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“You know how on the menu, it says, ‘pork, peaches, onions, pecans?’ You want people to see everything that’s on the menu. This plating style is literal food porn–everything the chef has done is exposed. Use the back of a spoon to spread the purée out, creating a bed for the salad. “I’m kind of back to the rustic, just give me the whole thing, mode.”Mark Wilson is a senior writer at Fast Company who has written about design, technology, and culture for almost 15 years. “But I’m going to fit everything here and there, so it’s not compartmentalized like a lunch tray.”With her core pairings plated, she moves on to creating more casual “bites”–things that may be nice for the customer to pair themselves or just be eaten alone. But as a general workflow, she’ll create white space, then gradually fill that space with more colors and textures as she goes, beginning with her key pairings, then improvising other bites for the customer along the way.Liquids like polenta start her plating process because they tend to ooze around during delivery to a table, and they stay more stable at the bottom of the plate. We got ourselves a lesson in how to plate a dish, the Michelin star chef way.The dish: Roasted Pineapple with Coconut Sugar Icecream and TapiocaStep 1 - Place a huge round chunk of roasted pineapple in the centre of the plate - make use of tweezers to avoid squeezing the pineapple with your fingers.Step 2 - Spoon tapioca pudding and place it in the centre of the pineapple and around it in a semi-circle. It also creates a layer of bulky glue on which she’ll lay her pork chop.Since she wants the polenta to definitely be eaten with the chop–a play on meat and potatoes–she’s having them touch on the plate as a pairing.
At least, that’s what I think.”To plate like a pro, you need to first create your dish like a pro. The plating itself is an abstract work of art. But we did a little bit more than eat. Top the purée with your salad, making sure to let some of the purée shine through and to leave a space for your chicken (or meat or fish). There’s a shave–or a chip–something with crunch,” Torres says.
The dish: Roasted Pineapple with Coconut Sugar Icecream and Tapioca Step 1 - Place a huge round chunk of roasted pineapple in the centre of the plate - make use of tweezers to avoid squeezing the pineapple with your fingers. Anglophile, two Michelin star chef and culinary instructor Raymond Blanc has been churning out stellar chefs left right and centre for quite some time.
We got ourselves a lesson in how to plate a dish, the Michelin star chef way. Raymond Blanc: An Aspiring Chef’s Dream at Le Manoir. Cook in Raymond Blanc’s Kitchen. An award-winning team of journalists, designers, and videographers who tell brand stories through Fast Company's distinctive lensOur annual guide to the businesses that matter the mostLeaders who are shaping the future of business in creative waysNew workplaces, new food sources, new medicine--even an entirely new economic systemTake a trip to Daniel or Eleven Madison Park, and you won’t just be blown away by the flavors of the food. “I’m just filling in extra spaces with color and texture, too,” she says.From here, she just has to proceed with confidence in her taste and technique to form the rest of her dish. As Torres explained, Michelin-level plating is about working within a vernacular of textures, colors, and preparation methods.“For 3-star fine dining plating, you know there’s gonna be a puree of one vegetable. There’s gonna be a sear. Finally, top the structure with the star of the show.
)“To be honest, [having a big, browned pork chop on your plate], that’s the awesome part of a pork chop,” she says. His work has appeared at Gizmodo, Kotaku, PopMech, PopSci, Esquire, American Photo and Lucky Peach And that’s not just about cooking well, or creating balanced, beautiful looking food. Her sausage pairs with the acidic fruit puree–a play on sausage and mustard–so it’s plated close or touching, too.“It looks weird,” she admits.
“I guess, you just want to showcase everything someone’s paying for,” she laughs. For the second edition of JW Marriott's 4XFour Michelin pop-up, Chef Alvin Leung treated us to his unique brand of "X-treme" chinese. Heston Blumenthal, Michael Caines and Marco Pierre White, to name a few, have honed their craft under the wing of Blanc.
She left her white space, and now she’s adding her plums, spring onions, and pecans to create what will feel like impromptu bites for her customer.Note that she continues using very simple variety, though, to keep everything looking exciting. “But you’re paying so much for a reason, because all this work went into it.”Torres started her plate by dropping a dollop the creamy polenta, then she added a few drops of peach puree. Now that But if you’ve ever tried this yourself, you may have realized, it’s So I enlisted a friend from the world of fine dining, If there’s one grounding philosophy, it’s delighting the customer through variety and transparency. But why is it sliced?
People think in their mind, ‘how can I make a sweet potato four ways?