This year’s format, the chef’s corner with Chef D. Scott Phillips presented a completely fresh and new cooking stage idea. Attendees were able to sit at the table with chef as he prepared various recipes. It’s the sixth year in a row for Food Service Consultants, Inc (FSC) to be part of the wonderful event at the St. Charles, MO convention center. Scott Krietemeyer was emcee extraordinaire.
On Friday, Chef Scott and Chef Jeff Riedel demonstrated and discussed dry and moist heat methods for cooking beef. Saturday, we collaborated with the owners of Flourish Farmstead, Crystal and Eric Stevens. Crystal shared her knowledge around gardening, writing books and teaching while Chef Scott informed the group about the art of cooking a vegetarian pumpkin soup and queso dip. Sunday was all about the Mediterranean diet and lifestyle. Chef prepared four tasty, regional cuisines and I provided education about this nutritionally beneficial eating plan.
Everyone who visited the chef’s corner enjoyed a sample of the finished products. We had a great time meeting and interacting with attendees. As promised, we’re sharing the recipes chef demonstrated, first try the Greek Power Bowl and click here for more. Hope to see you there again next year.