KC Flavor Champion: Denise Covert

Learning that her Lentils Paella had been picked by Lentils.org as a winner in the 2026 Kitchen Collaborative competition was especially gratifying for Denise Covert. First, the blind judging process led to a second-consecutive win for the culinary innovation chef at Applebee’s, competing along with an impressive lineup of talented chef participants who collectively submitted some 600 menu concepts. That was humbling, to be sure. But Covert is particularly proud of this specific dish.

“I was thrilled because the Lentils Paella represents exactly what I love about menu development,” says Covert. “It took a globally recognizable comfort food and reimagined it in a way that felt approachable, nutritious and exciting without losing its soul. Having Lentils.org recognize this concept makes it even more meaningful. Lentils weren’t just an ingredient—they became the foundation that transformed the entire dish.”

Also finding inspiration in the Tuscan Tomato paste from fellow sponsor SupHerb Farms, Covert opted for a fresh translation of the iconic Spanish dish. “Traditionally, it’s built around rice, seafood and saffron,” she notes. Her take stays seafood-forward, but swaps in whole red lentils and a savory tomato base with garlic, herbs and andouille sausage. Each bite is a balance of earthy, briny, tangy and herbaceous notes.

While the sauce, with a savory sweetness, naturally pulled the dish toward Italy, Covert says, “The lentils became the perfect bridge. They introduced a completely different texture than traditional rice, creating a heartier bite. They provide a satisfying firmness that contrasts beautifully with the tender seafood. They also brought earthiness, plant-based protein and nutritional value—all while absorbing the aromatics and flavors that make paella so comforting.”

Indeed, Covert was pleasantly surprised by “how naturally the lentils carried flavors, while adding their own subtle earthiness.” This, plus the texture, ensures “The dish feels substantial and layered—a complete dish, rather than a ‘substitute.’”

What made this year’s competition especially exciting was the opportunity to work with sponsor products that challenged me to think differently. Rather than designing dishes around trends alone, I focused on how those products could naturally elevate globally inspired flavors and mash-ups.

—Denise Covert

“I wanted guests to immediately recognize the soul of paella, so I retained many of its defining characteristics, building flavor through the aromatics, layering the seafood, developing depth with stock and spices and allowing everything to cook together so each ingredient contributes to the finished dish,” explains Covert.

But by substituting the whole lentils for rice, the dish becomes heartier, while bringing greater protein and fiber to the plate. “Today’s guests don’t necessarily separate ‘healthy’ food from ‘craveable’ food. They want both,” says Covert. “As operators, our responsibility is to create dishes that deliver bold flavor first, while naturally incorporating more nutritious ingredients without sacrificing comfort or satisfaction. I think the future of menu innovation is making healthier choices feel exciting, rather than restrictive.”

Covert believes the Lentils Paella celebrates the idea of transformation, making it more wholesome and approachable, without losing its coastal charm. “It’s a balanced, craveable dish that feels both innovative and rooted in tradition.”

WHY THIS PLATE PREVAILED

“This concept is on-trend with a focus on bright and fresh Mediterranean flavors while leveraging the protein and fiber play in lentils,” says Amber Johnson, director of marketing and communications, Lentils.org. “And, as Chef Covert notes, the lentils add a more interesting textural layer to an already vibrant dish.”

As a Kitchen Collaborative 2026 sponsor, the Lentils.org judging team wanted to see the ingredient used as a center-of-the-plate application, one that would allow the pulses to really shine and be the star. “This concept definitely did that,” continues Johnson, noting that the pairing with seafood is a very natural complement that still positions the lentils front and center.

The dish also reflected the importance of cross-utilization in today’s foodservice operations. “This is something we had our eye on,” says Johnson. “The base of this Lentil Paella could be used to carry other seafood or seasonal vegetable dishes, being refreshed throughout the year.”

SETTING STRATEGIC STANDARDS

Although a 2025 Kitchen Collaborative winner, Covert approached this year’s competition with a decidedly different mindset. “Last year taught me that innovation isn’t about creating something complicated,” she recounts. “It’s about telling a compelling story through food, while remaining operationally realistic. This year I spent more time asking, ‘Would this actually work on a menu?’ Every ingredient needed a purpose. Every technique had to support the final experience. And every concept needed to be executable in a professional kitchen.”

Kitchen Collaborative 2026, first launched in 2020 by Flavor & The Menu and Summit F&B, invited 100 foodservice chefs to develop menu concepts. “There are so many incredibly talented chefs in this competition that simply being invited is an honor,” says Covert. “To be selected as a repeat winner reinforces the fact that creativity, when it’s balanced with operational execution, can truly resonate.

“And it’s a reminder to me to keep pushing myself and continue looking at familiar ingredients through a new lens,” she continues. “I’m incredibly grateful to everyone involved for creating an environment that celebrates curiosity, collaboration and culinary innovation.”

After traveling to Dubai as a 2025 winner, Covert is looking forward to the upcoming culinary expedition to Mendoza, Argentina, offered to 2026 winners. “As a chef, there’s nothing more inspiring than experiencing food where it originates,” she says. “I’m excited to learn about the local agriculture, wines, culinary traditions and how the culture influences the way people gather around food. These experiences always spark new ideas that I can bring back into future menu development.”

MORE INSPIRED TAKES

All of the menu concepts Covert submitted to Kitchen Collaborative 2026 shared the same philosophy: Innovation should feel exciting but still approachable. “I always want to create dishes that guests are excited to order while remaining practical for operators to execute consistently,” she says. Here are two dishes that check those boxes.

Sticky Ribs

Saucy pork ribs, a staple at barbecue joints all across the country, get an elevated spin in Covert’s Asian-inspired take. Slow-cooked and rubbed with spices, pork ribs are cooled before being placed in a fryer to crisp up. Then they’re tossed with Kikkoman Teriyaki Sauce for a sticky, caramelized crust and finished with a light sprinkle of sesame seeds and thinly sliced green onions. “The flavor profile balances savory soy, sweet brown sugar and subtle garlic and ginger notes, creating a rich umami experience with a hint of smokiness,” says Covert.

The chef sought to merge classic comfort with an approachable Asian-inflected twist. “The concept takes the universal appeal of tender, fall-off-the-bone ribs and elevates it with the umami-forward sweetness of the teriyaki glaze,” Covert notes. “I wanted to combine beloved American barbecue-style ribs with Japanese-inspired flavor profiles to appeal to diners looking for something both indulgent and globally influenced. Think classic chicken wings, but using pork ribs instead.”

The dish is a fairly easy lift in the kitchen. “Pork ribs are naturally rich and develop incredible texture when slow-cooked, then fried crispy and finished with the glaze,” says Covert, noting that the Kikkoman Teriyaki Sauce in the sponsor box delivered consistent flavor penetration and a glossy, sticky surface without need of additional thickening agents. Its natural balance of salt and sweetness also minimized the need for extra seasoning. Similarly, the small finishes at service added contrast and visual appeal without complicating execution.

Covert is especially pleased with the versatility of the dish. “It could easily work as a shareable appetizer with smaller portions or a composed entrée, served with rice and roasted vegetables,” she notes, seeing a fit on both casual and fine dining menus.

Antipasti Remix Orecchiette

“This concept is inspired by the vibrant, shareable culture of a Tuscan antipasti spread, where cured meats, marinated vegetables, cheeses and bold condiments are meant to be layered, mixed and enjoyed casually,” says Covert. But instead of presenting those elements as separate components, the dish uses orecchiette pasta as a vehicle to capture all the flavors in a single dish.

“It draws from the modern trend of composed market salads, along with chef-driven pasta salads, where fresh greens, acidity, heat and texture all play together,” she continues. “The addition of chile heat, peppery arugula and roasted and marinated elements brings a contemporary edge, balancing rustic Italian roots with a bold, globally influenced flavor profile—one that feels both familiar and new.”

The concept started with the “perfect pasta,” she notes of the Al Bronzo Orecchiette from sponsor Barilla for Professionals. “Its shape is ideal for capturing all the flavors in every bite. This helped avoid the disjointed feel that pasta salads sometimes have.”

The dish also had its roots in the Tuscan Tomato paste from SupHerb Farms, another Kitchen Collaborative 2026 sponsor. “It brought a well-balanced, herb-forward profile with built-in depth, acidity and brightness,” she remarks.

The success of the concept hinged on the thoughtful relationship among the various flavors and textures. “Antipasti already consists of ingredients that pair beautifully together. The challenge wasn’t selecting components, it was balancing them so no single ingredient overwhelmed the others,” reflects Covert of the multiple takes it took to fine-tune the recipe. “I adjusted the ratio of cured meats, marinated vegetables, peppers, cheese and dressing several times to create the right balance of acidity, richness, saltiness and freshness.” Her goal was to maintain the integrity of an antipasti spread, while translating it into a cohesive, single-bowl experience.

The concept is highly adaptable, notes Covert. “It can be served chilled, room temperature or slightly warm, and it’s easily scaled for different formats, such as the deli case, a fast-casual bowl menu or shareable side. It also aligns well with current trends around bold Mediterranean flavors, vegetable-forward compositions and the cross-utilization of core ingredients to drive efficiency without sacrificing creativity.”

Kitchen Collaborative 2026 produced many more fresh, inventive, trend-forward concepts. Flavor & The Menu will continue sharing these in the weeks to come.

Kitchen Collaborative Project Management: Summit F&B
Al Bronzo Orecchiette with Fennel Lamb, Broccoli Rabe and Parmigiano photo: Photography: otysonphoto.com // Food Styling: Peg Blackley