Almost nothing inspires passionate debate like food. And in the age of Instagram, those passions are apparently spilling out onto the plate, as well. Literally.

A chocolate pyramid? Yes please. Check out this submission to the February 2011 Deep Plate exercise from Executive Chef Val Fortin of the Sugar Hill Inn in Sugar Hill, New Hampshire.

This dish of stuffed green mussels was created by Phat (Pat) Chau for the December 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

As we review some of Jeffrey Spurlin's creations for the 2010 Deep Plate blog, we had to recycle his Indianapolis Cheesecake.

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

This dutch apple tart was created by the pastry instructor of The Art Institute of Indianapolis, Jeffrey Spurlin.

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 stunning poached pear Sundae was created by Pastry Chef Jason Reaves as part of the October 2009 Deep Plate exercise.