KC Flavor Champion: Denise Covert

Denise Covert

“Street food-forward,” is how Denise Covert defined her award-winning menu concept that fused multiple Asian cuisine hallmarks. “I absolutely love street food. It’s such a creative space for handheld mash-ups,” she explains. “And recently, I’ve been really drawn to Asian flavor profiles, because they’re so rich in umami.”

Covert’s Gochujang-Glazed Bacon in Fried Chiu Chow Chili Bao Buns is an on-point reflection of that personal passion well. In fact, of the multiple concepts she submitted to the Kitchen Collaborative 2025 competition, she declares this is her favorite. “It’s a dish that really reflects my style: bold flavors, a little unexpected and playful,” she says. “I was thrilled that it resonated with the judges the way it did.” The concept, which featured Wright^® Brand Steak Cut Bacon, earned top honors from sponsor Tyson Foodservice.

“I was familiar with this type of bacon, and I thought it would be a great fit for a few reasons. First, who doesn’t love bacon?” says Covert, culinary innovations manager, BJ’s Restaurant and Brewery. “This product had great texture and flavor. Beyond that, it reminded me of pork belly, so glazing it felt like a natural approach, almost like how you would braise a pork belly to build layers of flavor. It is smoky, savory and rich, with just enough fat to carry sweetness or spice really well, which made it perfect for the gochujang glaze.”

To create that glaze, Covert combined gochujang with Sriracha, soy sauce, sesame oil, ginger, garlic, scallions, sugar and fresh orange juice “for a balance of heat, depth and a touch of citrus,” she explains. She then applied the glaze twice: “first, brushing it on the bacon before cooking it in the oven and then brushing it again as soon as it came out, so it had that sticky, flavorful coating.” The chef used carrots, red onions and jalapeños—all pickled—to bring brightness and contrast, and cilantro to lend a fresh, herbal note.

Bao buns are a longstanding favorite for Covert “But I started thinking, ‘How cool would it be to add some texture?’” she recounts. “By mixing chili oil into panko breadcrumbs and deep-frying the buns, I was able to get that fantastic crunch on the outside, while still keeping them soft and pillowy in the center. As soon as they came out, they naturally popped open, ready to be stuffed with the bacon and veggies.”

In addition to the Tyson bacon, Covert used sponsored products from Lee Kum Kee to help reinforce the Asian flavor story. “It all came together as a dish that felt bold, playful and really well-balanced.”

FLAVOR MINING

Created in 2020 by Summit F&B and Flavor & The Menu, the Kitchen Collaborative recipe ideation program has repeatedly challenged participating chefs to bring their A-game in creating flavor-forward inspirations. The 2025 iteration refreshed the program with a once-in-a-lifetime prize incentive: Menu concepts submitted by participant chefs were judged blindly by sponsor teams who evaluated descriptions, photos and other relevant information to select outstanding dishes. Winners will travel to Dubai with Flavor & The Menu and Summit to attend Gulfood 2026 and experience the region’s epicurean highlights firsthand.

Covert is over the moon about making her first trip to Dubai: “I’ve never been there, so it’s such an incredible opportunity. I’m especially looking forward to experiencing the Gulfood Show. It’s one of the biggest stages in the world for food innovation, and I can’t wait to see the latest in all things culinary, from new flavors to emerging trends. I know it’s going to be inspiring and energizing.”

It’s bound to be the perfect capstone on an experience Covert already values for its ability to motivate. “I really love Kitchen Collaborative because it gives you the chance to work with new products without having to stay within any strict lines. It’s why I enjoy recipe ideation so much—anything is possible!” she says. “Sometimes concepts work perfectly and sometimes they don’t, but either way, the process pushes you to grow.”

The chef credits Kitchen Collaborative with helping to hone her skills. “In a forum like this, there’s a real sense of freedom to try techniques I might not normally approach or to experiment with concepts outside of my day-to-day routine,” she notes. “That kind of creative play not only broadens your perspective, it also gives you tools and inspiration—a new flavor profile, a particular style or a fresh approach—that you can adapt to better suit your guests’ preferences. It’s both a learning experience and a creative recharge that directly impacts the work I do.”

MORE INSPIRED TAKES

Covert was charged up to develop a variety of menu concepts for Kitchen Collaborative 2025, playing with different cuisines, menu categories, flavors and forms. Here are two examples of the breadth of flavor innovation she finds exciting.

Elote Baked Ziti

Covert wasn’t content with settling on just one dish inspired by global street food favorites. Here, she played with the hugely popular elote trend. “I think elote is popping up everywhere because the flavors are so approachable. They’re craveable, comforting and they carry a certain nostalgic feel. It’s one of those flavor profiles that makes people immediately light up,” she reflects.

“When I think of elote, I think creamy and saucy, with a little bit of heat,” Covert notes. “It’s bold and all over the place, whether in the traditional cob form or as a dip. So, I thought, ‘Why not translate that into pasta?’” She opted for Elote Baked Ziti, using the sponsored product from Barilla and seeking to make the dish a variation on mac and cheese, “but layered with those familiar elote flavors.”

To realize the concept, Covert leaned heavily into Real California Milk and other dairy products: cream cheese with crème fraiche, along with mascarpone, cheddar, blue cheese and Cotija. “The triple cream really gave the dish a luxurious richness, while the mascarpone added a smooth, creamy balance. The cheddar brought that familiar sharpness, while just a touch of blue cheese introduced a little funk that helped all of the flavors to pop,” she explains. “The panko-Cotija crust tied it back to the elote inspiration, with its salty, crumbly finish. The blend created a really layered, craveable bite.”

Despite all the cheeses and cream, the dish doesn’t feel heavy, Covert insists. “The triple cream is silky and light, while the mascarpone adds a smooth, airy richness rather than weighing down the dish. Then, by folding in fresh roasted corn and jalapeño, plus finishing it with cilantro, it has a bright freshness that balances the richness.” The result is a combination of sweet, salty, savory, creamy, tangy and spicy.

Chocolate Peanut Butter Flutter Puffle

“I think it’s extremely important to have a fun finish to a great meal—something that not only tastes amazing but also adds a touch of whimsy,” says Covert. And while she originally called her Chocolate Peanut Butter Flutter Puffle “a kids’ anti-sleepover party sundae,” she believes that over-the-top desserts are a welcome permissible indulgence that allows adults to embrace their inner child. “Adults love sweet treats just as much as kids do, and dessert should be an experience that transports you.”

Her creation features Chocolate Peanut Butter Flutter cookie dough added to ice cream, which was paired with dark chocolate toffee featuring pieces of Chocolate Chip cookies. The elements are served in a whimsical puffle (aka bubble waffle) that incorporates Triple-Chocolate cookie dough. “Yes, I went all in on the cookie dough,” Covert says of her use of three sponsored items from Otis Spunkmeyer. “I really wanted to use it in ways beyond just baking cookies.”

Covert made peanut butter ice cream, folding in the Peanut Butter Flutter cookie dough for “pockets of that fun, chewy texture.” Similarly, she folded the Triple Chocolate cookie dough into her puffle batter, “so you have chunks of baked cookie dough right in the vessel itself.”

Seeking a topping that brings it all together, Covert made a toffee with baked-off pieces of chocolate chip cookie and sprinkled this on top, along with candies and pretzels. “It had to hit all the classic flavor notes,” she explains. The treat is finished with whipped cream and a drizzle of dark chocolate ganache. “Over-the-top desserts can appeal to all demographics when done thoughtfully, giving everyone a moment of delight at the end of a meal.”

There are more winning concepts still to celebrate from Kitchen Collaborative 2025. Look for these throughout the fall.

Kitchen Collaborative Project Management: Summit F&B
Gochujang-Glazed Bacon in Fried Chiu Chow Chili Bao Buns photo: Photography: otysonphoto.com // Food Styling: Peg Blackley