Platters

I never really know when a platter becomes a bowl.  Many of the same techniques are used however because platters are typically formed from a thinnish board then you have to be careful about the mounting process - you cannot afford to waste depth by making a tenon or spigot. 

Chuck jaws expanded into a recess certainly works but even then you have to be careful about not hollowing out the centre of the bowl too deep.  A screw chuck into what will become the hollow of the platter may well be the best starting hold  but you may need to reduce the depth of the screw hole by using spacers around the screw itself.

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The majority of the platters here are ash and that is because ash is a very safe wood when used to keep food on.  Also it is worth noting that you need to use 'Food Safe' oil - even if the food is only on the surface for short amounts of time.  Food Safe Oil is a sensible finish for platters I think unless they are designed to be decorative only.