This series from Eric Stein was created for the March 2011 Deep Plate exercise while Stein was the Wellness Chef at Enlightened Flavors and Johnson & Wales University in White Sulphur Springs, West Virginia.
[fa icon="calendar'] 8/28/17 7:00 AM
This series from Eric Stein was created for the March 2011 Deep Plate exercise while Stein was the Wellness Chef at Enlightened Flavors and Johnson & Wales University in White Sulphur Springs, West Virginia.
[fa icon="calendar'] 7/31/17 1:10 PM
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.
[fa icon="calendar'] 10/29/16 1:30 PM
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.
[fa icon="calendar'] 9/19/16 10:00 PM
Chef Instructor Thomas Allen of the Cook Street School of Fine Cooking in Denver, Colorado shows us how soup and salad can be joined in the same dish.
[fa icon="calendar'] 8/31/16 6:00 PM
Chef Jason Shillinglaw's lobster and grilled celery salad is topped with a chilled, smoked pork consommé and is showcased in a bloom bowl.
[fa icon="calendar'] 6/24/16 12:00 PM
This leaf plate inspired dish from Chef Thomas Allen of Cook Street School of Fine Cooking in Denver, Colorado originally appeared as the May 2009 exercise.
