July 2014 Exercise – Andrew Weiss

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Andrew Weiss, Chef/Owner, Redneck Tapas & Bourbon Bar, Las Vegas, NV

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“Shrimp & Grits”

Roasted Shrimp, Anson Mills Red Peas & Rice Grits, White Corn Salad

Pleasure by Bauscher

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July 2014 Exercise – Taras Virstiouk

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Taras Virstiouk, Executive Chef, Glen Flora Country Club, Waukegan, IL

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Ahi Tuna with sundried tomato and nicoise olive tapenade, avocado mousse, compressed watermelon, 600 day old prosciutto, baby arugula, feta cheese and smoked black lava salt

Pleasure by Bauscher

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July 2014 Exercise – Eddie Wilson

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Eddie Wilson, Executive Chef, Talley Student Union, North Carolina State University, Raleigh, NC

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Kale Caesar Salad with Poached Salmon and a Parmesan Crisp

Pleasure by Bauscher

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July 2014 Exercise – Jeff Williams

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Jeff Williams, Junior Sous Chef, Glen Flora Country Club, Waukegan, IL

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Pan Seared Foie Gras, Apple and Apricot Ginger Chutney, Roasted Baby Beets, Pickled Ramps and House Cured Duck Prosciutto Crackling

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July 2014 Exercise – Martin Reczek

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Martin Reczek, Campus Executive Chef, Compass Group, Halliburton World Head Quarters, Houston, TX

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Deconstructed Chicken Tortilla Soup with Cotija cheese, cilantro and chicharones

Pleasure by Bauscher

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July 2014 Exercise – Martin Reczek

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Martin Reczek, Campus Executive Chef, Compass Group, Halliburton World Head Quarters, Houston, TX

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Miso Injected, Pecan Smoked Brisket Boa Bunz with house made pickles jalapenos, daikon and carrot

Pleasure by Bauscher

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July 2014 Exercise – Vanessa N. Jaurique

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Vanessa N. Jaurique, Chef Instructor, Metropolitan Ministries, Riverview, FL

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Seared Chilean Sea Bass with Citrus-Ginger Poached Mussels with Roasted Red Pepper & Tomato Puree

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July 2014 Exercise – Matt Chappell

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Matt Chappell, Executive Chef, Ball State University

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Crispy Calamari, Asian Kale Slaw, Spicy Orange Sauce

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July 2014 Exercise – Mitch Samples

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Mitch Samples, Purchasing Manager, The Chef’s Academy, Morrisville, NC

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Chef Rusty with Petite Filet and Potatoes Allumette under Chef Ryan’s Smoked Torchon

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July 2014 Exercise – Tiffany Mason

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Tiffany Mason, Junior Sous Chef, Glen Flora Country Club, Waukegan, IL

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Cheese Grits with Herbs, Cornmeal Fried Okra, and a Summer Succotash of Fresh Garbanzo Beans, Okra, Fava Beans, Alaskan King Crab, Mirai Fresh Corn

Pleasure by Bauscher

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