Inspiration and Information for your Tabletop

Jason Lynn is the Executive Sous Chef at the Ramada Plaza Doha in the State of Qatar. His take on crab was created for the August 2009 Deep Plate exercise.

Chef Jason Shillinglaw's lobster and grilled celery salad is topped with a chilled, smoked pork consommé and is showcased in a bloom bowl.

People say breakfast is the most important meal of the day, and apparently Erick Swenson agrees with them. See why in this Deep Plate Exercise.

Chef Kevin Chong of the Chef Mavro Restaurant in Honolulu, Hawaii originally created this summer-inspired dish for the August 2009 Deep Plate Exercise.

Here's the perfect dish for a hot summer night from the Smith & Green Company of Portland, Oregon. Ready for some gazpacho?

S'mores are a campfire tradition that is usually better when kept simple, but in this Deep Plate exercise from August 2009, we found a way to make them better.

In this Deep Plate exercise from August 2009, we're exploring fish and shrimp with Chef Andy Floyd. Chef Floyd is the Director of Curriculum at Cook Street School of Fine Cooking in Denver, Colorado.

This Deep Plate Challenge between Keith Lord and Tom Jankovich originally took place in July of 2009. Take a look at these extravagant platings from both chefs.

This Deep Plate Spotlight from 2009 is on Chris Ivens-Brown, Vice President of Culinary Development and Corporate Executive Chef at Eurest Dining Services.

This May 2009 Deep Plate Blog exercise featured chefs Matthew Hickman, Monte Weber, and Todd Cosgrove of the Grandfather Golf and Country Club in Linville, North Carolina.