07 Friday Dec 2012
Posted in Emotion
Tags
Tafelstern, Christopher Ivens-Brown, Compass Group, Deep Plate, chef, Bauscher, Charlotte, NC, Executive Chef VP of Culinary Development North American Division, Facebook, Emotion, 932336
November 2012 Exercise – Christopher Ivens-Brown, Executive Chef VP of Culinary Development North American Division, Compass Group, Charlotte, NC
How can I play? CLICK HERE!
Bauscher’s New Buffet Line – Emotion
14 Friday Sep 2012
Posted in Clarity
Tags
Tafelstern, Christopher Ivens-Brown, Compass Group, Deep Plate, chef, Bauscher, Executive Chef, Charlotte, NC, Facebook, Sole, 621227, VP of Culinary Development, North American Division, Fillet, Twice Baked, Spud, Tomato Coulis
September 2012 Exercise – Christopher Ivens-Brown, Executive Chef VP of Culinary Development North American Division, Compass Group, Charlotte, NC
Fillet Sole, Twice Baked Spud, Tomato Coulis
How do I get involved? CLICK HERE!
We are Green, read about it HERE
03 Monday Sep 2012
Posted in Compliments
Tags
Tafelstern, Christopher Ivens-Brown, Compass Group, Deep Plate, chef, Bauscher, Compliments, Executive Chef, Charlotte, Grilled, Rainbow Trout, NC, Facebook, 077227, VP of Culinary Development, North American Division, Pucks, Enchanted, Zucchini Flower
August 2012 Exercise – Christopher Ivens-Brown, Executive Chef VP of Culinary Development North American Division, Compass Group, Charlotte, NC
Grilled Rainbow Trout, Pucks Enchanted Zucchini Flower
LET ME PLAY! DEEP PLATE
Compliment your tabletop
23 Thursday Aug 2012
Posted in Compliments
Tags
077227, Bauscher, Braised Pork Belly, Butter-poached, Charlotte, chef, Compliments, Deep Plate, Executive Chef, Facebook, field peas, Green Eggs & Ham, Madeira glaze, NC, Nicolas Daniels, Oyster Mushrooms, Roasted heirloom cherry tomatoes, Spinach Gnudi, Tafelstern, The Wooden Vine
August 2012 Exercise – Nicolas Daniels, Executive Chef, The Wooden Vine, Charlotte, NC
Green Eggs & Ham: Spinach Gnudi, Braised Pork Belly, Oyster mushrooms, Roasted heirloom cherry tomatoes, butter poached field peas, with a Madeira glaze.
LET ME PLAY! DEEP PLATE
Compliment your tabletop
04 Monday Jun 2012
Tags
Tafelstern, Christopher Ivens-Brown, Compass Group, Deep Plate, chef, chicken, Salad, Bauscher, cucumber, tomatoes, tomato, fingerling, Tarragon, Charlotte, NC, Dried, Executive Chef VP of Culinary Development North American Division, Facebook, dill, cous cous, 092186, Marinated, 717900, Rotisserie, Local Farm Raised, Potato Salad
May 2012 Exercise – Christopher Ivens-Brown, Executive Chef VP of
Culinary Development North American Division, Compass Group, Charlotte, NC
See the receipe here:
Tomato and Tarragon Local Chicken (kjc) v4
Marinated Tomato and Tarragon Rotisserie Local Farm Raised Chicken, Cucumber Dill Salad, Fingerling Potato Salad, Sophie’s Cous Cous, Dried Tomatoes
Click it, you know you want to! DEEP PLATE!
Check out fun ways to mix and match articles: Bauscher Select
18 Wednesday Apr 2012
Posted in Showpieces
Tags
Tafelstern, Deep Plate, chef, reduction, Salad, Bauscher, Poached, 072635, Spinach, Charlotte, NC, lemon, Sautéed, Jumbo, shredded, t792625, Facebook, Culinary Student, juice, cocktail, Stuffed, Timothy Gorman, Central Piedmont Community College, 921526, T302329, Gulf Shrimp, dressed, New Orleans style, Remoulade Sauce, Argentinean, Pink Shrimp, Creole
April 2012 Exercise – Timothy Gorman, Culinary Student, Central Piedmont Community College, Charlotte, NC
Shrimp Two Ways:
Jumbo Gulf Shrimp stuffed with Sautéed Spinach over a Shredded Spinach Salad dressed with New Orleans style Remoulade Sauce and Lemon Juice
Argentinean Pink Shrimp Cocktail with Lemon Creole poached shrimp and a Cocktail Sauce Reduction
Do you want to DEEP PLATE? CLICK HERE!
Tasting the World Vol. 2 by Tafelstern
29 Thursday Mar 2012
Posted in Prisma
Tags
600130, Bauscher, blanched, brussel, carbonara, Central Piedmont Community College, Charlotte, chef, Culinary Student, Deep Plate, egg, Facebook, James Ferrero, leaves, lobster, NC, Poached, Prisma, Tafelstern
March 2012 Exercise – James Ferrero, Culinary Student, Central Piedmont Community College, Charlotte, NC
Lobster carbonara with a slow poached egg and blanched brussel leaves
I WANT TO DEEP PLATE!
The new Bauscher USA catalog. Click HERE
26 Monday Mar 2012
Posted in Prisma
Tags
600130, avocado, Bauscher, Central Piedmont Community College, Charlotte, charred, chef, Cilantro, corn, Crab Salad, Culinary Student, Deep Plate, Facebook, NC, Pepper, Potato Chip, Prisma, Salsa, Tafelstern, Timothy Gorman, tomato
March 2012 Exercise – Timothy Gorman, Culinary Student, Central Piedmont Community College, Charlotte, NC
Crab Salad -
Crab, cilantro, avocado, and tomato salad with charred corn and pepper salsa and potato chip
Oyster -
Kumamoto Oysters on the half shell with Duck Powder and Blood Orange Vinegar Pearls
I WANT TO DEEP PLATE!
The new Bauscher USA catalog. Click HERE
23 Friday Sep 2011
Posted in Enjoy
Tags
Tafelstern, lobster, Christopher Ivens-Brown, Compass Group, Deep Plate, chef, Ravioli, Bauscher, Charlotte, NC, Executive Chef VP of Culinary Development North American Division, Facebook, Enjoy, 921613
September 2011 Exercise – Christopher Ivens-Brown, Executive Chef VP of
Culinary Development North American Division, Compass Group, Charlotte, NC
Lobster Ravioli
How do I get involved? CLICK HERE!
Are you ENJOYing this plate? Peek here!
07 Wednesday Sep 2011
Posted in Enjoy
Tags
921623, basil, Bauscher, Black Cod, Brent Milanese, Brittle, Charlotte, Charlotte Marriott Southpark, chef, Deep Plate, Enjoy, Facebook, NC, Oil, Pan-Seared, Parmesan, ratatouille, Sous Chef, Tafelstern
September 2011 Exercise – Brent Milanese, Sous Chef, Charlotte Marriott Southpark, Charlotte, NC
Pan seared black cod, ratatouille, parmesan brittle, basil oil
How do I get involved? CLICK HERE!
Are you ENJOYing this plate? Peek here!
