You have a new subscriber chef. This is the only channel where I found the technique of mirroring a plate. Thanks a lot indeed and big hugs from Mexico City.
I enjoyed your video Chef; I learned a couple of new things watching and listening to you. I liked the mirror for the Steak, also the Mango sauce then the thinner Raspberry sauce in the middle and shake the plate. Thankyou
+Soul Of Ardor wow, that is very exciting! Wish the best for you and your new venture. Did you know we have online culinary and pastry programs that could help benefit you and your company. Check them out: www.escoffieronline.com/programs/
Thank you so much! I looooooooooooove cooking, one of my passions and I am usually unhappy with my food presentations, so I am very excited about these sauce techniques.
Thanks so much for a much needed tutorial. Cooking is one thing...tried & true, old family recipes can appeal to the masses and win scores of loyal restaurant customers. Plating, however, is NOT something our mamas taught us! They mostly just threw it on the plates and let the family dig in. But when we're charging people money for a plate of food, plating is EVERYTHING! Great tutorial. Thanks!
+Idiot Cooking Our tutorial for roasted rack of lamb won't air until December 8th. However, you can take one of our courses in the meantime: courses.escoffieronline.com/product/lamb-grill-and-broil-online-training-course/
harry singh This is like a mystery basket competition so you don’t know what type of ingredients you may get. My advised would be to brush up in the seasonings and flavorings this way you can make the best decision when pairing ingredients. Also try to keep calm and don’t be over confident.
The foie on the salad is leeching. Maybe let the foie rest on some paper towels to drain the excess fat giving the plate a cleaner presentation and also so the foie has a cleaner taste.
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You have a new subscriber chef. This is the only channel where I found the technique of mirroring a plate. Thanks a lot indeed and big hugs from Mexico City.
This video has been getting me through the cooking portion of flight attendant school. Thank you so much for the variety of examples!
I enjoyed your video Chef; I learned a couple of new things watching and listening to you.
I liked the mirror for the Steak, also the Mango sauce then the thinner Raspberry sauce in the middle and shake the plate. Thankyou
i'm starting a catering company and just looking for a new and exciting way to plate foods. great tips and tricks, Thanks for sharing!
+Soul Of Ardor wow, that is very exciting! Wish the best for you and your new venture. Did you know we have online culinary and pastry programs that could help benefit you and your company. Check them out: www.escoffieronline.com/programs/
you sound like a nice cooking teacher instructor for not making ur students beeing nervous and anxious of trying to learn new skills ,wonderfull
+Aprodite Aphrodite happy enjoyed the video!
Great
Thank you so much! I looooooooooooove cooking, one of my passions and I am usually unhappy with my food presentations, so I am very excited about these sauce techniques.
Sambista Nega do Samba Glad to help! Don't forget to check out our online classes and programs: www.escoffieronline.com/programs/
lol o
Thanks so much for a much needed tutorial. Cooking is one thing...tried & true, old family recipes can appeal to the masses and win scores of loyal restaurant customers. Plating, however, is NOT something our mamas taught us! They mostly just threw it on the plates and let the family dig in. But when we're charging people money for a plate of food, plating is EVERYTHING! Great tutorial. Thanks!
Last. 9 ?
Last. 9 the last
9 ((
Thanks for showing us so much about plating!
+Anime Hyaku Yori You are welcome! Don't forget to check out our online culinary and pastry programs: www.escoffieronline.com/programs/
Thanks! Getting some squeeze bottles at the dollar store this weekend. Now, to find a tutorial on making those sauces!
Thanks chef still learn from you, all plates looks nice.
Great video hope you do more videos on plating and presentation
Awesome channel and fantastic presentation hope stay connected thanks 👍👏👍👏
thank you for this video chef. i really2 need an advice for my competition.
I really enjoyed this video it help me a lots for my The Next Big Chef cooking competition 😄
Great video!! I will look you guys up to see your program :)
good presentation.. Thank You
Just watching 💕
Can u please help with techniques to plate a meatball curry and rice
Muuuuy bueno,great ideas!!!!
what is the best other thick sauce for green tea cake instead of manggo sauce?
White Chocolate Crème Anglaise would be excellent.
Great video ! Thank you!
very informative video thanks for sharing chef .
What. Are. The. Colors. And. Sauces. Used. In. Plating
The filet dish was nice, never seen anything like it.
gracias chef
I can not tell by his accent as to where he is from. Any idea?
Phillip Dodds austrian probably
Thank you for this video this is very helpful! :)
happy to hear! Don't forget to check out our online culinary programs: www.escoffieronline.com/programs/
You look like Simon Pegg
I have to learn to make the potato side next to the rack of lamb at 8:06. Can you give a tutorial or point me in the direction of a tutorial?
+Idiot Cooking Our tutorial for roasted rack of lamb won't air until December 8th. However, you can take one of our courses in the meantime: courses.escoffieronline.com/product/lamb-grill-and-broil-online-training-course/
Escoffier Online
hi chefe,,, can i have some tips for black boxx competition
harry singh This is like a mystery basket competition so you don’t know what type of ingredients you may get. My advised would be to brush up in the seasonings and flavorings this way you can make the best decision when pairing ingredients. Also try to keep calm and don’t be over confident.
My. Name is. Nadia Jafri .I. Am. The. Student. Of. Escoffier online. Classes. In. Baking. Class.
thnx for this wonderful video
What's the sauce used in 7:50 and how did he make it spread that way? sorrry his accent is abit hard to understand.
The sauce is a demi-glace, is made with veal stock. Since the sauce is not too thick it spreads very easy by itself.
Who did the washing up?
thanks chef....
I love this :)
The foie on the salad is leeching. Maybe let the foie rest on some paper towels to drain the excess fat giving the plate a cleaner presentation and also so the foie has a cleaner taste.
Christian Sia
Can anyone recommend a good book on the history of modern plating techniques?
Tiago Miranda The books he mentioned in the beginning are good.
too classic...
You can never go wrong with Classicism. That's why they're classic! They stand the test of time and always in style.
excellent thanks chef
Get to the Chopper ... NOOWW!!!
+jesterpox Was thinking he was an Austrian farmer also!
+Damian Roy "Who is your plate, and what does he do?!"
jesterpox cookie
Einen Österreicher hör ich aus 100 Leuten raus :-)
Cooles Video
love nr1
👍
Thank you
nice
Shout out sa Grade 10 sa Sec
That hand with nail polish though....
Disgusting, I don't want a hand with nail polish to drizzle any lame ass dots on my plate.
l
Dia ngomong ap gue ga ngerti😭😭
bBl lhl
Hey chef... STOP HACKING OVER THE FOOD.
he hinmself dont know what he is talking about...
You talk too much!
ConstantinV yes way too much
this is completely out of sync
LMTR14 ayee
This is soooo 1990s!! Yikes
friend you talk a lot
yes he can..wish he wud just get to it
Talk too much
Idris Al Amin because its a presentation??