22 Tuesday Jul 2014
Posted in Pleasure
Tags
090473, Bauscher, chef, Chef Instructor, Chilean Sea Bass, citrus, Deep Plate, Facebook, FL, Ginger, Metropolitan Ministries, mussels, Pleasure, Poached, Puree, red pepper, Riverview, Roasted, Seared, Tafelstern, tomato, Vanessa N. Jaurique
Vanessa N. Jaurique, Chef Instructor, Metropolitan Ministries, Riverview, FL
Seared Chilean Sea Bass with Citrus-Ginger Poached Mussels with Roasted Red Pepper & Tomato Puree
I WANT TO DEEP PLATE!
02 Monday Jun 2014
Posted in Bach
Tags
10951/01, Bach, Bauscher, Brandon, chef, chips, crostini, Deep Plate, Dip, Executive Chef, Facebook, FL, Luigi Bormioli, red pepper, Rene Marquis, Roasted, Tafelstern, Tapenade, US Army
May 2014 Exercise – Rene Marquis, Executive Chef, US Army, Brandon, FL
Roasted Red Pepper Dip with a Tapenade and Crostini Chips
I WANT TO DEEP PLATE!
20 Monday Jan 2014
Posted in Weimar
Tags
arugula, Asiago, Bauscher, Beef, chef, chili, cream, Culver Creek Trading Company, Deep Plate, Executive Chef, Facebook, Jarren Tupper, Joplin, MO, parsley, red pepper, Roasted, shrimp, T722233, Tafelstern, Weimar, Zucchini
January 2014 Exercise – Jarren Tupper, Executive Chef, Culver Creek Trading Company, Joplin, MO
Chili rubbed beef and shrimp, seared zucchini, arugula, fried parsley, asiago cream reduction, roasted red pepper, and chili foam
I WANT TO DEEP PLATE!
https://deepplate.wordpress.com
13 Friday Sep 2013
Posted in Avantgarde
Tags
Avantgarde, Bauscher, chef, Crème Fraiche, Culinary Artist, Deep Plate, Edward Don, Facebook, Fontina, IL, meatballs, pesto, Portabella, red pepper, scallions, Stella Lorens, T152039, Tafelstern, Touchdown, Tuscaloosa, Veal, Woodridge
September 2013 Exercise – Stella Lorens, Culinary Artist, Edward Don & Company, Woodridge, IL
“Tuscaloosa Touchdown”
Are you ready for some football? This is a ‘throw’ back to fall comfort food. A ‘pile-up’ of flavors- fontina and portabella veal meatballs, pesto, creme fraiche, scallions, red pepper.
+1 for the food field, +2 for Tuscaloosa reference
I WANT TO DEEP PLATE!
21 Friday Dec 2012
Posted in Showpieces
Tags
basil, Bauscher, Black Beans, chef, Cilantro, Culinary Student, Darryl Fuller, Deep Plate, Facebook, fresh, Fried, guacamole, lime, mango, Mini, Morrisville, NC, Plantains, queso blanco, red pepper, rice, Roasted, Seasoned, Showpieces T792523, simple syrup, Tafelstern, The Chef's Academy, tomato, tortilla chips, Tostadas
December 2012 Exercise – Darryl Fuller, Culinary Student, The Chef’s Academy, Morrisville, NC
Mini tostadas with seasoned black beans, queso blanco and tomato on rice with cilantro and roasted red pepper, tortilla chips, guacamole, fried plantains and fresh mango with a lime and basil simple syrup
Do you want to DEEP PLATE? CLICK HERE!
Happy Holidays!
16 Monday Jan 2012
Posted in Relation Today
Tags
Bauscher, Brandon, chef, Deep Plate, Executive Chef, Facebook, FL, garlic, Grilled, red pepper, Rene Marquis, Roasted, shrimp, Soup, T323165, Tafelstern, Toast Point, US Army
January 2012 Exercise – Rene Marquis, Executive Chef, US Army, Brandon, FL
Roasted Red Pepper Soup with Grilled Shrimp and Garlic Toast Point
Click it, you know you want to! DEEP PLATE!
Is your tabletop clean and classic? RELATION TODAY
10 Thursday Mar 2011
Posted in Inspiration
Tags
avocado, AZ, Bauscher, chef, chicken, corn, Culinary Student, Deep Plate, Facebook, Greg Pyle, Grilled, Inspiration, Marinated, Organic, Phoenix, red pepper, Roasted, romaine lettuce, Salsa, sauvignon blanc, Tafelstern, Tenderloin, The Art Institute of Phoenix
March 2011 Exercise – Greg Pyle, Culinary Student, The Art Institute of Phoenix, Phoenix, AZ
Grilled sauvignon blanc marinated chicken tenderloin, topped with roasted corn and red pepper salsa and avocado. Served on organic romaine lettuce
Want to join the fun? CLICK HERE!
Are you inspired? Inspiration
19 Tuesday Oct 2010
Posted in Bonn Plus
Tags
112625, 114050, ancho, Bauscher, Black Grouper, Bonn Plus, Cabaruss Country Club, champagne, chef, chili, Cilantro, citrus, Concord, corn, coulis, Deep Plate, Facebook, Lee Wilson, Micro, NC, papaya, platter, Puree, red pepper, Salad, Salsa, Sous Chef, Strawberry, sugar tray, Vinaigrette
September 2010 Exercise – Lee Wilson, Sous Chef, Cabaruss Country Club, Concord, NC
Ancho chili seared Black Grouper served over citrus cilantro puree and roasted red pepper coulis with roasted corn salsa, papaya micro green salad and strawberry champagne vinaigrette
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 “Like” us.
24 Tuesday Nov 2009
Posted in Showpieces
Tags
Bambu, Beef, Chocolate, crab cakes, Deep Plate, demi-glaze, Facebook, Habanero, NC, Pepper, platter, Puree, rectangle, red pepper, Robert Wilson, Showpieces, Sous Chef, Strawberry, t7962625, Tafelstern, talkabout, Tenderloin, Wingate, Wingate University
November 2009 Exercise – Robert Wilson, Sous Chef, Wingate University, Wingate, NC
Mini crab cakes w/ a strawberry and habanero pepper puree and beef tenderloin w/ roasted red pepper and chocolate demi-glaze
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 Deep Plate page on Facebook. Please become a “Fan”.
https://deepplate.wordpress.com and “Deep Plate” on Facebook
01 Sunday Feb 2009
Posted in Showpieces
Tags
Andy Floyd, chef, Cook Street School of Fine Cooking, coulis, Deep Plate, Kona kampachi, olive broth, Potato, red pepper, saffron, sea scallop, T792634, Tafelstern
We are happy to present the inaugural submission from the first Deep Plate exercise. Thank you to everyone who submitted their presentations for February. Our goal is to develop a valuable community and resource for professional chefs. Please encourage other chefs to participate.
A special “thank you” to www.monkeydish.com powered by Restaurant Business for posting a link to Deep Plate in their Speed Surf Section. This posting helped contribute to a late rush of participation requests towards the February deadline. We’ll upload the second wave of submissions soon.
Please subscribe to Deep Plate.
February 2009 Exercise – Andy Floyd, Director of Curriculum, Cook Street School of Fine Cooking, Denver, CO
Potato wrapped Kona kampachi with saffron olive broth and seared sea scallop with smoked red pepper coulis
We’re off to a good start with several more inaugural submissions to post over the coming weeks.
Next exercise post will feature Christopher Ivens-Brown, Executive Chef VP of Culinary Development North American Division, Compass Group.
On Monday, we will post the March 2009 Exercise.
