Charlotte, NC – (June 13, 2025) – CCL Hospitality Group’s operating companies, Unidine and Morrison Living, were proud to host the 2025 Puree with Purpose competition, which took place in Charlotte, North Carolina. This annual event brings together top chefs, cooks, and registered dietitians from both organizations to spotlight culinary artistry and clinical excellence in texture-modified dining for individuals living with dysphagia.
Puree with Purpose challenges competitors to create safe, flavorful, and visually appealing pureed meals that resemble traditional dishes, an effort to restore dignity and enjoyment to mealtimes for residents and patients who require specialized diets.
Why it matters:
As clinicians and culinarians, our mission is to deliver meals that meet the clinical needs of our residents and patients while offering the same sense of joy and anticipation that dining brings to all of us. This competition reflects the deep care and creativity our teams from Unidine and Morrison Living bring to the table every day.
Ellen Lowre, VP of Nutrition, Wellness and Sustainability
CCL Hospitality Group
Finalists representing both companies prepared dishes that were judged on presentation, nutritional value, texture, and taste. The event was evaluated by a panel of culinary and clinical leaders who are driving innovation across the healthcare and senior living industry.
Finalists were drawn from a diverse talent group; after competing at the regional level, four were chosen to move on to the national finals:
This year, we celebrate Rufus Adams, Cook, as the champion with their exceptional dish: Chicken and Waffles with Blueberry Sauce, complemented by Cheddar Grits, Peas, and Pecan Cheesecake.
This is my 10th Puree with Purpose competition, and I think it represents the very best of what we do with our most talented culinarians. Most importantly, there’s a purpose behind their work. As we think about aging and what it means to dine with dignity, this competition is a true reflection of how we preserve quality of life and maintain the culinary experience for residents with dietary restrictions.
Dan Natterman, CEO
CCL Hospitality Group
Puree with Purpose aligns with the organizations’ shared commitment to scratch cooking, whole ingredients, and hospitality excellence. These texture-modified meals support better health outcomes, reduce the risk of malnutrition and aspiration, and enhance overall satisfaction and engagement for individuals on modified diets.
