Even during this time of social distancing, the Campus Cooks team is still thinking of ways to remain creative and passionate in the kitchen. Last week, our East Coast Supervisors showed us that there is nothing wrong with a little friendly competition. Our East Coast Supervisors were challenged to incorporate the following ingredients into one cohesive dish: Chicken Breast, Hotdog Buns, Potato Chips, Lemon and Rice.
Take a look at all the entries from the first round of our own Campus Cooks Chopped Challenge!
Kaitlin Barber, Regional Supervisor for University of Kentucky, University of Tennessee & Hanover College
Chicken Roulade stuffed with Wild Rice, Hot Dog Bun, Sausage, Garlic, and Spinach. Served with a Lemon Vinaigrette dressed Arugula Salad, Homemade Herb Sun-Dried Tomatoes, and Potato Chip Parmesan Tuile finished with a Lemon Caper Sauce
Paul Fortier, Regional Supervisor for Worcester Polytechnic Institute & University of Virginia
Chicken and Waffles with a Lemon and Bourbon Glaze
Ray Spear, Regional Supervisor for University of North Carolina & North Carolina State
Chipotle Chicken Roulade and Lightly Fried Red shrimp with Red and Brown Rice, Sauteed Asparagus garnished with Finely Chiffonaded Lemon Peel and a Waffle Potato Chip
Kevin Guth, Regional Supervisor for Lehigh University & Stevens Institute of Technology
Everything “But the Bagel” Fried Chicken with a Hot and Smokey Remoulade and Roasted Brussels Sprouts with Bacon, served with a Side Salad
Derek Gibbs, Chef on Demand
Chicken Milanese with a Saffron scented Jasmine Rice and a Citrus Salad with Baby Arugal and Lemon Vinaigrette
** Campus Cooks is committed to the health and safety of all our clients and team members. Please stay safe and follow all health directions given by the CDC and Local Health Agencies. To read our full statement regarding the Coronavirus (COVID-19) click here.
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