NEW YORK, June 9, 2025—The 2025 CulinArt Waste Warrior Challenge culminated on Stop Food Waste Day at a prominent corporate dining location in New York City, with Jessica Mansfield (above, left), chef manager at Merritt 7, scoring just a few more points than Joe Loftus (above, right), chef manager in the Mid-Atlantic Region.
Mansfield and Loftus were the final two competitors in CulinArt’s first-ever Waste Warrior Challenge Tournament, in which 17 chefs from across CulinArt competed in a bracket-style elimination competition designed to celebrate Stop Food Waste Day and showcase innovative approaches to food waste reduction.
Six judges used a rubric in evaluating the competitors with five criteria: Knife Skills, Plating, Flavor, Innovation & Creativity, and Sustainability. Just five points separated Mansfield and Loftus in the final tally.
The Challenge was conducted “mystery” style, in which chefs first learned of the ingredients available to them as the 60-minute event got underway. About 15 minutes into the competition, they learned—from Peter Klein, director of culinary development, shown center in the photo above—of an additional secret ingredient sourced from a local farmers market: Dandelion Greens.
Mansfield reviewed what was available and ultimately prepared Sautéed Shrimp and Dandelions with an Asian Slaw and Crispy Soy Rice Cake. “The dandelion threw me off a bit,” she admits. “It was so bitter, but I sauteed it and hit it with stock. I treated it as a rabe, and its slight bitterness paired with the sauteed garlic and ginger.”
To reduce waste, Mansfield used the shrimp heads and shells in her stock, needing a bold flavor to complement her rice cake. She also included the ends and peels of the garlic and ginger. “The only waste I had was the end of the cabbage core,” she notes.
Loftus, too, was interested in making a shrimp-based dish, but turned instead to the chicken in preparing Korean Chicken Tacos with Scallion slaw and Dandelion Greens Romesco Sauce. He gave the tacos a Korean profile with crispy chili flakes, soy sauce, and tamarind, while the Romesco sauce provided a versatility that—along with the blender—allowed him to virtually eliminate any waste.
“Romesco is typically an acidic sauce,” he adds, so blending in the bitterness of the Dandelion Greens balanced it out. If the customer was willing, he or she could clear Loftus’ plate of tacos and there would be nothing left to throw away.
The Challenge attracted about 20 client associates who watched the competition and were treated to samples of each dish. They also learned more about CulinArt’s use of the Waste Not 2.0 program and our sustainability goals and participated in a sustainability-themed trivia contest.
Click here to view a recap of the competition emceed by Rudy Lasher, director of dining services at the location, and here for more scenes from the event.
