Inspiration and Information for your Tabletop

Thomas Allen of the Cook Street School of Fine Cooking in Denver, Colorado shows a cone-inspired dessert in this Deep Plate exercise that was originally published in October 2009.

Chef Instructor Thomas Allen of the Cook Street School of Fine Cooking in Denver, Colorado shows us how soup and salad can be joined in the same dish.

This delicious shrimp dish was created by Andy Floyd, Director of Curriculum for cook Street School of Fine Cooking in Denver, Colorado.

In this Deep Plate exercise from August 2009, we're exploring fish and shrimp with Chef Andy Floyd. Chef Floyd is the Director of Curriculum at Cook Street School of Fine Cooking in Denver, Colorado.

The Salade Niçoise is one of France's most well-known dishes. Here's how Chef Andy Floyd add's a modern twist.

In this Deep Plate exercise from June 2009, Chef Andy Floyd takes inspiration from both chicken and fish.

This leaf plate inspired dish from Chef Thomas Allen of Cook Street School of Fine Cooking in Denver, Colorado originally appeared as the May 2009 exercise.

Chef Instructor Thomas Allen of the Cook Street School of Fine Cooking in Denver, Colorado explores possibilities with the Tafelstern Agave Leaf.

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.