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Chefs' Choice

Chefs' Choice


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The country's best chefs reveal their favorite dishes.

At their restaurants, chefs are responsible for making a variety of delicious and inventive dishes for their diners. Whether it’s junk food, desserts, or surf and turf, we wanted to know— and we figured you would too. - The Daily Meal Staff

Click here to the Chefs' Choice: Desserts Slide Show

Click here to see the Chefs' Choice: Surf or Turf Slide Show


Chef’s Choice Award-Winning Recipes

FoodService Director’s Chef’s Choice Award, which recognizes menu innovation in noncommercial operations, was announced at the publication’s annual MenuDirections conference. The winners were selected by the magazine’s Chefs’ Council, a panel of 50 culinary experts representing every noncommercial segment. The top award went to the Falafel Waffle from Marist College. That recipe, along with the three runners-up, all incorporate on-trend ideas, ingredients and flavors.

Falafel Waffle

Marist Dining Services
Poughkeepsie, N.Y.

The culinary team at Marist College combined two hot trends—falafel and waffles—into the winning recipe. The falafel batter, which combines chickpeas with olive oil, egg and seasonings, is cooked on a waffle iron instead of a deep fryer. The crispy waffle is then topped with traditional falafel add-ons: tahini sauce, lettuce, tomatoes, peppers and onions.

Dickinson College
Carlisle, Penn.

This build-your-own bowl nails the customization trend. Student diners can choose from an endless assortment of protein options, including calamari, halibut, chicken, tofu and sausage add rice or noodles and mix in a variety of vegetables. Over 30 sauces and garnishes also are offered the two recipes given in the sauces are among the most popular.


Chef’s Choice Award-Winning Recipes

FoodService Director’s Chef’s Choice Award, which recognizes menu innovation in noncommercial operations, was announced at the publication’s annual MenuDirections conference. The winners were selected by the magazine’s Chefs’ Council, a panel of 50 culinary experts representing every noncommercial segment. The top award went to the Falafel Waffle from Marist College. That recipe, along with the three runners-up, all incorporate on-trend ideas, ingredients and flavors.

Falafel Waffle

Marist Dining Services
Poughkeepsie, N.Y.

The culinary team at Marist College combined two hot trends—falafel and waffles—into the winning recipe. The falafel batter, which combines chickpeas with olive oil, egg and seasonings, is cooked on a waffle iron instead of a deep fryer. The crispy waffle is then topped with traditional falafel add-ons: tahini sauce, lettuce, tomatoes, peppers and onions.

Dickinson College
Carlisle, Penn.

This build-your-own bowl nails the customization trend. Student diners can choose from an endless assortment of protein options, including calamari, halibut, chicken, tofu and sausage add rice or noodles and mix in a variety of vegetables. Over 30 sauces and garnishes also are offered the two recipes given in the sauces are among the most popular.


Chef’s Choice Award-Winning Recipes

FoodService Director’s Chef’s Choice Award, which recognizes menu innovation in noncommercial operations, was announced at the publication’s annual MenuDirections conference. The winners were selected by the magazine’s Chefs’ Council, a panel of 50 culinary experts representing every noncommercial segment. The top award went to the Falafel Waffle from Marist College. That recipe, along with the three runners-up, all incorporate on-trend ideas, ingredients and flavors.

Falafel Waffle

Marist Dining Services
Poughkeepsie, N.Y.

The culinary team at Marist College combined two hot trends—falafel and waffles—into the winning recipe. The falafel batter, which combines chickpeas with olive oil, egg and seasonings, is cooked on a waffle iron instead of a deep fryer. The crispy waffle is then topped with traditional falafel add-ons: tahini sauce, lettuce, tomatoes, peppers and onions.

Dickinson College
Carlisle, Penn.

This build-your-own bowl nails the customization trend. Student diners can choose from an endless assortment of protein options, including calamari, halibut, chicken, tofu and sausage add rice or noodles and mix in a variety of vegetables. Over 30 sauces and garnishes also are offered the two recipes given in the sauces are among the most popular.


Chef’s Choice Award-Winning Recipes

FoodService Director’s Chef’s Choice Award, which recognizes menu innovation in noncommercial operations, was announced at the publication’s annual MenuDirections conference. The winners were selected by the magazine’s Chefs’ Council, a panel of 50 culinary experts representing every noncommercial segment. The top award went to the Falafel Waffle from Marist College. That recipe, along with the three runners-up, all incorporate on-trend ideas, ingredients and flavors.

Falafel Waffle

Marist Dining Services
Poughkeepsie, N.Y.

The culinary team at Marist College combined two hot trends—falafel and waffles—into the winning recipe. The falafel batter, which combines chickpeas with olive oil, egg and seasonings, is cooked on a waffle iron instead of a deep fryer. The crispy waffle is then topped with traditional falafel add-ons: tahini sauce, lettuce, tomatoes, peppers and onions.

Dickinson College
Carlisle, Penn.

This build-your-own bowl nails the customization trend. Student diners can choose from an endless assortment of protein options, including calamari, halibut, chicken, tofu and sausage add rice or noodles and mix in a variety of vegetables. Over 30 sauces and garnishes also are offered the two recipes given in the sauces are among the most popular.


Chef’s Choice Award-Winning Recipes

FoodService Director’s Chef’s Choice Award, which recognizes menu innovation in noncommercial operations, was announced at the publication’s annual MenuDirections conference. The winners were selected by the magazine’s Chefs’ Council, a panel of 50 culinary experts representing every noncommercial segment. The top award went to the Falafel Waffle from Marist College. That recipe, along with the three runners-up, all incorporate on-trend ideas, ingredients and flavors.

Falafel Waffle

Marist Dining Services
Poughkeepsie, N.Y.

The culinary team at Marist College combined two hot trends—falafel and waffles—into the winning recipe. The falafel batter, which combines chickpeas with olive oil, egg and seasonings, is cooked on a waffle iron instead of a deep fryer. The crispy waffle is then topped with traditional falafel add-ons: tahini sauce, lettuce, tomatoes, peppers and onions.

Dickinson College
Carlisle, Penn.

This build-your-own bowl nails the customization trend. Student diners can choose from an endless assortment of protein options, including calamari, halibut, chicken, tofu and sausage add rice or noodles and mix in a variety of vegetables. Over 30 sauces and garnishes also are offered the two recipes given in the sauces are among the most popular.


Chef’s Choice Award-Winning Recipes

FoodService Director’s Chef’s Choice Award, which recognizes menu innovation in noncommercial operations, was announced at the publication’s annual MenuDirections conference. The winners were selected by the magazine’s Chefs’ Council, a panel of 50 culinary experts representing every noncommercial segment. The top award went to the Falafel Waffle from Marist College. That recipe, along with the three runners-up, all incorporate on-trend ideas, ingredients and flavors.

Falafel Waffle

Marist Dining Services
Poughkeepsie, N.Y.

The culinary team at Marist College combined two hot trends—falafel and waffles—into the winning recipe. The falafel batter, which combines chickpeas with olive oil, egg and seasonings, is cooked on a waffle iron instead of a deep fryer. The crispy waffle is then topped with traditional falafel add-ons: tahini sauce, lettuce, tomatoes, peppers and onions.

Dickinson College
Carlisle, Penn.

This build-your-own bowl nails the customization trend. Student diners can choose from an endless assortment of protein options, including calamari, halibut, chicken, tofu and sausage add rice or noodles and mix in a variety of vegetables. Over 30 sauces and garnishes also are offered the two recipes given in the sauces are among the most popular.


Chef’s Choice Award-Winning Recipes

FoodService Director’s Chef’s Choice Award, which recognizes menu innovation in noncommercial operations, was announced at the publication’s annual MenuDirections conference. The winners were selected by the magazine’s Chefs’ Council, a panel of 50 culinary experts representing every noncommercial segment. The top award went to the Falafel Waffle from Marist College. That recipe, along with the three runners-up, all incorporate on-trend ideas, ingredients and flavors.

Falafel Waffle

Marist Dining Services
Poughkeepsie, N.Y.

The culinary team at Marist College combined two hot trends—falafel and waffles—into the winning recipe. The falafel batter, which combines chickpeas with olive oil, egg and seasonings, is cooked on a waffle iron instead of a deep fryer. The crispy waffle is then topped with traditional falafel add-ons: tahini sauce, lettuce, tomatoes, peppers and onions.

Dickinson College
Carlisle, Penn.

This build-your-own bowl nails the customization trend. Student diners can choose from an endless assortment of protein options, including calamari, halibut, chicken, tofu and sausage add rice or noodles and mix in a variety of vegetables. Over 30 sauces and garnishes also are offered the two recipes given in the sauces are among the most popular.


Chef’s Choice Award-Winning Recipes

FoodService Director’s Chef’s Choice Award, which recognizes menu innovation in noncommercial operations, was announced at the publication’s annual MenuDirections conference. The winners were selected by the magazine’s Chefs’ Council, a panel of 50 culinary experts representing every noncommercial segment. The top award went to the Falafel Waffle from Marist College. That recipe, along with the three runners-up, all incorporate on-trend ideas, ingredients and flavors.

Falafel Waffle

Marist Dining Services
Poughkeepsie, N.Y.

The culinary team at Marist College combined two hot trends—falafel and waffles—into the winning recipe. The falafel batter, which combines chickpeas with olive oil, egg and seasonings, is cooked on a waffle iron instead of a deep fryer. The crispy waffle is then topped with traditional falafel add-ons: tahini sauce, lettuce, tomatoes, peppers and onions.

Dickinson College
Carlisle, Penn.

This build-your-own bowl nails the customization trend. Student diners can choose from an endless assortment of protein options, including calamari, halibut, chicken, tofu and sausage add rice or noodles and mix in a variety of vegetables. Over 30 sauces and garnishes also are offered the two recipes given in the sauces are among the most popular.


Chef’s Choice Award-Winning Recipes

FoodService Director’s Chef’s Choice Award, which recognizes menu innovation in noncommercial operations, was announced at the publication’s annual MenuDirections conference. The winners were selected by the magazine’s Chefs’ Council, a panel of 50 culinary experts representing every noncommercial segment. The top award went to the Falafel Waffle from Marist College. That recipe, along with the three runners-up, all incorporate on-trend ideas, ingredients and flavors.

Falafel Waffle

Marist Dining Services
Poughkeepsie, N.Y.

The culinary team at Marist College combined two hot trends—falafel and waffles—into the winning recipe. The falafel batter, which combines chickpeas with olive oil, egg and seasonings, is cooked on a waffle iron instead of a deep fryer. The crispy waffle is then topped with traditional falafel add-ons: tahini sauce, lettuce, tomatoes, peppers and onions.

Dickinson College
Carlisle, Penn.

This build-your-own bowl nails the customization trend. Student diners can choose from an endless assortment of protein options, including calamari, halibut, chicken, tofu and sausage add rice or noodles and mix in a variety of vegetables. Over 30 sauces and garnishes also are offered the two recipes given in the sauces are among the most popular.


Chef’s Choice Award-Winning Recipes

FoodService Director’s Chef’s Choice Award, which recognizes menu innovation in noncommercial operations, was announced at the publication’s annual MenuDirections conference. The winners were selected by the magazine’s Chefs’ Council, a panel of 50 culinary experts representing every noncommercial segment. The top award went to the Falafel Waffle from Marist College. That recipe, along with the three runners-up, all incorporate on-trend ideas, ingredients and flavors.

Falafel Waffle

Marist Dining Services
Poughkeepsie, N.Y.

The culinary team at Marist College combined two hot trends—falafel and waffles—into the winning recipe. The falafel batter, which combines chickpeas with olive oil, egg and seasonings, is cooked on a waffle iron instead of a deep fryer. The crispy waffle is then topped with traditional falafel add-ons: tahini sauce, lettuce, tomatoes, peppers and onions.

Dickinson College
Carlisle, Penn.

This build-your-own bowl nails the customization trend. Student diners can choose from an endless assortment of protein options, including calamari, halibut, chicken, tofu and sausage add rice or noodles and mix in a variety of vegetables. Over 30 sauces and garnishes also are offered the two recipes given in the sauces are among the most popular.


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