GLENDALE, Ariz. (Nov. 12, 2008) – If the hearing the words “hospital food,” conjures up visions of green Jell-O and mystery meat, then you haven’t been to Banner Thunderbird Medical Center.

Banner Thunderbird’s Food and Nutrition Services Director Julie Spelman and Executive Chef Jamie Palenque brought home the silver medal in the 2008 Culinary Competition staged by the National Society for Healthcare Food Service Management. The event was sponsored by Tyson Foods.

The pair won the award in September for their original entry Rainforest Pork Roulade with Mint-Cashew Pesto topped with Acaci Foam and Sweet Plantains – a dish that pairs succulent, savory pork with sweet plantains and is served on a banana leaf.

Spelman and Palenque were awarded a bronze medal during the 2007 competition for the original recipe Almond-crusted Chicken with Pomegranate Sauce. They say cooking in a hospital is like “being creative with handcuffs on” due to dietary restriction requirements for many patients but they manage to prepare tasty and healthy creations each day.

“Hospital food isn’t what it used to be,” said Chef Palenque who was born and raised in Bolivia and has studied at The Culinary Institute of America, Greystone in St. Helena, California.

During both years of the competition 28-35 recipes were submitted and narrowed down by a group of chefs and judges to only five contestants. The judges do not know who has submitted each recipe when they narrow down the competition.  Julie and Jaime then had to prepare the recipe for 6 in front of hundreds of professionals in 75 minutes.

“I feel very fortunate that Jaime and I were chosen to compete both years,” Spelman said. “People are surprised but you can get flavor into hospital food.”