It all comes down to this! Our best and brightest chefs recently came together at the Omni Hotel in Louisville, Kentucky for the 15th annual Culinary Olympics. Contestants from each Trilogy division fought for the gold and glory of their campus the best way they knew how: serving up a delicious, mouth-watering dish.

Throughout the day, contestants arrived at our companywide spring meeting ready to put their dietary skills to the test. Each team was presented with a box of mystery ingredients including skirt steak, pearl onions, aged english cheddar cheese, tomato paste, and fresh mint leaves. They were also allowed to pull from a common pantry to create a meal fit for our residents and families. Once the competition was underway, each team had one hour to create an entrée plate and samples for our judges.

Judges included Barb Minger of Gordon Food Service, Emily Knief of Stran Promotional Solutions, Peter Massey of Trilogy Health Services, and Stevie Stevenson of the Kentucky International Convention Center. These four individuals were tasked with judging each dish based on taste, creativity, and presentation on a scale from 1-5.

Taking home the gold was Rachelle Richards, Jamie Curtis, Justin Moore, and Melisa Newman of Norwich Springs Health Campus. The campus was recognized for achieving culinary excellence that evening at the Awards Dinner, as were our Bronze and Silver Winners: Adam Skirboll, Essence Corbin, Beth Blair, and Mary Jo Ray of The Willows at Fritz Farm, and Anthony Shaffer, Debbie Footman, Kylie Crenshaw, and Dawn McGill of Wellbrooke of Carmel.

Even without the promise of recognition, you’ll find that our chefs are always committed to providing those they serve with the very best that dining services has to offer. Join us at any of our locations to satisfy your craving for a top-quality meal – served by top-quality people.

Congratulations to our winners, and congratulations to all of our participants in this year’s Culinary Olympics!