Congratulations to St. Vincent’s Southside (Jacksonville, Florida) FNS team for winning an industry award! Chef Cortney Penn’s Vegan Whopper was selected as a winner in Food Management’s Best Healthcare Recipe Contest.
Ten winning dishes were chosen from busy healthcare kitchens across the country, and each contains a successful balance of wellness-boosting and soul-nourishing food for patients, staff and guests. The Vegan Whopper was crowned a wild card winner, providing a delicious and healthy alternative to the typical fast-food sandwich craving.
“A lot of vegan dishes are not large in size. I wanted to create something that you could hold in both hands and enjoy, like the Whopper,” said Chef Cortney. “We did a test – made it big and many people who do eat meat were satisfied with it. I knew it was a winner then!”
The St. Vincent’s Southside family works together closely, and Chef Cortney credits the collaboration between culinary and patient nutrition teams as key in developing this winning recipe. Ensuring that special dietary needs of our patients and guests are met requires teamwork, partnership and creativity.
“This dish is simply vegetables, a little hummus and herb marinade. We work closely with nutrition teams and you don’t have to read the fine print to enjoy this,” said Chef Cortney.
Chef Cortney has been in his current role as Executive Chef at St. Vincent’s Southside since May 2020. He credits his mother and grandmother for inspiring his love of cooking at a young age. After attending Le Cordon Bleu Culinary School in Orlando, he began his career with TouchPoint at St. Vincent’s Riverside in 2017.
Thank you, St. Vincent’s Southside and Chef Cortney Penn, for serving as ambassadors for TouchPoint! Congratulations on this well-deserved award.