July 3, 2024
Creativity and skill took center stage at the second annual Immanuel Culinary Cup, with the final round of cooking hosted at the stylish Hoff Family Arts & Culture Center. This thrilling competition brought together top chefs from Immanuel’s communities in Omaha, Lincoln, and Des Moines, showcasing their skills in a high-stakes culinary showdown.
The event, conceptualized by Alan Jarecki, Immanuel’s General Manager of Culinary Operations, aims to celebrate culinary excellence and highlight the talent within Immanuel’s retirement living and senior care communities.
“The Culinary Cup was conceived out of fun,” Alan said. “Our chefs want to show their skills, hone their creativity, and share them with the world.”
Preliminary Rounds: Setting the Stage
Each Immanuel community was asked to nominate one representative for the culinary cup. During this round, each participant had 60 minutes to craft two identical plates of a casual gourmet entrée, demonstrating precision and skill.
Part of the preliminary judging, hosted at three different Immanuel communities, included using a secret ingredient unveiled on the day of the preliminary round. Immanuel’s Corporate Executive Chef Rob Hill, Director of Marketing Jameon Rush, and Director of Culinary Development Chef Scott Wiese sat as judges for this round of the competition.
Of the 12 preliminary round competitors, four chefs advanced to the final round at the Hoff Center:
Jayme Degre, competing as Sous Chef from Lakeside, showcased precision honed through catering for high-profile guests. Not long after the competition, Jayme was promoted to Executive Chef at Trinity Village.
Roger Hill, Executive Chef at Immanuel Village, brought decades of experience and a deep commitment to community.
Matthew Stigers, competing as Executive Chef at Copper Shores Village, combined his retail background with a passion for culinary arts.
Jax Vanek, Executive Chef at Grand Lodge, used the skills he honed throughout his journey from server to culinary leader.
The Grand Finale
Each chef was challenged to create three distinct dishes within 90 minutes, incorporating a mystery tray of ingredients revealed moments before the start. Each chef was also given a specific meat to design the entrée around: Duck, salmon, pork loin, and pork chops.
Hosted by Rob, the Culinary Cup’s final event – and dishes – captivated the judges. In addition to Alan, other competition judges included:
- Whitney Green, Lead Chef at Immanuel Pathways PACE® of Eastern Nebraska
- Mike Higgins, resident at The Landing, an Immanuel Signature Community in Lincoln
- Shelley Elson-Roza, Chef-Owner at Heirloom Fine Foods
- Eric Gurley, Immanuel President and CEO
- Betsie Freeman, Restaurant Reporter at the Omaha World-Herald
Judging criteria focused on taste and flavor, presentation, resident satisfaction, technical skill, and use of secret ingredients, ensuring a thorough evaluation of each chef’s culinary prowess.
“This competition not only highlights our culinary talent but also strengthens our community bonds,” Alan said. “It’s about celebrating creativity and excellence in retirement living.”
