Escoffier Partners with Fischer & Wieser for Cooking Contest

Auguste Escoffier School of Culinary Arts and Fischer & Wieser, a Texas-based company known for its gourmet condiments, partnered for...

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January 29, 2019 5 min read

Auguste Escoffier School of Culinary Arts and Fischer & Wieser, a Texas-based company known for its gourmet condiments, partnered for a cooking contest featuring some of the online culinary school students.

In total, thirty five students submitted sweet and savory recipes featuring two of Fischer & Wieser’s most popular products-the Roasted Raspberry Chipotle sauce and the Whole Lemon and Fig marmalade. A judges panel featuring both Fischer & Wieser and Escoffier staff were the judges of who proceeded to the next phase.

The last round of the contest required select participants to create their dishes and post them on social media. The two winners were chosen based on creativity, culinary technique, skill and complexity. For the savory dish, Escoffier student Rebecca Gass prepared a Beef Wellington prepared with Fischer & Wieser’s Roasted Raspberry Chipotle Sauce. For the pastry dish, Dawn Embry won for her Rosemary and Lemon Shortbread Mini Honey Chevre Tarts featuring F&W’s Lemon and Fig marmalade.

The winner for the savory category won a Leather Roll Knife Storage Bag by Aaron Leather and the winner of the sweet category won an 11-cup food processor by Cusinart.

To learn more about Fischer & Wieser distributors or to purchase their products, visit

See below for recipes.

Beef Wellington recipe by Rebecca Gass.

Beef Wellington recipe by Rebecca Gass.

Beef Wellington Recipe


2.5 lb beef tenderloin roast
2 oz raspberry chipotle sauce
Lawry’s garlic salt, to taste
Black pepper, to taste
6-7 baby Portobello mushrooms, stems removed
1 small yellow onion
6 garlic cloves, minced
2.25 oz can black olives
1 tbsp butter
Puff pastry


1. Generously season the beef tenderloin with garlic salt and black pepper. Glaze with the Fischer & Wieser raspberry chipotle sauce, wrap in plastic and place in the refrigerator to marinade for at least 4-8 hours.
2. Once the beef tenderloin has marinaded, prep the mushroom and olive duxelle. Using a food processor, add mushrooms, black olives, garlic and 2 tablespoons of the Fischer & Wieser sauce and pulse until a coarse blend-just a couple times.
3. Preheat the oven to 400 Fahrenheit. In a skillet or sauce pan, sear the tenderloin, holding it in place so it maintains its shape. Alternatively, you can use bakers string and tie in log in four places. Remove and let rest for a couple minutes.
4. Add the mushroom duxelle and butter to a skillet cook until it appears dry, a couple minutes.
5. Lay the puff pastry on a cookie sheet and spread the mushroom duxelle evenly throughout the pastry. Next, lay the beef tenderloin in the middle and roll up.
6. Bake at 400 for 15-25 minutes or until the internal temperature has reached 125 to 140 degrees. Serve immediately.

Rosemary and Lemon Shortbread Mini Honey Chevre Tarts with Fischer & Wieser Whole Lemon Fig Marmalade and Prosciutto Filling topped with Candied Walnuts and Asiago Cheese

Rosemary and Lemon Shortbread Ingredients

339 grams butter
200 grams sugar
100 grams eggs
550 grams all-purpose flour
3.75 grams salt
15 grams finely chopped fresh rosemary Zest of 2 lemons

Rosemary and Lemon Shortbread Directions

1. In a stand mixer with a paddle attachment, cream the butter and sugar until light and fluffy. Scrape down sides of the bowl. Add the eggs one at a time and beat after each addition.

2. Turn the mixer to low, and slowly add the flour and salt until fully combined. Turn the mixer to high and mix until dough pulls away from the sides of the bowl and comes together. Add the chopped fresh rosemary and lemon zest and mix on low until combined.

3. Shape the dough into two equally sized disks about 1?2 inch thick each and wrap separately in plastic wrap. Refrigerate dough for at least 2 hours or overnight.

4. Use a rolling pin to roll one chilled disk of dough out to about 1?4 inch thick. Use a small round cookie cutter and press circular dough into greased and floured mini muffin pan, fluting the edges. Place mini tart shells in the refrigerator for 2 hours or overnight.

Chevre Tart Filling? Ingredients

226 grams of classic chevre
15 grams of finely chopped lemon thyme
22 grams honey
50 gram egg beaten
60 grams heavy cream
Pinch of salt

Chevre Tart Filling? Directions

1. Combine the goat cheese, honey, salt and cream in a bowl and mix well to creamy consistency. Add the beaten egg and finely chopped fresh lemon thyme and stir until combined.

Remaining Layered Tart Filling Ingredients

594 grams of Fischer & Wieser Whole Lemon and Fig Marmalade
40 grams of prosciutto, chiffonade cut
80 grams of finely grated asiago cheese
100 grams Candied walnuts, chopped

Tart Assembly Directions

1. To assemble tarts, remove mini muffin pans of rosemary and lemon shortbread dough tart shells from the refrigerator. Place a small dollop of chevre tart filling (approximately 1?2 tsp) into muffin tins and layer with a small dollop of whole lemon marmalade (approximately 1?2 tsp) followed by sprinkle of chiffonade cut prosciutto and then sprinkle of chopped candied walnuts with final sprinkle of grated asiago cheese.

2. Place in preheated oven at 350 degrees F and bake for approximately 12 to 15 minutes or until golden brown. Cool approximately 10 mins on cooling rack before removing from mini-muffin pans. Serve warm or room temperature. Makes approximately 48 mini tarts.

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