Niagara University chef Dan Drees announced as winner of Metz Culinary Management 'Roots n' Shoots' culinary competition

Contest challenges chefs to create truly exciting vegan dishes

Metz Culinary Management Press Release & Photo

Metz Culinary Management announced chef Dan Drees of Niagara University as the winner of its company-wide “Roots n’ Shoots” competition, a culinary showdown challenging chefs to create exceptional dishes using only vegan ingredients.

Sponsored by Pic Rite Management and Consulting, the competition brought together 15 of Metz’s top chefs for three intense rounds. Their entries were judged on appearance, description, creativity and functionality. Five finalists competed in the last stage, preparing small plates for guests to sample at the company’s holiday gathering. Votes from corporate team members, district managers and regional representatives determined the winner.

“This competition acknowledges the growing demand for plant-based options and pairs with our goal of having our menus be 50% plant-based by the end of 2025,” said Brian Bachman, Metz vice president of purchasing. 

Chef Dan Drees (Metz Culinary Management photo)

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For his winning dish, Drees created a stunning plant-based take on scallops, using king oyster mushrooms to replicate the texture and flavor of the seafood classic. Inspired by a vegan colleague who missed eating seafood, he researched and tested ingredients until he discovered that the stems of king oyster mushrooms sear beautifully, mimicking the look and texture of scallops.

“My goal was to create something that felt familiar yet fresh,” Drees said. “I hit the right balance on my first attempt, and I didn’t want to overcomplicate it. The feedback was incredible.”

Drees’ winning recipe will be added to the menu database available to all Metz accounts.

His journey through the competition also included a Brussels sprout and sweet corn risotto with pomegranates and crispy shallots in the first round, followed by an acorn squash, white bean, and apple stew in the second.

While he describes himself as a “meat and potatoes guy,” Drees said he sees the “Root n’ Shoots” competition as an opportunity to push culinary creativity.

“Vegan food isn’t just about alternatives to meat – it’s about celebrating grains, fruits and vegetables in their own right,” he said. “That’s what makes it exciting.”

This year’s competition follows a similarly themed contest in 2023. Dubbed “Scales n’ Tails,” it challenged Metz chefs to create unique seafood dishes.

“I want to express our thanks to all the chefs who took part in the competition, and our appreciation for their whole-hearted commitment to culinary excellence and innovation,” said Maureen Metz, executive vice president.

Metz Culinary Management was established in 1994 by entrepreneur John C. Metz as a custom dining management service company with a “guest first” philosophy serving a variety of market segments, including health care, corporate dining, higher education and independent and public-school dining. With the energy and foodservice experience of John’s son, CEO Jeff Metz, the company continues to expand its footprint and bring innovation to the food service management business.

Rated one of the top 15 foodservice management companies in the country, Metz collaborates with its clients to deliver restaurant-inspired experiences to each and every guest. Covering fast casual to fine dining, Metz embraces high standards for ethical responsibility, environmental stewardship and healthy lifestyles through the creation of healthy meals that support wellness.