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

 

Check Out This Chocolate Pyramid Tart from Val Fortin

[fa icon="calendar'] 9/16/17 10:00 AM

 

A chocolate pyramid? Yes please. Check out this submission to the February 2011 Deep Plate exercise from Executive Chef Val Fortin of the Sugar Hill Inn in Sugar Hill, New Hampshire.

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

Lobster a l’Américaine and a Salmon Dish from Chef Andy Floyd

[fa icon="calendar'] 9/13/17 10:00 AM

 

Lobster is one of America's favorite luxury dishes, and when it's plated like this, it's even better! Check out this Lobster a l’Américaine, as well as a salmon dish, from Chef Andy Floyd.

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

Food Plating Inspiration from Chef Rob Connoley and Tafelstern

[fa icon="calendar'] 9/10/17 8:00 AM

 

These Asian-inspired dishes were created by Rob Conneloey of The Curious Kumquat in Silver City, New Mexico as part of the March 2011 Deep Plate Exercise, where East meets the Old West.

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

A Beautiful Sea Bass Plating from Chef Matthew Tillman

[fa icon="calendar'] 9/8/17 1:47 PM

 

This beautiful sea bass plating is from Matthew Tillman, chef at the Myers Park Country Club in Charlotte, North Carolina.

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

How Does an Art-Inspired Dish Affect a Diner's Experience?

[fa icon="calendar'] 8/31/17 4:01 PM

 

For many chefs, their food is their art. What if we told you that artistic dishes not only improve the customers’ experience, but also affect the way diners think food tastes?

A study from Oxford proves just that.

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

The Purity Pearls Collection: Embodying Classic Style and Modernity

[fa icon="calendar'] 8/31/17 12:06 PM

 

Added last year to our Purity collection, Purity Pearls provides a visually stunning and custom look, well-suited to a variety of tabletop applications. 

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

An Asian-Inspired Salad and Dessert on Tafelstern Inspiration

[fa icon="calendar'] 8/28/17 7:00 AM

 

This series from Eric Stein was created for the March 2011 Deep Plate exercise while Stein was the Wellness Chef at Enlightened Flavors and Johnson & Wales University in White Sulphur Springs, West Virginia. 

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

A Close Look at Colorful Cajun Seared Tuna

[fa icon="calendar'] 8/26/17 1:00 PM

 

 

This colorful dish was created by Richard Taitt, Executive Chef of the Willow Place Inn in Hudson, Quebec, for the 2011 Deep Plate exercise.

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

Who Doesn't Like Pork Buns?

[fa icon="calendar'] 8/25/17 8:00 AM

 

Pork buns are one of America's most popular Asian foods. Who doesn't like pork buns?

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

What Is Socially Conscious Porcelain and Why It Matters to the Hotel and Hospitality Industry

[fa icon="calendar'] 8/23/17 11:30 AM

 

Purchasing decisions in hotels and hospitality operations depend on a lot. From the overall price to procuring items through buying groups, each property must consider a full range of factors. One of those factors is sustainability.

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

INSPIRATION INFORMATION

Read Bauscher Hepp Literature

Subscribe to Blog Updates

Lists by Topic

see all

Posts by Topic

see all