The Pulse Powered Plate Contest in partnership with USA Pulses challenged Compass Group chefs and dietitians to bring pulses to life in ways that are both inspiring and operationally practical. Let’s meet the winners of the three standout dishes that prove pulses can deliver on flavor, function, and creativity.
1st Place, Jessica Mansfield, District Chef, Culinart
Chef Jessica’s Golden Pulse Stack with Seared Shrimp layers rich, golden-hued pulses with perfectly seared shrimp, delivering both visual impact and balanced nutrition. The dish highlights pulses as a central component and demonstrated elevated plating and culinary technique.
2nd Place, Hannah Johnston, Executive Catering Sous Chef, Chartwells Higher Ed
Comfort meets creativity in this warming, flavor-packed Roasted Carrot and Pinto Bean Soup from Chef Hannah. The standout? Crispy kidney bean croutons—a clever, textural twist that adds crunch and visual intrigue. This scalable recipe reinvents a familiar format with unexpected texture.
3rd Place, Sally Silverman, Executive Chef, Restaurant Associates
Navy Bean Custard Pie is an unexpected and highly creative use of pulses in dessert. Chef Sally’s innovative dessert transforms navy beans into a smooth, creamy custard and adds a crunchy-sweet topping to complete the perfect slice of pie.
Bringing Pulse Power to Your Plate
These winning recipes are more than just delicious—they’re a blueprint for how we continue to evolve menus to be more plant-forward, sustainable, and nutrient-rich, without sacrificing guest satisfaction.
As we continue to innovate across Compass Group one thing is clear: Pulses aren’t just an ingredient—they’re an opportunity. Stay tuned for more incredible pulses recipes from Compass Group chefs and dietitians.
