932336, Antonio F. Alano, Bauscher, chef, Chef Instructor, chicken, Deep Plate, Emotion, Facebook, Ginger, Green Curry, haricot vert, lemongrass, Morrisville, NC, Panang, Peanut Sauce, Satay, shrimp, Skewer, spicy, spring roll, Tafelstern, The Chef's Academy
November 2012 Exercise – Antonio F. Alano, Chef Instructor, The Chef’s Academy, Morrisville, NC
Green Curry Chicken Panang, Shrimp Spring Roll with Spicy Peanut Sauce, Chicken Satay Skewer and Ginger Lemongrass Haricot Vert
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Bauscher’s New Buffet Line – Emotion
092186, 717900, Bauscher, Brennan Beasley, chef, chicken, chili, Deep Plate, Executive Chef, Facebook, Farrington Court, Grilled, Kent, Mushrooms, pickled, rice noodle, Roasted, Salad, seaweed, spring roll, Tafelstern, Tamari, WA
May 2012 Exercise – Brennan Beasley, Executive Chef, Farrington Court, Kent, WA
Grilled chicken spring roll, rice noodle salad with chili and roasted seaweed, pickled mushrooms with Tamari
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Bauscher, Caviar, chef, Deep Plate, Edamame, Executive Sous Chef, Facebook, Ginger, IN, Indianapolis, Justin Miller, reduction, Seared, Sesame, Slaw, Soy Sauce, spring roll, Steamed, Tafelstern, Tartare, The Country Club of Indianapolis, Toast, Tuna, Wasabi
December 2011 Exercise – Justin Miller, Executive Sous Chef, The Country Club of Indianapolis, Indianapolis, IN
Tuna “Past / Present / Future”
Tuna Cubes with Wasabi, Ginger & Spring Roll Sesame Toast / Seared Tuna with Wasabi Slaw, Sesame Soy Sauce & Steamed Edamame / Tuna Tartare with Sesame Soy Reduction & Wasabi Caviar
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932615, 932617, 936107, Bauscher, chef, chicken, Crumbs, Deep Plate, Emotion, Executive Chef, Facebook, FL, house cured, Kung Pow, Mustard, Naples, Naples Sailing and Yacht Club, Pastrami, Ralph C Feraco, rye, Salmon, sauce, spring roll, sweet chili sauce, Tafelstern, vegetable
August 2011 Exercise – Ralph C Feraco, Executive Chef, Naples Sailing and Yacht Club, Naples, FL
Vegetable Spring Roll with sweet chili sauce
House cured Pastrami Salmon with mustard sauce and rye crumbs
Kung Pow Chicken
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Ever see a buffet fly? EMOTION
basil, bell peppers, bulb onion, chipotle, Confit, furikake, garlic, glaze, Gnocchi, morel, Mushrooms, Oil, pan sauce, peanuts, peppered, polenta, Potato, red dragon, red wine, reduction, rice, sauce, Sautéed, shiraz, shrimp, soy, spicy, spring roll, steak, stewed, Stuffed, sweet, tomato, tomatoes, vegetable, Wasabi
Currently working as a cook at Casino Arizona, Talking Stick Resort in Scottsdale, Arizona
Born in the country of Vietnam, my father is half Chinese half Vietnamese and my mother is Vietnamese. At the age of 2, my family immigrated to the United States and ended up in Wichita, Kansas. From there we moved to a small town called Liberal, Kansas where I spent the early years of my childhood. With a brief year spent in Rockport, Texas, my family moved out to Southern California, where I have lived for the past 20+ years. In April of 2009 I moved Glendale, Arizona.
Straight out of college I entered the Real Estate Industry and spent the next 5 years doing Escrow transactions. Very boring work and if you don’t know what Escrow is, you don’t need to, until you buy a house. After 5 years, I did not want to continue down that career path, so I quit. In the next few years, not knowing what I wanted to do for the rest of my life, I bounced around a few jobs and ended up a Transportation Logistics manager in 2007. In 2009, the company moved me out to Arizona to manage a small office and a team of drivers.
At the end of 2009, I did some soul searching and realized want I really wanted to do in life. My passion has always been in the kitchen. My parents had a brief stint in the restaurant business, but worried that it would be a life of hard work for me, so they steered me clear of that industry. However, the calling was there, so I promptly and respectfully resigned from my job and enrolled in culinary school at the Art Institute of Phoenix in the beginning of 2010.
As if a huge weight has been taken off my shoulders and a heavy fog has lifted, I can clearly see my path. Words cannot describe the overwhelming feeling of happiness you get when you realized that you have found your passion. I now have a sense of where I’m going, I have clear aspirations, goals and my dream is now a reality. Not to say that changing careers and starting over has been easy. Currently, I work 50 hours a week at Talking Stick Resort, which is a part of Casino Arizona in Scottsdale, Arizona and go to school 20 hours a week, not including homework assignments. I am in the beginning stages of my new journey, and it is filled with hard work, low pay, long hours and I still have to go to school in the morning, but I would not change it for anything.
Even though I am at the beginning of my career and have mountains of experience to climb. I don’t consider myself just a culinary student. I believe that I am already far beyond that, and I plan on making leaps and bounds in my culinary career. I have always been really good at a lot of things, but never great at anything. I plan on being great at this.
potato gnocchi in a spicy chipotle tomato sauce with basil oil
vegetable spring roll with red dragon sauce and peanuts
furikake seasoned rice stuffed shrimp with a wasabi soy glaze
sautéed morel mushrooms with polenta, garlic and sweet bulb onion confit and red wine reduction
peppered steak with stewed tomatoes, sautéed bell peppers and mushrooms on top of rice and shiraz pan sauce
Good Luck Pat!
Asian, Baby Greens, Bambu, Beet, CA, Chili sauce, Deep Plate, El Cajon, Executive Chef / Chef Instructor, Facebook, Ginger, goat cheese, Grossmont College, Joseph Orate, Panko, platter, rectangle, Risotto, Salad, Seabass, Sesame, Showpieces, spring roll, t7962625, Tafelstern, talkabout, vegetables, Vinaigrette
November 2009 Exercise – Joseph Orate, Executive Chef / Chef Instructor, Grossmont College, El Cajon, CA
Asian Salad with Marinated Vegetables and Fried Spring Roll
Panko Crusted Seabass with Ginger fused Risotto, Chili sauce accompanied Baby Greens, Goat Cheese and Sesame Beet Vinaigrette
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agave leaf, cabbage, chef, coleslaw, Deep Plate, duck, goat, kimchee, lemon gremolata, loin, micros, mint, mustard sauce, Patrick Sherrin, peas, spring roll, sweet and sour, T796217, Tafelstern, Tantris, The Signature Room at the 95th
April 2009 Exercise – Patrick Sherrin, Executive Chef, The Signature Room at the 95th, Chicago, IL
Slow roasted goat loin, fresh peas and mint and lemon gremolata.
Our duck spring roll, kimchee coleslaw, cabbage micros, sweet and sour mustard sauce