Bauscher: Engaging, Inspiring, and Exciting – Bauscher’s Deep Plate Program

“Shrimp Gelee” with Spinach Puree, smoked cocktail sauce, remoulade and lemon gelee by Eric Theiss, Executive Chef, Renaissance Esmeralda, Indian wells, CA TabletopJournal really likes Bauscher USA’s innovative Deep Plate program for tapping into chefs’ creativity. Bauscher allows chefs to use some of their favorite Bauscher and Tafelstern pieces to create some incredibly interesting dishes. The chefs then photograph them and Bauscher posts them on their blog – Deep Plate.

Progams like Deep Plate that engage, inspire, and excite are the types of relatively simple and low-cost…but well-thought out programs – that help to differentiate Bauscher from many others who might be perceived as similar. And, after all, isn’t differentiation what it’s all about?

We can’t wait to see the future of Deep Plate with the addition of the WMF/Hepp brands.

Well Done. Still.
You can see the entire collection from Bauscher USA by going here: http://www.bauscherinc.com/