Chef-to-chef culinary coaching was on the menu at North Carolina State University during an on-site training session provided by the American Egg Board. It was an opportunity for members of the university’s culinary staff to step away from their day-to-day regimen and get creative. On the first afternoon, the AEB culinary team presented trends and recipe concepts as a prelude to the next day’s cook-off in which NC State chefs were challenged to create eggciting new egg menu items.
The gauntlet was thrown down and the chefs picked it up—egged on by the AEB culinary team and bragging rights.
As the session concluded, the NC State staff told AEB they hadn’t realized all the great recipes they could create with eggs as the hero protein of a meal. And they’re looking forward to putting these recipes on the menu for the next school year.