What better way to preserve the memory of a scrumptious meal you're about to devour than to snap a photo of it and send it to your Posterous? If only all meals looked half as appetizing as Dweh's Plates from Chef Dweh of Beverly Hills. His innovative take on global recipes definitely deserves its own website where the rest of the world could only wish their meals tasted as good as his dishes looked!

How long have you been cooking and what inspired you to start?
I have been cooking for 10 years total, 4 months professionally at Eveleigh on Sunset Blvd. and L'Ermitage in Beverly Hills. My inspiration for cooking came from being in the kitchen with my mother when I was younger, learning how to prepare regional dishes from Liberia, West Africa . Just by standing there observing how she would take raw ingredients and turn that into something deliciously comforting made me want to become a Chef.

How did you get the idea to work with global recipes?
I have to admit that watching the Food Network, was one of the ways in which I realized that cooking was more than a skill, it was a global art. By watching chefs from all parts of the world, my approach to cooking would reflect a fusion of world cuisines so that I could take creativity in the kitchen to the next level. When I came across Posterous, I felt inspired to create a sort of culinary passport via a photoblog. It’s a good way to capture the evolution of original ideas in the kitchen.

What's your most popular dish? Your personal favorite?
My most popular dish and my personal favorite I would have to say is the "Love On A Plate Part 1", which I dedicated to my one and only true love Robinne. She brings so much joy to my life and inspired me to start this blog so I created this dish one  morning to represent the love that I have for her. Several of the recipes on Dweh’s Plates have sentimental meaning.

Any horror stories from unsatisfied customers?
I think every chef has at least ONE horror story – there’s always someone who isn’t happy with what another may consider a “perfect dish”. On one particular incident, I spent half a day preparing Shepherd’s Pie, which is something I had made a million times to great reviews. Once it was served, I noticed that all of the orders were coming back to me uneaten, one customer actually spit it back onto the plate. I had to toss out the entire day’s preparation and take my own spoonful of humble pie. It was really hard to receive the negative feedback and a horrible day.   

Any advice for aspiring cooks out there?
Yes, makes sure that you look deep inside yourself to see if you really love to cook before you start the path of becoming a chef. It is a long and challenging road mentally and physically. It’s not about the fame, although celebrity chefs paint a pretty picture of the glory. It’s about staying true to yourself and your love for cooking. 

What are some of your Posterous sites to visit?
I like a kate offering for its simplicity on lifestyle. Mark Bittman’s blog has a lot to say on food matters and good recipes for anyone new to gourmet cooking.

Other sites to check out:

Social Media Graphics - Collecting all sorts of graphs, infographics, and charts relating to social media to help identify your addictions.

Who What Wear Blog - A behind the scenes look of an online fashion magazine.

Rich Demuro Blog - Follow this LA based journalist as he continues to cover the most interesting stories in the digital world!

Want the spotlight on your site or want to suggest one for next week's feature? Let us know.