Beet Gratin

In banquets you could have a plate up dinner once a week or multiple days in a row, some of those dinners could have multiple courses. I used the beet gratin as a first course for a vegan dinner last week. I had first tried the recipe when I made short ribs awhile back;  it’s great as…

On the Menu

I have now been in the culinary industry for over 2 and a half years, and I have worked my way up the line to get to this point in my career. There is still a lot that i have to learn, but the thing about this industry is there is always more to learn. when giving…

Vegan Menus: Part 3

For the third installment of Vegan Menus, this post will focus more on the sauces and purees that pair with these new dishes. Some of the main proteins mentioned refer to the previous two articles. Hope you enjoy and stay hungry! Five spiced tofu, teriyaki glazed portobello mushroom, sautéed purple cabbage with peppers onions garlic and ginger, radish…

Vegan Menus: Part 2

In this second installment of vegan menus, you start to see plate design and creativity shine more. I hope you find some tips and tricks to take your next dish up a level. In this next recipe, the fried spinach makes an amazing snack. Butternut squash falafel with sliced watermelon radish and carrot, baby kale…

Vegan Menus: part 1

Something that I truly enjoy about my current job is that I’m given the opportunity to be creative and think like a chef. My Executive Sous Chef extended a challenge to all of the cooks to create a vegan dish for when we did plate ups. A plate up is when we finally place the…