At UC San Diego Senior Executive Chef Vaughn Vargus CEC CCA spikes a chocolate souffle with a kick of heat mesquite powder Served with  vanilla bean ice cream almond tuile blackberries and chocolate brittle ganache the souffle was recently awarded a gold medal at an ACF competition
At UC San Diego, Senior Executive Chef Vaughn Vargus, CEC, CCA, spikes a chocolate souffle with a kick of heat: mesquite powder. Served with vanilla bean ice cream, almond tuile, blackberries and chocolate brittle ganache, the souffle was recently awarded a gold medal at an ACF competition.

Retro Desserts Get a Modern Spin

Whether you make banana pudding by the book or turn a s’more into something much more, retro favorites have a way of making everyone feel at home.

Chefs go back to the future with time traveling treats like banana pudding, souffles and s'mores.

Whether you make banana pudding by the book or turn a s’more into something much more, retro favorites have a way of making everyone feel at home.

“We offer a lot of fancy, seasonal desserts, but when it comes down to it, for a special event, people want something they associate with family celebrations of the past,” says Julie Stewart, foodservice manager at SAS, a com

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TAGS: Menu Trends
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