Competition
How foodservice operators benefit from ProStart
Attracting and keeping culinary pros is one of the top challenges for restaurant owners, school
January 18, 2017
Category: 2016 Culinary Clash
Competition
2016 Culinary Clash | Urban Plates
Menu: Team UP developed a twist on the traditional coq au vin with a “Coke”-au-vin.
September 8, 2016
Broderick Roadhouse
2016 Culinary Clash | Broderick Roadhouse
Menu: Named the “Johnny Cash Chicken Burger – Ring of Fire”, Team BR developed a hand
September 8, 2016
Black Bear Restaurant
Culinary Clash | Black Bear Diner
Menu: Named the “Walkin’ the Dog” Team BBD served up handcrafted sausage made with Foster
September 8, 2016
Competition
Culinary Clash | Hard Rock Cafe
Menu: Team HRC prepared Cherry Coke BBQ chicken skewers with sautéed vegetables, served with fresh
September 8, 2016
BJ's Restaurant
2016 Culinary Clash | BJ’s Restaurant & Brewhouse
Menu: Team BJ’s created a pan seared chicken breast in an apple juice and Cherry
September 8, 2016
2016 Culinary Clash | Yard House
Menu: Team YH created a Nashville style Coca-Cola hot chicken, with a sweet potato corn
September 8, 2016
Competition
2016 Culinary Clash | Specialty Restaurants
Menu: Team SRC cooked up a Moroccan spiced chicken paillard alongside Cherry Coke braised peaches
September 8, 2016
Chart House
2016 Culinary Clash | Chart House
Menu: Team Chart House created a grilled chicken paillard with prosciutto, blue cheese and arugula
September 7, 2016
Competition
2016 Culinary Clash | Real Mex Restaurant
Menu: Team RM created a pollito (chicken pibil) prepared in an authentic Yucatan style, cooked
September 7, 2016