October 2014 Exercise – Ellen Davinson, Meredith Mortensen, & Trish Lawrence

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Ellen Davinson, Sous Chef, Lead Cook, NCSU Talley Student Center, One Earth, Raleigh, NC

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Seasonal apples (Gala and Honey Crisp) baked with butter, sugar and a cinnamon glaze

Topped with a Cinnamon Chantilly Cream and a slice of New York extra sharp cheddar cheese

Garnished with a buttery pie crust and a New York Sharp cheddar cheese twill

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Meredith Mortensen, Pastry Chef Instructor, The International Culinary School at the Art Institute of Portland, Portland, OR

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Roasted Butternut Ice Cream, Poached Vanilla Apples, Caramelized White Chocolate Meringues, Salted Bourbon Caramel

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Trish Lawrence, Chef, LDI, LLC, Riverview, FL

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‘Three Scoop Shrimp & Grits a’plenty’

Stone Ground Grits with Sautéed Creole Shrimp and Hot Sauce

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October 2014 Exercise – Julie Staples, Matt Chappell, & Dante McBride

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Julie Staples, Recipe Development Chef, Dining & Catering Operations, North Carolina State University, Raleigh, NC

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Meyer Lemon Gelato with Limoncello Soaked Raspberries and a Pulled Sugar Garnish

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Matt Chappell, Executive Chef, Ball State University, Muncie, IN

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Beef Tip Sundae, Cheddar Mash, Carrot

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Dante McBride, Culinary Student, Clarkton C-4, Clarkton, MO

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Chocolate Peanut Butter Surprise

Dante McBride is part of Tracy Miller’s class who teaches Prostart 1 & 2 at Clarkton, MO

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October 2014 Exercise – Vanessa N. Jaurique

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

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Uh-Oh! Spilled my Rainbow Sherbet Cone

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October 2014 Exercise – Rene Marquis

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Rene Marquis, Executive Chef, US Army, Brandon, FL

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Soldier Guarding Planet of the Apes

Soldier Short Bread Cookie with Banana, Chocolate, and Peanut Butter Ice Cream with Pretzels

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October 2014 Exercise – Chris Johnson

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Chris Johnson, Instructor, Scarlet Oaks CDC, Cincinnati, OH

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Chocolate Mousse with a Cocoa Tuile Cookie

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November 2014 Exercise

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November 2014 Exercise

One year ago we premiered our new Tafelstern collection Playtes on Deep Plate.  Since then this collection has been an exciting addition to not only the Bauscher Hepp portfolio, but also to table tops in restaurants all over the country.

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Playtes enhances the Tafelstern offering with a richly diversified collection of rectangular plates in many sizes.  The ingenious aspect: the geometric pieces lean invitingly towards the guest.  The generously proportioned centers of the Playtes pieces offer ideal opportunities for the attractive and effective presentations of fine foods.

If you feel like ‘play’ting November’s exercise on Tafelstern’s most exciting geometric shape, send me an email!

Playtes by Tafelstern

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September 2014 Exercise – Tiffany Mason

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

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Genoise with a chocolate orange crème brulee and white balsamic macadamia and gooseberry chutney

Video: Purity by Bauscher

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September 2014 Exercise – Taras Virstiouk

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

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Charred Filet, Celery root puree, braised baby fennel, roasted baby carrots, porcini and morel mushroom ragu, and mille feuille potato

Video: Purity by Bauscher

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September 2014 Exercise – Matt Chappell

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Matt Chappell, Executive Chef, Ball State University, Muncie, IN

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Texolina BBQ

Pulled Pork, Vinegar Sauce, Beef Brisket, Strawberry BBQ, Bean, Cilantro Corn

Video: Purity by Bauscher

I Want to Deep Plate!

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September 2014 Exercise – Trish Lawrence

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Trish Lawrence, Chef, LDI, LLC, Riverview, FL

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Fettuccini with Light White Wine Butter Sauce, Hard Smoked Spicy Sausage and Sweet Peppers

Video: Purity by Bauscher

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