Here is my tips for plating: 1. Focus on flavour first and plating last, cook what ever you want to eat then arrange it nicely 2. Garnish the food use herbs or fruits like cherries or anything small like seeds/crushed nuts 3. Art techniques - use composition, contrast, colour theory, symmetry, asymmetry, geometry, etc 4. Complementary flavours, use the flavours which work best together 5. Have nice plates, bowls & cups if you want to present your dish in a nice way 6. Use flowers in your food, they taste nice but look even better. Make sure it's edible flowers not poisonous 7. Microgreens are a great little feature to add to dishes to make them prettier, they add a small amount of green
Hello, I just found this video - absolutely high-end plating. It amazes me how genius & artistic these compositions are. Truly creative. I am in fact very impressed. The music underlines the modern spirit of the dishes displayed. Great work. 10/10 please keep this style of videos coming. Your work (not only for educational purposes) is much appreciated. Sincerely, Boss
When i was in culinary arts program class at my local community. I leaned to draw first to draw it first on a sketchbook to visually the concept on a plate.
I'm a big fan of the "hungry right now" approach wherein we accept that plating is an ephemeral state between the much nobler pursuits of preparing food and eating it. Simply aim for the plate. Et voila, a plate of food.
*People are complaining about the size of the food.* *I mean it’s a form of an art and demonstration of dedication from the chef poured in to their food.* *If you can’t afford it, better yet keep your mouth shut. 😪*
How instead of making terms, why don't you stick to already existing terms. 1) Center weighted composition. 2) Rule of thirds composition. 3) Landscape profile composition. These presentations are already very well understood in photography. There is nothing Nordic about rule of thirds. From there you can extend to rule of odd numbers. Rule of triangles. Golden ratio's. This puts the student in a position of being able to understand composition in everything and how to apply it specifically to food.
@@reicuni7875 Yes, it involves a blender and a sieve, can be made in quite big batches, keeps decently and is not really complicated in any way really. It's just more effort that most would do at home.
How do we keep the food warm? It's been handled by your hands so much that not one piece has not been touched in one way or another. It's somewhat a turn off for me. I like the idea of chefs using those large tweezers instead of their fingers to plate food.
Music is an art form and cultural activity whose medium is sound organized in time. The common elements of music are pitch, rhythm, dynamics, and the sonic qualities of timbre and texture.
God why would anyone do this? Why would anyone write a music just like Bach’s prelude of cello suite No.1 in G major but only change a few notes? It’s like an itch you can’t scratch.
What do you mean? It's cooked quite nicely. What do you think duck breast looks like? There is no way that the breast and the skin is cooked but that fat isn't. Although it probably wasn't soaked in a flavorful broth so that's why it's lighter in color.
@@Coronavirus-bb1rs i saw hundreds and hundreds and if you cook your breast straight , hot pan will look like this ! Carry on , I didn’t ask your opinion , keep eating like this !
@@alexandruionescu179 I am slightly confused, what do you mean hot pan? I am not a cook so maybe I am wrong. I also don't frequently eat duck roasted especially with quarantine.
Ok , so when you start cooking something whit fat and then skin , you will need to start cooking on the cold pan , and slowly the fat will get ranted and cooked in the end , skin will became crispy When you start cooking whit hot pan , you adding the breast , skin will be in 3 min crispy but the fat is gonna be still raw and awful Make sense ? Same thing is for lamp chop , lamb rack , lamb sholder etc
@@alexandruionescu179Thanks! I usually cook chicken and duck once then cook it again in the sauce it was marinated in. I only know about fat from boiled pork belly and other quite fatty cuts before it gets stewed in its sauce. I know that pork belly fat is cooked so I assumed it was the same for that duck. i.e. it didn't have sauce. This comment makes it sound like I cook with a lot of sauce lol.
The aesthetics are good. I wish that the explanation on the right would last at least so long to allow anyone to read it!!!! It would be nice to enjoy the visual but also to understand. Showing the act of plating was unnecessary, which took away from the time of the video.
Vera Swift. Have you heard of the pause button? It allows you to stop the video at will and gives you time to read the explanation. When you’re ready to continue, press the pause button again and the video will resume. Your comment suggests that you’re an internet buffoon, and I choose to believe it.
Im not a culinary genius or anything and I think all of these were beautiful but there is something unsettling about having to touch each piece of food with your hands (even if they are clean)
Evilxfrosting They use hands while cooking and/or serving a plate, it's a good thing to use tools like tweezers and spoons but you can't avoid direct contact with the food. Fyi there is a lot of antibacterial cleaners and strict rules in kitchen, Untill we get more functional robots and an alternative to disgusting rubbers we have to use our hands when it's needed.
@@stepan1226I don’t even remember making the comment so I completely forgot anything that I was thinking when I originally made this so I guess that means that I don’t have an answer
Biggest turn-off; small portion of food on a large plate. Psychologically you’re going to feel ripped off. I don’t care how nicely you dress up the plate, that food better be fucking out of this world! Or you could just give up on being tragically hip and put it on a reasonably sized plate.
@@jmlepunk en•trée ŏn′trā, ŏn-trā′► n. The main dish of a meal. n. A dish served in formal dining immediately before the main course or between two principal courses. And you probably don’t know the difference between prescriptive and descriptive
@@roberthermens904 You live in your american bubbble, your biased dictionary is irrelevant. Entrée is French for entrance. In France, and in the entire world, it is served before the main dish. It is a smaller dish that is not designed to to provide satiety. If you go to culinary institute in the US even they will know that.
Here is my tips for plating:
1. Focus on flavour first and plating last, cook what ever you want to eat then arrange it nicely
2. Garnish the food use herbs or fruits like cherries or anything small like seeds/crushed nuts
3. Art techniques - use composition, contrast, colour theory, symmetry, asymmetry, geometry, etc
4. Complementary flavours, use the flavours which work best together
5. Have nice plates, bowls & cups if you want to present your dish in a nice way
6. Use flowers in your food, they taste nice but look even better. Make sure it's edible flowers not poisonous
7. Microgreens are a great little feature to add to dishes to make them prettier, they add a small amount of green
I agree bro
just a question, what temperature is the food after you done plating it?
@@rampage7562 Plates are generally warmed and after plating the dishes are placed under a warmer in restaurants.
GrowingDownUnder so true
Certainly. Thank you So much for the reminder
I absolutely love that New Nordic style. This whole video is like watching someone paint
Hello,
I just found this video - absolutely high-end plating.
It amazes me how genius & artistic these compositions are. Truly creative. I am in fact very impressed.
The music underlines the modern spirit of the dishes displayed. Great work. 10/10
please keep this style of videos coming. Your work (not only for educational purposes) is much appreciated.
Sincerely,
Boss
When i was in culinary arts program class at my local community. I leaned to draw first to draw it first on a sketchbook to visually the concept on a plate.
I'm a big fan of the "hungry right now" approach wherein we accept that plating is an ephemeral state between the much nobler pursuits of preparing food and eating it. Simply aim for the plate. Et voila, a plate of food.
Thanks for making this video. It was beautifully done!
The so-called *asymmetric* "New Nordic Approach" introduced at 1:07 appears awfully symmetric across the horizontal plane.
Great video, I'm glad I found this channel!
Ok this was just fabulous
*People are complaining about the size of the food.*
*I mean it’s a form of an art and demonstration of dedication from the chef poured in to their food.*
*If you can’t afford it, better yet keep your mouth shut. 😪*
Boujee
It's not a form of art, it's just food, and the chef is dedicated to horseshit.
combination to a perfect meal: 9,6,7,11,11 done!
Okay so it's two years later, but seriously what does this mean??
The phone number for Pizza Pizza .
How instead of making terms, why don't you stick to already existing terms.
1) Center weighted composition.
2) Rule of thirds composition.
3) Landscape profile composition.
These presentations are already very well understood in photography. There is nothing Nordic about rule of thirds.
From there you can extend to rule of odd numbers.
Rule of triangles.
Golden ratio's.
This puts the student in a position of being able to understand composition in everything and how to apply it specifically to food.
please, can you provide me with a resource of these materials, Id love to learn about composition with food
The Linear Approach for the win.
New Nordic is one of my favorites although I wasn’t too keen on the actual plate up in the video
I love linear approach.. More funky
nice ,from this video i learn how to nice plating,,thanks
Last one was probably the best way
Love love love this!
It was really helpful sir. Thank you for for uploading this video.
Glad you enjoyed our video!
"and that will be $59.99 for you, sir"
do u even know the effort of making a smooth potato puree in a fine dining restaurant? i dont think so
Big Poppa k
@@reicuni7875 Yes, it involves a blender and a sieve, can be made in quite big batches, keeps decently and is not really complicated in any way really. It's just more effort that most would do at home.
@@aargh93 You blend potatoes in your restaurant?
@@andreisantos1196 I was about to ask the same thing lol
May i ask if how much is the tuition fee here? Let say on the pastry and baking? Thanks
What a cello suite version !?
Love it!!!
I haven't mastered the ability to make my ingredients magically appear on the plate yet. I probably just need more practice.
Lol let me know when you master it!
marvelous!
What’s that yellow and pink one in the bottle?? I saw it in many places but I didn’t get an idea about it☹️ how it can be prepared??
yellow is a butternut squash puree and the pink one is a beet puree
How do we keep the food warm? It's been handled by your hands so much that not one piece has not been touched in one way or another. It's somewhat a turn off for me. I like the idea of chefs using those large tweezers instead of their fingers to plate food.
That's something that you're going to have to just get over.
I guess heat the plates to keep the food warm
Where can we acquire those kind of flat plates for food plating?
Ikea has EVERYTHING. i mean real everything
all i care is the taste and cleanliness
amazing!
What's a music?
Music is an art form and cultural activity whose medium is sound organized in time. The common elements of music are pitch, rhythm, dynamics, and the sonic qualities of timbre and texture.
I didn't get why no one liked the music until I heard the original, otherwise great looking plates
Anyone know the producer for the music?
Original is by Bach. This version I have no idea.
Whats the intro song
Dish name please
how about some mashed potatoes and beans and some broccolis on the side...any side please.
God why would anyone do this? Why would anyone write a music just like Bach’s prelude of cello suite No.1 in G major but only change a few notes? It’s like an itch you can’t scratch.
What was that dust/powder made of?
Mushrooms
where's Duck jus on the second dish?
PH 5555 I think its the powder
HAHA :D
@@70194tanner Yeah NO! It's mushroom powder, so they probably forgot it
classic is best.
That's great, you moved some stuff around on a plate and squirted some sauce on it. 👏
Love the composition. The dishes look terrible, but the music is cool.
You'll want to listen to the original, it's Bach's "Cello suite 1, Prelude".
Edible Art
JS Bach with drums? May as well serve the food off the plate
The linear plating is honestly the only good one
Cozinhar com Rigor
whats the name of the song ?
That's no song as no one's singing. It's an adaptation of J. S. Bach's prelude of the Cello Suite No.1 in G
Clemens Kindermann thx
great song
Thanks, Kindermann!
whats the adaptation tho
whats the song used?
precision, brady ellis
A remix of bach cello suit 1 prelude
SkyreeXScalabar no
is good
Zadquiel Williams of course homie
good
cool
i would have turned the asymmetrical plate 90 degrees so that the duck meats were symmetrical
I wanna eat nordic approach so bad
nice very nice
i freakin suck at plating but im confident in my dish
heard of buffet plating?
And this would probably cost you for only $28.98 per plate..
First rule: learning how to cook a duck breast ! Still has got that raw fat on the skin ! No thanks
What do you mean? It's cooked quite nicely. What do you think duck breast looks like? There is no way that the breast and the skin is cooked but that fat isn't. Although it probably wasn't soaked in a flavorful broth so that's why it's lighter in color.
@@Coronavirus-bb1rs i saw hundreds and hundreds and if you cook your breast straight , hot pan will look like this ! Carry on , I didn’t ask your opinion , keep eating like this !
@@alexandruionescu179 I am slightly confused, what do you mean hot pan? I am not a cook so maybe I am wrong. I also don't frequently eat duck roasted especially with quarantine.
Ok , so when you start cooking something whit fat and then skin , you will need to start cooking on the cold pan , and slowly the fat will get ranted and cooked in the end , skin will became crispy
When you start cooking whit hot pan , you adding the breast , skin will be in 3 min crispy but the fat is gonna be still raw and awful
Make sense ? Same thing is for lamp chop , lamb rack , lamb sholder etc
@@alexandruionescu179Thanks! I usually cook chicken and duck once then cook it again in the sauce it was marinated in. I only know about fat from boiled pork belly and other quite fatty cuts before it gets stewed in its sauce. I know that pork belly fat is cooked so I assumed it was the same for that duck. i.e. it didn't have sauce. This comment makes it sound like I cook with a lot of sauce lol.
And still not much to eat :)
Matrix Of Death lol. You're absolutely right dude! They're expensive /microgram of food
Because if they gave you a bigger plate you'd be full from one course and couldn't taste the other 10
it's an entrée, fucking DUH
Obviously there's like 9 more plates coming, you don't need a full plate of food
@DJ S lmao this isn't for restaurants like Olive Garden bro. Learn about these kinds of restaurants and how they work before spewing all that bullshit
Half a plate of duck, full price, much profit
Where are the sophisticated diccs who say
"why he isn't wearing gloves?"
Those snowflakes cant afford fine dining
this is really just my opinion but the dishes don't look appetizing to me. Maybe it's too little, or maybe I'm not fond of duck, I don't know
Anyone else getting American Psycho Vibes?
2nd nordic
no gloves?
The duck suffered.
He needs a lot to make a good plate
last one without the final sauce, you ruined it.
The plating is nice but ruining Bach is unforgivable.
POP IT IN THE MICROWAVE SO THAT Everything is stil hot by the service time
Trash your microwave if you take cooking seriously. There are ingredients in your plate that shouldn't be hot anyways.
I'm completely lost as to why any of this is presented the way that it is.
K
for that amount of meat that's way too little sauce, just sayin
I've seen so much modern plating that it's become quite boring now. Strange.
The aesthetics are good. I wish that the explanation on the right would last at least so long to allow anyone to read it!!!! It would be nice to enjoy the visual but also to understand. Showing the act of plating was unnecessary, which took away from the time of the video.
Vera Swift. Have you heard of the pause button? It allows you to stop the video at will and gives you time to read the explanation. When you’re ready to continue, press the pause button again and the video will resume. Your comment suggests that you’re an internet buffoon, and I choose to believe it.
ill tell you a secret. You can pause the video
That bastardized song actually hurt to listen to.
Im not a culinary genius or anything and I think all of these were beautiful but there is something unsettling about having to touch each piece of food with your hands (even if they are clean)
do not go to any restaurant in the world...
I hope you know that people cooking and doing all that stuff with their bare hands, there is no other way to do it
E. HNV
actually I have worked in the food industry for a WHILE. There is a way not to touch people's food
Juan Quedo
Untrue actually. There are tons of respectable restaurants that don't use hands to plate people's foods.
Evilxfrosting They use hands while cooking and/or serving a plate, it's a good thing to use tools like tweezers and spoons but you can't avoid direct contact with the food. Fyi there is a lot of antibacterial cleaners and strict rules in kitchen, Untill we get more functional robots and an alternative to disgusting rubbers we have to use our hands when it's needed.
Looks like it should be titled “The Ultimate Scam”
why scam?
@@stepan1226I don’t even remember making the comment so I completely forgot anything that I was thinking when I originally made this so I guess that means that I don’t have an answer
Gloves...
I don't see a cut on his hand
are not used in the restaurants
Biggest turn-off; small portion of food on a large plate.
Psychologically you’re going to feel ripped off. I don’t care how nicely you dress up the plate, that food better be fucking out of this world!
Or you could just give up on being tragically hip and put it on a reasonably sized plate.
You know nothing
@@jmlepunk True, but I know more than you. 😋
@@roberthermens904 you probably think an entrée is a main dish
@@jmlepunk
en•trée ŏn′trā, ŏn-trā′►
n. The main dish of a meal.
n. A dish served in formal dining immediately before the main course or between two principal courses.
And you probably don’t know the difference between prescriptive and descriptive
@@roberthermens904 You live in your american bubbble, your biased dictionary is irrelevant.
Entrée is French for entrance. In France, and in the entire world, it is served before the main dish. It is a smaller dish that is not designed to to provide satiety.
If you go to culinary institute in the US even they will know that.
What’s with these bullshit sauce techniques lol you will get removed from the kitchen for doing that weird wild stuff