Steal This: Chef Action Stations: Page 5 of 6

Blow torch!

At a recent NACE chapter event in Minneapolis, Chef John Chesnut, CRAVE Catering, Minneapolis, MN, impressed attendees with his toasted savory doughnut station. With pesto and cheese injection, a slab of mozzarella torched on top, drizzled with balsamic, and garnished with a roasted Roma, the blow torch performance brought cheers from the audience once completed.

 Click here for a YouTube clip, should the embedded link below not work.  Clip: Kathleen Stoehr for Catersource


Sometimes you get so enthusiastic about tasting something, you forget there needs to be photographic evidence taken first. Photo Kathleen Stoehr for Catersource