SHOW ME A PIC OF YOUR FOOD! If you enjoyed the vid and have since used any of the tips to plate something pretty, post a picture of it over in the O.A. Discord server! See you over there - discord.gg/aFQ4h4BXg4
I've been recently making the majority of the dinners for my family during lockdown and I always wanted to step up my plating game! Thanks a bunch, I'm off to research edible flowers 😉
Thank you!! I took a handful of culinary classes and this was much more succinct on explaining plating, definitely found some new things I wanna use! Not a second of this video was wasted either, a tell-tale sign of a video creator who knows what they're doing. 10/10 my guy, you got yourself another subscriber!
One exercise that I like to do to practice plating is to plate ONE or TWO items at most. Get something like a raw and a cooked carrot. You’d be amazed at how many directions you can go in. It forces you to be creative.
My plates are going to look amazing from now on. I loved the video. You described every "I don't know what it is but it's so cool" that I see on every fancy restaurant dishes. Good job.
I am so glad I watched this video! I am looking forward to some more classes on plating techniques. Loving the tips and tricks and would appreciate some cooking ones too. My mom didn’t cook so I appreciate the ones that seem obvious if your mom or dad taught them to you but aren’t so obvious if you are trying to figure it out on your own.
It's never been the plating that's the biggest stumbling block. It's the speed, precision and consistency for the pace of service one is doing. Always been the case in professional cooking.
Thank you! I just discovered a love of cooking and started experimenting with presentation. Loved the analogy as the food as paint. I feel that simplicity is also key but extremely difficult to do.
I often revisit this video because it perfectly gives everyone an approachable way to improve plating. I can pair flavors till the cow comes home but few will be interested if my dishes look like poop. Thanks again
I've been recently making the majority of the dinners for my family during lockdown and I always wanted to step up my plating game! Thanks a bunch, I'm off to research edible flowers
Go round second hand stores/yard sale/ car boots/ charity shops to find a old perfect antique spoon for quenelle. Mine was 50p and it’s feels like a enjoyable ceremony every time I use it
The negative/blank space is actually too big in portion compared to the ingredients on the plate. I would place the food a little bit more in the middle (the edge of the outer third) or just in the center. The contrast between the clean black plate and the colorful green dish do enough justice in appearing appealing to the eye.
This was such a great breakdown, I’ve found this stuff over countless over videos - you got it all in one, amazing work. Truly appreciate you and your friend taking time to breakdown things, and why they are good for use. Amazing work my good friend, you have a new subscriber from me! 👍🏽
I'm not sure I agree with that. I think perceived value is important and that we "eat with our eyes first," but at the end of the day, if the food doesn't taste delicious then what's the point? Ya know?
i love using fresh herbs to help my presentation. Mandolin tip, if the item is getting too close to scary-lose-a-finger length, use a fork instead of your fingers to get those super fine slices
PHEWW WHAT A WONDERFULL PLATE DECORATIONS HE MAKE!!! IT IS OUT FROM THIS NORMAL WORLD,IT LOOKS FANTASTIC. bESIDE OF THAT I AM FAN COOKING AND EATING OUTSIDE...
Thanks for the great tips. And, speaking of nice presentation: Weren't there any proper ceramic mugs/cups available to "handle the espresso situation"?
Have you made a video on what knives you use? Or could you? I'm looking to invest in quality knives but don't really know where to start and what is just marketing and what's actually worth while.
To expound further on "eating with your eyes": A study from 1977 by the American Journal of Clinical Nutrition showed that the body will more willingly receive nutrients from food that looks more appealing, hence "eating with your eyes", and this all takes place from the moment you walk into a restaurant. Your brain takes note of other people's dishes, the presentation. Before they even get their plate to the table, the guest should already have the idea in their head that they're going to have a beautiful plate.
SHOW ME A PIC OF YOUR FOOD! If you enjoyed the vid and have since used any of the tips to plate something pretty, post a picture of it over in the O.A. Discord server! See you over there - discord.gg/aFQ4h4BXg4
As a chef of 16 years, I must say this is one of the best plating videos I have seen! Great job! ❤
I read this several times as planting and thought you were mocking home for his use of microgreeens.
Thanks dude, what a great video! I learned so much!
Eh nicht 😂
Andongs only weakness: Plating!
Thank you for recommending this!
You got me here.
Thank you for the recommendation Andong!
I've been recently making the majority of the dinners for my family during lockdown and I always wanted to step up my plating game! Thanks a bunch, I'm off to research edible flowers 😉
Nooo doubt! Now go impress mama and pops!
Omnivorous Adam Definitely!😁
Thank you!! I took a handful of culinary classes and this was much more succinct on explaining plating, definitely found some new things I wanna use! Not a second of this video was wasted either, a tell-tale sign of a video creator who knows what they're doing. 10/10 my guy, you got yourself another subscriber!
Yo! Thanks homie! Welcome.
One exercise that I like to do to practice plating is to plate ONE or TWO items at most. Get something like a raw and a cooked carrot. You’d be amazed at how many directions you can go in. It forces you to be creative.
My plates are going to look amazing from now on. I loved the video. You described every "I don't know what it is but it's so cool" that I see on every fancy restaurant dishes. Good job.
Thanks Sara :)
Que prato lindo, parece muito gostoso
Andong bring me here
And I'm not regretting every second of it, + 1 sub bro
Gracias, Kenta!
I am so glad I watched this video! I am looking forward to some more classes on plating techniques. Loving the tips and tricks and would appreciate some cooking ones too. My mom didn’t cook so I appreciate the ones that seem obvious if your mom or dad taught them to you but aren’t so obvious if you are trying to figure it out on your own.
As a chef with 15 years experience now moving into teaching this video is VERY GOOD!
been a foodie all my life and Ive done a lot of studying of plating. Not my best skill so I never get tired watching tips about it. thanks.
It's never been the plating that's the biggest stumbling block. It's the speed, precision and consistency for the pace of service one is doing. Always been the case in professional cooking.
which is why Escoffier created the brigade kitchen - many hands make light work
Great video Adam! Thanks for your time Jason. Enjoyed learning new tips & techniques.
Thank you! I just discovered a love of cooking and started experimenting with presentation. Loved the analogy as the food as paint. I feel that simplicity is also key but extremely difficult to do.
This was exactly the video I’ve been looking for. Thank you and
Jason ❤
I often revisit this video because it perfectly gives everyone an approachable way to improve plating. I can pair flavors till the cow comes home but few will be interested if my dishes look like poop. Thanks again
Ayyy. Thank YOU Philly.
Just got a new job in a Michelin star kitchen, chef wants to see what I got tomorrow. Thanks for the help man💯💯
How did it all go for you? I hope very well 😊
Can’t believe I’m watching this man before 10k, 1 mil 2021 visions
We shall see. Thanks for the support, dude.
I've been recently making the majority of the dinners for my family during lockdown and I always wanted to step up my plating game! Thanks a bunch, I'm off to research edible flowers
Yes bro, this is what I consider a top knotch video. Thank you sir. 🙏
This is one of the greatest videos to exist… very helpful and detailed 🙌🏻 Thank you!
pro tip, know the difference between browning and scorching 😂
🤣🤣🤣
😅
It totally WAS NOT dusted with a dark powder....
Over to ze max
The moment you figured out the person commented before watching the video 😂
Go round second hand stores/yard sale/ car boots/ charity shops to find a old perfect antique spoon for quenelle. Mine was 50p and it’s feels like a enjoyable ceremony every time I use it
It's pretty obvious when you know about it... Funny how the brain works. Thanks for many good tips. 😊
Thank you Jason
Thanks Jasonnn and thanks Adam for this awesome video.. I really needed the help!
Got you!
Dude sharing your skills is priceless, thank you!
thanks for the good video
Great video! Would love to see a follow up video which focuses on what types of dishes/plates to serve food on for aesthetic appeal!
That's a great idea.
The negative/blank space is actually too big in portion compared to the ingredients on the plate. I would place the food a little bit more in the middle (the edge of the outer third) or just in the center. The contrast between the clean black plate and the colorful green dish do enough justice in appearing appealing to the eye.
This was such a great breakdown, I’ve found this stuff over countless over videos - you got it all in one, amazing work. Truly appreciate you and your friend taking time to breakdown things, and why they are good for use.
Amazing work my good friend, you have a new subscriber from me! 👍🏽
Ayy, thanks dude! Welcome.
Making food look not over the place is already most of the work
Great video! Want to make my husbands dishes cuter so this is great!
Duude that Giants jacket.... awesome!
You are gonna be the first youtube channel I'm subbing to relatively early on
Welcome welcome. Thanks for the support Mat.
I did the same setup for COVID in ghost kitchens as well, wild
damn, this is one of the best videos I've seen on the subject! good stuff!
I don't even cook that much but i love this video! Very informative and interesting
Thanks Geo, maybe its a sign? Get in the kitchen and make it happen!
I cook like a chef, but plate like a plebe. Thank you for helping me up my game.
Of course, it's always useful to see how someone else does it. Thumbs up!
I really enjoyed this video and it gave me better insight than I expected. Is there a way to find the recipe for these so I can recreate these plates?
beautiful presentation is 80% of the success of delicious food😀
I'm not sure I agree with that. I think perceived value is important and that we "eat with our eyes first," but at the end of the day, if the food doesn't taste delicious then what's the point? Ya know?
I love it. Watch videos like this always gives me new inspiration.
okay that was f*cking awesome to watch. jason’s a wizard! so you’re saying i can play with my food?
indeed you can!
Great video Adam! Still waiting for the algorithm to bless you. Hopefully, you'll blow up soon!
Thanks Harley :)
Amazing 👏video
One general question- why every dish of chef is served in less quantities on a plate? Including some main courses
It was very usefull. I have my personal coocking blog and part with coocking tools is very helpfull for me. Nice serving!
Ur amazing man keep doing what ur doing 🙌🏽
I'm not sure that's the adjective I'd use but thank you, Tala!
The food looks good but where is the guarniture, I would add some boiled "potato with parmesan and double cheese and dild/parsley.
Wonderful video, simple and beautiful 👍
Odd number tip works for any kind of design an exception to this rule is 6. Six despite being an even number is interesting like an odd number.
Woah, that's cool I had no idea. Thanks for sharing.
Nice video! Not enough people talk about plating.
Thanks Jason and Adam lol
So good.
Great channel my brothers in arms.
Thanks Lauren! Welcome.
Hey that helped me alot! Thanks for posting.
Got you dude! Welcome.
If your food looks good... it better TASTE phenomenal too! 😆
Wow thank you so much for this video because I’ve been looking into learning plating… but I had no idea where to start.
i love using fresh herbs to help my presentation. Mandolin tip, if the item is getting too close to scary-lose-a-finger length, use a fork instead of your fingers to get those super fine slices
You forgot to mention the tweezer, is a great tool, so I learned watching you. Good job YOUTH.
I think it was great, i wish there was more in depth instructions on how to do this, and how to make the sauces
What did you dust on top of the scallops in the dish with the pea sauce?
I wondered the same
amazing, thank you
The Japanese mandolin has given me PTSD 😂. I’ve been super cautious ever since!
Great work. lol My dad would say “where’s the rest of the food” 😂😂
Great tips….really helpful 😀 Gotta get me some of those things and I like your video style so much that guess what? I just SUBSCRIBED!!! 😃
Wooooo! Welcome.
Thank you ❤
In arabic we say :the eye eats before the mouth
Appearance is very important in appetizing all types of food
Love that
Fabulous, Thank You.
Np
Thanks!
Fantastic video 👏🏼
Damn yall literally explained plating better than the institute people!! Def using these tips! and let me get a scallop
Shirohige vs kurohige who wins. Or are you a akahige fan?
This is very interesting and informative, keep up the great content!
Well done ! ✔ I loved every minute of this video and so happy that I have so many of the tools to make it fancy 😀
Thanks much!!! Subscribed
PHEWW WHAT A WONDERFULL PLATE DECORATIONS HE MAKE!!! IT IS OUT FROM THIS NORMAL WORLD,IT LOOKS FANTASTIC. bESIDE OF THAT I AM FAN COOKING AND EATING OUTSIDE...
Thank you.
Thanks!!
Thanks for the pro tips!
Thanks for the great tips. And, speaking of nice presentation: Weren't there any proper ceramic mugs/cups available to "handle the espresso situation"?
Cool, I could have watched this instead of paying for school
best video on garnishing
Don't apologize,I personally am an artist and a cook, beautiful 🎉
Very nice video, useful and inspiring. Many thanks.
Thank you
Nossa muito bom,
Tip #2 make sure the plate is clean 😅
Food's plated like it was done by Da Vinci, and then it was eaten like a savage... lol!
Great vid man
Thanks homie!
Not even a minute in and I know I have to sub
ماهذا الطبخ 😮لوتذوقون طبخ العربي واو 😊
great vid. Thank you Jason
Have you made a video on what knives you use? Or could you? I'm looking to invest in quality knives but don't really know where to start and what is just marketing and what's actually worth while.
Thank you so much my brother for such amazing content!
Needed to watch this 🙏🙏I subbed
Fire. Thanks a ton and welcome!
Any chance I can get an ID on the white plate in the video? Ty :D
Awesome video, thanks!
BRUH THE FIRST COUPLE SECONDS OF THIS GOT ME CRYINGGGGGGGGGGGGGG
To expound further on "eating with your eyes":
A study from 1977 by the American Journal of Clinical Nutrition showed that the body will more willingly receive nutrients from food that looks more appealing, hence "eating with your eyes", and this all takes place from the moment you walk into a restaurant. Your brain takes note of other people's dishes, the presentation. Before they even get their plate to the table, the guest should already have the idea in their head that they're going to have a beautiful plate.
Thanks for all the tips, but why is the sticker still on the stock pot?
Great video but the sauce over the beautiful plating at the end broke my heart
Adorei. o Vídeo ❤
very helpful, thank you.
Thanks for sharing, it gon help me a lot