HEALTHCARE TODAY: News and views from the Institute of Hospitality in Healthcare Ltd
Inaugural IHHC Culinary Competition to be held at upcoming National Conference
This year’s IHHC National Conference in Brisbane will see something new added to the program – the finals of the inaugural IHHC Culinary Competition.
Open to anyone regularly employed within health and aged care, the competition features teams consisting of any two of the following members: chef/cook, director/manager, accredited practising dietitian (APD) and senior leader and/or staff of foodservice team.
“The idea behind this competition is to publicly recognise the hard work and skill that goes in to providing patients and residents with quality food,” says Liam O’Toole from the Conference Organising Committee. “We want to acknowledge the unsung heroes of the industry and hopefully give them more exposure to senior staff members – typically it’s the senior managers who come along to these conferences, whereas those in the kitchen rarely get that opportunity.”
Each team was required to choose from a list of key ingredients and submit an original recipe for one main dish based on five portions, the food cost for a finished plate (not to exceed $6.50), a nutritional analysis signed off by an APD and list of cookware and/or appliances used by the team.
Four teams were chosen as finalists by a panel of judges based their entry’s originality and innovation, use of colour and texture, overall plate presentation and applicability to healthcare foodservice.
The finalists will go head to head at a cook-off provisionally scheduled to be held on the evening of the second day of the IHHC National Conference, during evening drinks in the Trade Exhibition section. The judging panel on the day will include a dietitian and possibly a surprise guest chef.
“The finalists will have 20 minutes prep time and 45 minutes cooking time,” Liam explains, “and will be started off at 10 minute intervals, so as to give the judges time to look at all the dishes and ensure each team has a level playing field in that their dish will be judged as soon as it’s plated so it’s not sitting around.”
Each dish will be scored according to a 100 point system, with up to 15 points awarded for organisation, 40 points for culinary skills, and 45 for taste and presentation. Judges will be walking around during the cook-off checking these factors and awarding points independently.
“We’re hoping this will become a regular annual event, with the winning team carrying the trophy through until next year when we do it all over again. We’re deliberately scheduling the cook-off during evening drinks so there will be an audience and commentary followed by the judging – with the whole show wrapped up within an hour and a half.”
National Conference dates postponed due to Omicron variant
The IHHC Conference Organising Committee and the National Board regret to announce that we have decided to postpone the 2022 National Conference as a result of the COVID-19 pandemic and specifically the current Omicron outbreak. As the majority of our delegates are essential healthcare workers, it will be hard for anyone to get approval to be released from work at this current time.
The IHHC, The Association Specialists (our Association and Professional Conference Managers) and Brisbane Convention & Exhibition Centre are currently working on options for new dates later in the year.
We are all in this pandemic together and the IHHC Board would like to thank our members, supporters and delegates who had registered to attend the conference for your understanding and ongoing support of the IHHC and our conference schedule.
If you have already booked to attend and have any questions, please feel free to email Grace Akang or Jieun Lee at ihhcconf@theassociationspecialists.com.au and they will be more than happy to assist you.
Until we can all meet face to face, stay safe and COVID free.
TROY LITZOW
IHHC National Vice President & 2022 IHHC National Conference Chair
