Earlier this summer, right after I started my marketing internship at the company, Mobfox held a Master Chef contest for all the cooking foxes in the office. Ben Rephael of our sales department came out victorious with his delectable Parmesan cheese bowl salads and dips on the side. I had the opportunity to interview this culinary mastermind [scroll down for the full recipe!].
What inspired you to make this particular dish?
BR: I learned it from my mother, she is my biggest culinary inspiration. I make it at home for my girlfriend, Adilee, among other dishes, and she loves it. So it seemed like a great option.”
What was the contest like?
BR: It was really fun. A really great bonding experience and a fun activity to do with the company. There was some tough competition too, but turns out – ads and dips go well together. There are some really good cooks around here. Plus I won a food processor. I used it already to make Tahini Bread.
Here is Ben’s recipe in its entirety:
Shredded Parmesan Cheese Bowls with Salads & Dips
For the Parmesan bowls the shredded cheese is weighted and placed in a round shape for 7 minutes in an oven heated to 200 degrees Celsius. After you scrape up the crispy cheese from the pan with a spatula, mold it around the outside of an aluminum bowl and wait for it to cool. It then settles into the shape of a bowl. (Ben made two larger and 3 smaller bowls for the different salads.)
Chopped Cherry tomatoes
Sauce: Olive oil
3 dips for the three small bowls:
Mascarpone cheese dip
The dish was served with Blue Nun, a wine with gold flakes in it.