Like all fine arts, the presentation of food is based on theory and best practices. From texture to shape, composition to balance, join ICE Creative Director Michael Laiskonis on an exploration of the philosophy of plating.
Featuring contemporary plate styles from the Front of the House dinnerware portfolio, Chef Michael’s tutorial unveils the many ways chefs can express their creativity.
For more instruction on the art of plating, visit http://www.ICE.edu/FOH.
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What a bunch of pseudo-art malarkey, a bunch of subjective opinions
I hate that some people think fancy and esthetically pleasing means pea sized portions. Give people what they're paying for!
Why put so little food on big plate?
sure they look nice but all of these dishes are so pretentious. he is just looking to make every ingredient resemble itself as little as possible. he can't just use a good strawberry, he has to use a strawberry gelée. not mango, but mango pearls. not pistachios, but "pistachio sponge." of course those kinds of things have their place but every single ingredient in every single dish, really? seems like he is compensating for something.
Where’s the food though? You can’t eat those huge plates.
None of this is appealing. Each dish was unnecessarily complicated. The fine ingredients were lost in a minutia of pretentious bs.
His pronunciation is just irritating. Never heard of BAzle but heard of Basil
Looks like my arse,when I'm taking a shit…
i couldve done this with a basic highschool foundations of art clas
Only for insta cough
First step you need to warm the plate next put the sugar powder in middle and with a visa card…
Make sure you spend 40K a year on this shit and show up in a real , sweaty kitchen w food cost limits , guys calling sick and Yelpers giving you one star because your curtains were wrong , teach this minnows the real world , bloody fucken hell .
Works fine for food as art, but not for eating. Plating it like that makes it hard to eat
Meh
Convert in Hindi.
The real question is: will the negative space fill my stomach?
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.
Plating is a complete con job. Your taste-buds are the only plate that really matters.
Can't see the dishes because of the subtitles
kinako literally just means soy bean nothing more or less, just call it soy lol
Pretty but I ain't getting full with that.
How to do fancy plating, get a big plate and don't use most of it.
I didnt like this. And didnt push the dislike either.
Wait am i the only one who finds even numbers more pleasing to the eye?
2:06…"Composition"
Hmm seen way better presentation…. on Pinterest and instagram.
typical business men who've created their own institution. Exploiting a gap in the market and new chefs inspirations.
Omg I laughed so hard when he said "…I like to place these as if they were falling from the heavens…"
I can't see basically nothing thanks to close captions.
Celery and pannacotta… that's a pass for me
Tres Leches: literally 3 cubes of cake
WHAT IS A PAINA COATA. It's a panna cotta
I have a feeling I’m being trolled with this video.
Lmao who is this fuck I could plate better half drunk. What a fucking prick teaching kids to be what you say what a dumb fuck
I'd cream pie all 3 of them
The most essential element of plating?…..is wank. Gotta have plenty of wank.
And they left out one of the most important factors-contrast. Culinary basics 101.
No body learns to plate by following these rules. One needs to observe more and more types of dishes, and improvise over them while making there own! Secondly what's the rule with the odds? After all what matters is that it must look pleasant! And honestly, in spite of being a tutorial video, the dishes are not even sufficiently appealing!