Description

Learn from accredited chefs how to plate food in an attractive and appealing manner.

Transcript

How to Plate Food Creatively Chef Beau: This skill drill is about creative plating. Plating is important because it’s part of the visual process with food. Food is going to look good before it taste good. Chef Anne: Chef Beau and I have assembled an assortment of cooked ingredients. It is up to you as a team to come up with three interesting and delicious looking plating assignments. Chef Beau: We’re talking about composition here. We’re also talking about hype. We want to see some color and use of the plate. It’s very, very important. We’re going to do a blind judging and we’ll decide who has the best plate. Your time starts now. Jenny: This is what I’m thinking. We’re going to do it sleek plate, very spaced out, very clean. I know what pretty food supposed to look like. We can win this if everyone let’s me take the reign. We’re going to do a small section of potatoes. We’re going to do a little bowl of spinach. Female: A kiddy corner? Male: Straight. Jenny: Straight across. Female: Okay. Jen: We’re like kind of all of the place. We’re all throwing our two cents in to every plate. Female: I like this right here. Well that’s my trash. Sorry. Sophia: We just throw things on the plate and ends up looking like, ah 20 minutes. Jenny: Alright guys, we’re down to five minutes. Hurry up. Female: We’re going to do it, just do it. Chef Anne: Well, well, well. Chef Beau: Oh boy, a whole lot going on here. And what do you think at plate A? Chef Anne: It looks neat. Chef Beau: I agree. Chef Anne: It looks organized. I’m not a big fan of what I like to call the NFG, the non-functional garnish. Chef Beau: The lemon peel in the kale. Chef Anne: Let’s take a look at plate B. Chef Beau: I’m not quite sure if it’s a murder scene or violent accident. Chef Anne: It looks like someone kind of have done the mad slasher, psycho -- on the chicken. Chef Beau: Moving on to plate C, we’ve got a lot of green on the plate and then you see a green plate. Chef Anne: And there is the king size mattress bed of spinach. Chef Beau: Plate D, this looks like a garbage can with everything absolutely thrown into it. Chef Anne: Plate E. Chef Beau: Just not really well-thought out. We’ve got with marshmallow potatoes going on over here that were piped out of a bag. Chef Anne: Plate F, it’s like they made a chicken blondy-browny. Chef Beau: Yeah, they cut their chicken in square and patty. Chef Anne: Okay, let’s bring them in and find out who made these. Chef Beau: There’s a few plates here that there’s no coming back from. Chef Anne: And the first one that we absolutely cannot come back from-- Chef Beau: Is D. Chef Anne: Who belongs to plate number D? Female: We do. Chef Beau: Team Blue. Chef Anne: D for disaster. Totally on his team. Chef Beau: This is something you’ve got to rebound from. The plate that chef in like both the green was the best for the plating challenge is plate A. Chef Anne: It’s nice and tight. It’s professional looking. The knife cuts on the carrot are good and it’s nice that you left some negative space on the plate. Jenny: Blue team wins this challenge, I feel like I let my team down on that one. Chef Beau: We won the challenge. Excellent job! Jen: What our team learned from this challenge is you not only want to make your food taste good but you want to make your food look good.