Karen Gorrell, Hass Avocado Board Culinary Consultant, congratulates James Bartlett for taking top honors with the Judges Choice award and $1,000 at the Whitsons Culinary Group and Hass Avocado Board “Rock the Guac” recipe contest





Photo courtesy of Whitsons Culinary Group

Irvine, CA (January 2010) – In a fiercely competitive field of Whitsons Culinary Group chefs and kitchen managers, James Ryan Bartlett garnered top honors with the Judges’ Choice Gold medal and $1,000 in the Hass Avocado Board’s (HAB) “Rock the Guac” recipe contest. Bartlett’s Spicy Ponzu-Glazed Salmon & Avocado Spring Roll impressed judges with its yin-and-yang balance of contrasting textures and flavors. In his winning dish, tangy citrus-soy salmon marinade offsets a subtly sweet Coconut Avocado Crème sauce, and the soft texture of rice paper and rice noodles along with velvety slices of Fresh Hass Avocados, complements the crunch and crispiness of watercress and bamboo shoots.

A graduate from The Center for Culinary Arts in Cromwell, Conn., Bartlett is making his mark at Whitsons Culinary Group under the guidance and mentoring of Jeffery Taddeo. In his five years at Whitsons, Bartlett has risen from prep cook to kitchen manager at New Britain High School in New Britain, Conn. Bartlett’s connection to Japan and Asian cuisines comes from his grandmother and his love of Asian ingredients and techniques are evident in his recipe. Discussing his recipe, Bartlett points to the affinity between fresh avocados and Asian preparations. “Fresh Hass Avocados are widely used in Asian cooking. They add a unique flavor and rich, creamy texture without diminishing other flavors. Rather, fresh avocado magnifies and intensifies them,” he said.

HAB awarded a First Place and $500 prize for each of the following categories: Appetizers/Side, Salads, Sandwiches, and Entrees.

Whitsons Culinary Group and Hass Avocado Board “Rock the Guac” recipe contest poster



Photo courtesy of Whitsons Culinary Group

Marie Spinelli of Norwalk Public Schools took first place in the Appetizer/Side Category with her Hass-Some Avocado & Spicy Shrimp Napa Cabbage Boats with Hass Avocado-Infused Chili Lime Dipping Sauce.

Bill Whitcomb, Jr. of United Nations Federal Credit Union won first place in two categories: Salad with his Cobb of the Sea, and Entrée with Not So Shepherd’s Pie.

Michael Joy of Islandia Culinary Center won the Sandwich category with his Singapore Chili Crab Burger with Avocado Shake.

The competition was open to over 2,000 Whitsons team members, with Whitsons and HAB officials whittling the entries to 12 semi-finalists. The judging panel included Executive Corporate Chef Christopher Neary and Corporate Chef Geraldine Pollock from J. Kings Foodservice Professionals, and Karen Gorrell, culinary consultant for HAB. The recipes were evaluated with points for Taste, Presentation (recipes had to contain chunks, slices or diced fresh avocado and required a half avocado per serving), Originality, and Applicability for Whitsons menus. J. Kings Foodservice Professionals, hosted the cook-off.

For more information about Fresh Hass Avocados, contact HAB at (949) 341-3250.

About the Hass Avocado Board
The Hass Avocado Board (HAB) was established in 2002 after approval by producers and importers of Hass avocados in a national referendum. A 12-member Board administers the program. Over 20,000 producers and 100 importers are involved in the HAB which covers fresh domestic and imported Hass avocados sold in the U.S. market.

About Whitsons Culinary Group
Whitsons Culinary Group is a family-owned business that has been in operation for thirty years. The company operates on-site dining programs for business and industry, school nutrition programs and residential care facilities throughout the Northeast. Whitsons’ Culinary Development division produces private-label food products for distribution throughout the country and also provides delivered meals for senior citizens and other non-profit agencies. One of the largest foodservice management providers in the region, Whitsons is known for its innovative cuisine, customized services and dedication to sourcing fresh, wholesome, natural ingredients from local sources whenever possible.