---
title: Bauscher Bloom with Chef Andy Floyd
description: This delicious shrimp dish was created by Andy Floyd, Director of Curriculum for cook Street School of Fine Cooking in Denver, Colorado.
---

[Deep Plate Blog](https://deepplate.bauscherhepp.com/blog)

# [Bauscher Bloom with Chef Andy Floyd](https://deepplate.bauscherhepp.com/blog/2009/09/11/september-2009-exercise-andy-floyd/)

 Written by [BauscherHepp](https://deepplate.bauscherhepp.com/blog/author/bauscherhepp) | 9/8/16, 6:00 PM

 

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

He created a fazzoletti with shrimp à la Provençale for a Deep Plate exercise that was originally published in September 2009.

 

<https://deepplate.bauscherhepp.com/hs-fs/file-4127562352-jpg/blog-files/img_1833andy.jpg>

The next course in this Bauscher Bloom bowl is “Zuppa dei Doge,” a clarified brodo with vegetables.

<https://deepplate.bauscherhepp.com/hs-fs/file-4127562362-jpg/blog-files/img_2619-27andy1.jpg>

<https://deepplate.bauscherhepp.com/hs-fs/file-4127562372-jpg/blog-files/img_2621-29andy.jpg>

## Shape your own dishes with the Bauscher Bloom Bowls.

 

[View full post](https://deepplate.bauscherhepp.com/blog/2009/09/11/september-2009-exercise-andy-floyd/)

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