On Monday, November 7th Chef’s Roll flew four finalists to Los Angeles for the last round of our Center Stage competition at one...
Beef Tartare Potato Chip with Bacon Aioli by Executive Sous Chef Joseph Bott at the University of North Carolina –...
Seared Striped Sea Bass with Glazed Petite Vegetables, Blue Corn Porridge, Carrot Puree & Pine Nut Gremolata by Executive Sous Chef...
Striped Sea Bass Crudo by Chef de Partie Logan Kendall at Acre, in Auburn, Alabama Striped Sea Bass Crudo DIRECTIONS...
Lemongrass • Fig • Chile • Pecan • Beef by Chef de Partie Logan Kendall at Acre, in Auburn Alabama Lemongrass...
Coulotte Tartare Cobb Salad by Chef/Owner Fatima Ali of VanPakistan in Brooklyn, New York INGREDIENTS 12 oz. Texas Beef Council...
Striped Sea Bass – Pine Nut Jasmine Rice Pilaf, Coconut Lime Foam & Mushroom Curry Leaf Temper by Chef/Owner Fatima Ali...
Fig Bread with Whipped Cream, Bourbon Candied Figs, Fried Chestnuts & Callebaut Crispearls by Logan Kendall & Joseph Bott. Fig...
Sea Bass Chowder Risotto with fresh Clams, Bacon, Leek, Chive, Fried Potatoes & Micro Celery by Chef Tournant Brandon Duley of the Cast...
Chocolate Hazelnut Fritter with Callebaut Ecuador Single Origin, Marshmallow Meringue, Vanilla Bourbon Ice Cream & Callebaut Chocolate Crispearls by Fatima Ali...
We’re looking for up and coming female cooks and chefs from across the United States to participate in our Center...
Chef’s Roll was thrilled to feature Tanya Jimenez as a winner of our Center Stage program at the MAPP Restaurant...
