CHEFS IMMERSION
FSD Chefs Immersion at Johnson & Wales, Charlotte: Snapshots of Culinary Collaboration at Play The toughest part of attending an FSD Chefs Immersion? Pacing yourself to scarf down at least one bite of every single innovative dish created when chefs play around with new ingredients and products. Here are a few photo highlights from the most recent event.
BY TARA FITZPATRICK
PHOTO CAPTIONS 1. Johnson & Wales University in Char- lotte, NC, has a classroom area named for Emeril Lagasse, an alumni of the school and an icon in the culinary world. This was the backdrop for the most recent FSD Chefs Immersion tour, an experi- ence in which onsite chefs meet, eat and create some boundary-pushing dishes with new products, sharing techniques, know-how, ideas and kitchen banter as the event unfolds, kickin’ the creativity up a notch, to paraphrase Lagasse. In this Chefs Immersion, a talented group of chefs from colleges and univer- sities in the Southeast region took time out of their nonstop schedules for a day of innovation, inspiration, and a lot of cooking. These chefs worked together to create new and exciting menu inno- vations using products supplied by the program’s Title Sponsor, Unilever Food Solutions as well as supporting sponsors, Irresistible Foods Group and Mountaire Farms. Recipes were documented by recipe management software company, Jamix. 2. Culinary instructors and students from Johnson & Wales University’s
region of the US, the chefs in this group had a lot in common, but each with their own unique story and career path. 8. As the chefs cooked, a few trends be- gan emerging, such as crispy, hot hon- ey-Indian curry chicken. 9. Tostadas were the perfect vehicle for these little flavor bombs. 10. With the amount of brand-new dish- es coming out, the chefs made sure each one was photo-ready. Check out that pearly couscous! 11. Maybe it was Emeril’s influence, but the idea of “kick it up a notch” flavor - wise pervaded the day of cooking. 12. Croquettes are a favorite for chefs, since they can contain anything you can imagine. 13. The chefs didn’t skimp on dessert ideas, either. Remember to stay tuned for recipes from the event that you can try soon.
Charlotte campus welcomed the Chefs Immersion group and gave them a lay of the land for their day of cooking and collaboration. 3. Prior to hitting the kitchen, the chefs got into their random groups and got to work on ideation that would make use of products from the sponsors at each turn. 4. Chefs were asked a few ice-breaker questions, including “What’s your fa- vorite holiday dish?” Which led to the incorporation of some cool mashups, like stuffing aka dressing as an ingredi - ent. 5. As the chefs worked, their recipes were carefully recorded for future shar- ing (watch this space for more to come on that!) 6. As the chefs got into their new recipes and fired up the stoves, students from Johnson & Wales were available to help wherever needed. 7. As college chefs from the Southeast
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