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Challenge Rules:

 *Each chef will present a small plate offering

*Must prepare a total of 5 plates of the Chef’s choice

Second Submission uses item# 701866 Maitre Structure Flat Plate by BAUSCHER

 

Chef Sue Welch, Pastry Chef, Country Club of Indianapolis, Indianapolis, IN:

Swan made with Pate a Choux, and Filled with Eggnog Pastry Cream, and Whip Cream

Challenge 2013 075

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

Roasted Pork Tenderloin with Sweet Potato and a Red Onion Confit with a Pan Jus and Parmesan Crisp

Maitre

 

 

Maitre by BAUSCHER

I WANT TO DEEP PLATE!

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