Inspiration and Information for your Tabletop

Jeffrey Spurlin, CWPC, Pastry Instructor at The Art Institute of Indianapolis, created this pain perdu as part of the February 2010 Deep Plate Exercise.

Chef Andy Floyd created a French dining experience for the February 2010 Deep Plate Exercise.

This beautiful mushroom salad was created by sous chef Ashley Goddard of Climatec Café in Phoenix, Arizona for the December 2009 Deep Plate exercise.

This beautiful salad was created by Kelly G. Mullarney, the owner of Chef Innovation, Inc., in Orange, California. It was first published in the December 2009 Deep Plate exercise.

This complex pumpkin soup was created by Executive Chef Bradley Labarre of the Cabarrus Country Club in Concord, North Carolina for the December 2009 Deep Plate exercise.

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.

New Zealand is famous for its lamb. Executive Chef James Fox of Best Impressions Caterers in Charlotte, North Carolina just made it even more famous.

Chef Christopher Ivens-Brown, Executive Chef and VP of Culinary Development for the North American Division of Compass Group, created this woodsy pairing for the September 2009 Deep Plate Exercise.

This Deep Plate exercise from Kristopher Blessum was orginally published in September 2009. Chef Blessum is the Executive Chef at Scrooge Diner in Randburg, South Africa near Johannesburg.