Results – AHF-NJ Fall Culinary Competition

On October 23, Pecinka Ferri hosted the second annual AHF-NJ Fall Culinary Competition! Five talented culinary teams competed from Saint Clare’s Denville Hospital, St. Joseph’s Medical Center, Morristown Medial Center, Robert Wood Johnson University Hospital and JFK Medical Center. The teams had one and half-hours to complete both an entrée and a dessert to present to the three judges, Peter Fischbach, RickfordR. Foo, and Francesco Palmieli.

As an added challenge, they also had to incorporate a secret ingredient to their dishes. For the entrée, the secret ingredients were Malghese cheese and cranberries. For the dessert, they were asked to use chipotle sauce or seasoning to their dish.

The culinary teams did a fantastic job incorporating the ingredients and developed the following dishes:

St. Clare’s

Entrée: Stuffed chicken breast with roasted red pepper cheese, cranberry compote on a bed of risotto, which was made with Malghese cheese and scallions. It was accompanied by sautéed broccoli topped with cranberry brandy frisee.

Dessert: Chocolate trifle which incorporated chipotle chocolate mousse, candied bananas, fresh pinapple, cinnamon toasted apples and was topped with white chocolate mousse

St. Joseph’s

Entrée: Pan seared pork tenderloin with homemade butternut squash gnocchi, asparagus tips with a Malghesecheese sauce and apple brandy demi gloss with cranberries

Dessert: Vanilla bean panna cotta topped with espresso cream and grilled lemon strawberry chipotle compote


Entrée: Pan roasted pork tenderloin on top of baby spinach and butternut squash and Malghese cheese puree and brown sugar cranberry compote with black pepper

Dessert: Gluten free hazelnut brown butter cake with chipotle ganache and crème glaze. Topped with spiced candied pepitas

Robert Wood Johnson

Entrée: Braised rabbit leg, Applewood smoked bacon wrapped tenderloin with cranberry glaze. Accompanied with five spice butternut squash puree with Malghesecheese, roast baby turnips and asparagus tips

Dessert: Pumpkin flan topped with biscotti cookie crumble, torched figs and chipotle infused sugar art

JFK Medical Center

Entrée: Roasted acorn squash stuffed with a sausage, shallot, roasted chestnuts, apple, cranberry stuffing with Malghese cheese

Dessert: Chipotle raspberry jam with beet root and cardamom custard with lemon whipped cream with crushed gingersnaps on top

First place was Morristown, second place was JFK Medical and third place was St. Joseph’s! Congratulations to all the contestants for creating some amazing dishes!

Thanks again to our judges and business partners that helped with the events. Especially Chef Nick and Pecinka Ferri for hosting the event and also Boar’s Head and RC Fine Foods for donating some great appetizers for the spectators!

We hope to see everyone on November 15 at our Annual Fall Conference, “Conquering the Workday”! Please visit our website to register