Thanks so much for watching and taking the time to comment. Great to have you on board, and to be honest, I’ve not seen another channel dedicated to plate design and presentation either! Hope you enjoy some of the other content on the channel and let me know if there are any areas you’d like covered and I’ll see what I can do 🙌
Hey man just letting you know I love your channel and I'm glad to find content like this. It's certainly unique to find dedication to presentation among the cooking channels on TH-cam - I think you've got a ton of room to grow from here and I am along for the ride!
Thanks so much for watching and commenting on the channel. It’s these sorts of comments that make the TH-cam grind, as a small channel, all worthwhile! 🙌
Not to sound bougie but going out and learning through being submerged in the experience. I make it a habit to always take a menu home with me of what I had to eat and always try to replicate what i really left saying. Mmmm i could eat that every day. Doing that allows me to learn the technique , the timing, and the difficulty. Which then helps in delivering the final result through repetition. Lastly, and what i have found out and has been my best tip... Make enough food to enjoy your dinner and them some to create art. Unless you have a team that can fire up a loin of cod on call, you best believe that food for that picture will be on the warm side. However, once you get it, you will understand the timing of it( I hope all this made sense). Oh, and of course...as always K.I.S.S
Love this! Yeah, I agree, trying to reverse engineer dishes you’ve experienced in the real world is an amazing way to grow. I’m not a great cook but I do this all the time with photography to better understand the lighting, composition and themes! Thanks for watching as always 👍
Could you do a video talking about easy garnishes for home. Or items that can be made in advance that store and freeze well. I think mostly for home cooks I do not have a team of people doing prep work for plating all the variety of tasty garnishes that go on them . For me I am so busy getting the actual dish, appetizers and dessert made and prepped. There is never enough time 😢 Thanks, I love your channel!
Thanks so much for watching and taking the time commenting! It’s really appreciated and so glad you enjoy the content! I’ve been thinking about a garnish video for a while but need to find some chef support to film it. Or I’ll try and film it another way. 💪
As a decent home cook with delusions of grandeur, this whole series has been invaluable. Since my area of expertise is in process optimization, I wanted to offer a few things to your viewers. Optimizing the efficiency (and safety) of the mechanical tasks required to perform work is (part of) a field of study called Human Factors and Ergonomics. You've got most of the basics in the video but it might be useful to state some of them explicitly: - Task Design: Structure the performance of the task to minimize and simplify required movements and cognitive load. - Workstation Layout: Arrange tools and materials to avoid uncomfortable postures and movements and excessive reach distances. For example, I'm somewhat tall so lifting my cutting board up off the counter by four inches has saved me a lot of back pain. - Feedback: Learn and improve both the end product *and the process you use to create it*. Lastly, the plating itself is not a creative process and shouldn't be approached as such. Designing the plate is creative; executing it is mechanical. Don't make this part up as you go.
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!
Not at all, there are no dumb questions on this channel 👍. For me the difference is that your mise en place is about preparation and organization (prepping ingredients/ sauces/ tools etc) before cooking begins and the plant point is about the physical location or station where cooking takes place (where you put the 'mise en place' in relation to the plates to be able to present your dish in the most efficient and effective way). While they work together for a well-organized kitchen, they serve different purposes. I hope that makes sense and thanks for watching and taking the time to comment 🙌
Which tip is your favourite? For me its Tip one or the Bonus Tip....
Been looking for you for years. As far as I see there isn’t another channel like this on TH-cam. What a perfect way to fill the hole in the market!
Thanks so much for watching and taking the time to comment. Great to have you on board, and to be honest, I’ve not seen another channel dedicated to plate design and presentation either! Hope you enjoy some of the other content on the channel and let me know if there are any areas you’d like covered and I’ll see what I can do 🙌
Hey man just letting you know I love your channel and I'm glad to find content like this. It's certainly unique to find dedication to presentation among the cooking channels on TH-cam - I think you've got a ton of room to grow from here and I am along for the ride!
Thanks so much for watching and commenting on the channel. It’s these sorts of comments that make the TH-cam grind, as a small channel, all worthwhile! 🙌
Not to sound bougie but going out and learning through being submerged in the experience. I make it a habit to always take a menu home with me of what I had to eat and always try to replicate what i really left saying. Mmmm i could eat that every day. Doing that allows me to learn the technique , the timing, and the difficulty. Which then helps in delivering the final result through repetition.
Lastly, and what i have found out and has been my best tip...
Make enough food to enjoy your dinner and them some to create art. Unless you have a team that can fire up a loin of cod on call, you best believe that food for that picture will be on the warm side. However, once you get it, you will understand the timing of it( I hope all this made sense). Oh, and of course...as always K.I.S.S
Love this! Yeah, I agree, trying to reverse engineer dishes you’ve experienced in the real world is an amazing way to grow. I’m not a great cook but I do this all the time with photography to better understand the lighting, composition and themes! Thanks for watching as always 👍
Could you do a video talking about easy garnishes for home. Or items that can be made in advance that store and freeze well. I think mostly for home cooks I do not have a team of people doing prep work for plating all the variety of tasty garnishes that go on them . For me I am so busy getting the actual dish, appetizers and dessert made and prepped. There is never enough time 😢 Thanks, I love your channel!
Thanks so much for watching and taking the time commenting! It’s really appreciated and so glad you enjoy the content! I’ve been thinking about a garnish video for a while but need to find some chef support to film it. Or I’ll try and film it another way. 💪
Many thanks
You are very welcome, I hope you found it helpful 🙌
amazing channel! it really helps me to learn about plating theory
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! 🙌
As a decent home cook with delusions of grandeur, this whole series has been invaluable. Since my area of expertise is in process optimization, I wanted to offer a few things to your viewers. Optimizing the efficiency (and safety) of the mechanical tasks required to perform work is (part of) a field of study called Human Factors and Ergonomics. You've got most of the basics in the video but it might be useful to state some of them explicitly:
- Task Design: Structure the performance of the task to minimize and simplify required movements and cognitive load.
- Workstation Layout: Arrange tools and materials to avoid uncomfortable postures and movements and excessive reach distances. For example, I'm somewhat tall so lifting my cutting board up off the counter by four inches has saved me a lot of back pain.
- Feedback: Learn and improve both the end product *and the process you use to create it*.
Lastly, the plating itself is not a creative process and shouldn't be approached as such. Designing the plate is creative; executing it is mechanical. Don't make this part up as you go.
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 🙌
I hope not a dumb question, but how are "mise en place" and "plant point" different, or are they just different terms for the same thing? TIA
Not at all, there are no dumb questions on this channel 👍. For me the difference is that your mise en place is about preparation and organization (prepping ingredients/ sauces/ tools etc) before cooking begins and the plant point is about the physical location or station where cooking takes place (where you put the 'mise en place' in relation to the plates to be able to present your dish in the most efficient and effective way). While they work together for a well-organized kitchen, they serve different purposes. I hope that makes sense and thanks for watching and taking the time to comment 🙌