Plate-Up The eye eats first!!!

You Eat with Your Eyes First The quote- talk about what it means? Ask how, Who, what, where Food is like fashion - Types and Styles change over time: Continental cuisine, Nouvelle cuisine, Comfort , Southern Slow, Regional American, Fusion, East-meets-West, Creole and Cajun Many variations of this saying- talk about it with your students- create a 5 minute journal session for the class. Assign a small “research assignment” about the topic. When they come in have them write for the first five minutes. Same with knife skills- every day no matter what- a 10-15 minute knife skill practice-warm up

Captivate and Navigate How many of you have seen food come from the kitchen to another table and want to order just by the way it looks? Direct your diners in how to enjoy it and appreciate the efforts that went into creations #1 rule: No matter how grand it should NEVER take place over proper cooking technique and essential flavors. The discipline of plate up merges with emotional and emotional and culinary intelligence= great moments in art Creating true art on plate takes passion- creativity is the discipline to do what make sense combine with the intelligence to focus first on flavor   The cold culinary arena is where the emphasis on presentation began (think classic garde manger)

What you see is what you get! First impressions set our expectations. Good ones stimulates our appetites and digestive juices. Carelessly presented = carelessly cooked. You’re excited before the first taste! Attractive food is an aspect of professionalism. Food presentations can be complex, but in many cases just properly cooked food with big flavors and bright colors naturally harmonize and look stunning

Plating Techniques Classic Landscape Free-form Organic Material Non-traditional and alternative receptacles No matter which technique- essential to highlight main ingredient

Classic Classic- clock technique- Main 3-9 (best at 6), starch 9-11, veggies 11-3- (sauce placement typically on and near main ingredient and a simple garnish) main ingredient facing diner

Landscape Taking inspiration from landscape gardens, this arrangement of food components is laid out flat and “landscaped”. Whether you choose a Zen garden or a tropical bloom, there are many different variations for this style of plating.

Free Form Just like modern paintings, free form plating involves placing the dish in an abstract yet intriguing set-piece on a plate. It may seem a careless at first glance, but much careful thought has gone into creating a provocative appearance. Free-form-more fluid-natural-modern art

Organic Material Organic Material- using organic materials to plate food on for a more rustic feel Organic materials such as wood, slate or stone can be used in plating to lend a natural element to your dish. When plating with organic materials, ensure the items are cleaned and sanitised thoroughly before use.

Non-Traditional / Futuristic The use of unconventional receptacles can surprise your diners. A coffee siphon can hold the broth for a dish or a test tube can hold shots of soup. Use an airtight jar to make your dish interesting by layering sauces or suspending the main ingredient. It also helps seal in the aroma of the dish, ready to be unlocked when the diner opens the lid. Futuristic Plating Making use of modern materials, futuristic plating strives to create a cutting edge look. Glass, metal or innovative products such as the Philips Lumiware Platter with LED lights add a surprising twist to food presentation. Due to their flexibility, you can also shape metals to create truly unique set-pieces.

5 Elements of Plating Create a Framework KISS Balance Portion Size Highlight Key Ingredient Balance – foods that taste good together. Offer variety & contrast. Color – 2 or 3 are more interesting than one (monochromatic). Shapes – meatballs, small new potatoes and brussels sprouts? Knife Skills! Texture – chewy, crispy, smooth, creamy. Different mouth feels. Odd numbers

Step 1: Framework/Plan Draw with colored pencils Use Play-Do Inspiration from picture or objects Choose a plating style Choose a sizeable canvas (white plate) Assemble a “practice plate”

Step 2: Review the KISS Select 1 ingredient to focus on Stay away from Clutter Focus on Main Ingredient Make sure flavor profile works Ensure proper cooking techniques

Step 3: Balance Play with colors Shapes Textures Odd numbers Height Presentation should not overwhelm flavor and function

Step 4: Portion Size Ensure right amount of ingredients Ensure plate compliments the dish Right portion of protein, carb and veg Nutritionally balanced

Step 5: Highlight Key Ingredient Make sure Key Ingredient is the STAR Pay equal attention to the “support” All should be able to stand alone in greatness Including garnishes and sauces

Service Style Matters Communal Individual One-Dish Meal Classic Service Banquet Service Buffet Service Russian Service Dimension and Height Serviceability   Technique (cooking and slicing) Balance Line Layout

Reinforce Guidelines Match portion size to correct plate size. Keep food off the rim. Arrange Items for convenience of diner. Maintain unity. What’s the focal point? Usually it’s the protein. Make the garnish count! Don’t drown with sauce! Keep it simple! Cook it Right!

Tips for Plating Elevation- tight pyramid Sculpting and molding ingredients can provide height and structure-neat and clean Larger plates/small portions Be artistic Repetition and Odd numbers Sauces- form of dots or a character on one side. Pour or drizzle either over or under the food. Make sauce design on plate Elevation- think the classic clock but tightened up and pulled together for height Sculpting and molding Fish do not come perfectly square

Garnishes Perk up or highlight color Enhance and match flavors Refrain from heaping garnish on one corner Provide a flash of color/shape by arranging garnish around the plate (not on rim) Always edible Applied quickly Food itself can be a garnish

Tools for plating Knife, peeler, mandolin, melon baller Squeeze bottle, sauce spoons Tweezers Carving tools Spatula Paintbrush Cookie cutters, molds

Assign students homework to find or take pictures of plated food of each design. Or Every lesson yields a new plate up picture of example

Plating is an art form that is always evolving, so take note that the information here may change in future. Take inspiration from both traditional and trending styles to create your own unique plating style. If your presentation is truly interesting and unique, you might find diners talking not just about your food but the visual spectacle as well.