Chef Ted Osorio’s extensive foodservice career spans more than 30 years of working in hotels, fine dining restaurants, catering and non-commercial operations. Over that time, he’s developed a special appreciation for biscuits and how they deliver versatile, all-day appeal. He says, “As a chef it’s fun to be creative and make something out of nothing with a biscuit. I like to bring awareness to operators about how truly versatile they are.”
When reflecting on the creative process, Chef Ted likes to deliver solutions operators can really use. “We strive to create ideas that will be useful to an operation, not something that will take a lot of time, labor, budget or equipment — not an 8-step recipe.”
Chef Ted recommends these recipes for inspiration, noting, “You don’t have to be a professional chef to execute these ideas, but they may be ones you haven’t thought about.”
Biscuit & Gravy Pull-Aparts »
Open-Faced Fish Biscuit Tostada with Spicy Lemon Coconut Sauce »
Did you know that with just one case of one product, you can create so many unique, delicious dishes across every daypart? Chef Ted is a huge fan of biscuits’ versatility. “You can thaw and manipulate them to do what you want to do — cut into quarters and deep fry them, throw them on a griddle or even put them in a waffle iron for sweet and savory dishes. Their uses are unlimited, even with the equipment you already have on hand.”
BREAKFAST: Chorizo Breakfast Waffle Dogs »
LUNCH & DINNER: Parmesan Biscuit Fries »
DESSERT: Apple Cinnamon Biscuit Doughnuts »
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