Congratulations to the Kendall College School of Culinary Arts’ student team of Jennifer Heringhausen, Drew Larson and Mark Sabbe, who took home first place in the Building a Healthier Chicago F.I.T. (Fresh Innovative and Tasty) Cooking Competition for their entry of vegetarian Niçoise salad with pan-seared tofu and sautéed polenta. The event was hosted by Windy City Professional Culinarians, a chapter of the American Culinary Federation, Inc., at the Union League Club on November 15, 2010.
The cook-off drew culinary-arts students from throughout greater Chicago who competed as teams or individuals. Recipe entries were required to feature well-balanced, nutrient-rich entrées for adults or children incorporating whole grains and produce. Eligible dishes contained fewer than 500 calories, with less than 30% of total calories from fat and less than 10% of total calories from saturated fat, and negligible trans-fat. Additionally, sodium content could not exceed 800 mg. in accordance with USDA guidelines for Americans.
The judging jury consisted of prominent chefs and local health and nutrition experts, including Dr. James M. Galloway, who serves as the Regional Health Administrator for the U.S. Department of Health and Human Services for the five states including Illinois that comprise Region V.