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

EDavinson1

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

MMortensen

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

TLawrence

‘Three Scoop Shrimp & Grits a’plenty’

Stone Ground Grits with Sautéed Creole Shrimp and Hot Sauce

I Want to Deep Plate!

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