Inspiration and Information for your Tabletop

This French classic was created by Jason Shillingslaw, Executive Chef of the Providence Country Club in Charlotte, North Carolina. It was originally published as the Deep Plate exercise for March, 2009.

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.

Get culinary inspiration from Chef Andy Floyd, Director of Curriculum at the Cook Street School of Fine Cooking in Denver, Colorado. This featured inspiration was originally published in March of 2009.