October 2015 Exercise – Sue Welch

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Sue Welch, Chef/Owner, Edible Arts, Greenwood, IN

Bauscher Oct. 2015 exerciseSue welch 2

Carmel apple brownie, apple pudding, apple cider foam, and a buttercream rose for garnish

Ombre by Tafelstern

I Want to Deep Plate!

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Culinary Students of Wake Technical Community College – Ombre

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The following 4 submissions were created by the rising chefs at Wake Technical Community College in Raleigh, NC. Each of the students plated a starter on a variety of colors to go with their main course (also plated on a variety of Bauscher/Hepp pieces).

Ariana Dominguez

Frisee Salad Dressed with a Blue Cheese Vinaigrette and topped with Crumbled Blue CheeseDP Ariana Dominguez fl15

Kenia Ulloa

Marinated Vegetable Salad over Bitter Greens DP Kenia Ulloa fl15

Keisha Barnhart

Romaine Salad with a Classic French Vinaigrette

DP Keisha Barnhart fl15

Tatiana Cardenas

Traditional Greek Salad

DPTatiana Cadrenas fl15

Ombre by Tafelstern

I Want to Deep Plate!

https://deepplate.wordpress.com / “Deep Plate” on Facebook

October 2015 Exercise – Taras Virstiouk

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

Taras

Pan Seared Scallop with Black Garlic Puree, Goat Cheese Fritter, Shaved Fennel, Roasted Beets, Baby Arugula and Rosemarry Apple Dressing

Ombre by Tafelstern

I Want to Deep Plate!

https://deepplate.wordpress.com / “Deep Plate” on Facebook

October 2015 Exercise – Ellen Davinson

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

Ellen Davinson

Chimichurri Chicken with a warm roasted butternut squash and beet salad. Topped with fresh goat cheese on a bed of arugula.

Ombre by Tafelstern

I Want to Deep Plate!

https://deepplate.wordpress.com / “Deep Plate” on Facebook

October 2015 Exercise – Matt Chappell

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

matthew Chappel

Ancho Chicken Fried Chicken, Braised Greens, Celeriac Silk, Sage Gravy

Ombre by Tafelstern

I Want to Deep Plate!

https://deepplate.wordpress.com / “Deep Plate” on Facebook

 

October 2015 Exercise – Joseult Rodriguez

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Joseult Rodriguez, Sous Chef Oak Park Country Club, River Grove, IL

Tim Edstrom

Duck a l’orange

Seared Duck Breast, Sauce Bigarade, Orange Puree, Beet Puree, Lentils with Capicola, Kohlrabi, French Horn Mushrooms

Ombre by Tafelstern

I Want to Deep Plate!

https://deepplate.wordpress.com / “Deep Plate” on Facebook

October 2015 Exercise – Stella Lorens

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Stella Lorens, Culinary Artist, Michelle Lansky, Culinary Writer – Edward Don & Company, Woodridge, IL

Stella Lorens

AUTUMN NORTHERN (CHICAGO) ITALIAN

Lake perch fillets pan-fried with Vesuvio Sauce (Chicago Style) with peas. Complimented with pomegranate seeds, sliced black Olives, Parmigianino, fresh basil, and red onion slivers.

Ombre by Tafelstern

I Want to Deep Plate!

https://deepplate.wordpress.com / “Deep Plate” on Facebook

October 2015 Exercise – Madison Tessener

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Madison Tessener – Chef de Partie, McCradys Restaurant, Charleston, SC

deep plate

Carbonara with Squid Ink Linguine

Ombre by Tafelstern

I Want to Deep Plate!

https://deepplate.wordpress.com / “Deep Plate” on Facebook

October 2015 Exercise – Yury Krasilovsky

Yury Krasilovsky, Chef Specialist, Barilla, Bannockburn, IL

Yury 1 Yury4 Yury3

A roasted kabocha Squash filled with Barilla Bucatini Pasta, candied bacon, charred cherry tomatoes, walnuts and gorgonzola cheese with basil

Ombre by Tafelstern

I Want to Deep Plate!

https://deepplate.wordpress.com / “Deep Plate” on Facebook

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