Bob the Chef Recipes

Bob the Chef Recipes

Bob the Chef has been in the business for over 25 years! In that time, he has worked with some of the best chefs in the culinary world and crafted his own style by reinventing classic dishes.

Panettone and Homemade Caramel French Toasted






15 min

45 min



Ingredients (homemade caramel)

125 ml (1/2 cup) sugar

125 ml (1/2 cup) 35% cream

15 ml (1 tbsp.) salted butter


Ingredients (French toast)

1 panettone cake (about 400 g) cut in quarters

2 eggs, beaten

250 ml (1 cup) milk chocolate

30 ml (2 tbsp.) vegetable or canola oil

15 ml (1 tbsp.) butter

Sea salt to taste (optional)

Icing sugar


Instructions (homemade caramel)

Melt the sugar in a saucepan over medium heat while stirring regularly with a wooden spoon until it’s a nice golden-brown colour (be careful, it’ll be very hot).

Fold in the cream and butter.

Set aside while warm.


Instructions (French toast)

Mix the eggs and chocolate milk in a bowl.

Dip each piece of panettone into the eggs and milk mixture.

Drizzle the oil and place the butter in a pan over medium-high heat, then grill the panettone pieces, about 3 minutes per side (you want to achieve a nice, crunchy texture).

Remove each piece and place it in a plate, then drizzle the hot caramel, the icing sugar and a dash of sea salt over it.


Serve while warm.



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Red Beet Risotto






15 min

45 min

4 small or 2 large 




30 ml (2 tbsp.) butter

30 ml (2 tbsp.) olive oil

1 onion, finely chopped

1 garlic clove, minced

1 large beet, shredded (about 250 ml/1 cup)

Juice and zest from half a lemon

375 ml (1 1/2 cup) arborio rice

125 ml (1/2 cup) white wine

1.25 l (5 cups) chicken stock

250 ml (1 cup) grated Parmesan cheese

Salt and pepper, to taste

Optional (for garnish): minced parsley, beet slices, Parmesan flakes



Drop the butter and splash some oil in a large pan over medium heat and sauté the garlic and onions after sprinkling a dash of salt (about 5 minutes).

Add the shredded beets and continue cooking for another 10 minutes (or until all the liquid has evaporated).

Add the lemon zest and the arborio rice, and continue to cook for about 2 minutes (until the grains become translucent).

Pour the white wine and the lemon juice in the pan, and continue stirring until the liquids are evaporated (about 2 minutes).

 Warm up 250 ml of chicken stock, and pour it in the pan, then continue stirring until it’s been absorbed by the rice (about 4 minutes).

Repeat with the rest of the stock, 250 ml at a time. At this stage, you want to taste the rice to make sure it’s al dente without being too soft. If it’s too hard, add some water and stir until the vapour has been absorbed by the rice. Test again until it’s just right.

Turn off the heat and add the Parmesan, salt and pepper and mix thoroughly.

Adjust the seasoning as needed and serve immediately. You can garnish it with some chopped parsley, a few bright slices of beet, and maybe even topped with some Parmesan flakes.



It’s very important to make sure the stock is sufficiently warmed up before adding it to the risotto. To heat it up, pour it in a small saucepan and bring to a boil before turning the heat down to medium. Keep the stock warm until you have poured all of it in the risotto.


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Past months recipes

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Brown Sauce

Chocolate and Avocato mousse

Cold Asparagus, Raspberry Mayo and Roasted Almonds

Crab Cakes with Curry Mayo

Fiddlehead and Duck Confit Salad

Foil-Wrapped Corn, Carrots and Zucchinis

Genuine Chicken Stock

Grilled Salmon with Sauce Vierge

Grilled Zucchinis with Hazelnuts (French only)

Homemade 3-Part Turtles (French only)

Lamb Shank Over Warm Quinoa-Cranberry Salad

Mother’s Own Stuffed Rolls

Potato Salmon Casserole

Shrimp Cocktail with Cranberry Sauce Recipe (French only)

Small Strawberry and Goat Cheesecakes

Spaghetti Squash Pad Thai

Spaghetti with vegetarian “meatballs”

Strawberry and Avocado Crab Rolls

Stuffed Cup-quails

Turkey Cutlets in Orange Marinade (Fronch only)

Vegetarian Meatloaf









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