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

 

How Dinnerware Can Help Patients Dine with Dignity

[fa icon="calendar'] 7/17/17 10:30 AM

 

Eating is one of the most basic things we do as humans. When we no longer have the ability to eat the way we normally do, this can be traumatic and demoralizing. It's at this point where physical health can affect mental health.

Read More [fa icon="long-arrow-right"]

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.

Read More [fa icon="long-arrow-right"]

Tafelstern Inspiration from Stuffed Green Mussels

[fa icon="calendar'] 6/1/17 7:13 PM

 

This dish of stuffed green mussels was created by Phat (Pat) Chau for the December 2010 Deep Plate exercise.

Read More [fa icon="long-arrow-right"]

A Chef Spotlight on Rebecca Peizer and the Enjoy Collection from Bauscher

[fa icon="calendar'] 5/19/17 7:00 AM

 

Back in 2010, Chef Rebecca Peizer agreed to work with the Enjoy collection from Bauscher, and she shared her creativity with us in the Deep Plate exercise.

Read More [fa icon="long-arrow-right"]

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.

Read More [fa icon="long-arrow-right"]

What You Can Learn in a Bauscher Hepp Showroom

[fa icon="calendar'] 4/18/17 7:04 PM

 

With locations in Raleigh, New York City, and Chicago, Bauscher Hepp offers showroom guests the chance to touch the plates, hold the forks and knives, and even drink wine from glassware. While these visceral experiences are certainly worthwhile, a visit to one of our Bauscher Hepp showrooms can provide an even deeper look at our company and our brands as a whole.

Read More [fa icon="long-arrow-right"]

Colorado Venison with Chef Andy Floyd

[fa icon="calendar'] 3/13/17 10:00 AM

 

Chef Andy Floyd, owner of France Food and Wine Experience in Louisville, Colorado, provided some fresh venison in this April 2009 Deep Plate Exercise

Read More [fa icon="long-arrow-right"]

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.

Read More [fa icon="long-arrow-right"]

Indy Cheesecake from the Art Institute of Indianapolis

[fa icon="calendar'] 2/20/17 9:00 AM

 

As we review some of Jeffrey Spurlin's creations for the 2010 Deep Plate blog, we had to recycle his Indianapolis Cheesecake.

Read More [fa icon="long-arrow-right"]

Pain Perdu from Pastry Chef Jeffrey Spurlin

[fa icon="calendar'] 2/11/17 7:30 AM

 

Jeffrey Spurlin, CWPC, Pastry Instructor at The Art Institute of Indianapolis, created this pain perdu as part of the February 2010 Deep Plate Exercise.

Read More [fa icon="long-arrow-right"]
Narrow your selection below.

INSPIRATION INFORMATION

Read Bauscher Hepp Literature

Subscribe to Email Updates

Lists by Topic

see all

Posts by Topic

see all