Welcome to the Deep Plate Blog:
A Source for Inspiration and Information

 

A French Classic from chef Jason Shillinglaw

[fa icon="calendar'] 7/14/17 11:00 AM

 

This French classic was created by Jason Shillingslaw, Executive Chef of the Providence Country Club in Charlotte, North Carolina. It was originally published as the Deep Plate exercise for March, 2009.

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Seared Swordfish with Chef Andy Floyd

[fa icon="calendar'] 6/6/16 3:20 PM

 

Get culinary inspiration from Chef Andy Floyd, Director of Curriculum at the Cook Street School of Fine Cooking in Denver, Colorado. This featured inspiration was originally published in March of 2009.

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Exploring a Round Aesthetic with Chef Kevin Chong

[fa icon="calendar'] 6/2/16 11:31 AM

 

In this submission from March 2009, Deep Plate explores a round aesthetic in three submissions from Chef Kevin Chong, Chef de Cuisine at Chef Mavro Restaurant in Honolulu, Hawaii.

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Stacked Scallop Ceviche from chef Jason Shillinglaw

[fa icon="calendar'] 5/20/16 2:52 PM

 

In part two of this series from March 2009, Executive Chef of the Providence Country Club in Charlotte, North Carolina, Jason Shillinglaw, creates a refreshing version of a Latin-style classic.

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Introducing the Brownie Excess Bomb from chef Jason Reaves

[fa icon="calendar'] 5/13/16 12:17 PM

 

 

This chocolate inspiration is more than the bomb. See how chef Jason Reaves used Bauscher Hepp as inspiration in this culinary challenge entry that was originally submitted on March 3, 2009.

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INSPIRATION INFORMATION

Read Bauscher Hepp Literature

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