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

 

The Impact of Social Media in Foodservice

[fa icon="calendar'] 7/6/17 3:22 PM

 

When you stop and think about it, you could argue that no industry has changed as much as foodservice in the last 15 years.

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Chili-Rubbed Shrimp Inspired by Various Tafelstern Collections

[fa icon="calendar'] 4/6/17 10:00 PM

 

This pan-seared shrimp from Andy Floyd of France Food and Wine Experience in Louisville, Colorado was created for the May 2010 Deep Plate exercise.

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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

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Enjoy the France Food and Wine Experience from Chef Andy Floyd

[fa icon="calendar'] 1/26/17 9:00 AM

 

Chef Andy Floyd created a French dining experience for the February 2010 Deep Plate Exercise.

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Beyond Presentation: Why Dinnerware Matters

[fa icon="calendar'] 1/11/17 11:00 AM

 

The phrase “it’s all about the food” is often used when discussing the end goal of chefs, restaurant owners, or food and beverage directors. And while it is all about the food in most culinary circles, it certainly isn’t only about the food.

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Now this is how you make a (scallop and prosciutto) salad!

[fa icon="calendar'] 1/4/17 9:00 AM

 

This beautiful salad was created by Kelly G. Mullarney, the owner of Chef Innovation, Inc., in Orange, California. It was first published in the December 2009 Deep Plate exercise.

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Beautifully Plated Chilean Sea Bass

[fa icon="calendar'] 12/13/16 2:19 PM

 

This beautifully plated Chilean Sea Bass is from Kelly G. Mullarney, owner of Chef Innovations, Inc. in Orange, California.

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The Meal Every Kid Loves But Created for Adults

[fa icon="calendar'] 9/1/16 11:00 AM

 

What kid doesn't like grilled cheese followed with a brownie? Here's how Chef Kelly Mullarney does it for adults as part of the October 2009 Deep Plate exercise.

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