Great to have another Pro on board, you are very welcome! Love to know what you think about some of the other content on the channel or if you’d like to see anything added 🙌
Thanks for the comment and I’m so pleased you’ve found the channel. I really appreciate the feedback, and to be honest with you, other viewers have told me the same thing so I’m trying to adapt my delivery. 🙌
Love the idea, I’ll put my thinking cap on. In the meantime, however, I’ve already made a video on: 5 BIG Plating MISTAKES That Are Holding Your Food Back ruclips.net/video/Z5u06KGaM7I/видео.html that might be interesting for you. Thanks for watching and taking the time to comment 👍
Wait.. what?! This is normal playback speed? How many espressos did I have?! hhh Great video!! I haven't had an art class or anything since 2001, so I'm pretty clueless about art. I just sometimes think things look good or not without understanding why. My wife will love the changes!
Holy S*** I can’t believe I just found this channel. As a chef and someone that appreciates aesthetics this channel is absolutely cracking! Keep it up man!!!
So pleased you enjoyed the content and its always great to know that its valuable to chefs in the real world. I know when I tried to research this topic online/ RUclips there was nothing dedicated to food aesthetics, plate design or presentation so I'm really happy you found us. Thanks again for watching and taking the time to comment, it really is appreciated. DF 🙌
My biggest concern when I'm plating up? Temperature. Even with red-hot plates, the time it takes (without the benefit of a heat-lamp, obviously!) to turn your plate into a work of art, it's just too long! Food starts to lose heat the minute it leaves the pan. Any suggestions?
It can be really tricky to plate at home without heat lamps etc but I've actually put together a series of video with tips and advice on the topic, I suggest you start with this one: ruclips.net/video/1u1MRU0A_VQ/видео.html. I'm also going to be filming a new podcast episode with another amazing chef next week so I'll ask him for some advice too
My pleasure! I'd love to know if the 'plate like a pro at home' videos are helpful to you or if you think they are still missing something. Thanks again for watching 🙌
It can certainly be tricky without hot lamps and other professional tools. However I did make this video here that could offer some help and might be worth a watch. Thanks 🙏 ruclips.net/video/gjVLUCwPVmI/видео.html
This video's are educational, that's way the are like in slow motion. I once work in a restaurants serving a tuna tartare with 27 items over, I was able to make 3 in 3 minutes. At that level, we move really, really fast
@@romanandresgonzalezgutierr6406 Sounds like you’ve got some serious speed in the kitchen! That level of efficiency is impressive. This video is definitely more about the educational side, breaking things down so people can absorb the details of plating. But in a real service setting, speed is key!
As you said, you can cross utilize these groups, I have always used plating techniques to surprise the guest such as a fun vertical accent, with a lot of horizontal, and a couple of roundish shapes, all a little on the wild side. Although I have worked in the tweezer kitchens, I prefer a controlled whimsy to an engineered style. Rustic but sophisticated, to include the colors, shapes, and materials of the plate and a little drama go a long way. Cheers!
couldn't agree more....it great to use and understand these layouts but blend them to create something new. I also think a bit of theatre on the plate goes a long way. Thanks for watching and taking the time to comment 🙌
Thanks so much for watching and taking the time to comment. I’m working on my delivery for 2025 so will try and slow down. It’s part of the process I find really hard so appreciate the feedback 🙌
that's a fantastic question and one I thought much about when making the video. They are similar but two styles worth separating in my view. The key difference between stacked and condensed plating lies in how the components are arranged. Stacked plating builds height by layering ingredients on top of each other, creating a vertical structure. This adds drama and often hides flavors between the layers for a more dynamic experience. Condensed plating, on the other hand, groups components closely together, typically centered on the plate, but without much height. It's more about clustering elements for a cohesive, practical presentation where flavors blend together. So, while stacked focuses on height and separation, condensed emphasizes unity and accessibility. Thanks for watching and taking the time to ask the question....I hope this answers it OK?
@@diningfables totally! Thanks for the answers! I guess my follow-up question is then for the stacked, is the intended behavior for the diner is more like to peel layers by layers of the stacked ingredients, thereby discovering new flavors & blends in every new bite, or more of to eat the full vertical cross section of flavors where they'd be surprised by the hidden ingredients?
thanks for the follow-up! In my opinion stacked plating, the goal is for the diner to experience a full vertical cross-section in each bite. By doing this, they get a combination of all the ingredients at once, which allows for the discovery of "hidden" flavors as different components interact together. However, the design also creates some flexibility-if diners choose to peel back layers, they can experience individual flavors before blending them. But ideally, chefs aim for each bite to bring out the full blend of flavours stacked within the dish, delivering a cohesive and often surprising taste experience. Do you create many stacked dishes?
Ha ha love this. To quote someone much smarter than me “Sometimes people don’t value what you do for them, until you stop doing it”…. Bet she’d miss it off you stopped. Keep it going mate 🙌💪👍
Thank for watching and taking the time to comment. I like to take influences and inspiration from all over the web and from many different creators. I’m a big fan of Justin’s channel and he certainly inspired this video and i thought the concept could resonate with my audience too. We are all standing on the shoulders of giants, and like many creatives (including myself), try to build on what’s gone before, but from our own perspective....mine being photography and design. As the great David Bowie once said “The only art I’ll ever study is stuff that I can steal from.”
ex chef here: 1) cook for the blinds their sense of smell, taste and texture is exquisite and they do not give a rodents scrotum about look but they know if it is truly good or not. looks is secondary if you really know how to cook, taste taste taste 2) some of these modern presentations although looking great make the buds experience worse. again for the froufrou crowd not the true gastronoms. Mental onanism has never been so "a la mode" than in 21st century because the palate is under-developed after GenX
Thanks for sharing your perspective! I completely agree-taste should never be sacrificed for looks. No chef I know would dream of compromising flavor for presentation. That said, I believe there’s no reason not to engage as many of the diner’s senses as possible. We’re visual creatures, and a thoughtfully plated dish can absolutely complement and enhance the overall dining experience. For me, it’s not about style over substance but creating harmony between taste, texture, aroma, and visuals to delight the diner in every way. BTW, Mental onanism is a term I’d not heard before…..had to look it up it, very funny 🤣
Ha ha, I know what you mean.....but many of these dishes are served as part of a tasting menu with multiple courses, so you'd never be able to finish them all, if each individual dish was massive. Would be fun to try thou 🤣
@@diningfables oh ok i see thanks! so you have multiple plates to eat, and at the end you have eaten enough ? or are you still ungry? im not sure to understand
@@Dhieen thats absolutely correct....the chef will design the menu across multiple dishes, so individually each plate won't fill you up. But if you have 3, 4 or even 5 then you'll definitely leave satisfied 👍
I like this a lot, helps my understanding of two hobbies - photography and cooking. Yet, I found my finger hanging over and using the 5-seconds-forward key, which is strange given how useful the content mostly is
The information is incredible! From a food photographer- 👌💕💕 But you talk WAY too fast. We want to see the food. Not you talking too fast that we ca n’t take notes. You’re a food photographer. You’re good at that. We don’t need to see what you look like. We want to see the food… and slow down the pace of the valuable information you definitely have so WE have time to digest.
Thanks for watching and the feedback. I can promise you, that you’re not the first to mention the speed of my delivery and it’s one of the many things I’m trying to improve on the channel. As with most creative things, it’s a work in progress that I strive to get better at, so hope you enjoy the journey. Cheers 👍
thanks for watching and taking the time to comment. If you want some practical help then it might be worth watching my Plating Demo playlist where some top chef show you how they plate their dishes: ruclips.net/p/PLND2UEcwupKy67QZeGhdIgARoF7RQVLvW. Hope it helps 🙌
I love good-looking food and even more when it tastes as it looks. I do appreciate that there are people who invest such time and effort to make food as visually appealing as possible. But why is it that so many younger high-end chefs seem they're not applying that care to themselves but rather sport tattoos that are as visually appalling as possible? Those whole arms covered in black ink look like somebody shat over them, and seeing this makes me lose my appetite.
This is interesting and I have subscribed. May I suggest you talk a little more slowly and especially stop waving your hands about so much as it is very distracting.
personally i don't care about it. rustic style is fine for me. i realize i'm not the average diner though. chefs do need to know this stuff. good video.
As a culinary professional, I thoroughly enjoyed this video. Thank you for posting and you have gained a new subscriber.
Great to have another Pro on board, you are very welcome! Love to know what you think about some of the other content on the channel or if you’d like to see anything added 🙌
I cannot express how long I’ve been looking for a channel like this on RUclips. Great stuff! Looking forward to following for more.
That’s so cool to hear and I’m really pleased you found the channel. Thanks for watching and taking the time to comment, it’s really is appreciated 🙌
So much criticism in the comments! This was an amazingly well thought out, informative video. I think people are being overly picky. thanks so much!
thank you so much for your support......positive comments really do help. Its also great to hear you've found the videos useful 🙌
I love how you describe the details of these techniques, you're speaking my language
Thanks very much, I really appreciate that! Glad you enjoy the content 🙌
Thank you so much. I've always struggled with plating! Brilliant!
You are very welcome, thanks for commenting and letting me know! Makes it all worthwhile 🙌
man! this is AWESOME!!!! It's the missing link I've been looking for for YEARS!!! Super well explained and amazing examples! thanks!!
thanks so much for watching and taking the time to comment.....its great to know its filling a knowledge gap on RUclips! 👍
wonderful resource. Gives a great survey of what to look for when first starting out to learn about playing. Thanks!!
Thank you so much, really pleased to hear you find the content helpful. Good luck with your plating 🙌
I absolutely love what this channel is about, and I'm glad I've found it.
The handgestures are a little distracting though.
Thanks for the comment and I’m so pleased you’ve found the channel. I really appreciate the feedback, and to be honest with you, other viewers have told me the same thing so I’m trying to adapt my delivery. 🙌
Can't wait to see more, mate
Great to have you on board 🙌
Love how fine dining dishes are like paintings and graphic design works ~
I totally agree! Thanks for watching 🙌
I would love to see you do a video about how chefs (or home cooks like me!) can go wrong with each of these 4 approaches!
Love the idea, I’ll put my thinking cap on. In the meantime, however, I’ve already made a video on: 5 BIG Plating MISTAKES That Are Holding Your Food Back
ruclips.net/video/Z5u06KGaM7I/видео.html that might be interesting for you. Thanks for watching and taking the time to comment 👍
@@diningfables I will check it out!! Thanks for the reply 🙂
My pleasure, hope they help 🤞
fantastic video! saving and taking notes for future use in my endeavors. :)
Thanks so much, really pleased you enjoyed it! Hope you find more helpful content on the channel 🙌
Wait.. what?! This is normal playback speed? How many espressos did I have?! hhh
Great video!! I haven't had an art class or anything since 2001, so I'm pretty clueless about art.
I just sometimes think things look good or not without understanding why. My wife will love the changes!
glad you enjoyed it and hope it helps 👍
Holy S*** I can’t believe I just found this channel.
As a chef and someone that appreciates aesthetics this channel is absolutely cracking!
Keep it up man!!!
So pleased you enjoyed the content and its always great to know that its valuable to chefs in the real world. I know when I tried to research this topic online/ RUclips there was nothing dedicated to food aesthetics, plate design or presentation so I'm really happy you found us. Thanks again for watching and taking the time to comment, it really is appreciated. DF 🙌
❤🎉😊I love your videos so much. When you come to Thailand, Chiang Rai, please invite me to your restaurant.😊😮🎉❤
thanks so much.....and who knows, maybe one day I'll be lucky enough to get back to Thailand! 🤞
6:58 is one of the most strikingly beautiful pieces of art I've seen in my life - what a joy to stumble upon this video
Thanks so much and really pleased you found it too 🙌
Your best Video yet!
So pleased you enjoyed it 🙌
Very nice and elaborate video, I hope you reach more viewers
Thank you very much, I hope so too 😁
My biggest concern when I'm plating up? Temperature. Even with red-hot plates, the time it takes (without the benefit of a heat-lamp, obviously!) to turn your plate into a work of art, it's just too long! Food starts to lose heat the minute it leaves the pan. Any suggestions?
It can be really tricky to plate at home without heat lamps etc but I've actually put together a series of video with tips and advice on the topic, I suggest you start with this one: ruclips.net/video/1u1MRU0A_VQ/видео.html. I'm also going to be filming a new podcast episode with another amazing chef next week so I'll ask him for some advice too
@diningfables thanks!
My pleasure! I'd love to know if the 'plate like a pro at home' videos are helpful to you or if you think they are still missing something. Thanks again for watching 🙌
by the time we are done plating, how is the food not cold? (exceptions being dessert)
It can certainly be tricky without hot lamps and other professional tools. However I did make this video here that could offer some help and might be worth a watch. Thanks 🙏
ruclips.net/video/gjVLUCwPVmI/видео.html
This video's are educational, that's way the are like in slow motion.
I once work in a restaurants serving a tuna tartare with 27 items over, I was able to make 3 in 3 minutes. At that level, we move really, really fast
@@romanandresgonzalezgutierr6406 Sounds like you’ve got some serious speed in the kitchen! That level of efficiency is impressive. This video is definitely more about the educational side, breaking things down so people can absorb the details of plating. But in a real service setting, speed is key!
Great stuff. You have a new follower Mister :) Best of luck with the channel. Thanks for sharing;
Thanks so much for watching and taking the time to comment, it’s always great to know the content is helpful. Great to have you on board👍
@@diningfables Now my little challenge to you. What letter, initial, presentation would you add to SLIC? Just a game :)
@@jotade2098 hmmmm, an E on the end perhaps. Not sure what it would stand for though 😂
@@diningfables standa for ending. Good Experience needs a good Ending. :)
Enlightening video ❤ Learned a lot
Thanks so much, really pleased you enjoyed it 🙌
I am someone eats with their eyes before their mouth, so this has become necessary for me to learn.
great to have you on board 🙌
As you said, you can cross utilize these groups, I have always used plating techniques to surprise the guest such as a fun vertical accent, with a lot of horizontal, and a couple of roundish shapes, all a little on the wild side. Although I have worked in the tweezer kitchens, I prefer a controlled whimsy to an engineered style. Rustic but sophisticated, to include the colors, shapes, and materials of the plate and a little drama go a long way. Cheers!
couldn't agree more....it great to use and understand these layouts but blend them to create something new. I also think a bit of theatre on the plate goes a long way. Thanks for watching and taking the time to comment 🙌
You mentioned a podcast - can you link it or tell me the name? Ty.
of course, you can find it at: www.youtube.com/@diningfables/podcasts I hope you enjoy it 🙌
Wish I saw this last week for Thanksgiving.
Glad you found it eventually thou, hopefully it’ll help next year too. Maybe this could help to
ruclips.net/video/y2jAesGYOJU/видео.html. Good luck
Thank for sharing
thank you for watching 🙌
These videos are awesome. Just wish they were a little slower. Lots of great content would love to take more time with it.
Thanks so much for watching and taking the time to comment. I’m working on my delivery for 2025 so will try and slow down. It’s part of the process I find really hard so appreciate the feedback 🙌
Hey! I have a question: how do you differentiate between Stack and Condense and why?
that's a fantastic question and one I thought much about when making the video. They are similar but two styles worth separating in my view. The key difference between stacked and condensed plating lies in how the components are arranged. Stacked plating builds height by layering ingredients on top of each other, creating a vertical structure. This adds drama and often hides flavors between the layers for a more dynamic experience. Condensed plating, on the other hand, groups components closely together, typically centered on the plate, but without much height. It's more about clustering elements for a cohesive, practical presentation where flavors blend together. So, while stacked focuses on height and separation, condensed emphasizes unity and accessibility. Thanks for watching and taking the time to ask the question....I hope this answers it OK?
@@diningfables totally! Thanks for the answers! I guess my follow-up question is then for the stacked, is the intended behavior for the diner is more like to peel layers by layers of the stacked ingredients, thereby discovering new flavors & blends in every new bite, or more of to eat the full vertical cross section of flavors where they'd be surprised by the hidden ingredients?
thanks for the follow-up! In my opinion stacked plating, the goal is for the diner to experience a full vertical cross-section in each bite. By doing this, they get a combination of all the ingredients at once, which allows for the discovery of "hidden" flavors as different components interact together. However, the design also creates some flexibility-if diners choose to peel back layers, they can experience individual flavors before blending them. But ideally, chefs aim for each bite to bring out the full blend of flavours stacked within the dish, delivering a cohesive and often surprising taste experience.
Do you create many stacked dishes?
Let's not forget that saturation of the final image is also key 😂
🤣🤣🤣 thanks for watching 🙌
Inspiring
Thanks so much, really appreciate the comment!🙌
What’s this background music called ?
I get all my music from an online company called SoundStripe and this track was: Tony Sopiano: Seven Of Wine (instrumental) 👍
Play at speed of 0.75 tho 😉
🤣🤣🤣
Naa play at 1.5
Great video! But you have to turn the music down it's entirely too distracting
Thanks so much for watching and the feedback! Noted and I’ll try to mix the audio better next time 🙌
My wife always laughs because I try to do fancy presentations on paper plates for dinner
Ha ha love this. To quote someone much smarter than me “Sometimes people don’t value what you do for them, until you stop doing it”…. Bet she’d miss it off you stopped. Keep it going mate 🙌💪👍
👍
thank you 🙌
Isnt this straight from Justin Khanna's video?
Thank for watching and taking the time to comment. I like to take influences and inspiration from all over the web and from many different creators. I’m a big fan of Justin’s channel and he certainly inspired this video and i thought the concept could resonate with my audience too. We are all standing on the shoulders of giants, and like many creatives (including myself), try to build on what’s gone before, but from our own perspective....mine being photography and design. As the great David Bowie once said “The only art I’ll ever study is stuff that I can steal from.”
ex chef here:
1) cook for the blinds their sense of smell, taste and texture is exquisite and they do not give a rodents scrotum about look but they know if it is truly good or not. looks is secondary if you really know how to cook, taste taste taste
2) some of these modern presentations although looking great make the buds experience worse.
again for the froufrou crowd not the true gastronoms.
Mental onanism has never been so "a la mode" than in 21st century because the palate is under-developed after GenX
Thanks for sharing your perspective! I completely agree-taste should never be sacrificed for looks. No chef I know would dream of compromising flavor for presentation. That said, I believe there’s no reason not to engage as many of the diner’s senses as possible. We’re visual creatures, and a thoughtfully plated dish can absolutely complement and enhance the overall dining experience. For me, it’s not about style over substance but creating harmony between taste, texture, aroma, and visuals to delight the diner in every way.
BTW, Mental onanism is a term I’d not heard before…..had to look it up it, very funny 🤣
Great video! You earned a new subscriber.
Great to have you on board….hope you enjoy the other content on the channel too. 😀
Great info but the speed of devlivery is really off putting and tiring :-(
Noted, and I'm trying to improve my delivery! thank you 🙌
This looks cool but those plates wont feed me enough lol, are people happy with eating a small portion like this?
Ha ha, I know what you mean.....but many of these dishes are served as part of a tasting menu with multiple courses, so you'd never be able to finish them all, if each individual dish was massive. Would be fun to try thou 🤣
@@diningfables oh ok i see thanks! so you have multiple plates to eat, and at the end you have eaten enough ? or are you still ungry? im not sure to understand
@@Dhieen thats absolutely correct....the chef will design the menu across multiple dishes, so individually each plate won't fill you up. But if you have 3, 4 or even 5 then you'll definitely leave satisfied 👍
@@diningfables ok thanks i need to try a restaurant like that, i've never done it !
Go for it, it’s great 👍
I like this a lot, helps my understanding of two hobbies - photography and cooking. Yet, I found my finger hanging over and using the 5-seconds-forward key, which is strange given how useful the content mostly is
I’m glad you stuck with the video and found it helpful. Thanks for watching 🙌
The information is incredible! From a food photographer- 👌💕💕
But you talk WAY too fast. We want to see the food. Not you talking too fast that we ca n’t take notes. You’re a food photographer. You’re good at that. We don’t need to see what you look like. We want to see the food… and slow down the pace of the valuable information you definitely have so WE have time to digest.
Thanks for watching and the feedback. I can promise you, that you’re not the first to mention the speed of my delivery and it’s one of the many things I’m trying to improve on the channel. As with most creative things, it’s a work in progress that I strive to get better at, so hope you enjoy the journey. Cheers 👍
Please please I beg you do something about 3 notes piano loop background music it is so annoying
Thanks for the comment
Please show it practically ....
If you need to learn how to swimming ...
Need to go deep of water ..
thanks for watching and taking the time to comment. If you want some practical help then it might be worth watching my Plating Demo playlist where some top chef show you how they plate their dishes: ruclips.net/p/PLND2UEcwupKy67QZeGhdIgARoF7RQVLvW. Hope it helps 🙌
We all talk with our hands, except lawyers. Zoom the camera, problem solved.
ha ha, simple solutions are always the best! Thanks for watching 🙌
Better let the audience look at the dishes on when you talk. Thanks 🙏
Noted and thank you for the feedback
@ Thank you very much!❤️
you're welcome 🙌
Off topic, u sound so sweet
Ha, ha thanks so much! 🙌
I love good-looking food and even more when it tastes as it looks. I do appreciate that there are people who invest such time and effort to make food as visually appealing as possible. But why is it that so many younger high-end chefs seem they're not applying that care to themselves but rather sport tattoos that are as visually appalling as possible? Those whole arms covered in black ink look like somebody shat over them, and seeing this makes me lose my appetite.
thanks for watching and completely agree that food it at its best when it looks as good as it tastes
This is interesting and I have subscribed. May I suggest you talk a little more slowly and especially stop waving your hands about so much as it is very distracting.
Thanks for the sub and appreciate the feedback! I’ll do my best as it’s a bit of a step learning curve 👍
I’d say the faster talking keeps the video more engaging. He’s right about the hands though
personally i don't care about it. rustic style is fine for me. i realize i'm not the average diner though. chefs do need to know this stuff. good video.
That’s fair enough when you know what you like! Thanks for watching and taking the time to comment 🙌
I doubt I could come up with a comment less helpful than this. Bravo sir
@@ninjalectualx thanks
Don't know why talking to much if doesn't care
Clearly the video is not for you???
They are all copied from nature,flowers and their arrangements,forests and arrangements similar.
Thanks for watching and taking the time to comment 🙌
Excellent content, but please, keep your hands still....
Thanks for watching and the feedback
Come on bro 😂😂😂. Focus on the excellent content. This is not Ted x. Let the man express himself comfortably 😂😂😂
Some people talk with their hands and you’re gonna have to be an adult and deal with that dude. C’mon now 😓
What’s this background music called ?
I get all my music from an online company called SoundStripe and this track was: Tony Sopiano: Seven Of Wine (instrumental) 👍
... unnecessary distraction?
@@einundsiebenziger5488 nah