HCSG’s First Regional Chili Showcase

Healthcare Services Group (HCSG) recently hosted the first Mid-Atlantic Chili Cook-Off, showcasing eight Dining Services  Account Managers from Pennsylvania, Maryland, and New Jersey. HCSG Regional Executive Chef Joe Levin and District Manager Matt Marchetti organized and executed the event, partnering with The Subacute at Autumn Lake Healthcare to host it in their New Jersey facility.

The inspiration for this event stemmed from HCSG’s Cook Training Program, which focuses on refining our teams’ culinary techniques, resulting in an enhanced resident dining experience. Joe Levin and Matt Marchetti saw this event as an opportunity to showcase the skills our team members have been learning while highlighting the type of food residents can experience with a trained culinary expert in their community.  To keep the competition exciting and participants on their toes, an array of HCSG dining team members were selected, ranging from an Executive Chef, Cook, Food Service Manager, and Assistant Manager. 

Chili was selected as the meal of choice to allow both creativity from the competitors and to provide residents with a new and exciting take on the traditional dish. Matt explained, “We wanted to incorporate the resident community into our competition. Perhaps someone is averse to trying different foods or flavors. This cooking competition could encourage them to step out of their comfort zone and try a variety of chili they may have otherwise turned down.”

As the competitors arrived, they each brought their own ingredients for their unique chili recipe, making enough chili to fill 75 cups each. Each competitor provided sides, garnishes, and desserts to accompany the chili. For instance, Chef Mike Lombardi presented an exquisite tarte dessert, while Chef Tonei Turk and Chef Kayla Skotnicki served cornbread as a side. The chili recipes incorporated a range of ingredients from the classic baked beans and white chicken to savory flavors of smoked brisket and beef sausage.

After an hour of chili taste testing, the judges announced Regional Executive Chef Tonei Turk as the winner. She cooked an exquisite Beef Chili. Her recipe consisted of beef sausage and smoked ground brisket, topped with puréed dry peppers, shredded cheese, and a side of cornbread. Her creativity in adding the smoked brisket made her stand out to the judges. Tonei formerly served as the Food Service Director at Autumn Lake Pikesville and was recently promoted to Regional Executive Chef.

Overall, the event was a great experience for everyone involved. Joe expressed, “This is a great way for HCSG team members to network and grow. Additionally, it provided a wonderful opportunity to connect with the resident community.”

The chili cook-off was just one example of how our dining services teams get creative to showcase their talent, have friendly competition, and involve the community in their passion for cooking. Learn more about HCSG’s dining services and explore new ways to elevate the dining experiences in your community at hcsg.com/dining.

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