Mayo Clinic celebrates culinary contest win
Chef Michael J. Millben shares inspiration and reflection on his triumph
Last fall, health care culinary professionals across the country took their menus to new levels in creativity and flavor — powered by plants — by competing for the top spot in the Health Care Culinary Contest. The contest is run in partnership with Menus of Change, an initiative of The Culinary Institute of America, Harvard T.H. Chan School of Public Health, and the College of Food Innovation & Technology at Johnson & Wales University in Rhode Island.
Recipes go through two rounds of judging in order to establish five finalists. The final round is at the Johnson & Wales’ culinary program, where students and staff prepare each dish. A panel of judges tastes and scores each recipe to choose the winner.
Out of five finalists, Chef Michael J. Millben from Mayo Clinic was named the winner. His three sisters blue zone tacos were a perfect combination of sweet and savory. With a plantain-based shell and corn, squash, and bean medley filling, the recipe was not only free of the big nine allergens, but also vegetarian, vegan, and gluten-free.
Millben united flavor and cultural influence when developing his innovative winning recipe. The three sisters companion planting method is used by many Indigenous tribes around the world, including in Ohio where Millben grew up, and Costa Rica, the country that inspired Millben’s dish. The three sisters have almost every nutrient known to sustain life — beans are packed with plant protein; corn and squash add vitamin C; and all three are filled with fiber, which aids digestion and offers an array of health benefits.
The winning chef is making headlines. Chef Millben was featured in a recent FoodService Director article.
Additionally, Millben highlighted the Mayo Clinic Blue Zone Project, a national initiative to improve communities’ health and well-being by increasing accessibility to and affordability of healthier choices. Together, the whole-foods plant-based diet accompanied the three sisters for a winning combination.
Millben was celebrated at CleanMed, where his winning meal was served to attendees. Read our interview with Chef Millben on his win below, watch his video, and be sure to try his recipe.
Why did you choose to become a chef? Why a hospital chef?
Cooking has always been a big part of my life. My grandmother was a baker, my uncle was an executive chef, and a lot of my family members cook. I really didn’t think I would become a chef, I just loved being around food. After I got out of the military, I had an opportunity to go to culinary school and learn more about formal techniques and language. My first job led me to Jacksonville, Florida, and I’ve been there ever since.
What is your approach to hospital food and the people you’re serving every day?
I really want to have a great product that people can enjoy. When you’re in a hospital, you have doctors, nurses, and patients depending on you. When they finally get the chance to eat, you want to make sure you have a quality source of food. You never know what’s going on in someone’s day — that meal could change someone’s attitude or approach to the rest of a tough day.
Why do you choose to create and serve plant-forward menu items?
For where I am in my career right now, it’s fun. You don’t get the chance to try something different every day. Unique ingredients, like plantains, can be tough to execute, unlike tofu or chickpeas, which are more common and easy to incorporate into any meal. Bringing a unique approach to food beyond what we see every day is the challenge I enjoy.
Can you tell us more about what influenced the creation of this meal?
I had a catering event that introduced me to the blue zone diet. It really opened my eyes that certain populations in different regions tend to live longer based on what they’re consuming and how it’s processed. When I had the idea for this dish, I wanted to combine something from the history of my home state with a different country’s perspective. I’m originally from Oklahoma, where there is a large Indigenous population. From an early age, I was taught about the agricultural practice of the three sisters — planting corn, beans, and squash together. And I chose Costa Rica, a place I’m less familiar with, for the variety of squash, beans, and corn. It was cool to see something that came full circle from my childhood.
What is your favorite plant protein? Why?
Right now, it’s chickpeas. I’ve been making many variations of hummus. A while back, I had a catering event where we made a stew with chickpeas. I really like to take something common you can use in an everyday kitchen and put a twist on it to see it in a different light.
Why did you participate in the contest?
I was on a culinary call and one of the presentation slides was the details for the contest. I like to compete and as I was looking through the list of rules and qualifications, I knew I had to participate. The contest presented a fun challenge to test myself and come up with something new for the hospital setting. Hospital food gets a reputation for sometimes not being the best. My goal was to do something new and inspire someone else. It was challenging and fun, but it was also really exciting. It was a good opportunity for me to do something I’ve never done.
How did the recipe go over? Did you reach people who had not heard of it?
Every Monday, we try to have plant-based items on the stations and with catering, we always have a plant-based option for the guests. I had an innovation station set up in front of the café with samples and it gained a lot of attention. People had a lot of questions about the dish, but I think one of the biggest things was the blue zone aspect — it’s taking off in Florida — and how I came up with the idea to pair it with the three sisters. It was a good time to educate the customers. I think the biggest thing people were surprised about was the fact that I made a tortilla out of plantains since you normally see corn or flour. Some people wanted to try something new, and it was a great opportunity to open their views to a meal they wouldn’t normally get day to day.
Long-term plans for the recipe?
I’ve had a few catering events where I made a smaller version for appetizers. I don’t want to see it fade, so wherever I get the chance to have it on a menu, I will try my hardest.
What was your reaction to winning?
I was training some of my associates and my executive chef came in and said, “Hey, guess what? You won!” It dawned on me what he was saying and there was this excitement — I can’t really explain it. I was so ecstatic and grateful and joyful. I’m proud of everything I put into this contest, especially some of the long nights I spent brainstorming. I can’t tell you how long I would be sitting at home and questioning, “What if I do this? How can I pair this with this?” It was a long process, but it was a good moment, a proud moment, to learn that I won.
Any words of advice for your fellow chefs?
Research is key. Start off with an idea and don’t be afraid to expand. It’s OK for some things not to work; the whole process of cooking is about trying to build flavors. It’s difficult when you’re creating plant-based food — you want to have something creative and different, and you want to catch the customer’s attention. One day down the road that item you thought was a failure might turn into a success. It’s trial and error, but never be afraid to set yourself apart from anybody else. Focus on your goals and what you want to do, and execute them. You have to trust the process.
Anything to add?
I’ve been in Jacksonville, Florida, for a little over two years and I’ve gotten a chance to work with a lot of plant-forward opportunities — this area is definitely growing a plant-based focus. In the hospital setting, I think it’s a great tool for us to use for patients who have restrictions. The plant-based menu can make everyone feel good and warm on the inside, and provide a quality meal. The sustainability is catching on pretty well. It’s trending, and it’s never going to go away.
Feeling inspired? Dive into the #PlantForwardFuture with our resources for hospitals.
