Student Grand Prize 2012 Chef Recipe Contest, Charlie Stephens
Student Second Place 2012 Chef Recipe Contest, Jessica Gershman
Created by Chef Matthew Nolot for Maple Leaf Farms
Make any breakfast or lunch special with this updated take on classic BLTs.
Ready-to-use flatbread and fingerling potatoes make this recipe a convenient and hearty choice for lunch or dinner.
Created for Maple Leaf Farms by Chef Matthew Nolot
Made with fresh spinach, frisée lettuce and eggs, this gourmet salad is a healthy choice for lunch or dinner. Its tangy cherry dressing is offset by sweet and spicy candied duck bacon.
Confit is the time-honored French tradition of cooking meat slowly in its own fat until meltingly tender. This recipe uses classic confit seasonings. Modify the spices to add your own flavor.
Grand Prize 2013 Chef Recipe Contest, Executive Chef Geoff Kelty
Second Place 2013 Chef Recipe Contest, Corporate Chef Keoni Chang
Third Place 2013 Chef Recipe Contest, Chef Barry Greenberg
Student Grand Prize Winner 2013 Chef Recipe Contest, Raquel Kramer
Student Second Place 2013 Chef Recipe Contest, Alison Settle
Fourth Place 2014 Chef Recipe Contest, Chef Tom Chamot, New York Wine and Culinary Center, Canandaigua, NY
Fifth Place 2014 Chef Recipe Contest, Chef Stephen Belin, Georgia Southern University/Lakeside Café, Statesboro, GA
2012 Chef Duck Recipe Contest, Student Finalist, Jill Loya
Student Grand Prize 2014 Chef Recipe Contest, Eljesa Haxhiu, Gwinnett Technical College, Lawrenceville, GA
Student Finalist 2014, Erica Anderson, Houston Community College, Houston, TX
Student Finalist 2014, Otto Nguyen, Art Institute of California, Los Angeles, CA
Student Finalist 2014, Kristen DeSantis, Lincoln Culinary Institute, West Palm Beach, FL
Student Finalist 2014, Warren Watson, Houston Community College, Houston, TX