Chef Devin Davis and Kirsten Mathers recently returned from Perugia, Italy where they competed in the Urbani Tartufi Truffle Contest. He began working toward a Bachelor of Arts degree in culinary management in July 2014 and has continued to win contests sponsored by entities like the American Culinary Federation. Clyde Tanner, academic department director-culinary at Art Institute of Tampa, surprised Davis and Mathers by telling them in November that he volunteered them to represent the Tampa campus in a truffle contest. ” Davis and Mathers made a truffle-stuffed rabbit loin with braised rabbit leg, fresh spinach pasta, fried quail egg, truffle jus and shaved black truffles and a truffle soufflé with hazelnut syrup, truffle brown-sugar crumble and truffle ice cream. http://chefdevinonline.com
Devin Davis, fresh from a National Competition for Best Young Chef in America, shares recipe to make delicious dessert grilled peaches paired with pound cake and caramel sauce. Bringing the Grill inside to delight your guests with this 4th of July Dessert. For More information visit chefdevinonline.com
Young Plant City Chef Devin Davis Demonstrates two types of cobbler on National Cherry Cobbler Day on Fox 13 News. Cherry Cobbler Recipe and Peach Blueberry Cobbler Recipe on http://www.chefdevinonline.com
Art Institute students compete in the Food Network's Chopped Open Your Basket Challenge. Devin Davis wins with Rosemary Grilled Veal Chop with Collard Pesto Rice Noodles. Mystery ingredients to create an entree in 60 minutes include: Veal T-bone, Queso Blanco, Mai Fun Noodles, and Collard Greens.
For more information visit http://Http://chefdevinonline.com