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

 

Dessert Served in a Cone? Inspiration from Thomas Allen

[fa icon="calendar'] 10/23/16 10:00 AM

 

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.

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How to Serve Soup and Salad in the Same Dish

[fa icon="calendar'] 9/19/16 10:00 PM

 

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.

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Bauscher Bloom with Chef Andy Floyd

[fa icon="calendar'] 9/8/16 2:00 PM

 

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

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Eric Stein Presents a Combination of Colors and Flavors to Delight the Senses

[fa icon="calendar'] 8/15/16 11:00 AM

 

Delighting all senses is the most effective way to create happy diners. In this Deep Plate exercise from August 2009, Chef Eric Stein does just that.

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Exploring Seafood with Chef Andy Floyd

[fa icon="calendar'] 8/8/16 11:00 AM

 

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.

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A Modern Take on a Classic French Dish

[fa icon="calendar'] 7/29/16 4:00 PM

 

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

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Chicken and Fish with Chef Andy Floyd

[fa icon="calendar'] 7/18/16 3:00 PM

 

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

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Leaf Plate Inspiration from Chef Thomas Allen

[fa icon="calendar'] 6/24/16 12:00 PM

 

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.

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