Talking Dinnertime with Executive Chef David Eisel From Bob Evans Farms

Executive Chef David Eisel, renowned chef and brains behind the menu of Bob Evans Farms, was available for an exclusive interview with New York Chica.

Chef Eisel knows how hectic back-to-school time can get and that bringing the family together around the dinner table can be especially stressful. Understanding the need to make this time together over a delicious, easy meal a priority, he was able to give me some great tips on how to bring my little to eat everything I cook along with other tips my readers will enjoy.

Here are the questions I asked:

1) Without making two different dinners (one for my youngest and one for the rest of us), how can I make sure my little one eats what I cook instead of her not eating at all?

2) What are the most important staples I should have on hand to make dinner quicker?

3) What are your 3 most kid-friendly recipes you use?

4) What is the number one food everyone should have in their pantry?

And this is what Chef David said:


More About David Eisel: David Eisel has been cooking his whole life, but decided to make it a career by going to culinary school at Columbus State Community College. He received his degree and certification from the American Culinary Federation after three years of classes and an apprenticeship at Wedgewood Golf and Country Club. He then worked for Cameron Mitchell Restaurants, specifically the Ocean Club and Mitchell’s Steakhouse Downtown. He is currently the Executive Development Chef at Bob Evans Farms where he works to create recipes that deliver on the promise of farm fresh goodness, an important goal of the company since its inception.

Here’s a recipe I’ll be making very soon with the Bob Evans Italian Roll:

Easy Italian Sausage Lasagna

  • Prep time: 20 minutes
  • Cook time: 50 minutes
  • Serves: 8 servings


  • 1 pound Bob Evans Italian Roll Sausage
  • 1 jar pasta sauce (26 oz)
  • 1 can tomato sauce (15 oz)
  • 1 package oven ready lasagna noodles (8 oz)
  • 1 container ricotta cheese (15 oz)
  • 1 teaspoon Italian seasoning
  • 4 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese


In a skillet, crumble and cook sausage over medium heat until brown. Remove from heat and stir in pasta sauce and tomato sauce. In small bowl, combine ricotta cheese and Italian seasoning. Preheat oven to 375F. Spread 1 cup sauce into bottom of a 9 x 13 inch baking dish. Top with 3 noodles. Cover noodles with 1/3 of ricotta cheese mixture, 1 cup of mozzarella and 1 cup sauce. Repeat layers two more times. Add last 3 noodles. Top lasagna with remaining sauce and with remaining mozzarella cheese. Sprinkle Parmesan over mozzarella. Cover and bake 45 to 50 minutes or until noodles are tender. Uncover and bake an additional 5 minutes to melt cheese.

Do you cook with Bob Evans Products? What’s your favorite?

Photo credit: Bob Evans Farms

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