Back in 2010, Chef Rebecca Peizer agreed to work with the Enjoy collection from Bauscher, and she shared her creativity with us in the Deep Plate exercise.
Chef Jason Shillinglaw's lobster and grilled celery salad is topped with a chilled, smoked pork consommé and is showcased in a bloom bowl.
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.
