Senior Living Chefs Face-Off in Top-Chef Inspired Cooking Competition

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OKLAHOMA CITY – Care Providers Oklahoma has named the winner of this year’s Silver Spoon Competition, a Top Chef-inspired cook-off that pits chefs from Oklahoma’s senior living facilities against each other in a challenge to see who can make the tastiest and most nutritious meals. US Foods sponsors the event each year and provides the ingredients and a full-service kitchen for the competitors.
 
This year’s theme was seafood, which US Foods Manager for Senior Living Cathy Mosley said was chosen specifically because it was challenging. 
 
“Nutritional Guidelines for Americans incorporates seafood into our menus at least twice per week,” said Mosley. “That can be a difficult center-of-the-plate item in the middle of the country.”
 
Thirty-one dietary professionals throughout the state were nominated to participate in the challenge. Votes were cast on social media and three finalists advanced to a final round: Chef Natasha Arnold of Heartsworth Center for Nursing and Rehabilitation in Vinita; Chef Kevin Kelley at Franciscan Villa in Broken Arrow; and Chef Maria Ponce from Grace Living Center in El Reno. During the final round of competition, each chef was given a box of secret ingredients to be incorporated into a dish. A team of judges chose Chef Kevin Kelley’s final dish to be the winning meal.
 
“I really enjoyed the chance to compete with mystery ingredients in a fascinating corporate kitchen that US Foods provided,” said Kelley. “I was in total shock when I won, and I am so grateful for the opportunity to compete.”
 
The Silver Spoon Competition was created by US Foods with the goal of recognizing and rewarding dedicated dietary staff working in the Senior Living industry. It acts as a showcase for the excellent food served at Senior Living facilities as well as a unique training experience for chefs.  Competitors participate in workshops that address common challenges that include managing food cost, finding new uses for ingredients, and reducing waste. 
 
US Foods has placed an emphasis on responsible product sourcing and waste reduction.  At this year’s Silver Spoon Competition, US Foods Seafood Specialist George Garland and Food Fanatics Chef Rob Johnson provided a personalized in-depth discussion on incorporating seafood into Oklahoma Senior Living menus in cost effective and environmentally conscientious ways.  
 
Care Providers Oklahoma President and CEO Nico Gomez said his organization is dedicated to supporting the best services possible, which encompasses everything from medical care to food.
 
“People don’t realize how hard the staff and chefs at our facilities work to provide a variety of good, healthy food,” said Gomez. “This is a great way for us to honor these individuals for their dedication to their craft, while at the same time giving them a chance to hone their skills and learn a few new tricks.”