You’re so incredibly inspiring! Especially myself being a self taught chef, you’re amazingly knowledgeable and I appreciate your time and effort for the culinary community. Blessings!
@@cucinaenergetica Gestalt is a broad term for the relationship of "Things, objects, people, animals etc" within a space. It can refer to how each of these things has their own relationship with the space, even though they share the space. In relationship terms, if I have 15 people in a room and 13 of them are green and 2 of them are red, we will perceive this as two groups. One large group of green and one small group of red, even though we don't know if there is a connection between any of them. As stated gestalt is a broad term. Darker objects tend to carry more visual weight, brighter objects are seen as lighter etc. There is plenty of material out there, its just a case of finding stuff that isn't too word heavy to get a sense of how it works.
It's so incredible that at the exact moment i need to help creating a new garnish/visual identity in the bar i'm working in, you're posting that ! My favorite channel since i've been in "métier de la bouche"
Chef all 😅 I can say is that Im inspired by you as a student in culinary arts......and while watching your videos about 3 months ago i asked myself where is the art in my culinary...since them i have become nothing but a sponge of your work 🔥
Hey Eddie, fantastic video as always. One thing I thought up while watching was the use of "moving" elements when presenting a dish, as opposed to interesting static elements. Things like a liquid nitrogen fog, or a light wavering smoke, or drizzling on a sauce that dissolves an element of the dish, enhancing the effect. Have you experimented with any presentations of that sort in your menus?
Oh that’s a great point yes. Yeah I agree that’s definitely a great way to keep things feeling dynamic, and especially with a sauce sometimes things look best before it’s poured so it can really nice to have that presentation & then the theatre of pouring the sauce at the table. Actually I used to have these little mini ‘campfires’ I made win small cast iron pans so guests could toast marshmallows over them, I can’t believe I didn’t think to put that in the video. Maybe it can be its own video in the future
Love your content chef, started watching your videos a couple of weeks ago and it was phenomenal how you explained everything with a touch of your own personal characteristics. Love to learn more from you chef .❤❤
![[DRAGON BALL LEGENDS REVEALS ＆ STUFF] LEGENDS FESTIVAL 2024 Special Edition Part 1](http://i.ytimg.com/vi/mV5bGIswTtQ/mqdefault.jpg)
you deserve hundred and hundreds of views and subscribe! Love your videos! ❤
Loved this !
Would love to see you create a dish from scratch
From idea to final result
Oh cool yeah, that’s a great idea
agreed on this i would love to see the whole process
You’re so incredibly inspiring! Especially myself being a self taught chef, you’re amazingly knowledgeable and I appreciate your time and effort for the culinary community.
Blessings!
Black with pink and the green, purple and silver.. this is about contrast more than complementary.. beautiful 😍
I think we are spiritually connected. I just did a small seminar on colour theory and gestalt in food. If clothes make the man, plates make the food.
May I ask what kind of seminar it was and if you have any references for gestalt in food? I'd love to study that
@@cucinaenergetica Gestalt is a broad term for the relationship of "Things, objects, people, animals etc" within a space. It can refer to how each of these things has their own relationship with the space, even though they share the space. In relationship terms, if I have 15 people in a room and 13 of them are green and 2 of them are red, we will perceive this as two groups. One large group of green and one small group of red, even though we don't know if there is a connection between any of them. As stated gestalt is a broad term. Darker objects tend to carry more visual weight, brighter objects are seen as lighter etc. There is plenty of material out there, its just a case of finding stuff that isn't too word heavy to get a sense of how it works.
@@lefthandright01thank you!! It sounds interesting. Would you recommend any book?
Where do you get those glass tubes from
It's so incredible that at the exact moment i need to help creating a new garnish/visual identity in the bar i'm working in, you're posting that ! My favorite channel since i've been in "métier de la bouche"
Chef all 😅 I can say is that Im inspired by you as a student in culinary arts......and while watching your videos about 3 months ago i asked myself where is the art in my culinary...since them i have become nothing but a sponge of your work 🔥
Aw thanks so much! That’s very kind of you to say. I wish you all the best with it :)
great vids, def deserve more views! ty for helping me on my final project man
Hey Eddie, fantastic video as always. One thing I thought up while watching was the use of "moving" elements when presenting a dish, as opposed to interesting static elements. Things like a liquid nitrogen fog, or a light wavering smoke, or drizzling on a sauce that dissolves an element of the dish, enhancing the effect. Have you experimented with any presentations of that sort in your menus?
Oh that’s a great point yes. Yeah I agree that’s definitely a great way to keep things feeling dynamic, and especially with a sauce sometimes things look best before it’s poured so it can really nice to have that presentation & then the theatre of pouring the sauce at the table.
Actually I used to have these little mini ‘campfires’ I made win small cast iron pans so guests could toast marshmallows over them, I can’t believe I didn’t think to put that in the video. Maybe it can be its own video in the future
Love your content chef, started watching your videos a couple of weeks ago and it was phenomenal how you explained everything with a touch of your own personal characteristics. Love to learn more from you chef .❤❤
Aw thanks, that’s lovely to hear
Would love to see the recipe with the 6 red discs with the leaves on top..
I love your work ❤😊 btw, try gold on blue, I find yellow to complement it better...or a combination of the yellow and orange, maybe some red accents 😅
thx man i enjoy your videos
You've already done gold..my bad