CHARLOTTE N.C. —Corporate chefs from restaurant companies and industry suppliers teamed up to create dishes during a cooking workshop in the kitchens of Johnson & Wales University here during this year’s Culinary R&D conference.
To echo some of the major topics of the conference, teams were asked to prepare either Southern-theme or breakfast and brunch items. Culinary students were included on each team of executives from a sponsor firm and a restaurant chain. —Corporate chefs from restaurant companies and industry suppliers teamed up to create dishes during a cooking workshop in the kitchens of Johnson & Wales University here during this year’s Culinary R&D conference.
Among the Southern dishes prepared were scallop bruschetta with black-eyed pea hummus; raspberry mousse with rum-roasted pineapple; chocolate mousse with bananas Foster and vanilla mousse with citrus fruits; Southern Belle shortcake; Charlotte-coffee-grilled tenderloin with smoked chocolate-barbecue sauce; Southern-style shrimp volau-vent with vanilla bean-shrimp sauce and andouille sausage; and black-eyed pea cake and caramelized onion with collard greens. —Corporate chefs from restaurant companies and industry suppliers teamed up to create dishes during a cooking workshop in the kitchens of Johnson & Wales University here during this year’s Culinary R&D conference.
Some of the breakfast dishes developed were breakfast ciabatta with triple mushrooms, roasted tomatoes and country ham; goat cheese and spicy pecan taquito; and ciabatta French toast casserole with caramelized maple-blueberry glaze. —Corporate chefs from restaurant companies and industry suppliers teamed up to create dishes during a cooking workshop in the kitchens of Johnson & Wales University here during this year’s Culinary R&D conference.
Southern creamed eggs, collards and andouille sausage fit into both categories, as did a pan-grilled Southern polenta with apple cider greens and lobster gravy. —Corporate chefs from restaurant companies and industry suppliers teamed up to create dishes during a cooking workshop in the kitchens of Johnson & Wales University here during this year’s Culinary R&D conference.
Following the workshop, the dishes were tasted during an extensive buffet reception. Attendees were asked to make $200 donations to Johnson & Wales, and $6,000 was raised for the university. —Corporate chefs from restaurant companies and industry suppliers teamed up to create dishes during a cooking workshop in the kitchens of Johnson & Wales University here during this year’s Culinary R&D conference.
R&D conference uncovers a host of menu trends —Corporate chefs from restaurant companies and industry suppliers teamed up to create dishes during a cooking workshop in the kitchens of Johnson & Wales University here during this year’s Culinary R&D conference.
