Hearing that his Chocolate Chip Cookie Cannoli was the standout among his multiple Kitchen Collaborative menu concept submissions didn’t surprise Kevin Ripley, senior director of culinary at Maggiano’s Little Italy. “Desserts are where creativity can really shine,” he says. “They allow chefs to play with flavor, texture, presentation and even nostalgia in a way that feels both fun and meaningful.” But while he’s confident in the broad appeal of his reimagined cannoli, he didn’t expect it to be named one of the 12 best concepts in this year’s competition. “I was absolutely thrilled and deeply honored.”

Ripley’s Chocolate Chip Cookie Cannoli was selected by Otis Spunkmeyer, one of the sponsors of Kitchen Collaborative 2025, a fresh iteration of the menu ideation program created in 2020 by Summit F&B in partnership with Flavor & The Menu. Concepts submitted by participating chefs were judged blindly by sponsor teams, who evaluated descriptions, photos and other relevant information.

Ripley used an Otis Spunkmeyer Sweet Discovery Triple Chocolate 1.3-oz. Frozen Cookie Dough Puck to anchor his fresh twist on a familiar favorite. “Cookie dough items are everywhere,” he reflects. “I wanted to push this into an area that hasn’t been done before.”

Thawed cookie dough is stuffed into the cannoli shells prior to baking and ideally served soon after they come out of the oven. Although they can be presented at room temperature, “Serving the cannoli warm enhances the experience by highlighting the contrast between the crisp cannoli shell and the soft, melty cookie dough center,” he explains. “As it bakes, the cookie dough softens and spreads slightly within the shell, creating a rich, gooey interior with a ‘just-set’ texture that is reminiscent of fresh-baked cookies. At service, the filling has a soft, almost molten consistency—warm, creamy and studded with chocolate chips.”

For a beautiful presentation, the chef recommends a drizzle of chocolate over the cannoli and then service with warm chocolate or a berry sauce. “It’s a great shareable, dippable dessert,” he notes.

While cookie dough has a firmer body compared to traditional ricotta-based fillings, the thawing and baking relaxes its texture, Ripley notes. “And cannoli shells are naturally sturdy and crisp, which makes them a great vessel for this twist. They hold up well during and after baking, maintaining their crunch and integrity, even with the added moisture and richness from the cookie dough.”

The shells also perform beautifully with different dips, from a chocolate ganache to a sweetened cream to a fruit coulis, says Ripley. “They provide a satisfying snap, without sogginess or breakage. The warm, soft center of the cookie dough also plays perfectly off the added flavor of the dipping sauce. The key is to serve them soon after baking while the textural contrast is at its best.”

PLAYING THE FLAVOR GAME

As one of the 12 winning chefs in Kitchen Collaborative 2025, Ripley will travel to Dubai with Flavor & The Menu and Summit F&B next winter, checking out the culinary scene and attending Gulfood 2026. While he’s “incredibly excited” about the trip, the chef insists that the recipe ideation challenge is its own reward. “What draws me to these opportunities is the creative freedom to experiment, push boundaries and translate ideas into something tangible and flavorful,” he explains. “They create a space where ingredients, technique and inspiration come together in unexpected ways.” Better yet, he adds, “They allow me to grow as a chef, learn from other talented participants and stay connected to a broader community that values originality and craft.”

With each new creation, Ripley finds valuable takeaways. “Maybe it’s a flavor combination that surprises me or a concept that reshapes how I present a dish. It’s not just about creating for the moment; it’s about building a toolkit of ideas and inspirations that I can draw from both in daily work and my long-term professional growth,” he says. “These exercises sharpen my ability to think creatively under constraints. That’s a critical skill in developing menus, solving kitchen challenges and designing unique culinary experiences.”

MORE INSPIRED TAKES

Ripley submitted multiple menu concepts to Kitchen Collaborative 2025. Here are two others that reflect his deft touch with flavor calibration.

Crispy Mozzarella with Chili Crisp Honey Glaze

Ripley used products from BelGioioso Cheese and Lee Kum Kee to create this “kicked-up version of fried mozzarella” presented on tableware from Libbey. Fried mozzarella is an enduring favorite on appetizer menus, but Ripley’s concept lends contemporary flair, amplifying its inherent craveability with high-impact ingredients.

After hand-breading the mozzarella, the chef fries it for a crispy, crunchy bite before tossing in a mixture of chili crisp and honey for a touch of sweet heat. Grated Grana cheese provides a complex finish to the dish. “The crispy mozzarella offers a satisfying contrast between its crunchy exterior and creamy, melted interior,” says Ripley. “The addition of the chili crisp honey glaze introduces a harmonious balance of sweet, spicy and savory notes that not only adds depth and complexity, but also taps into the growing popularity of chili crisp as a versatile condiment.”

Ripley finds the dish appealing as it marries comfort and indulgence with modern, flavor-forward upgrades. “It elevates the dish beyond traditional fried cheese offerings,” he says. “The key is to take the best ingredients and create a dish that is anchored in familiarity but also has elements that are completely unexpected.”

Sprouted Lentil and Watermelon Salad with Blackened Jumbo Shrimp

“I love sprouted lentils, and you don’t see them often,” says Ripley of his goal to push the envelope with this “super light and refreshing salad.” It features products from two Kitchen Collaborative sponsors: Lentils.org and the National Watermelon Promotion Board. The “perfect summer dish,” according to Ripley, is composed of watermelon, Asian pear, sprouted red lentils and microgreens tossed in extra-virgin olive oil. It’s crowned with blackened jumbo shrimp.

“It’s an example of innovative layering of ingredients and contrasting flavors and textures,” he notes. “The sprouted lentils bring earthiness and a nutritious element, while the watermelon adds a refreshing sweetness and juiciness, creating a vibrant base that feels both light and satisfying.” His decision to add the blackened jumbo shrimp, with its bold, smoky spice profile, brings a complex contrast. “It’s a satisfying protein component, making the salad a complete and balanced dish.” It’s also a visual stunner, juxtaposing the eye-catching jumbo shrimp with the delicate salad ingredients.

Ripley takes pride in how the sprouted lentils represent a forward-thinking approach to health-conscious cooking. “Plus, the unexpected combination of watermelon and blackened shrimp elevates the dish with creative, layered flavors.”

In the weeks ahead, Flavor & The Menu will continue to feature profiles of each chef behind the 12 winning menu concepts of Kitchen Collaborative 2025.

Kitchen Collaborative Project Management: Summit F&B
Chocolate Chip Cookie Cannoli photo: Photography: otysonphoto.com // Food Styling: Peg Blackley