The 2018 National Restaurant Association Show is upon us, and it's never been a more exciting time to discover what's going on in the industry, as well as what's new in the BauscherHepp booth.
Some things are legendary. They're the epitomes of what they represent, the pinnacles of their respective categories or fields. Think about what PEI is to mussels, or Faberge is to eggs. What Shanghai is to soup dumplings or what the David is to sculpture.
And speaking of the David, that brings us to another example. Carrara.
German engineering and production is legendary.
As a company that is mostly comprised of German brands, BauscherHepp has always believed in the strength and quality of German-made products, but sometimes it's hard to connect with those concepts from the confines of our Raleigh showroom. Sometimes you have to go to Germany to learn more.
This decadent dessert was created by chef Lynn Warnesky from Merrimack, New Hampshire as part of the August 2012 Deep Plate exercise.
In this August 2012 Deep Plate exercise, we explore a brilliant watermelon pairing from Executive Chef of the Highland Country Club, Russell L. Neff.
Lorens and Lansky sounds like a law firm, but this dynamic duo combined forces to create yet another beautiful salad plating.
It's so stunning, it almost doesn't look real. This beautiful fruit salad was created as part of the August 2012 Deep Plate exercise by culinary artist Stella Lorens and tournant Michelle Lansky of Edward Don and Company.
Nothing brings dinnerware to life like the holidays. In this November 2012 Deep Plate exercise, we enjoy holiday platings with chef Elizabeth Buckingham of Kitchen Table Cooking School in Greenwood Village, Colorado.
This summer pudding was beautifully plated on Tafelstern Showpieces as part of the July 2011 Deep Plate Exercise.
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.