Inspiration and Information for your Tabletop

We didn't know grilled cheese could look so good. In this Deep Plate exercise from October 2009, Kelly G. Mullarney showed us how to use Tafelstern Showpieces for both savory and sweet applications.

When you stop and think about it, you could argue that no industry has changed as much as foodservice in the last 15 years.

This pan-seared shrimp from Andy Floyd of France Food and Wine Experience in Louisville, Colorado was created for the May 2010 Deep Plate exercise.

Chef Andy Floyd, owner of France Food and Wine Experience in Louisville, Colorado, provided some fresh venison in this April 2009 Deep Plate Exercise

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

The phrase “it’s all about the food” is often used when discussing the end goal of chefs, restaurant owners, or food and beverage directors. And while it is all about the food in most culinary circles, it certainly isn’t only about the food.

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 beautifully plated Chilean Sea Bass is from Kelly G. Mullarney, owner of Chef Innovations, Inc. in Orange, California.

What kid doesn't like grilled cheese followed with a brownie? Here's how Chef Kelly Mullarney does it for adults as part of the October 2009 Deep Plate exercise.