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yeah, I agree....they all play an essential part in creating beautiful plates of food people cannot wait to eat

Thank for watching and taking the time to comment. I like to take influences and inspiration from all over the web and from many different creators. I’m a big fan of Justin’s channel and he certainly inspired this video and i thought the concept could resonate with my audience too. We are all standing on the shoulders of giants, and like many creatives (including myself), try to build on what’s gone before, but from our own perspective....mine being photography and design. As the great David Bowie once said “The only art I’ll ever study is stuff that I can steal from.”

Glad you enjoyed it…..thanks for watching and taking the time to comment 👍

Couldn’t agree more…so pleased he agreed to get stuck into the challenge! Cooking over wood is more art than science and takes real skill. Thanks for watching and taking the time to comment 🙌

It can be really tricky to plate at home without heat lamps etc but I've actually put together a series of video with tips and advice on the topic, I suggest you start with this one: th-cam.com/video/1u1MRU0A_VQ/w-d-xo.html. I'm also going to be filming a new podcast episode with another amazing chef next week so I'll ask him for some advice too

@diningfables thanks!

My pleasure! I'd love to know if the 'plate like a pro at home' videos are helpful to you or if you think they are still missing something. Thanks again for watching 🙌

yeah, James is a super talented chef! Thanks for watching and taking the time to comment 🙌

Thanks so much, I really appreciate that.....hope it helps 👍

yeah, he's an absolute legend......if you've not seen the full podcast (th-cam.com/video/GCiWaWMW9D0/w-d-xo.html) or plating demo (th-cam.com/video/GCiWaWMW9D0/w-d-xo.html) it well worth a watch. 🙌

thats a really good idea and what I was hoping to do when it was me doing the cooking (if you've not seen the first episode, check it out: th-cam.com/video/vaiiX9qKgcM/w-d-xo.html) but unfortunately, I'm not that good a home cook 🤣. If I do another one of these video's I'll try to include something like this.....all depends on the chef I get involved! thanks for watching 🙌

Thats great to know! It been awesome to try something new but I still want it to make it interesting for those who watch the channel (don't want to waste your time or mine 🤣). Appreciate you taking the time to watch and comment 👍

thanks so much for watching and taking the time to comment.....its great to know its filling a knowledge gap on TH-cam! 👍

👏👏👏 love the pun, but slightly annoyed I didn't think of it 🙌

@@juancarrera8397 thanks so much, I really appreciate that 👍

You are very welcome, thanks for commenting and letting me know! Makes it all worthwhile 🙌

I’m glad you stuck with the video and found it helpful. Thanks for watching 🙌

Thanks for watching and the feedback. I can promise you, that you’re not the first to mention the speed of my delivery and it’s one of the many things I’m trying to improve on the channel. As with most creative things, it’s a work in progress that I strive to get better at, so hope you enjoy the journey. Cheers 👍

Thanks so much for watching and the feedback! Noted and I’ll try to mix the audio better next time 🙌

That’s a brilliant way to put it, couldn’t agree more 🙌

Thanks so much, really appreciate that! Good luck with the plating, there is plenty more advice on the channel if you need it 🙌

really pleased you enjoyed it 😀

glad you enjoyed it and hope it helps 👍

ha ha, simple solutions are always the best! Thanks for watching 🙌

Thanks so much 🙌

Noted and thank you for the feedback

@ Thank you very much!❤️

you're welcome 🙌

great question but I'm afraid I can't remember now, this was shot a while ago. But I do know it that James like to use seasonal and locally sourced ingredients so it would be an apple found in the UK at that time of year. Sorry I cannot help more 👍

thanks for watching and completely agree that food it at its best when it looks as good as it tastes

Ok thanks for that

Thanks for watching and commenting! I appreciate the feedback and just to let you know the next video will be the cooking and plating of the venison dish. This is a new format of video for the channel so it’s a bit of a work in progress! If I were to do another in the same style, do you think it would be better shorter and more concise?

I think, like most creative things, it has evolved over time through trial and error 👍

Thanks for the comment

My thoughts exactly 👍

I get all my music from an online company called SoundStripe and this track was: Tony Sopiano: Seven Of Wine (instrumental) 👍

... unnecessary distraction?

@@einundsiebenziger5488 nah

I get all my music from an online company called SoundStripe and this track was: Tony Sopiano: Seven Of Wine (instrumental) 👍

Thanks so much for watching the series and for your fascinating insights! Your Human Factors tips are right on point-there’s definitely an art to setting up a cooking space that actually works "with" you. Love that you mentioned task design and workstation layout; I’ll bet that 4-inch board lift is a game-changer! Also, couldn't agree more about the split between designing and executing the plate; once you’ve planned the layout, following through with precision can really make a difference. Quick question: is there a particular step in the plating process where you see the most room for optimisation?

@@diningfables I really appreciate the authentic and thoughtful way you interact with your audience. I hope that continues as you inevitably grow! Unfortunately, kitchen work surface heights are designed to suit everyone, meaning they end up suiting no one. Don't be afraid to change yours to suit you; it's your kitchen, after all! Bad posture, and bending over especially, is a great way to spend the rest of your life with back pain. If I were asked to improve task performance at a restaurant, I would start by watching the experts to see what they've already figured out, just as you have. I can highlight one process optimization that was shown by your chefs but that you didn't really dwell on: divide the plating task into smaller composite tasks, especially those that can be prepared ahead. If you can plate three things at the same time by putting them together beforehand, that turns three steps into one at plating time. This can also reduce errors and waste, because there are fewer steps to get wrong and if you make a mistake putting that component together then at least you haven't messed up the rest of the plate. (By the way, this is also why bartenders are often trained to add the most expensive ingredients last.) Some of these modern plating designs have very little margin for error, which is probably one reason they intimidate home cooks, so home cooks might want to think about ways to achieve similar results with a more forgiving process. Do you really need that perfect quenelle?

thats really kind, thank you! I love your point about breaking plating down into smaller prep tasks to avoid errors and boost efficiency. And I had no idea about bartender trick of adding the priciest ingredients last....very sensible, if you ask me. I agree that simplifying modern plating for home cooks could make it way more accessible. Really appreciate the time you took to comment on this 👍

@@diningfables Thanks! In HFE, the number of "hits" to plate something is called the "action count". Breaking tasks down into subtasks is part of a methodology called "Hierarchical Task Analysis" or HTA. The action count is used in Task Analysis to understand the "task load" (the mental and physical demands of the task) and to find opportunities to combine, remove, or restructure actions to manage that load. Just pointing out that your advice is backed by the science of human performance!

That’s so cool to know! Thanks again 🙌

Thanks for the comment and I’m so pleased you’ve found the channel. I really appreciate the feedback, and to be honest with you, other viewers have told me the same thing so I’m trying to adapt my delivery. 🙌

Can't wait to see more, mate

Great to have you on board 🙌

Love the idea, I’ll put my thinking cap on. In the meantime, however, I’ve already made a video on: 5 BIG Plating MISTAKES That Are Holding Your Food Back th-cam.com/video/Z5u06KGaM7I/w-d-xo.html that might be interesting for you. Thanks for watching and taking the time to comment 👍

@@diningfables I will check it out!! Thanks for the reply 🙂

My pleasure, hope they help 🤞

Thanks for the feedback, it’s one of the things I try to make myself do but struggle with. Will try harder 👍

Thanks for watching and taking the time to comment 🙌

Whaaaaaat, no way, that’s amazing! Great minds clearly think alike 😀. How did you get on with your revamp/ refresh…..what was the recipe and cookbook?

I know what you mean, there are so many cookbooks by classic authors I remember having, but can no longer find. But if you have any charity shops near you, they are an amazing resource for finding hidden gems. I’ll keep my eyes open for these for sure. Thanks for watching and taking the time to comment 🙌

Thanks Robbie, really appreciate that as it’s a very different style of video for the channel! Fingers crossed it does ok, and if it does, I’ll look to try another cookbook 🤞

Wow, thanks so much for reaching out and commenting on this video! Its great to hear that the videos are of use to real cooks/ chefs out there! 🙌

Essentials of Classic Italian Cooking by Marcella Hazan! I bought it from a book sale at the library. My copy is from 1993!

Thats not a book or author I know, but I just googled it, and it looks like a perfect sort of cookbook for this challenge! Are there many photos or is it mainly text based?

Gary Rhodes New British Classics is probably the oldest one I still have, it what a book it is

That is such a good one, I know I certainly had is at one point! No idea where it is now 😢. Will have to keep an eye out next time I’m charity shops, as it was amazing the variety of cookbooks came across in the making of this video

@@diningfables it's almost entirely text based with some illustrations of dishes!

Thanks for watching and taking the time to comment 🙌