The Fruit Face-Off: Andros Professional X StarChefs Recipe Contest
Written by: Lucille Clair ~ 05-22-2025
THE FRUIT FACE-OFF
Andros Professional is proud to announce the winners of our first-ever Andros Professional x StarChefs Recipe Contest, an external competition created to spotlight the creativity and talent of culinary professionals across the country.
Chefs from across the US were invited to submit recipes that highlighted the taste, texture, and visual appeal of Andros Professional Fruit Fillings.
Out of 300+ entries, three standout winners were selected based on creativity, visual appeal, and innovative use of our fruit solutions.
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1ST PLACE: FLOURLESS CHOCOLATE TORTE
Black Cocoa Shortbread, Andros Professional Raspberry Filling, Lavender-Chocolate Mousse, Raspberry Namelaka Pastry Chef Robert Gonzalez of Masons Steakhouse | Quincy, MA This dessert takes the classic chocolate and raspberry pairing to a whole new level. Inspired by my love for French pâtisserie, I used French lavender, French chocolate, and Andros Professional Raspberry Fruit Fillings to make a dessert that embodies the elegance and sophistication of French desserts. The raspberry filling brings a spring-like brightness to the sweet notes of the milk chocolate, the floral notes of the lavender, and the airiness of the mousse. Every element reflects my passion for creating unforgettable culinary experiences.
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| 2ND PLACE: APRICOT-HAZELNUT TART
Andros Professional Apricot Filling, Hazelnut Sable, Crème Fraîche Biscuit, Honey Chantilly, Lemon Thyme Pastry Chef Genevieve Meli of Culinary Institute of America | Hyde Park, NY For this contest, I made an apricot-hazelnut tart topped with honey chantilly, lemon thyme, and gold leaf. The Andros Professional Apricot Fillings brings out the honey notes in the cream and brightens up the entire dish. I have an apricot tree in my backyard, and when I bake with the fruits, I love eating them with a hazelnut financier. I leaned into those flavors for this dish with the Andros Professional Apricot Fillings as the star of the tart.
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3RD PLACE: CHESTNUT CAKE
Andros Professional Cherry Filling, Glazed Foie Gras Mousse, Cherry Gel, Chestnut Purée, Cherry Tuile Pastry Chef Josh Gaulin of Cyrus | Geyserville, CA The Andros Professional Cherry Fruit Fillings has a number of practical applications in both savory and pastry kitchens. It can be used as a glaze for any mousse or cake, as a jelly to dice or punch, as a fluid gel to pipe or spread, or a crispy tuile to add whimsy and texture to any dish. In this particular application, the cherry filling has a beautiful, sweet flavor that works well with the acidity of the verjus and the richness of the foie gras.
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