Barilla Pasta Recipe Development

Barilla Pasta Recipe Development

The Harvest Table Culinary Group met at the University of Rochester hosted by UofR Dining and Barilla Pasta this week to develop new dishes featuring Barilla Pasta. Before getting in the kitchen chefs toured the Barilla Pasta production facility in Avon, NY. The team also heard about some of the new innovative ingredients such as the red-lentil and chickpea pastas.

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The following day we gathered in the kitchen. Chefs from across all our Harvest Table sites gathered at the University of Rochester to innovate and ideate new recipes. Here are a few of the highlights:

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Pasta Dishes

Pasta Puttanesca

Pasta Puttanesca

Pulled Chicken Mole Orecchiette with Cojia Cheese & Fresh Lime

Pulled Chicken Mole Orecchiette with Cojia Cheese & Fresh Lime

Baked Macaroni Casserole

Baked Macaroni Casserole

Pesto Salmon with Sundried Tomato Orzo

Pesto Salmon with Sundried Tomato Orzo

Chicken Cacciatore

Chicken Cacciatore

Spaghetti Carbonara

Spaghetti Carbonara

Lasagna

We thought creatively about traditional lasagna fillings and created new plant-forward recipes featuring a freshly prepared, lentil bolognese.

Blended Turkey & Lentil Lasagna Rollup

Blended Turkey & Lentil Lasagna Rollup

Parmesan-Basil Lasagna with Lentil Bolognese

Parmesan-Basil Lasagna with Lentil Bolognese

Capturing the data from development sessions is one of the most important tasks of the day. Jennifer, our culinary systems analyst keeps the team on track.

Chef Eric plates up his dish

Chef Eric plates up his dish

Paperwork is unavoidable!

Paperwork is unavoidable!

Jennifer reviews a recipe with Chef Amber

Jennifer reviews a recipe with Chef Amber

Beef Primal Demonstration

We had a special educational treat during this session -Phil from Headwater Food Hub, stopped by to give us a summary of whole-animal butchery. Our newest partnership with Autumn Harvest Farm, expands our commitment to both locally procured and responsibly sourced in the state of New York.

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Thanks to our Chef’s Council team for joining us at this recipe development session. We had representatives from Hoya Hospitality at Georgetown University, University of Rochester Dining, NYU Harvest Table at Third North and High Point University Dining.

Harvest Table Culinary Group Chef’s Council: Chefs Adrianna, Richard, Patrick, Tony, Justin, Matt, Jennifer, Brian, Cait, Jeff, Amber, Jay, Eric, Ron and Matthew.

Harvest Table Culinary Group Chef’s Council: Chefs Adrianna, Richard, Patrick, Tony, Justin, Matt, Jennifer, Brian, Cait, Jeff, Amber, Jay, Eric, Ron and Matthew.

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THANK YOU Barilla for hosting us! Look for these new dishes coming to a Harvest Table restaurant near you!

Jordan Rogers, ACF Certified Executive Chef

Jordan Rogers, ACF Certified Executive Chef

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Congratulations to Chef Christian Froelich, CEC from Deacon Dining at Wake Forest University, whom this week satisfied all the requirements to become a Certified Executive Chef (CEC®) with the American Culinary Federation (ACF). The Harvest Table Culinary Group has a commitment to culinary certification of those in leadership positions within the culinary brigade. Harvest Table holds a semi-annual training summit allowing chefs to learn and practice toward their selected level of certification.

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The Certified Executive Chef (CEC®) displays leadership and excels in managing and motivating employees. A CEC is a skilled, professional chef who manages the kitchen and has demonstrated the knowledge necessary to ensure a safe and pleasurable dining experience by preparing food that is delicious, nutritious and safe to eat. The ACF CEC follows proven business practices ensuring a financially successful operation. Candidates for the CEC have at least five years experience as a Chef de Cuisine, Executive Sous Chef or Chef in charge of food production in a foodservice operation.

The certification process requires CEC candidates to pass three 30-hour classes in food safety, hospitality & food management, and nutrition. Chefs must also take a written exam encompassing all aspects of the culinary arts. The final exam is a 3-hour practical market basked exam. Chefs must craft a three-course menu using all basket ingredients. Within that menu, they must demonstrate classical cooking techniques, knife cuts, and sauce making. The assessment for certification practical testing is divided into four general areas: Safety and Sanitation Skills, Organization, Craftsmanship Skills, and Finished Product Skills. The candidate’s skills are evaluated during the examination period through frequent monitoring by three certification evaluators. The practical examination is scored overall as pass or fail. Points are calculated in various areas, and a total numerical score is calculated. A total averaged a score of 75% (75 points) or better is considered passing.

Chef Rogers has trained with the Harvest Table Culinary Group throughout the last year to prepare for this exam. He now proudly wears the credentials of CEC and joins an elite group of peers. As with all certified chefs, Chef Rogers is now a mentor for the sixteen other Harvest Table chefs currently studying in pursuit of certification this coming year.

Seafood Course

Seafood Course

Salad Course

Salad Course

Chicken Course

Chicken Course

Please join Harvest Table Culinary Group in congratulating Chef Rogers on this milestone accomplishment in his career as a culinarian!

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MenuDirections 2019

MenuDirections 2019

MenuDirections is the only culinary-focused and networking event for all noncommercial foodservice segments. Leaders focused on the noncommercial segment lead an agenda designed around the food & culinary, tech & innovation and data & analysis.

MenuDirections conference is organized by Winsight, a leading B2B information services company focused on the food and beverage industry, providing insight and market intelligence to business leaders in every channel consumers buy food and beverage – convenience stores, grocery retailing, restaurants and noncommercial foodservice – through media, events, data products, advisory services, and trade shows.

The Harvest Table Culinary Group had members from across our portfolio attend to stay current on industry trends. Here are some of the things we learned about:

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From Noma to K-12: How a High-end Chef is Tackling Noncommercial Foodservice

Peter Romeo, Editor-at-Large, Winsight Media
Dan Giusti, Founder, Brigade

Brigaid founder, and former Head Chef of Noma in Copenhagen (perennially named the best restaurant in the world), Dan Giusti discusses his transition from the restaurant world to K-12 school foodservice.

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Annual State of the Foodservice Industry

Joe Pawlak, Managing Principal, Technomic

Technomic’s Joe Pawlak lays out the economic drivers, consumer demands and legislative landmines impacting the noncommercial segments today.

Potatoes: Your Plant-Forward Performance Food

RJ Harvey RDN, CEC, Global Marketing Manager, Foodservice, Potatoes USA

How many ingredients are an indigenous part of almost every global cuisine? Now how many of those are plant-based? Gluten-free? A strong source of potassium, fiber, complex carbohydrates and other nutrients that are essential for both athletes and everyday performers alike? Potatoes check every box. This session will focus on innovative uses for potatoes to build healthier and more globally inspired menus across all dining needs and dayparts. We will showcase several innovative techniques and share tastings of these delicious dishes, taking inspiration from Latin America, the Middle East, Asia and India. Prepare to have your eyes opened to the amazing possibilities with potatoes that go far beyond baked, mashed and fried.

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Potato Tostone with Guacamole & Coja

Potato Tostone with Guacamole & Coja

Building a Plant-Forward Menu with Lentils

Amber Johnson, Manager of Market Promotion, Lentils.org
Marie Molde, RD, Account Manager, Registered Dietitian, Datassential
Chef James Bickmore-Hutt, Corporate Chef, Lentils.org

Consumers are continuing to move toward plant-forward eating. This session explores the latest trends driving the plant-forward movement impacting your operation. From shifting consumer eating patterns, next-gen health and wellness notions, and emerging flavors and inspirations from around the world - we’ll review the important role lentils play in satisfying your customer’s interest in plant-forward menu items. Join this exciting session to identify how to offer and execute your plant-forward strategy harnessing the craveability and plant-power of lentils. Through the eyes of consumer data and a culinary demonstration, we will explore flavor-building strategies and on-trend applications of lentils in plant-animal blends and power bowls.

Sustainability: Meeting the Needs of Today's Diners and Protecting the Diners of the Future

Ferd Hoefner, Senior Strategic Advisor | Speaker, National Sustainable Agriculture Coalition

Sustainability is the responsibility of all members of the food community, from farmers and laborers to foodservice operators and consumers. How does noncommercial foodservice fit in? What is its unique responsibility and contribution to the growth of the sustainable agriculture community?


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Sustainability in Action

Pat Cobe, Senior Editor | Moderator, Restaurant Business Magazine and FoodService Director Magazine
Keith Soster, Director of Sustainability, University of Michigan
Steve Solomon, Foodservice Channel Director, Mushroom Council
Abigail Darwin, Senior Health Promotion Student, University of Georgia College of Public Health

Best-in-class noncommercial operators discuss how they further a sustainable mission in their operations, including strategies, return-on-investment, and innovative, outside-the-box practices.


ACF ChefConnect Atlantic City

ACF ChefConnect Atlantic City

The ACF Professional Chefs Association of South Jersey hosted ChefConnect: Atlantic City on February 24-26. The American Culinary Federation’s ChefConnect events are regional conferences featuring education, networking, the Baron H. Galand Culinary Knowledge Bowl competitions, and a forum for ACF chapters hosted by the regional Vice Presidents. Chefs from all fields including pastry, restaurants, research, corporate, education and more gather with their peers and suppliers at our regional conferences and national convention. ACF events are open to ACF members at a discounted rate. Non-members are invited to attend as well.

I was there representing both the ACF Rhode Island Chapter and the Harvest Table Culinary Group. The week started out great when the car rental agency upgraded me to a Mustang Convertible! Too bad the weather wasn’t upgraded to summertime! Anyway, here are some of the awesome things that happened:

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Healthy Cooking Techniques - Seafood Forcemeats

Thomas Griffiths, CMC: Global Cuisine Consulting, LLC

During this session, attendees learned skills and gained insights related to delicious, healthful seafood cookery. Chef Thomas Griffiths, CMC shared his philosophy of healthy cooking, and prepared forcemeat, and demonstrated proper plating to produce a seafood appetizer. Chef Griffiths is the Chef/ owner of Global Cuisine Consulting, specializing in ‘Transforming Culinary & Science into Commercial Reality.’

Techniques to drive flavor, but limit sodium & fat

Techniques to drive flavor, but limit sodium & fat

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MarketConnect: Caribbean Cuisine

Frankie Ruiz, US Foods

Chef demonstrates how to make mofungo.

Chef demonstrates how to make mofungo.

Audience members pitch in

Audience members pitch in

Dr. L. J. Minor Chef Professionalism Award Lunch

Sponsored by MINOR’s and Perdue Foods

Winter Gem Lettuce & Heirloom Beet Mille-Feuille, Cabrales Tuille Sandwich & Roasted Fig Vinaigrette

Winter Gem Lettuce & Heirloom Beet Mille-Feuille, Cabrales Tuille Sandwich & Roasted Fig Vinaigrette

“Perdue Harvest Land” Herb Crusted Airline Chicken Breast, Hammonton Farmers Market Croquette, Sunchoke Puree, Butter Poached Pink Fingerling and “Minors” White Burgundy, Chicken Vegetable Jus

“Perdue Harvest Land” Herb Crusted Airline Chicken Breast, Hammonton Farmers Market Croquette, Sunchoke Puree, Butter Poached Pink Fingerling and “Minors” White Burgundy, Chicken Vegetable Jus

Warm Coconut Cheesecake, Bread Pudding and Ashbury Bourbon Anglaise with Fresh Berries

Warm Coconut Cheesecake, Bread Pudding and Ashbury Bourbon Anglaise with Fresh Berries

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How Chefs Can Positively Impact Food System Problems: The Case of Food Waste

Jonathan Deutsch, Ph.D., Drexel University

Up to 40% of food is wasted globally. Chefs are highly skilled at food preservation and can apply those skills to community settings and the food industry to achieve regional, national and global impact. Starting with the case of food waste and exploring other opportunities, Chef Deutsch showed how the Drexel Food Lab in the Center for Food and Hospitality Management at Drexel University is engaging students in solving real world food system problems.

Chef Deutsch is a Professor in the Center for Food and Hospitality Management and Department of Nutrition Sciences at Drexel University. He was the James Beard Foundation Impact Fellow, leading a national curriculum effort on food waste reduction. At Drexel, he oversees the Drexel Food Lab, a culinary innovation and food product research and development lab focused on solving real world food system problems in the areas of sustainability, health promotion, and inclusive dining.


Keynote: Finding the Chef Within

Chef Marc Forgione

Chef Forgione discussed his culinary journey and encouraged chef to listen to their gut.

Chef Forgione discussed his culinary journey and encouraged chef to listen to their gut.

The Art and Craft of Charcuterie for the Modern American Menu, Including whole-animal Butchery

Michael Ruhlman & Brian Polcyn

Michael Ruhlman and Brian Polcyn were on stage together showing common butchery and traditional European seam butchery cuts for pate, terrines, and rillettes, and menu development. Commentary by food writer Michael Ruhlman. The two discussed Charcuterie, the use of nitrites and nitrates in the craft, the importance of American farming, and how to utilize this ancient craft for profitability.

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Sensory Evaluation: Teaching Culinary Students to Taste

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Chef David Campbell, CCC, CCE

Culinary programs and apprenticeships do a great job teaching people to cook, but rarely spend any time teaching them to taste. A few years ago, David Campbell of State University of New York at Cobleskill started to teach a wine tasting class. Students were required to write up tasting notes for each of the wines tasted. When he had those students later in the program (for cooking classes), he noticed that they were able to discuss flavor and manipulate the taste of dishes much easier than they could before the wine class. He began to include sensory evaluation in his culinary classes and have made it a point to get students to "put words" to what they are tasting. Attendees will learn the five basic tastes and how to manipulate them for optimal flavor; how sense of smell impacts flavor; how mouthfeel contributes to flavor; ways to get students to talk about taste; and how to use these skills in their classrooms and positively impact their students.

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Brunch & Learn: Emotional Intelligence, Managing PTSD and EMotional Trauma

Chef Jeff Bacon, CEC, CCA, AAC

Open discussion on dealing with some of the emotional challenges of the industry.

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“50 Years in America”

Chef Walter Staib

A third-generation restaurateur with more than four decades of culinary experience, Chef Walter Staib is an author, Emmy Award winning TV host, James Beard-nominated chef and culinary historian. He began his career in Europe, receiving formal training in many of Europe’s finest hotels and restaurants. As founder and president of Concepts By Staib, Ltd. (est. 1989), a global restaurant management and hospitality consulting firm, Walter Staib has opened more than 650 restaurants worldwide. He is currently the driving force behind Philadelphia’s City Tavern, a faithful recreation of an original 18th century tavern and Concepts By Staib, Ltd.’s flagship operation.

Staib founded the Caribbean Culinary Federation and organized the first Caribbean culinary competition between 15 countries in the Caribbean. He was also the first inductee into the Caribbean Culinary Hall of Fame, and his efforts to promote Caribbean cuisine outside the Caribbean. Chef Staib has also authored six cookbooks. Walter Staib has made numerous appearances on local and national cooking shows, such as 60 Minutes, the Today show and the Food Network’s “Best Thing I Ever Ate” and “Iron Chef.” He is the host of A Taste of History©, which just received the 2012 James Beard Foundation nomination for Best TV Show On Location and was awarded ten Emmy awards, including two best hosts. The show is a vehicle for Staib to share 18th century cuisine with a growing audience.

World Flavors Spotlight: Regional Croatian Cuisine

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Chef Stephen Moir, CEC

Croatian food has been influenced by tastes and traditions from neighboring countries, and the many different nations that ruled territory of Croatia throughout history. From the mainland to the coastal regions, the cuisine of Croatia has blended the best of flavors of Slavic, Hungarian, Turkish, and Mediterranean foods. In this session learn about the foods of each region, and taste how these dishes can be translated into current menu items. Stephen J. Moir, CEC is a graduate of the Academy of Culinary Arts 90’. Chef Moir is currently Culinary Instructor for the Middlesex County Vocational and Technical Schools-Perth Amboy Campus. This past year Chef Moir received the distinction of winning the Green Leader Award presented by the Green Restaurant Association. Chef Moir received the 2007 & 2016 Teacher of the Year at Perth Amboy Tech and 2011, 2014 and 2016 Northeast Semifinalist for Chef Educator of the Year from the ACF.

Closing General Session: Turning Chaos into Opportunity

Chef Jeremiah Tower

Jeremiah Tower was born in the United States, educated in Australia, England, France, and the U.S., and is recognized throughout the world as an authority on food and restaurant hospitality. In 1972, he began his culinary career as co-owner and executive chef of Chez Panisse in Berkeley, California. Chef Tower has written many award-winning books. In addition to the James Beard Foundation’s award for “Outstanding Chef in America” in 1996, Jeremiah was inducted into the 1991 Nation’s Restaurant News Fine Dining Hall of Fame, and in 1993 was named Regional Best Chef California by the prestigious James Beard Foundation. Recently, Tower was the guest speaker at the first graduation of The Escoffier School of Culinary Arts, Austin, TX; a guest judge for “Top Chef” in the U.S. and for Rich Stein’s BBC television show “Mexico;” a speaker and presenter at the Financial Times “Weekend” at Oxford University.

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Chef Tower’s advice for aspiring chefs

Chef Tower’s advice for aspiring chefs

Audience Q&A Moderated by Roco Dispirito

Audience Q&A Moderated by Roco Dispirito

Christian Froelich, ACF Certified Executive Chef

Christian Froelich, ACF Certified Executive Chef

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Congratulations to Chef Christian Froelich, CEC from High Point University whom this week satisfied all the requirements to become a Certified Executive Chef (CEC®) with the American Culinary Federation (ACF). The Harvest Table Culinary Group has a commitment to culinary certification of those in leadership positions within the culinary brigade. Harvest Table holds a semi-annual training summit allowing chefs to learn and practice toward their selected level of certification.

The Certified Executive Chef (CEC®) displays leadership and excels in managing and motivating employees. A CEC is a skilled, professional chef who manages the kitchen and has demonstrated the knowledge necessary to ensure a safe and pleasurable dining experience by preparing food that is delicious, nutritious and safe to eat. The ACF CEC follows proven business practices ensuring a financially successful operation. Candidates for the CEC have at least five years experience as a Chef de Cuisine, Executive Sous Chef or Chef in charge of food production in a foodservice operation.

The certification process requires CEC candidates to pass three 30-hour classes in food safety, hospitality & food management, and nutrition. Chefs must also take a written exam encompassing all aspects of the culinary arts. The final exam is a 3-hour practical market basked exam. Chefs must craft a three-course menu using all basket ingredients. Within that menu, they must demonstrate classical cooking techniques, knife cuts, and sauce making. The assessment for certification practical testing is divided into four general areas: Safety and Sanitation Skills, Organization, Craftsmanship Skills, and Finished Product Skills. The candidate’s skills are evaluated during the examination period through frequent monitoring by three certification evaluators. The practical examination is scored overall as pass or fail. Points are calculated in various areas, and a total numerical score is calculated. A total averaged a score of 75% (75 points) or better is considered passing.

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Chef Froelich has trained with the Harvest Table Culinary Group throughout the last year to prepare for this exam. He now proudly wears the credentials of CEC and joins an elite group of peers. As with all certified chefs, Chef Froelich is now a mentor for the sixteen other Harvest Table chefs currently studying in pursuit of certification this coming year.

Seafood Course

Seafood Course

Salad Course

Salad Course

Chicken Course

Chicken Course

Please join Harvest Table Culinary Group in congratulating Chef Froelich on this milestone accomplishment in his career as a culinarian!

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Vietnamese Cuisine

Vietnamese Cuisine

The Harvest Table Culinary Group met at Georgetown University hosted by Hoya Hospitality this week to develop new authentic Vietnamese dishes for upcoming menus. We heard from our Guests that Vietnamese cuisine is one of their favorites and they’re looking for more authentic preparations. In particular Vietnamese cuisine is popular because:

  • the cuisine has influences from both Chinese and French cuisines

  • seafood, fresh herbs, fish sauce, and rice are staple ingredients

  • popular dishes include banh mi, sandwiches, and pho, noodle soup

  • considered one of the healthiest cuisines due to the emphasis on fresh herbs and ingredients and low oil use

The Chef’s Council from across the Harvest Table Culinary Group assembled at the LEO Market’s Launch Test Kitchen to innovate and ideate new recipes. Here are a few of the highlights:

Bánh mì Sandwich

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This refers to a kind of sandwich that consists of a Vietnamese single-serving baguette, which is split lengthwise and filled with various savory ingredients. A typical Vietnamese sandwich is a fusion of meats and vegetables from native Vietnamese cuisine such as chả lụa (pork sausage), coriander leaf (cilantro), cucumber, pickled carrots, cabbage, and daikon combined with condiments.

Our team created three varieties of this popular sandwich. The first, a traditional recipe featuring pate, roasted pork, pickled vegetables, coriander leaves, and jalapeños. Due to the different dietary needs of our Guests on campus, we also created a chicken bahn mi for our Halal students and a spicy tofu bahn mi for our vegetarian Guests.

Pork Bánh mì Sandwich

Pork Bánh mì Sandwich

Chicken Bánh mì Sandwich

Chicken Bánh mì Sandwich

Tofu Bánh mì Sandwich

Tofu Bánh mì Sandwich

Shrimp Toasts

The next dish we looked at was the shrimp toast. Admittedly, the shrimp toast is traditionally a Chinese dim sum dish. It is made from small triangles of bread, brushed with egg and coated with minced shrimp and water chestnuts, then cooked by baking or deep frying. The Chef’s Council took an innovative approach to this dish and embraced traditional Vietnamese ingredients and favor profiles to adapt this dish for the Vietnamese palette. Who doesn’t love a fried appetizer? -and of course, we couldn’t forget our vegetarian Guests or those with shellfish allergies. Using a dedicated fryer, we created pork and tofu versions of this popular dish!

Tofu, Shrimp and Pork Toasts -multiple versions for every palette!

Tofu, Shrimp and Pork Toasts -multiple versions for every palette!

Phở

Phở is a Vietnamese soup consisting of broth, rice noodles called bánh phở, a few herbs, and meat, primarily made with either beef (phở bò) or chicken (phở gà). Pho is a popular street food in Vietnam and the specialty of a number of restaurant chains around the world. Pho originated in the early 20th century in northern Vietnam, and was popularized throughout the rest of the world by refugees after the Vietnam War. At Harvest Table we believe in scratch preparation so all three of our Phở broths are made in-house, beef, chicken and vegetarian.

Marinated Beef Phở

Marinated Beef Phở

Lemongrass-Chicken Phở

Lemongrass-Chicken Phở

Vegetarian Tofu Phở

Vegetarian Tofu Phở

Our last few dishes included a BBQ Pork Meatball, traditional vegetable rice noodle bowl and a five-spiced braised pork rice bowl.

BBQ Glazed Vietnamese Pork Meatball rice bowl

BBQ Glazed Vietnamese Pork Meatball rice bowl

Vegetable Rice Noodle bowl with Vegetarian Nuoc Cham

Vegetable Rice Noodle bowl with Vegetarian Nuoc Cham

Five-Spiced Braised Pork rice bowl with fresh vegetables & lime

Five-Spiced Braised Pork rice bowl with fresh vegetables & lime

Thanks to our Chef’s Council team for joining us at this recipe development session. We had representatives from Hoya Hospitality at Georgetown University, University of Rochester Dining, NYU Harvest Table at Third North and High Point University Dining.

Harvest Table Culinary Group Chef’s Council: Chefs Derrick, Sandy, Merrick, Matthew, Richard, Jeff and Ron.

Harvest Table Culinary Group Chef’s Council: Chefs Derrick, Sandy, Merrick, Matthew, Richard, Jeff and Ron.

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THANK YOU HOYAS for tasting and providing essential Guest feedback on the new recipes we are creating for you as part of our mission to enrich and nourish lives through inspired food experiences!

Georgetown University Chef Battle

Georgetown University Chef Battle

GOOD MORNING HOYAS! I’m chef Matthew Thompson, your emcee for the Hoya Hospitality Chef Battle -the first of its kind here at Georgetown and is modeled after the popular “Iron Chef” TV show. We are here today to answer Georgetown University’s most savory question?...Who’s cuisine reigns supreme? Here at Launch Test Kitchen we have brought together Hoya’s top culinary talent to meet and face the ultimate gourmet challenge.

Let’s meet today’s contestants

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Bjorn Verduijn grew up in The Netherlands. He learned at an early age quality food was an essential ingredient to good living. Farm to Fork food is a way of life in the rural community in the province Zeeland, where he and his family grew up using sustainable cooking methods by using locally grown and harvested resources to generate revenue for farmers and fishing boats as an innate default. Bjorn’s early inspiration and food memories comes from his grandmother’s cooking when visiting her every week.

To everyone’s surprise Bjorn decided to abandon his dream of pursuing a career in biochemistry, and leave for culinary school in Belgium where he ended up graduating from Hotelschool Ter Groene Poorte with a degree in culinary arts, pastry arts , sommelier degree and eventually earning his MBA as well. After graduating Bjorn worked as a cook and eventually Chef in Spain, Belgium, France, The Netherlands and Ireland, before finally moving to Long Island, NY.

After working in New York for a few years, he eventually moved to Annapolis, MD in 2000 where he still resides to this day. Since moving to Annapolis, Bjorn has moved into culinary management and managed prestigious accounts such as World bank, IMF, Jones Day law firm, Northrop Grumman HQ and the US House of Representatives to name a few. In his spare time Bjorn enjoys running, hunting, of course cooking, being on the water and spending lots of time with his wife and 2 kids.

Executive Chef Richard Hetzler, formally the executive chef at Mitsitam Native Foods Café for more than 10 years at the National Museum of the American Indian, brings extensive experience and a passion for food to his work that he has been cultivating since his youth. After graduating from Baltimore International Culinary College, he honed his skills in fine dining restaurants and hotels, including Elkridge Furnace Inn, Jefferson Hotel and Maryland Inn and Treaty of Paris Restaurant.

Chef Hetzler has owned his own Italian restaurant and has been a part of many world-class cultural institutions and hosted many premier events. He was also part of the catering service team, The Compass Group, at the 2002 Winter Olympics in Salt Lake City, Utah. Chef Hetzler was approached to head the Mitsitam Native Foods Café at the earliest stages of menu planning. He spearheaded the research and tasting process that resulted in the five unique regional menus and a truly one-of-a-kind dining experience that reflects and compliments the museum’s mission to educate visitors about Native cultures. Since then he has also published an award wining cookbook name “Mitsitam Café Cookbook”. He continues to be a culinary innovator and looks forward to his new role with Georgetown

Chefs are you ready for today’s battle?

There is one more ingredient to today’s battle and that is our Secret Ingredient...Today’s secret ingredient is... Salmon! The salmon used in today’s battle is donated courtesy of ProFish

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Today’s battle will be judged on taste, presentation and creativity of the use of today’s secret ingredient, Salmon!

Dishes offered by Chef Bjorn

Dishes offered by Chef Bjorn

Dishes offered by Chef Richard

Dishes offered by Chef Richard

Chefs Bjorn Verduijn, Matthew Thompson, & Richard Hetzler

Chefs Bjorn Verduijn, Matthew Thompson, & Richard Hetzler

… and the winner of today’s battle? Congratulations Chef Richard Hetzler!

QimiQ Recipe Development

QimiQ Recipe Development

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Harvest Table Culinary Group assembled the lead pastry chefs from each of our properties at Gourmet Foods International in Atlanta, GA. We learned from Chefs Aaron and Bryan about using a revolutionary new set of ingredients called QimiQ.

Harvest Table Culinary Group (HTCG) maintains a pantry list of ingredients which meet the brand commitments of Additive Free, Responsibly Sourced, Locally Procured, Freshly Prepared and Nutritionally Balanced. QimiQ meets the Additive Free and Nutritionally Balanced commitments.

QimiQ is a dairy product consisting of 99% light cream and 1% gelatine, patented by Hama Foodservice GmbH. The product was invented by Hans Mandl and Rudolf Haindl in 1995, and was designed to replace artificial emulsifiers and stabilizers by blending with liquids such as alcohol or vinegar; it also emulsifies with oil. In QimiQ, gelatine is already included, so for certain recipes, there is no need to soak gelatine sheets in liquid and then add them. QimiQ cannot be over-whipped like conventional whipping cream. It is stable when exposed to heat or mixed with acids or alcohol, and thus can be used in food products where milk products cannot be used.

Pastry Chefs from Elon University, Georgetown University, Wake Forest University, High Point University and University of Rochester attended this event along with Chef Matthew.

Pastry Chefs from Elon University, Georgetown University, Wake Forest University, High Point University and University of Rochester attended this event along with Chef Matthew.

Learning about QimiQ Whip from Chef Aaron

Learning about QimiQ Whip from Chef Aaron

Learning savory applications from Chef Bryan

Learning savory applications from Chef Bryan

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Aramark Investor Day

Aramark Investor Day

Investor Day, NYSE - Harvest Table Showcase
Tuesday, December 11th, 11:30 AM
11 Wall Street, New York City, NY

Harvest Table, Residential Menu, Bento Trays
The Harvest Table Culinary Group was asked to prepare a lunch for the Aramark Investor Day to represent the next generation of residential dining programs. The program for the day did not allow for stations, buffet or family style. The Chef’s Council choose to present Bento trays. Featured recipes for food items were representative of some of the dishes we serve in our residential restaurants.

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Pumpkin-Coconut Bisque
creamy pumpkin bisque with Styrian toasted pumpkin seed oil, focaccia crouton
tasting notes: locally procured, freshly prepared, additive free

Kale Caesar Salad
house made caesar, chickpea croutons, maple-glazed pork belly lardons
tasting notes: locally procured, freshly prepared, additive free

Browned-Butter Whole-Wheat Pasta with
Spicy Cauliflower, Root Vegetable & Radish
house dressing & fresh native herbs
tasting notes: locally procured, freshly prepared, nutritionally balanced

Roasted Beet Salad with Citrus & Fennel
perilla, roasted beets, shaved fennel, citrus supreme, crumbled goat cheese, & toasted chili-spiced pepitas  
tasting notes: locally procured, freshly prepared, nutritionally balanced

Cider Braised Heritage Pork
gingered carrot, harissa cream, pomegranate, frisee & delicata
tasting notes: locally procured, responsibly sourced, freshly prepared

Chicken Bibimbap & Gochujang Sauce
soy marinated braised chicken, kimchee, turnip, broccoli rabe, shiitake, kimgui, carrot, scallion
tasting notes: responsibly sourced, freshly prepared, nutritionally balanced

Gogoma Jorim (Korean Braised Sweet Potato)
tasting notes: freshly prepared, nutritionally balanced

Harvest Table Granola Bars
winter signature flavor, Fig-Hazelnut
Retail Presentation: Package as a take-away. tasting notes: freshly prepared

Chobani Creation: Pistachio & Chocolate
Chobani greek style yogurt, pistachios, dark chocolate, orange, clover honey & fresh mint
tasting notes: responsibly sourced, freshly prepared, nutritionally balanced

Honey Roasted Pear & Almond  
red-wine roasted grapes, golden flaxseed granola & minted goat cheese,
tasting notes: locally procured, freshly prepared, nutritionally balanced

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Chobani Recipe Development

Chobani Recipe Development

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The Chef’s Council visited Chobani Yogurt in SOHO, New York, NY on October 25! Chefs met with Chef Jake Briere, corporate chef for Chobani. We learned about substituting yogurt in recipes for healthy alternatives. Using what we learned, we went back into the kitchen to innovate some new recipes!

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AASHE Conference & Expo: Pittsburg

AASHE Conference & Expo: Pittsburg

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Opening Program & Keynote - Akpezi Ogbuigwe

Tue, 10/2: 4:45 PM  - 6:00 PM 

Dr. Akpezi Ogbuigwe, former Head of Environmental Education and Training at the United Nations Environmental Program, served as UNEP's lead organizer in the UN Decade of Education for Sustainable Development. While at UNEP, she initiated the Global Universities Partnership on Environmental Sustainability as well as a multi-stakeholder program on Mainstreaming Environment and Sustainability in African Universities.

She has over thirty years of professional experience as a Law teacher first at the University of Lagos and now at the Rivers State University where she served in various capacities. She is an avid researcher in transformational change in higher education in Africa, environmental law and policy, and sustainable development. She has contributed to knowledge in the field of environmental law and education for sustainable development through a variety of published articles and book chapters. In addition, Akpezi serves as a Juror in the UNESCO-Japan Prize on Education for Sustainable Development (ESD); Adviser for the African Region United Nations University Regional Centres for Expertise on ESD; and Council Member for Earth Charter International.

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