Inspiration and Information for your Tabletop

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.

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.

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?

Enjoy the diversity of seafood with Arnd Sievers, Executive Chef of the Sheraton Burlington Hotel and Conference Center in Burlington, Vermont.

Delighting all senses is the most effective way to create happy diners. In this Deep Plate exercise from August 2009, Chef Eric Stein does just that.

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.

Honolulu chef, Kevin Chong, takes on on a voyage across the country in this Deep Plate Exercise that was originally published in July 2009.