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.
[fa icon="calendar'] 8/12/16 3:30 PM
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.
[fa icon="calendar'] 8/8/16 11:00 AM
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.
[fa icon="calendar'] 7/26/16 10:00 AM
In this Deep Plate exercise from June 2009, Executive Chef Kevin Jones of the Wyndham Hotel Conference Center in Lisle, Illinois cooks up an aged filet.
[fa icon="calendar'] 7/22/16 2:30 PM
The Reaves' Peanut Butter Cup was created by Pastry Chef Jason Reaves as part of the June 2009 Deep Plate exercise.
[fa icon="calendar'] 7/21/16 3:00 PM
Chef Jason Shillinglaw uses Tafelstern dinnerware to create culinary displays with a geometric flair.
[fa icon="calendar'] 7/18/16 3:00 PM
In this Deep Plate exercise from June 2009, Chef Andy Floyd takes inspiration from both chicken and fish.
[fa icon="calendar'] 7/12/16 4:30 PM
Everybody loves a good Eggs Benedict. Here's Chef Tom Jankovich's take in a Deep Plate exercise from June 2009.
[fa icon="calendar'] 7/8/16 1:30 PM
In this June 2009 Deep Plate exercise with Jessica Potts, let's explore seafood.
[fa icon="calendar'] 7/6/16 4:00 PM
This Deep Plate Spotlight from 2009 is on Chris Ivens-Brown, Vice President of Culinary Development and Corporate Executive Chef at Eurest Dining Services.
[fa icon="calendar'] 6/26/16 11:00 AM
Chef Kevin Chong was the Chef de Cuisine at Chef Mavro Restaurant in Honolulu, Hawaii when he submitted these dishes for the June 2009 Deep Plate exercise.
