2011, the association’s annual convention and expo in New Orleans, May 2-5.

“For four years now, we at Pro*Act continue to be amazed at the creativity, dedication and insight shown by the honorees in this program,” said Pro*Act President Max Yeater. “We are so proud to be a sponsor of the Produce Excellence in Foodservice Awards and we thank all of the nominees and all of the chefs who work so hard to help further the goal of increased consumption of healthy, fresh fruits and vegetables.”

“Foodservice operators play such an important role in our industry, showcasing fresh produce in new and exciting ways every day. This group of winners stands out as this year’s leaders in featuring fresh fruits and vegetables on their menus,” said United Fresh President Tom Stenzel. “We appreciate their tremendous commitment to our industry and recognize Pro*Act’s generous support in honoring these winners and their positive impact on our nation’s dining habits.”

This year, the program was expanded to include a sixth category honoring excellence in the K-12 Foodservice category. The six winners were selected from nearly 120 nominations submitted by produce companies and foodservice operations across North America. A panel of produce and foodservice industry leaders reviewed each nominee’s demonstrated incorporation of fresh produce into menu development, use of protocols for correct storage and handling of produce, leadership in produce related community service and special events and recognition by their company and industry peers.

The six winners, along with an executive from their company, will attend United Fresh 2011 in New Orleans. All six winners will participate in panel session, Lessons from the Front Line – Produce Excellence in Foodservice Award Winners, which will take place on Wednesday, May 3 at 11:30 a.m and broadcast on UnitedFresh.TV.

The 2011 Produce Excellence in Foodservice Award winners are:

Business in Industry & Colleges
Chef Martin Breslin
Director of Culinary Operations
Harvard University Dining Services
Cambridge, Mass.

Casual & Family Dining Restaurants
Chef Regis Holden
Senior Director of Culinary Services
Eat’n Park Restaurants
Homestead, Pa.
Fine Dining RestaurantsChef Clifford Pleau
Senior Director of Culinary Services
Seasons 52
Costa Mesa, Calif.

Hotels & Healthcare
Chef Jacques Wilson
Executive Chef
El Camino Hospital
Mountain View, Calif.

K-12 School Foodservice
Jenilee McComb
Director, Childhood Nutrition Programs
Provo School District
Provo, Utah

Quick Service Restaurants
Chef Dan Barash
Executive Chef
Moe’s Southwest Grill
Atlanta, Ga.