I hope everyone had a great weekend, mine was very relaxing and went by a little too quickly. In a previous post I mentioned that we started plating in school this past week and I thought I would show you my plates from our last four days of chicken. Plating is a lot harder than I thought it would be, you have to think about different colors, themes, shapes, heights, garnishes, and many other aspects of the dish to produce a beautiful plate. It seems that everyone has their own rules for what produces a beautiful plate, here are a few that we have learned so far:
1: You want to add some height to your dish. It adds a different, more exciting dynamic to the dish.
2: We have been using round plates which is more conducive to a tight, centered look compared to using a rectangular plate.
3: You want to minimize the amount of negative space between the different types of food, this makes the dish look more clean and organized.
4: Use edible garnishes; avoid overly potent foods such as rosemary.
5: Keep the rim of the plate clean and allow for ~1 inch of space between the food and the rim around the whole plate.
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| Chicken Fricassee with sautéed green beans and Arancini (fried risotto balls stuffed with cheese) |
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| Pan-seared chicken with roasted butternut squash, fresh apple-walnut ravioli and brown butter sauce. // this was my favorite plate that I produced last week. |
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| Yakitori chicken with shittake-asparagus stir-fry and rice. |
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| Chicken cordon bleu with roasted fingerlings, sautéed summer squash and béchamel sauce. |
xx -c
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