February 2009 Exercise

Tags

chef, Deep Plate, platter, Segment, Showpieces, T792634, talkabout

 

Our first exercise!  February’s exercise will feature the Segment Plate (aka Platter talkabout).  The platter is 13.6″ long x 9″ wide with three “segments”.  Pictures of this piece are featured below. 

To participate in the February Exercise, please send an e mail request to jeffrey@bauscherinc.com.   A short Participation Form will be e mailed back to you.  This form will provide all the necessary information required to send the sample to you.

All chefs submitting requests will be notified if they have been selected to participate.   Please note that participation may be limited depending on availability of materials.

For more information, please visit the “About” and “Participate” sections on the Deep Plate blog.

We hope you will participate and that you will encourage other chefs to do so as well.  

 

 http://deepplate.wordpress.com/

 

 

 

 

 

 

 

 

 

 

 

 

 

Deep Plate Launch

Tags

Andy Floyd, chef, Cook Street School of Fine Cooking, Deep Plate, fig, Inspiration, Prosciutto, Saucer, T606918, Tafelstern

New blog to be launched for the Chef Community.   Please read the “About” page for information on this site.  

Prosciutto wrapped fig with parmesan in a Tafelstern Inspiration saucer by Andy Floyd, Director of Curriculum, Cook Street School of Fine Cooking

http://deepplate.wordpress.com/

January 2009 Exercise – Kate David-Hays

Tags

090473, Amuse Bouche Catering, Bauscher, Broccoli, Caterer, chive oil, Chops, Dark Brown, Deep Plate, Facebook, Flat, Kate David-Hays, MA, Marblehead, mashed, Onion, Pleasure, Pork, potatoes, Square, strings, Sugar, vanilla

January 2009 Exercise – Kate David-Hays, Caterer, Amuse Bouche Catering, Marblehead, MA

Vanilla basted Pork Chops with Dark Brown Sugar crust over caramelized Onion mashed Potatoes with seared Broccoli, Chive Oil and Crispy Onion strings..

To participate in the next exercise, please send an e mail to: jeffrey@bauscherinc.com

See all your favorite chefs’ collections of past submissions at the Deep Plate page on Facebook.  Please become a “Fan”.

http://deepplate.wordpress.com and “Deep Plate” on Facebook