Inspiration and Information for your Tabletop

To the unfamiliar, it might look like a spoon with a small defect. For many chefs however, it’s a must-have utensil in their restaurants.

In this 2011 Deep Plate exercise, Executive Chef Stephen Spyrou from The Kitchen at W26 in Dayton, Ohio created this beautiful deconstructed Pho Bo.

Purity Pearls from Bauscher was awarded with a Tabletop Award from Foodservice Equipment Reports magazine as part of its 2017 Smallwares and Tabletop Contest.

In a March 2011 Deep Plate exercise, Executive Chef Scott Craig provided Lobster Waldorf on the Inspiration collection from Tafelstern. Chef Craig was from the Myers Park Country Club in Charlotte, North Carolina.

Is it some pretentious remnant of the Victorian era, or is it something that helps make any fish dish easier to eat?

Glassware can differentiate a bar and beverage program in a variety of ways. From the right glass for enhancing the bouquet and flavors of a classic wine to giving that negroni a more sophisticated look, diners remember the glassware.

Sturdy glassware can save foodeservice operators from significant replacement costs. One way to create sturdy glassware is to treat it with titanium reinforcement, but what does that actually mean?

Eating is one of the most basic things we do as humans. When we no longer have the ability to eat the way we normally do, this can be traumatic and demoralizing. It's at this point where physical health can affect mental health.

This French classic was created by Jason Shillingslaw, Executive Chef of the Providence Country Club in Charlotte, North Carolina. It was originally published as the Deep Plate exercise for March, 2009.