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An Exercise in High-End Plating
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- Опубликовано: 28 апр 2015
- Let's have some fun! A few easy tips & techniques on how high-end restos create art on a plate.
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This was like being back in art class in middle school! Thanks for reminding us that it's okay to be fearlessly and spontaneously creative. It's a shame how much of that we lose as we grow "older and wiser." You said it all with just one demonstration. I'm back on track now. Thanks!
S.
for some reason the background music makes me think of the sims create a sim mode haha
Lmao.
ur so right
+Jenghiscan Lui mVzhAckfkx. slldgqg !c!
Kristy Nguyen i fucking love the sims haha
That was very nice, looked pretty
Aside from the beautiful plating advice, you get a like from me, just for the monologue at the end.
Cooking is SO fun. Most of us watching this video are not chefs and don't need to pretend to be. We don't need to worry about being consistent every time. Make mistakes and have fun with it!
I care about taste of food a lot as I love food, however I know presentation is crucial too. Thank you for sharing your great skill and it is very educational.
Wonderful, fun and delightful! Fine dining is a feast for all of the senses - from the taste, of course...to the background music or crackle in the fireplace, the tinkle of fine crystal, the feel and balance of the silverware, the flowers at the tables and sideboard, the wonderful fragrances and the beautiful presentation of the food along with garnishing! I enjoy this so very much! Bon Appetit!
I love it!! It's beautiful. However with those colors, I would probably use a black plate for it to pop out more. Thank you so much though.
Exactly
Absolutely! Our culinary arsenal should include plates in a palette of colors and a variety of SHAPES and sizes. My square, red-glazed plates never cease to draw gasps of delight from my customers and dinner guests. Oval pewter plates, found at thrift shops decades ago, make a beautiful steak house presentation. Haunt those thrift shops. They hold boundless treasures! Bon Appetit, chefs!
This makes sense.
Now do twelve plates and keep them all warm😎
That's easy.
You prepare the garnishment first because its not necessary to be warm
Then u put the essential elements that should be warm or hot
You won't serve 12 dishes without help
Jörg Wegener I serve more than that on a daily basis and I am alone...
Because we don't all plate like we're doing a youtube tutorial if your on the pass you'll have 12 done before this video ended :D
I love videos like this. I went to culinary class but the teacher couldn't teach how to plate food.
That plating looks like that part of ur backyard that u never thought about discovering it .
Bro keep it sharp and cleen
I thought it started off well but ended up too crowded
So beautiful, thank you for using simple ingredients that I can find anywhere.. Can't wait to take my plating to next level..
I loved this video. Wherever you are, please come back
love it! LOVE THE GREEN COLOR... so subtle in the eyes!! beautiful!!
Fun! And this plating technique still does keep in mind what I learned about meal presentation in junior high Home Ec: Try to have variety in colors, shapes, textures, and temperatures.
Captivating. So I Joined you, I love how straight to the point this plating is
Thank you Sir.
Thanks Mike! This was such a help to me as a food stylist, especially the words about playing, not be too serious, and learning from your mistakes:)
new subscriber here :) I'm studying culinary so I'm trying to learn some techniques on how to do plating. I really like how u did it chef you're like just playing with it but it still looks amazing. 👍👍
“Hey! How long on that fish entree?!” “People are walking out!” - Gordon Ramsey
Looks like people are going home hungry
Beautiful! You create a whole garden 🌼🌼🌼
Omg. I came here for plating ideas now i can't think. I just keep looking at the chef💖
i do this kind of technique it keeps me perfect platting my dish and my salad thanks a lot for you'r share Chef Mike Ward
Wow, you are an artful painter, I totally need to exercise and practice these skills!
Mark that was an amazing technique..i vl use it on my dinner table giving a homemade dish a complete restaurant look..thanks Mike..Love Shweta.😊
*Sorry Mike not Mark..typo
What a nice channel! Thank you Mike, I'm very appreciate you for the videos! Greetings from a cook from Russia! ☺
Looks like a garden! Well done.
Thanks Chef I really appreciate it. Please post more on plating if you get time!
The way he placed the peas was so satisfying.
I don't understand why this is so aesthetically pleasing... but it is. :o
Thank you so much for sharing chef....I salute.
I was smiling the whole time I love it subscribed!
Yes, I love this!!! Subscribed!
It's so nice and easy to follow, thanks for your sharing, Chef!
Love this plate chef, beautiful
This is amazing. loved it how you present.
Thanks for sharing your plating techniques.
Very inspiring.. Thank you for showing this.
Beautiful tip….yes its great for a start for food plating👌Many thanks
Take my wine for this video which I store for long time ago.😃🍾anyway thanks
The fish should be integrated into the presentation, not just sat on the side, the rest is basically just one colour and looks a bit of a mess and doesn't excite.
Tt n un.
I agree
It works as a contrast of color and form
The right side is kinda messy, full
While the left side is really minimalist
Ooooo this looks soo beautiful and classy... I also like the dish
Beautiful !! More plating videos would be great ... Thanks a lot...Cheers
With all respect - very muddled. Needs to be cleaner. You lost me when you added parsley and beyond. Season puree not after and fennel makes it look overgrown.
Righhhhhhttt he did the most, lost me at the parsley but it's just a base to go off of
Looked pretty neat!, love this
Your meals aren't plates but artful paintings, wow!!
Wow! I've been cooking hardcore for almost 4 years now and just started looking into plating. You can take a $2 street hot dog, put it on that plate and sell it for $25.
So amazing chef.tq
Love it when the separate elements aren't expanded upon until they are brought up and neber brought up again. Like how height should generally be used for landscape plating as opposed to the smear of pea paste which is meant for the trifecta.
excellent presentation
Wowwwwww awesome . love it so much . it is my dream to be a real chef like you . god bless you
I love this
So beautiful... thank you for sharing
This is awesomely great. We need to see more stuff like this please. Subbed!!!
Beautifully done Chef.
thanks bro for the concept , I can play with in my own way
Just amazing, I love green!
Thank u for sharing this video,
Love this
Love this!
+Julie McLeod Thx Julie.
I really liked this! Thanks!
Wow , The Way U Used Vibrant coloured ingredients for plating is Really Amazing ,, Thanks a Lott For This Video
Super interesting! Cooking is my hobby (lucky husband at home) and I love taste dishes. Now I´m starting to learn how to plate, so it doesn’t only tastes delicious but it looks great. I have a question... in order to plate property, it takes time (specially me, that I’m just learning) doesn’t the food gets cold at the end we plate it? Should I rush or just take it to the microwave after plating it? ...
Thanks! Nice presentation.
Thank you so much, that was awesome
Very nice!! Regards from Brazil!
Love it!
Great video 👌🏼
Tks for this .u r amazing chef.
Thank you so much. More plating technics please.!! I want to learn how to plate. Thank you
Brilliant!
Thanks for your sharing
I've been looking for videos like this. Such a helpful one. If you don't mind chef mike, can you upload videos that shows which side of the plate where these items must be place(meats,vegetables etc....)
I had it during my college days but I forgot. I hope you can help me with that. Thank you so much and enjoyed watching your videos.
#fanofyou
#philippines
#ksa
love your ideology of presentation, keep it up
Looks great!
Great video
Very nice thank you
Your designs look like my paintings - beautiful, complimentary color!
Great stuff Chef! 🔥👌
Such a motivated video and good lesson !
+Fung Chew Liang I think we can be best friends.
Thank you
I want more of this videos
I subscribed thinking, " this guy reminds me of Bradley Cooper on Burnt, and he was a bad ass Chef, so what the hell right." Plus you speak with an accent holding a glass a wine.
Love it 😊
to much green. the pea puree has basically vanished. need bit more colour as well
no. trowing shit in just to make it prettier will just make the dish horrible. if u wanna make a painting... use paint.
Dennis Henriksson I disagree, he’s right, rule of thumb is if the customer doesn’t enjoy seeing the food then he will enjoy it less. We eat with our eyes more than we do with our pallet. I would’ve added alittle more red accents which could’ve been achieved with a tomato purée or a few sliced beats which would’ve accompanied the peas and edema me very well. As well as sautéed julienned carrots. Or even sautéed quartered cherry tomato’s. Very simple and colorful, as well as tasty. Especially when accompanied by the protein which looks either like sea bass or halibut. But i do see where you are coming from. To many ingredients can and will often ruin a dish. It just depends on how you execute. Another interesting color enhancement would be using a red roasted pepper purée, mild smoky taste and colorful lol.
dont forget to sbcrb my new chenel also
@@culinaryviking4864 please watch my new chenel also
@@culinaryviking4864 you are a genius nice work chef
Thanks for sharing this chef
thank you very much I need more
I was searching for the quebec comics Mikeward and found your channel lol. Great cooking channel i love gastronomy.
great looking plate!!
Never thought I’d be excited about green pea sauce
The pea purée looks like a swamp in a forest lmao
Thanks for sharing! I enjoyed the video. I’m a new prep cook and still learning. When you’re done plating the greens do you chill the plate until the protein is ready or do you keep it in the warmer?
whether pure must be served warm or slightly warm
Can you please show some techniques for indian food im from india n i always mess up while plating it would be great if you do a episode on indian food serving techniques, i have seen your barley biryani recipie its amazing can i try it with some other grains as well? hope you revert to my questions thanks bye
thanks you for your share i adored..
Very good video 😍😍
I'm presentation freak you taught me nicely
Awesome vid mate
Amazing
Great video Mike! I'm a designer and a foodie and I can't wait to try this!
SimplyCherCher Thx so much SCC... post a pic when you do. :)
You sound really annoying, have you ever considered shutting the fuck up
+SimplyCherCher Thx so much my dear. :)
SimplyCherCher hi
This was so helpful!!
The glass of wine though never left the hand i kept following it with my eyes........"I cook with wine, sometimes I even add it to the food.” lol
Nice presentation love it.