Inspiration and Information for your Tabletop

This series from Eric Stein was created for the March 2011 Deep Plate exercise while Stein was the Wellness Chef at Enlightened Flavors and Johnson & Wales University in White Sulphur Springs, West Virginia. 

This colorful dish was created by Richard Taitt, Executive Chef of the Willow Place Inn in Hudson, Quebec, for the 2011 Deep Plate exercise.

Pork buns are one of America's most popular Asian foods. Who doesn't like pork buns?

Purchasing decisions in hotels and hospitality operations depend on a lot. From the overall price to procuring items through buying groups, each property must consider a full range of factors. One of those factors is sustainability.

Executive Pastry Chef of the Piedmont Drivng Club in Atlanta, Georgia, Natasha Capper, created this stunning dessert plate for the May 2012 Deep Plate exercise.

Dawn Viola, a research chef and food writer from Orlando, Florida, created this amazing dessert as part of the August 2012 Deep Plate exercise.

In this 2011 Deep Plate exercise, Executive Chef Stephen Spyrou from The Kitchen at W26 in Dayton, Ohio created this beautiful deconstructed Pho Bo.

In a March 2011 Deep Plate exercise, Executive Chef Scott Craig provided Lobster Waldorf on the Inspiration collection from Tafelstern. Chef Craig was from the Myers Park Country Club in Charlotte, North Carolina.

This dish of stuffed green mussels was created by Phat (Pat) Chau for the December 2010 Deep Plate exercise.

Rob Connoley of The Curious Kumquat in Silver City, New Mexico plated his pumpkin seed cake on a Showpiece platter from Tafelstern in this Deep Plate exercise that was originally published in July 2010.It is served with lemon curd.