Metz Culinary Management is proud to announce 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.
For his winning dish, Chef 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,” said Chef Drees. “I hit the right balance on my first attempt, and I didn’t want to overcomplicate it. The feedback was incredible.” Chef Drees’s winning recipe will be added to the menu database available to all Metz accounts.
Chef Drees’ 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,” Chef Drees 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.