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

 

Using Tafelstern Showpieces to Showcase Seared Scallops

[fa icon="calendar'] 9/26/17 10:00 AM

 

Sometimes dishes require a little extra showcasing. In this July 2011 Deep Plate exercise, Executive Chef Christopher Ivens-Brown of the Compass Group in Charlotte, North Carolina did just that.

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Duck Pot Pie and Roasted Cholla Powder from Chef Rob Connoley

[fa icon="calendar'] 9/25/17 12:00 PM

 

 

In this February 2011 Deep Plate exercise, Rob Connoley of The Curious Kumquat in Silver City, New Mexico created two distinct platings.

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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.

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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.

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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.

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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.

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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. 

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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.

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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?

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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.

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