In October 2022 American Dairy Association North East (ADANE) sponsored a Lunch & Learn session at the New York School Nutrition Association’s (NSYNA) annual conference!
Two contestants from Season 18 of Top Chef competed against each other to make the best recipe pairing dairy and plants.
Meet the Chefs and see their recipes below. We guarantee they are delicious and you will want to try them out in your school ASAP!
Make the Recipes
Bengali Florentine with Maple Yogurt
Recipe Coming Soon!
Meet the Chefs
Chef Chris Viaud
A season 18 “Top Chef” contestant, Chris is the Chef and Owner of Greenleaf and Culture, both located in Milford, New Hampshire. Raised in the Boston suburb of Randolph with his parents who immigrated from Haiti, Chris moved to Londonderry, NH and upon graduating high school attended Johnson & Wales University where he received a bachelor’s degree in Culinary Arts & Food Service Management. After completing culinary school, he returned to Boston where he spent three of his most formative years at Modern French restaurant, Deuxave, where he worked his way through the ranks alongside At 28 years old, Chris opened his own restaurant Greenleaf in Milford, NH. His approach to food is rustic yet refined by classic techniques and his menus are driven by locally grown seasonal products. His strength and motivation build from the support of his family, friends and staff and he continues to push himself every day, especially now that he has a young daughter named Madeleine.
Chef Avishar Barua
A season 18 contestant on “Top Chef”, Avishar is the Executive Chef and General Manager of Service Bar in Columbus, Ohio. Born in Columbus, Ohio to immigrant parents who left Bangladesh in search of better opportunities in America, Avishar pursued his true passion of cooking after getting bachelor’s degrees in biology and psychology at The Ohio State University. After attending culinary school, he went to New York City and trained under Wylie Dufresne at Michelin starred WD~50. He returned to Ohio to open Service Bar for Middle West Spirits, a local grain to glass distiller, where he has since gained national recognition from FOOD & WINE Magazine for his signature dish, the Cheesy Brisket Crunch. Chef Avishar appeared on Season 18 of Top Chef.
