Inspiration and Information for your Tabletop

“If you don't have time to do it right, when will you have time to do it over?”

- John Wooden

Last week, I was in a hospital cafeteria watching a cook schlep over to the self service coffee machine with two-third pans. One contained cooked chicken breasts; one contained cooked hamburgers. You know what happened next, don’t you? 

Executive Chef James Fox and his Kitchen Team at Best Impressions Caterers in Charlotte, North Carolina created a unique version of "coffee and cream" for the November 2009 Deep Plate exercise.

This stunning poached pear Sundae was created by Pastry Chef Jason Reaves as part of the October 2009 Deep Plate exercise.

At Bauscher Hepp, we keep ourselves on the cutting edge of tabletop. And with that responsibility comes knowing what restaurants really need (before they know they need it). Keep reading to find out how to get more customers in your restaurant. 

Who doesn't love lobster? Executive Chef Domenic Battistella of the Red Rocks Café in Charlotte, North Carolina shows us his take from the October 2009 Deep Plate Exercise.

Executive chef of Noble's Restaurant in Charlotte, North Carolina, Kyle Krieger, shares his pâté dish in the October 2009 Deep Plate exercise.

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.

In this Deep Plate exercise that was originally published in September of 2009, Chef Brian Palombo of McIntyreSales, Inc., in Charlotte, North Carolina prepared deconstructed chicken soup.

Chef Kevin Chong of Chef Mavro Restaurant in Honolulu, Hawaii shows us the beautiful Big Island Sablefish.

There's nothing like a burger and a beer. Here's Chef James Fox's take on it, as completed by his team at Best Impressions Caterers in Charlotte, North Carolina.