George Gutierrez Stupidest comment ever. She’s absolutely right. This isn’t school, it’s the filming of a video. If it were class, then MAYBE. Why “maybe?” Because in a classroom setting, you’re not usually gonna have just 2 students, but even if you did, the 2 students aren’t gonna be standing to his right and left, they’re gonna be standing in front of him, as they would be the ones taking the information on. Now, what makes your comment so stupid? The fact that by the question the original poster asked you assumed AND stated that it was awkward because she had never been in a school. You should really keep your stupid comments to yourself, because at the end of the day, YOU are the horse’s ass and in this case, you came off like a real douche-bag. One could even make the conclusion that it’s actually you who’ve never been in school just based on your spelling and/or punctuation. Think about that next time.
I love the way the flavours he puts down all make so much sense together. An easy way tonmisunderstand this is: item, micro-herb with tweezer, puree, powder, etc... It's "sort of" what's happening if you're only thinking visually but really about laying down components that are all in the same flavour family (but may contribute different things: crunch, acidity, freshness, etc.). In my VIEW, you want to learn to combine flavours as a first step and to create aesthetically stunning plates as a second priority,
I will probably never do plates like those because it's not the style of my page, but looking at him pouring his knowledge on the dish it's something beautiful
im not saying im good, but i hate after going through hell, i sometimes have to walk in the dining room and table touch, conversating with guests...now that's hell!! 😅😢😂
Some of the most beautiful plating is to be found in cookbooks of high end spas. Their food is calorie and portion controlled therefore has to look as appetizing as possible.
Another thing I think to keep in mind, these are high class platings. My chef teaches that classing up a dish and using techniques are important on all scales but school really teaches you the basics of working in a high class establishment
Very well put together and presented. As someone who has had the honour of working in the Food Field for over 45 years. As a Chef/Baker/Butcher/Chocolatier/Public Health Inspector; your eyes look upon food in a different why than most do. Anyone can pick apart your dishes, "as they say your only as good as your last". My Grandmother use to say, "If you don't have anything nice to say, keep a lid on it"... looking forward to your next video...
It's always disheartening reading comments on videos like this, seeing so many people not understand that portions are small because of meals presented like this are multi-course is frustrating. I always felt it was obvious, but apparently not.
Don’t assume people know the same things you do just because of what YOU know. Took me a along time to understand that plates come in small portions. Although it’s tru that race has nothing to do with it but background and culture do. As a Hispanic I didn’t get the small portion simply because I’m used to bigger portions of food.
@@patrickeigenmann138 im american as hell, never been out of the country, and I know that its because they come on tasting menus, or in multi course meals, has nothing to do with being american.
Usually high end cuisine has a sequence of courses which can be 3, 7 or even up to 12 dishes. Theres no rule to that, its up to the chef however i guarantee by the time the last meals reach your table you will be almost full.
Rukayah you picked the wrong video to watch... (plating / full stomach????? ) So your question is irrelevant. But you definitely get points for humor ;)
He meant that plating off center shifts your focus to the empty parts of the plate, which makes your eyes move around the plate more, creating "movement" in the plate
I, as a culinary student, hate the odd numbers rule, even numbers look good too and nowadays teachers try to impose this rule onto their students as if it was the only way of serving a plate.
Dont listen to them I have spent years working from dish to chef and rules are meant to be broken fuck everything they for what can and cant aren't really out her in a kitchen. Many people in the industry dont care for culinary school. It's a good guide but our world doesn't have boundaries and that's how I see what they teach
I've thought about going to culinary school just to do it. I don't wanna be a chef in a restaurant bc I love cooking and I don't wanna resent it by doing it for a living. But I have thought about culinary school just for the hell of it. Maybe some day.
you do realize culinary school is a ridiculous investment for people who want to commit to the art of cooking, not something for the hell of it, you don't just get a masters in engineering just for the heck of it per example, but again I may have not gotten your comment
So here's the thing about culinary school. If/when I have the right combination of time and money, I do plan on finishing as I only have a couple of baking classes left. First, you need to set expectations. What are you wanting to learn, what do you think it's about? Are you just wanting to learn new cooking techniques and learn better knife skills? You will get that, but there is so much more to it than that. You'll have to learn food safety, sanitation, nutrition, hospitality, how the front of house works, operations management, food cost controls, food and beverage (alcohol), standardized recipes, culinary math and so on and so forth. The thing is, culinary school is about preparing you to work in the industry. You will feel a lot of pressure. You'll get out-cooked left and right by other students who are already working in restaurants. Don't get me wrong. You will become a better cook. There are some practical skills to be learned that you will continue to use, even if it's just at home. But if it's just about cooking, I'd recommend checking if there are any local cooking classes in your area. Not only are there beginner classes, but there are often specialized ones such as cooking fresh pasta, or Thai cuisine, etc. A lot of times, these are done on the side by some of the same teachers and instructors who also teach in a formal culinary school. You might have a smaller class size and have more chances to ask questions. But let's say you do want to dive in. Many community colleges offer culinary school that are accredited with the ACF. You'll get the same basic curriculum, but for a fraction of the cost as compared to a traditional dedicated culinary school. It's a much better investment especially if you aren't planning on being a chef in a restaurant. Hell, maybe you'll discover a different part of the industry that you want to do for a living rather than being a chef. Nothing wrong with that. But if it's just about the cooking and how to do things, there are some really good chef instructors here on TH-cam that will give you as much education on cooking as you will find in culinary school, and I'll post their channels below. The primary one is Food Wishes with Chef John. He has taught in culinary school, and if you go back to his oldest videos, he teaches and demos things I did in culinary school myself, but he's also always experimenting with new dishes and ideas as well. th-cam.com/users/foodwishes Then there is Kenji Lopez-Alt who recently won a James Beard Award for his Food Lab cookbook. He is exceptional, especially when it comes to food science. One of my instructors in culinary school actually referred to him by name when we were working with beans of all things. He's also got some great primers on knife skills. th-cam.com/users/kenjialt Finally, there is Alton Brown who sometimes feels like the best of both worlds. Whether it's his official channel down below, or finding his old episodes of Good Eats, he offers up an education all his own. th-cam.com/channels/fDNi1aEljAQ17mUrfUjkvg.html Or maybe you just want a basic rundown of what Gordon Ramsay does. th-cam.com/video/FTociictyyE/w-d-xo.html At the end of the day, if it's being a better cook, culinary school will certainly help with that, but it's not necessary.
@@salut4396 As a viewer on YT, yes, though I'm not working in the culinary industry at the moment. My brother-in-law and I had talked about a food truck but the money and plans never quite came together, and I'm currently working in sales. Even so, I'm always finding opportunities to learn new recipes/techniques when it comes to cooking at home. If any of that will ever translate back into a restaurant job, who knows?
This is a great explanation but the food just doesn't look appetizing. Though the way he explains it makes sense but the plating over all looks dull. If I were to order this I would be disappointed to say the least. The choice of plating looking a tad too large but that's a personal opinion I could look past.
Lauren Allen I get where u are coming from in many restaurants desserts are made small as it is a dish eaten followed after a main or entree or both so a small portion in more suited for a single person eating it. From working in a restaurant it doesn’t pay for them to make a massive portion of dessert and half is not eaten and just thrown away. although I know that many restaurants also offer dessert for 1 or to share dessert in which the portion sizes can change but that is very rare. Its sad we can’t have a massive dessert but it doesn’t pay to in most cases
So wonderful, love it, useful and super fine dinning skills, I m in same field, its really beyond our imagination, every time new ideas & something new comes up. For sure basic is still the same
I find tons of videos and links about the art of plating and I love them all but I seem to have difficulty finding the timing of plating. While it is gorgeous, I always imagine these masterpieces arriving cold. Is there a special way that they keep each individual ingredient at their perfect temperature until the moment they reach the client?
Many ways. Using hot/cold plates. Keeping the actual ingredients under heat lamps or refrigerated until plate up. Also plating of this nature usually requires 2 to 3 cooks assisting in plating up one plate at the same time to allow the finished product to be served in a timely manner. Hope this helped answer your question 👍
Spoken from experience, as plating becomes second nature, it becomes much quicker. You become more confident with your tools, you become more precise, you are able to intuitively know how delicate to be with an ingredient. This Chef is being very slow and cautious because he is teaching, however, I guarantee on a busy line, he can do multiples of these plates at the same time, very quickly, and very well.
Samuel Kostov it’s about creating negative space on the plate in order to contrast the colour of the food. You really only ever apply that principle in fine dining, however. Portion sizes in fine dining restaurants is more so to make you just about full, but not to the extent where you’re uncomfortably full.
There were a lot of busy, single focal points. Wouldn't it be better to have more interest to draw the eye around the plate? Nobody is going to see anything you sprinkle to the side if there is one prominent black hole of design.
I think the unspoken element of the fact that fancy plating is appealing, are other elements in the sournding environment. Lights, how staff is dressed, and how they speak, and general clinliness of the environment.
movax20h I used to work in a restaurant and cook myself a similar meal every day. On a slow night my boss told me to take a break and eat at a table in the front of house. The dish, genuinely tasted, like 25% + better. I was totally shocked and a bit confounded. I think it was the effect you describe here: environment, lighting, decor... different 'total experience' that you can't pull apart into separate strands when you're enjoying it.
Yes, I would also add that plating is contingent on the customers likes and expectations. I get frustrated with ramakins of ketchup because one ramakin is good for about 6 French fries for me. I prefer bottles on the table, more efficient use of the waiters time...😊
I hope there's also a video on how to make those ingrdients that goes to a plate.
8 ปีที่แล้ว +133
For the panna cotta example, I think it looks nice, but the plate is way too big. Such a big plate makes this already small portion look insignificantly tiny. This just looks like the plate is dirty, instead of bringing the food into focus. A desert, especially a delicious one such as this, should look rich and luxurious... Big, mostly empty plates just look depressive in my opinion. I always associate them with poverty and hunger.
Plate design however is a lot like interior design. Look at the walls around you. Clean looks good. Textures can add interest. Colors, organized chaos, etc. That's what all that empty plate space is for. Diners who eat this food eat it for the experience, not to be filled. As a chef, when you can manifest your passion into concentrated beauty onto your palette and plate, there may be no better feeling. Others may prefer hearty cooking and stuffing their patrons, either way there is merit to all styles of food.
Krešimir Cindrić I was a chef for well over twenty years, I only left the trade to do my degree due to a life changing occurrence. I saw many new approaches and many takes on what food is and how it should be served. In the early to mid 70s it was all about a full plate and "value for money" but we ate approximately twice as much in those days, with less obesity, as we had much more active lives, or at least it was so here in the U.K. However, it become a much bigger factor that we eat mainly with our eyes, then smell and finally with our taste buds. Sorry I forget the chef's name in the video but he was working and presenting to the basic rules of all composition, the colour wheel for instance is taken from the classic artist such as Rembrandt and De Vinci. The portion sizes changed dramatically when Nouveaux Cuisine made a reemergence in the late 70s early 80s and they have grown slightly again from that time. As a new generation of chefs come along a little more knowledge and skill is added to what went before it, or at least the skill set changes, this can only add to the experience. Dining out should be a memorable experience of fine food, carefully chosen wines and great company, and not, in my opinion, a fuel stop that many family meals are in this day and age. Remember these were sweets after probably 3 courses before it if it was a lunch menu they were preparing, and 5 courses if it was a dinner. In all probability it would have been a table d'hotel menu and not an a la carte as they seem to have all but disappeared in the modern restaurant. Personally I think small plates can be over-facing when everything is piled on top of each other and the flavours lose their independence and thus fail to compliment each other in the way the chef intended. As for the negative space reminding you of starvation I cannot possibly comment on, as I have no idea of your history, your age or what you have seen in your life, as yes food also has the power to remind us of other times in our lives. This, unfortunately, is a two edged sword and I’m certainly not saying you are wrong. With all art or taste, it is purely down to personal preference and the number of thumbs up your comment got means you are not alone in your opinion.
@@drunkenxrage Agreed as well, it boils down to preference of the diner or the chef. And I think expressing yourself is good when it comes to art. Don't get me wrong, pleasing people is part of the culinary purpose but a big part of it is how you put yourself out into the world.
You just have bad taste and that's ok. Also the association with poverty and hunger is nonsense. You can flip this argument around and correlate needlessely over filled plates with gluttony, consumerism and waste. Desserts should be delicate as they are the last course of a meal so it's rendundant to have a full plate of dessert. They're meant to leave you with a good taste before you leave and a sense of aesthetic harmony that makes you want to come back for more
My only reservation is the ground pistachio on the rim. I have never felt comfortable with food being so close to where I could potentially handle. Other than that, the food look earthy and sound.
Maybe it's the color on the video, but the colors just did not work - maybe different color plates? That would look more pleasing. Also, real danger in leaving too much space on the plate, making a normal portion look skimpy. Also, distraction of the two "students" looking on. Not necessary.
You need agar agar and fruit juice..there are probably multiple ways to make the suspension..but you drip juice into it and the solution forms a barrier around the juice droplet ..look up fruit caviar c:
We all have access to an amazing tool for learning yet it seems our culture has devolved to trying to express intelligence by negative critique. this is a concern.
Wish I went to this school, I went to some shit-tier culinary school in Canada that was still teaching dishes from the early 90s (this was in the mid 2010s)
when you eat at high end restaurants sometimes they have something called a tasting menu. A tasting menu consists of multiple small dishes ( such as 5 course or 7 course) that is why there such small portions.
The tres leches plating was almost awesome, except it missing one important thing... the cake. Put a piece of cake next to the fruit and it would be perfect.
I’m surprised no one mentioned how awkward having the two students just standing there and not talking was
Chloe Villanueva so true 😂
It's only awkward because you have never been in school, this is completely normal when being shown something
Chloe Villanueva 😂
George Gutierrez Stupidest comment ever. She’s absolutely right. This isn’t school, it’s the filming of a video. If it were class, then MAYBE. Why “maybe?” Because in a classroom setting, you’re not usually gonna have just 2 students, but even if you did, the 2 students aren’t gonna be standing to his right and left, they’re gonna be standing in front of him, as they would be the ones taking the information on. Now, what makes your comment so stupid? The fact that by the question the original poster asked you assumed AND stated that it was awkward because she had never been in a school. You should really keep your stupid comments to yourself, because at the end of the day, YOU are the horse’s ass and in this case, you came off like a real douche-bag. One could even make the conclusion that it’s actually you who’ve never been in school just based on your spelling and/or punctuation. Think about that next time.
Moral support
Those students sitting there like “i put myself in a lifetime of debt for this bullshit”
😂
I love the way the flavours he puts down all make so much sense together. An easy way tonmisunderstand this is: item, micro-herb with tweezer, puree, powder, etc... It's "sort of" what's happening if you're only thinking visually but really about laying down components that are all in the same flavour family (but may contribute different things: crunch, acidity, freshness, etc.). In my VIEW, you want to learn to combine flavours as a first step and to create aesthetically stunning plates as a second priority,
Thats actually a really good pointer. Thank you.
I will probably never do plates like those because it's not the style of my page, but looking at him pouring his knowledge on the dish it's something beautiful
You know the Chef is good when he looks like he just came back from hell
Hell is an accurate word to describe a restaurant kitchen during peak hours
Dude literally looks like the Disney version of Hates
@@ashleybraxton4355 It's Hades...
im not saying im good, but i hate after going through hell, i sometimes have to walk in the dining room and table touch, conversating with guests...now that's hell!! 😅😢😂
This was interesting but I’m gonna be honest the first one looked like a canned Vienna sausage
That's what I thought too.
Sounded even worse!! Yuck
Some of the most beautiful plating is to be found in cookbooks of high end spas. Their food is calorie and portion controlled therefore has to look as appetizing as possible.
Another thing I think to keep in mind, these are high class platings. My chef teaches that classing up a dish and using techniques are important on all scales but school really teaches you the basics of working in a high class establishment
Very well put together and presented. As someone who has had the honour of working in the Food Field for over 45 years. As a Chef/Baker/Butcher/Chocolatier/Public Health Inspector; your eyes look upon food in a different why than most do. Anyone can pick apart your dishes, "as they say your only as good as your last". My Grandmother use to say, "If you don't have anything nice to say, keep a lid on it"... looking forward to your next video...
This man is great at what he does. Very good teacher
It's always disheartening reading comments on videos like this, seeing so many people not understand that portions are small because of meals presented like this are multi-course is frustrating. I always felt it was obvious, but apparently not.
@@CaptainLuv dunno what race has to do with this, seems like an odd conclusion to come to. I'm a chef so food is my thing. Also, I'm not white 🙃
American thing. Spot the american is easy. It's always them :D
People are fatties
Don’t assume people know the same things you do just because of what YOU know. Took me a along time to understand that plates come in small portions. Although it’s tru that race has nothing to do with it but background and culture do. As a Hispanic I didn’t get the small portion simply because I’m used to bigger portions of food.
@@patrickeigenmann138 im american as hell, never been out of the country, and I know that its because they come on tasting menus, or in multi course meals, has nothing to do with being american.
The real question is: will the negative space fill my stomach?
Usually high end cuisine has a sequence of courses which can be 3, 7 or even up to 12 dishes. Theres no rule to that, its up to the chef however i guarantee by the time the last meals reach your table you will be almost full.
Filling and overfilling are two very different things....
Rukayah you picked the wrong video to watch... (plating / full stomach????? ) So your question is irrelevant. But you definitely get points for humor ;)
lol agreed
It will negatively fill your stomach
Not that I'm an expert, but I gotta say his examples did not appeal that much to me. The tips were good, but application left something to be desired.
You mean that it was boring as hell?
@@NoScopeGamer-pw7gg no, the plating sucked!
This guy also needs to learn English.....
I found the upward motion of the negative space imperative in creating a profound unctuousness that could only lead to an elemental platonic ideal.
norrisg86 same for sure
This has got to be the most pretentious comment I have ever read.
@@Lmaonoshot he was probably eating chicken nuggets while writing that
Kyler Skipper woosh
He meant that plating off center shifts your focus to the empty parts of the plate, which makes your eyes move around the plate more, creating "movement" in the plate
As an architecture major, I shouldn't be here...but I'm glad I am
yo, my grocery store dont got these ingredients, dafuck
Lmao
Get on whole foods.
Lmaoo
Coles got this
Chef you are so poetic...leaves falling from the heavens. Wowwww.
Hey, that was my favorite line!
I, as a culinary student, hate the odd numbers rule, even numbers look good too and nowadays teachers try to impose this rule onto their students as if it was the only way of serving a plate.
José Xavier Gallegos you just have to wait until you finish your studies and can to what the fuck you want
Break the rules and show them how art really works 😉
Dont listen to them I have spent years working from dish to chef and rules are meant to be broken fuck everything they for what can and cant aren't really out her in a kitchen. Many people in the industry dont care for culinary school. It's a good guide but our world doesn't have boundaries and that's how I see what they teach
Hi Jose, I’m in catering college too and have had the odd number drilled into me too 😂😂😂
He was the pastry chef at La Bernadin so ill trust him.
"Falling from the heavens" LMAO 😂
Edit: holy cow didn’t think I would get likes at all. Thanks lol
Jessie Liao lol
Good usable information and clearly presented, thanks!
Glad it was helpful!
Very nice thanks I always struggle plating for my clients, now I'm sorted
Very helpful for my studies thank you!
I've thought about going to culinary school just to do it. I don't wanna be a chef in a restaurant bc I love cooking and I don't wanna resent it by doing it for a living. But I have thought about culinary school just for the hell of it. Maybe some day.
you do realize culinary school is a ridiculous investment for people who want to commit to the art of cooking, not something for the hell of it, you don't just get a masters in engineering just for the heck of it per example, but again I may have not gotten your comment
So here's the thing about culinary school. If/when I have the right combination of time and money, I do plan on finishing as I only have a couple of baking classes left.
First, you need to set expectations. What are you wanting to learn, what do you think it's about? Are you just wanting to learn new cooking techniques and learn better knife skills? You will get that, but there is so much more to it than that. You'll have to learn food safety, sanitation, nutrition, hospitality, how the front of house works, operations management, food cost controls, food and beverage (alcohol), standardized recipes, culinary math and so on and so forth.
The thing is, culinary school is about preparing you to work in the industry. You will feel a lot of pressure. You'll get out-cooked left and right by other students who are already working in restaurants. Don't get me wrong. You will become a better cook. There are some practical skills to be learned that you will continue to use, even if it's just at home.
But if it's just about cooking, I'd recommend checking if there are any local cooking classes in your area. Not only are there beginner classes, but there are often specialized ones such as cooking fresh pasta, or Thai cuisine, etc. A lot of times, these are done on the side by some of the same teachers and instructors who also teach in a formal culinary school. You might have a smaller class size and have more chances to ask questions.
But let's say you do want to dive in. Many community colleges offer culinary school that are accredited with the ACF. You'll get the same basic curriculum, but for a fraction of the cost as compared to a traditional dedicated culinary school. It's a much better investment especially if you aren't planning on being a chef in a restaurant. Hell, maybe you'll discover a different part of the industry that you want to do for a living rather than being a chef. Nothing wrong with that.
But if it's just about the cooking and how to do things, there are some really good chef instructors here on TH-cam that will give you as much education on cooking as you will find in culinary school, and I'll post their channels below.
The primary one is Food Wishes with Chef John. He has taught in culinary school, and if you go back to his oldest videos, he teaches and demos things I did in culinary school myself, but he's also always experimenting with new dishes and ideas as well.
th-cam.com/users/foodwishes
Then there is Kenji Lopez-Alt who recently won a James Beard Award for his Food Lab cookbook. He is exceptional, especially when it comes to food science. One of my instructors in culinary school actually referred to him by name when we were working with beans of all things. He's also got some great primers on knife skills.
th-cam.com/users/kenjialt
Finally, there is Alton Brown who sometimes feels like the best of both worlds. Whether it's his official channel down below, or finding his old episodes of Good Eats, he offers up an education all his own.
th-cam.com/channels/fDNi1aEljAQ17mUrfUjkvg.html
Or maybe you just want a basic rundown of what Gordon Ramsay does.
th-cam.com/video/FTociictyyE/w-d-xo.html
At the end of the day, if it's being a better cook, culinary school will certainly help with that, but it's not necessary.
@@RonJDuncan hey are you still active?
@@salut4396 As a viewer on YT, yes, though I'm not working in the culinary industry at the moment. My brother-in-law and I had talked about a food truck but the money and plans never quite came together, and I'm currently working in sales. Even so, I'm always finding opportunities to learn new recipes/techniques when it comes to cooking at home. If any of that will ever translate back into a restaurant job, who knows?
that chef its SO GOOD that has the two students there for decoration only...
Essential elements of plating.
Grant Achatz: hold my plate.
This is a great explanation but the food just doesn't look appetizing. Though the way he explains it makes sense but the plating over all looks dull. If I were to order this I would be disappointed to say the least.
The choice of plating looking a tad too large but that's a personal opinion I could look past.
Lauren Allen
I get where u are coming from in many restaurants desserts are made small as it is a dish eaten followed after a main or entree or both so a small portion in more suited for a single person eating it. From working in a restaurant it doesn’t pay for them to make a massive portion of dessert and half is not eaten and just thrown away. although I know that many restaurants also offer dessert for 1 or to share dessert in which the portion sizes can change but that is very rare. Its sad we can’t have a massive dessert but it doesn’t pay to in most cases
So wonderful, love it, useful and super fine dinning skills, I m in same field, its really beyond our imagination, every time new ideas & something new comes up. For sure basic is still the same
Can't wait to try this. I've been trying to find a use for all dat lime cream I have.
Since you know, wtf is lime cream?
Chef Michael demonstrates how brilliant he is. Seems to be one of the few Chefs that actually show skills.
I find tons of videos and links about the art of plating and I love them all but I seem to have difficulty finding the timing of plating. While it is gorgeous, I always imagine these masterpieces arriving cold. Is there a special way that they keep each individual ingredient at their perfect temperature until the moment they reach the client?
Many ways. Using hot/cold plates. Keeping the actual ingredients under heat lamps or refrigerated until plate up. Also plating of this nature usually requires 2 to 3 cooks assisting in plating up one plate at the same time to allow the finished product to be served in a timely manner. Hope this helped answer your question 👍
@@eugenegalindo2294 That's very interesting and helpful. Thank you 😊
Spoken from experience, as plating becomes second nature, it becomes much quicker.
You become more confident with your tools, you become more precise, you are able to intuitively know how delicate to be with an ingredient.
This Chef is being very slow and cautious because he is teaching, however, I guarantee on a busy line, he can do multiples of these plates at the same time, very quickly, and very well.
Perfect video. Just what I was looking for. Excellent!
So glad you enjoyed it!
"Throw it on a plate and narrate a story"
His pronunciation of Panna Cotta is making me mad
panna coat a
Panna coat ah
Actually his pronunciation of panna cotta is quite good, even if foreign-speakers never get correct sound and stress on double consonants
Paolo Sena agreed! Guess they’re not familiar...😂
It's his "treS leCHes" that did it for me
Is there some silent rule when plating fine cuisine that there must be more plate than food??
yup, and there’s an actual reason for that too
@@theo6741 Youre just gonna leave us hanging then?
Samuel Kostov it’s about creating negative space on the plate in order to contrast the colour of the food. You really only ever apply that principle in fine dining, however. Portion sizes in fine dining restaurants is more so to make you just about full, but not to the extent where you’re uncomfortably full.
The food is a garnish for the plate.
Eat the plate.
Plates are delicious.
@@theo6741 Thanks!
The panna cotta is nice and I understand the basil combination for the color and flavor ok , but the celery leafs !??
What is wrong with that? He also had celery incorporated in the dish too
I feel those 2 student who stand along side his mentor while filming just to be there.
I've been there😂
There were a lot of busy, single focal points. Wouldn't it be better to have more interest to draw the eye around the plate? Nobody is going to see anything you sprinkle to the side if there is one prominent black hole of design.
This is awesome Chef. I have learnt a lot from you in ICE and look forward to more from you.
I think the unspoken element of the fact that fancy plating is appealing, are other elements in the sournding environment. Lights, how staff is dressed, and how they speak, and general clinliness of the environment.
movax20h I used to work in a restaurant and cook myself a similar meal every day. On a slow night my boss told me to take a break and eat at a table in the front of house. The dish, genuinely tasted, like 25% + better. I was totally shocked and a bit confounded. I think it was the effect you describe here: environment, lighting, decor... different 'total experience' that you can't pull apart into separate strands when you're enjoying it.
Yes, I would also add that plating is contingent on the customers likes and expectations. I get frustrated with ramakins of ketchup because one ramakin is good for about 6 French fries for me. I prefer bottles on the table, more efficient use of the waiters time...😊
that was a nice explanation for plating techniques, .. thank you. 😊👍🏼🍴🍴🙌🏽
I hope there's also a video on how to make those ingrdients that goes to a plate.
For the panna cotta example, I think it looks nice, but the plate is way too big. Such a big plate makes this already small portion look insignificantly tiny. This just looks like the plate is dirty, instead of bringing the food into focus. A desert, especially a delicious one such as this, should look rich and luxurious... Big, mostly empty plates just look depressive in my opinion. I always associate them with poverty and hunger.
Plate design however is a lot like interior design. Look at the walls around you. Clean looks good. Textures can add interest. Colors, organized chaos, etc. That's what all that empty plate space is for. Diners who eat this food eat it for the experience, not to be filled. As a chef, when you can manifest your passion into concentrated beauty onto your palette and plate, there may be no better feeling. Others may prefer hearty cooking and stuffing their patrons, either way there is merit to all styles of food.
Bellamy Blake agreed.
Krešimir Cindrić I was a chef for well over twenty years, I only left the trade to do my degree due to a life changing occurrence. I saw many new approaches and many takes on what food is and how it should be served. In the early to mid 70s it was all about a full plate and "value for money" but we ate approximately twice as much in those days, with less obesity, as we had much more active lives, or at least it was so here in the U.K. However, it become a much bigger factor that we eat mainly with our eyes, then smell and finally with our taste buds. Sorry I forget the chef's name in the video but he was working and presenting to the basic rules of all composition, the colour wheel for instance is taken from the classic artist such as Rembrandt and De Vinci. The portion sizes changed dramatically when Nouveaux Cuisine made a reemergence in the late 70s early 80s and they have grown slightly again from that time. As a new generation of chefs come along a little more knowledge and skill is added to what went before it, or at least the skill set changes, this can only add to the experience. Dining out should be a memorable experience of fine food, carefully chosen wines and great company, and not, in my opinion, a fuel stop that many family meals are in this day and age. Remember these were sweets after probably 3 courses before it if it was a lunch menu they were preparing, and 5 courses if it was a dinner. In all probability it would have been a table d'hotel menu and not an a la carte as they seem to have all but disappeared in the modern restaurant. Personally I think small plates can be over-facing when everything is piled on top of each other and the flavours lose their independence and thus fail to compliment each other in the way the chef intended. As for the negative space reminding you of starvation I cannot possibly comment on, as I have no idea of your history, your age or what you have seen in your life, as yes food also has the power to remind us of other times in our lives. This, unfortunately, is a two edged sword and I’m certainly not saying you are wrong. With all art or taste, it is purely down to personal preference and the number of thumbs up your comment got means you are not alone in your opinion.
@@drunkenxrage Agreed as well, it boils down to preference of the diner or the chef. And I think expressing yourself is good when it comes to art. Don't get me wrong, pleasing people is part of the culinary purpose but a big part of it is how you put yourself out into the world.
You just have bad taste and that's ok. Also the association with poverty and hunger is nonsense. You can flip this argument around and correlate needlessely over filled plates with gluttony, consumerism and waste. Desserts should be delicate as they are the last course of a meal so it's rendundant to have a full plate of dessert. They're meant to leave you with a good taste before you leave and a sense of aesthetic harmony that makes you want to come back for more
His pronunciation of everything is trippy
Wow. This is such an art
How many mango pearls?
If someone handed me that first plate I’d hand it back to them.
And why is That?
Why because you’re so popular?
Yeah like what is it? A pice of hot dog with some cut up strawberry and its leaf? 😂
It wasn’t meant for someone like you. Elevate your palate and maybe one day you’ll understand.
I dont know when people with figure out thats not eating. That plate shouldnt be eaten. It should be on a wall as art work or something. Lol
how some people can take this shit so seriously and genuine feel like they are learning something will never cease to entertain me.
Those poor students...they were treated as props🤣
a plate like kohiki plate looks very rustic, how should that be used?, i dont know what would go great with it...
Thank you so much chef !!!Lotsoflovefromanjuman😍😍
Superb..
No words to explain
Missed opportunities to do a quenelle. I thought you were going for elegance. Why use a scoop?
i was also waiting for him to do quenelle but meh. scoop is kinda okay.
you mean rocher surley?
same thing
I thinks it would have looked better if it were well done
A rocher and a quenelle aren’t the same thing.
These portion sizes are very small is it supposed to be like that
That was nice, love the pistacho sponge
Imagine getting that dessert in that massive bowl
Very useful information Chef tq u so much
Rule number 1: Customers should never leave hungry.
My only reservation is the ground pistachio on the rim. I have never felt comfortable with food being so close to where I could potentially handle. Other than that, the food look earthy and sound.
Thomas Pfingston
Hi
Maybe it's the color on the video, but the colors just did not work - maybe different color plates? That would look more pleasing. Also, real danger in leaving too much space on the plate, making a normal portion look skimpy. Also, distraction of the two "students" looking on. Not necessary.
Beautifully done!
How much for these dishes?
jamescruuze 50 quid
No gummie bears?
i never understood plating. it does not whet my appetote. and it really looks like a cheap method to lessen what i can eat in a plate.
Wait am i the only one who finds even numbers more pleasing to the eye?
yo i went to that camp! I cooked in that exact kitchen
really informative video, but does anyone know how to make those mango pearls?
unfortunately
not sure if you were playing on how I phrased my comment but any chance you could tell me how?
you can buy them from any asian supermarket
You need agar agar and fruit juice..there are probably multiple ways to make the suspension..but you drip juice into it and the solution forms a barrier around the juice droplet ..look up fruit caviar c:
Look up 'molecular gastronomy fruit pearls'. That should clear things up!
And they left out one of the most important factors-contrast. Culinary basics 101.
No savory??
We all have access to an amazing tool for learning yet it seems our culture has devolved to trying to express intelligence by negative critique. this is a concern.
very helpful video
Thankyou, I learned alot
Orlene Enoka 😉
What is that pearly thing at 1:08
Incredible🙌🙏
Omg I laughed so hard when he said "...I like to place these as if they were falling from the heavens..."
Great tips, but It fell short for me
mmmh flavor yes. Cause celery and strawberry is a classic combination
Why put so little food on big plate?
"odd numbers" or "fibonacci numbers"?
Explanation:👍🏾 10/10
Exécution:👎🏾 -/10
Wish I went to this school, I went to some shit-tier culinary school in Canada that was still teaching dishes from the early 90s (this was in the mid 2010s)
I dont think his plating is amazing
I agree. I've seen better plating on Masterchef.
He’s just giving some knowledge on the basics of plating. He’s not trying to go hard. I think this video is very educational for young cooks.
If i order a tres leches and u give me something that size me and the chef scrappin 😂😂😂
BigBody Rico it would be one of 4 desserts you’d try in a 15+ dish tasting menu, it’s time to play (and eat) with the big boys
this is element of plating. no real hard plating.
thank you so much
Can't see the dishes because of the subtitles
can you make a video flat crisp thin tuile recipe. savory and sweet?
no.
Plating Elements: Composition, Balance, Shape, Texture,
WHAT IS A PAINA COATA. It's a panna cotta
Only in America.
A whole lot of work for something to be eaten in one bite.
i couldve done this with a basic highschool foundations of art clas
I began the video prepared to be irritated.......and I subscribed after watching. Well done.
What is this? FOod for ants??
when you eat at high end restaurants sometimes they have something called a tasting menu. A tasting menu consists of multiple small dishes ( such as 5 course or 7 course) that is why there such small portions.
Where’s the food though? You can’t eat those huge plates.
It’s desserts
@@dumplingexplorer5034
Just desserts?
i want to go to this college when i grow up.
2:35 I can't belive he pronounced "dulce de leche" correctly.
ittah_ only thing is, he didn’t.
ittah_
Went back and checked.
Pronounced perfectly.
“Brutal”
Graphic design but with food
is that steve buscemi
Cause who doesn’t just want a slice of cake
I love..but Lents keep it simple! Not all of us can avoid what you have
The tres leches plating was almost awesome, except it missing one important thing... the cake. Put a piece of cake next to the fruit and it would be perfect.
What did he call pannacotta
I have a feeling I’m being trolled with this video.
th-cam.com/video/j2AXzNHk8mI/w-d-xo.html
You and me both man.