Yogurt maker Dannon partnered with Restaurant Associates to prove that Dannon® Oikos® Greek Yogurt goes far beyond the cup and spoon. The duo hosted a Cultured Skills contest that transformed Dannon Oikos Greek Yogurt from a simple yogurt into a culinary marvel.
Participating contestants were put to the test. Twenty-five chefs were assigned a menu segment to prepare: breakfast, lunch, appetizer or dinner, while incorporating the delicious taste and texture of Dannon Oikos as a featured ingredient. The contestants were required to submit their unique recipe along with a picture of the finished creation. Five finalists were chosen to compete at Restaurant Associates’ headquarters in a culinary cook-off. The challengers were judged on taste, overall presentation and originality of their recipes.
Molly Buckie-Pinder, director of catering and executive dining at HBO, was crowned by Dannon and Restaurant Associates as the winner of their Cultured Skills contest. She wowed the judges with her Tuscan Kale Salad with Lemon-Sriracha Dannon Oikos Greek Yogurt Dressing. Trailing not too far behind was Andrew Mitchell’s Shrimp and Dannon Oikos Plain Greek Yogurt–Filled Ravioli recipe, followed by Joseph DiPhillipo’s creation of Yogurt Pancakes with Peach Melba and Frozen Yogurt. Mitchell is the sous chef at the Royal Bank of Scotland, and DiPhillipo is the general manager for Credit Suisse.
