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.
[fa icon="calendar'] 9/16/17 10:00 AM
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.
[fa icon="calendar'] 3/10/17 4:30 PM
In this post from the Deep Plate blog, Pastry Instructor Jeffrey Spurlin from the Art Institute of Indianapolis, Indiana uses the Pleasure collection from Bauscher as part of his series of inspired dishes.
[fa icon="calendar'] 2/9/17 9:00 AM
This dutch apple tart was created by the pastry instructor of The Art Institute of Indianapolis, Jeffrey Spurlin.
[fa icon="calendar'] 11/6/16 10:00 AM
This stunning poached pear Sundae was created by Pastry Chef Jason Reaves as part of the October 2009 Deep Plate exercise.
[fa icon="calendar'] 7/22/16 2:30 PM
The Reaves' Peanut Butter Cup was created by Pastry Chef Jason Reaves as part of the June 2009 Deep Plate exercise.
