Milwaukeean wins national healthy chef competition during live event at International Conference on Nutrition in Medicine

An increasing trend, culinary workers at health care facilities are adopting a ‘food as medicine’ approach

WASHINGTON, D.C.— St. Luke’s Medical Center’s Culinary Lead Anthony Burns won the title of Top Healthy Hospital Chef and the $6,000 prize that came with it during the Healthy Hospital Chef Challenge, a national competition before a live audience during the International Conference on Nutrition in Medicine (ICNM) on Thursday, Aug. 15. 

One of three finalists chosen to compete in teams of two to develop and prepare an original 100% plant-based entrée, Burns is an alum of the Institute of Culinary Education and military veteran from Milwau 

When asked how the hospital began serving plant-based meals, Burns says, “[St. Luke’s] actually chose to offer me my position for that reason. 

Our leadership here were constantly hearing from our customers that they wanted fresheroptions and plant-based or vegetarian food and they knew mybackground in vegan food. I loveany opportunity to open people’sminds to plant-based cuisine, so itwas an easy choice.” 

Finalists were reviewed byguest judges, who evaluated thechef teams based on competitionpresence, culinary technique,healthful benefits of the recipe,and recipe taste and presentation.

With assistant Reuben Buford,also of Milwaukee, Chef Burnstook first place with Jeweled Ricewith Sauteed Vegetables. 

This recipe and the others fromthe competition are available at

no cost to health care facilities nationwide at HealthyHospitalProgram.org. 

Of the recipe, Burns says, “I was experimenting with the Persian spice mix Advieh Berenj at the time and the dish mostly built itself. 

A rice base that incorporated several different textures while also giving sweet, savory, and herbaceous flavors was an easy choice. 

Jeweled rice also allowed me to pack it with additional veggies to complement the ones already in the main. 

Harissa and tomato provided acidity and heat that were the perfect foil to the flavors in the rice, so everything fell into place after that.” 

Finalist chefs Chad Wisner of Mt. Airy, Md., won second place with BBQ Jackfruit Sandwich with Edamame and Black Bean Salad and Chef Skylar Flynn of San Diego earned third with Roasted Sesame Chickpeas over Zesty Quinoa. 

ICNM is sponsored by the Physicians Committee for Responsible Medicine, a nonprofit health advocacy organization of more than 17,000 physician members. 

The Institute of Culinary Education (ICE) partnered with the Physicians Committee to host theChef Challenge, a competition of chefs and cookswho work within the food service department ofhealth care institutions, including hospitals andlong-term care facilities. 

This year’s judges were Brooklynne Palmer, MD, MPH, preventive medicine resident, creator of Beets by Brooke, and culinary medicine specialist; ShawnMatijevich, lead chef-instructor, Online CulinaryArts and Food Operations at ICE; and EmmettMcDonough, executive chef of culinary development, Sodexo NYC Health + Hospitals. 

The American Medical Association supports theavailability of plant-based meals in health care facilities for their health benefits. 

According to the Heart-Healthy Food Recommendations for Hospitals from the American College ofCardiology, “By adopting plant-based options and eliminating cancer-causing food products, hospitals not only provide a vital service to patients, staff, and visitors. 

They also serve a key educational function, modeling healthful habits. In the words of the AmericanCollege of Cardiology, hospitalization can be a“teachable moment.”