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

 

Deconstructed Pho Bo from Chef Stephen Spyrou

[fa icon="calendar'] 8/6/17 8:00 AM

 

In this 2011 Deep Plate exercise, Executive Chef Stephen Spyrou from The Kitchen at W26 in Dayton, Ohio created this beautiful deconstructed Pho Bo.

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Bluefin Tuna Tartare on Bauscher Pleasure

[fa icon="calendar'] 5/16/17 10:00 PM

 

This beautiful use of Pleasure from Bauscher is from Dave Himmelberger, Chef de Cuisine for Noble's Restaurant in Charlotte, North Carolina. It was originally published for the June 2010 Deep Plate exercise.

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A Chef Spotlight with Jeffrey Spurlin and Inspiration from Bauscher Pleasure

[fa icon="calendar'] 3/10/17 4:30 PM

 

In this post from the Deep Plate blog, Pastry Instructor Jeffrey Spurlin from the Art Institute of Indianapolis, Indiana uses the Pleasure collection from Bauscher as part of his series of inspired dishes.

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Time to Make the Doughnuts

[fa icon="calendar'] 2/17/17 5:43 PM

 

In May 2010, Pastry Instructor of the Art Institute of Indianapolis, Jeffrey Spurlin, created these amazing doughnuts for the Deep Plate blog.

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A Deep Plate Challenge Depicting Some of Our Favorite Things

[fa icon="calendar'] 7/28/16 1:00 PM

 

This Deep Plate Challenge between Keith Lord and Tom Jankovich originally took place in July of 2009. Take a look at these extravagant platings from both chefs.

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Exploring Seafood with Chef Jessica Potts

[fa icon="calendar'] 7/8/16 1:30 PM

 

In this June 2009 Deep Plate exercise with Jessica Potts, let's explore seafood.

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Prosciutto Wrapped Apples: Is It a Dessert or an Appetizer?

[fa icon="calendar'] 3/14/11 8:00 AM

Casey La Rue, a private chef from Phoenix, Arizona, gives us a dish that is versatile in many ways. Is it dessert, or is it an appetizer?

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