Foodservice Advice & Expertise from Chef Tim

CORPORATE CHEF TIMOTHY LABONTE

Award-winning, 30 year foodservice veteran

When heโ€™s not visiting customers, Chef Tim is hard at work in the Dennis test kitchen experimenting with new products, developing recipes, evaluating strategies for foodservice operations of all types and contributing to a growing collection of content specifically for professional foodies…

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Atlantic Shrimp Fritters

As Chef Tim says "Love me some fritters!" This is our New England spin on a South Florida classic, Conch Fritters. Our rendition is chalk fu...

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Sesame Beef Naco

Curious about the name? Well, the use of naan bread to create a taco equals - naco - naturally! Cafe H, Korean BBQ Beef is the perfect catal...

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Mussel Bread Bowl

More often than not mussels are generally served with a couple thick planks of toasted bread used for sopping up the juices from the cooking...

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Caribou Shrimp
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Chicken Thigh Croquettes
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Fire Braised Turkey Sandwich
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Roasted Tomato Bisque

A good tomato soup has always been a go to for me, both at home and in a professional capacity. Growing up tomato soup was sort of a comfort...

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Split Pea Soup

Growing up in Maine, the smell of split pea soup simmering was always tell tale sign that the chill of changing seasons was officially upon ...

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Shishito Peppers
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Roasted Duck Leg & Pumpkin Gnocchi
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Bill stops by for a slice of fresh baked pie! [See the Post]

SEE OUR PIES

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House Fried Chips

This freezer to fryer style sliced potato quickly becomes a house fried product once dipped in your fryer. Toss your house fried chips with ...

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Chef’s Pantry: Gnocchi

If you've made gnocchi before you know it can be a messy, tedious and a somewhat daunting process. In the wrong hands improperly made gnocch...

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Impossible Burger

Impossible Foods has created a vegetable based substitution for beef; and it works. This product has a the look of beef, texture of beef, su...

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Naan

Naan is a leavened, oven-baked flatbread found in the cuisines of Middle East, Central Asia, and Indian. Over the years this has become one ...

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Nitrile Gloves

Nitrile is the form fitting food handlers glove that will make you feel like the culinary superhero you are. Nitrile gloves are made out of ...

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Cheese Curds

A cheese curd is essentially the cheese solids that remains after being separated, or cut, from the whey in the cheese making process. Chees...

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Honey

Honey starts as flower nectar collected by bees, which gets broken down into simple sugars that are stored inside the honeycomb before colle...

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Maine Sea Salt

For naturally enhanced flavors, add Maine Sea Salt Co. products to your repertoire. Their Maine-made sea salts are unrefined, dried by the s...

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Wicked Clean

Maine based Wicked Strong cleaner and degreaser makes the work of a dreaded end-of-night cleaning a little easier, safer and environmentally...

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In this video you’ll learn about 4 unique Farmland hams in under 3 minutes. Todd MacLeod from Smithfield joins Chef Tim in the test kitchen to ham it up!… [SEE MORE HAM GOODNESS]

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What You See is What You Get

Unfortunately not all new restaurant owners and chefs have the ability, or capital to outfit their kitchen or establishment with all the bel...

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Checking the Can

One thing I've learned in my years as a chef is that when you look deep within the can (garbage can) there is a good chance you will find th...

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Scrape It, Don't Scrap It!

It's safe to say we have all witnessed containers brought to the "dish pit" with a substantial amount of product remaining within the holdin...

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Don't Dump the Joe

For many food service operations coffee is hands down one of the highest food cost items that we consistently waste on a daily basis. Even t...

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Feelings on Peelings

There comes a point when we as restaurateurs need to evaluate all aspects of every product used within our business. This holds an important...

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Save the Vegetable Scraps

Most of us look at carrot ends/peelings, celery pieces, onion tops or the first slice of a tomato as a scrap suitable for the garbage. I how...

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The Day After Thanksgiving

Some of the best ingredients for inventive dishes come from the Thanksgiving table. Show your customers that youโ€™re a culinary force durin...

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To Scale or Not

Gain tighter control of your costs by practicing good scaling. Allowing your scale the opportunity to eliminate guesswork will help keep pro...

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Vegetable Stalks

For many operators, cauliflower and broccoli stalks are looked upon as waste, using only the florets while discarding the stalks and leaves ...

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Bacon Fat

Most establishments use bacon in some capacity. Those who do know there is normally a considerable amount of fat remaining from the renderin...

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Corn Cobs

Although the corn kernels have been stripped away, the naked Cobb can still provide many layers of flavor. Personally, I've always used two ...

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Frittatas with Leftovers

Frittatas are an egg-based Italian dish similar to an omelette or a crustless quiche, baked with additional ingredients such as cheese, vege...

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Save Your Aging Bananas

There comes a point when your bananas become limp, soft to the touch with a dark spotted skin that's less than desirable in appearance and t...

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Herb Stems

By simply submerging your herb stems, thyme, oregano and rosemary work best, in a container of vinegar you will soon have (after a resting p...

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Making Dye with Your Dying Beets

In my opinion beets are one of the most versatile root vegetables on the market. Beet juice is an all natural food dye that can add a layer ...

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