March 2015 Exercise – Matt Chappell

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

Matt Chapell

“Peanut Butter Cake, Fudge, Coffee Anglaise”

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March 2015 Exercise – Taras Virstiouk

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Taras Virstiouk, Executive Chef, Glen Flora Country Club, Waukegan, ILTaras 2Taras 1

Miso yaki glazed Black Cod, charred maitake mushrooms, charred baby bok choy, baby leeks, radishes, pickled shaved fennel with ginger sesame dressing and furikake.

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March 2015 Exercise – Ellen Davinson

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Ellen Davinson, Chef, NC State University, Raleigh, NC

Ellen Davinson March 2015

Ellen Davinson March 2015 - 2

Pan fried cheddar polenta cakes with cajun marinated shrimp, roasted tomatoes, zucchini, and yellow squash. Arugula and micro bud side salad with a strawberry vinaigrette dressing

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March 2015 Exercise – Tiffany Mason

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

Tara Virstiouk 2

Tea Smoked Maple Leaf Duck Breast, Yucca Two Ways, and a Sunnyside Up Quail Egg

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March 2015 Exercise- Chris Bisick

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Chris Bisick, Head Chef, Arkansas Fresh Cafe, Bryant, AR

Chris Bisick March 2015 - 2

Chicken Citrus Salad

 Grilled chicken, candied pecans, dry cranberries, goat cheese, spring mix, and a citrus dressing

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March 2015 Exercise – Wake Technical Community College culinary students

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 A talented group of Wake Technical Community College culinary students led by Chef Eddie Wilson have plated some beautiful dishes for us this month. Below is a series of their submissions.

Deja Mitchell – Culinary Student Wake Tech Community College Raleigh NCWake Tech Daja MitchellSnapper Vera Cruz over Cous-Cous with Grilled Chayote Squash

Lloyd Canonigo – Culinary Student at Wake Tech Community College Raleigh,NCWake Tech Lloyd CanonigoSeared Beef Tournedos over Rice Pilaf with Sauteed Cayote Squash and Tomatoes Served with a Sauce Foyot

Angelia Gutierrez – Culinary Student at Wake Tech Community College Raleigh,NCWake Tech Angelina GutierrezLamb Goulash over House Made Spetzel with a Medley of Peppers and Chayote Squash

Allyson Banas – Culinary Student at Wake Tech Community College Raleigh, NCWake Tech Allyson BanasFlounder Bonne Femme over Oregano Spetzel and served with Braised Brussels Sprouts and Leeks

Motaz Elshafi – Culinary Student at Wake Tech Community College Raleigh, NC Wake Tech ElshafiMolasses Braised Lamb Shank with Creamy Polenta and Chayote Squash

Jackie Enoicy – Culinary Student at Wake Tech Community College Raleigh, NCWake Tech Jackie EnoicyPan Seared Tournedos over Sauted Swiss Chard with Oven Roasted Potatoes

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March 2015 Exercise – Eddie Wilson

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

Eddie Wilson March 2015 Eddie Wilson March 2015 - 2

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

Bourbon Chicken over Pepper Mashed Potatoes with Braised Collards

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March 2015 Exercise – Rene Marquis

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

Rene Marquis March 2015

Ancho Chili Glazed Pork Belly with Parsnip Silk, Baby Turnips, Marinated Peaches and Lemon Dressed Micro Greens

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March 2015 Exercise – Vanessa N. Jaurique

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Vanessa N. Jaurique, Executive Chef, Ovations Food Services, Tampa, FL

Vanessa N. Jaurique March 2015

Seared Tuna Salad, Pineapple, Hawaiian Sea Salt, Soy Ginger Dressing

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March 2015 Exercise – Yury Krasilovsky and Lorenzo Boni

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Yury Krasilovsky, Chef Specialist, Barilla, Bannockburn, IL

Yuri March 2015 -2 Yuri March 2015

Barilla Spaghetti with a spicy tomato sauce, meatballs, jalapeno, chipotle and cotija cheese garnished with cilantro.

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