The Art of Plating

I came across this clip on the Ideas in Food Blog and thought that some here might find it interesting ...

http://blog.ideasinfood.com/ideas_in_food/2015/03/march-5-2015.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+IdeasInFood+%28IDEAS+IN+FOOD%29

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sebastian_palmigiani_21610

thanks for sharing this. my challenge when plating for a dinner is time. i tend to rush through as i want to get the food out ASAP. as a result the beauty of the plating suffers. i need to learn to slow down and let the guests wait a little longer.

Manfred_18311

Most time it is the worry to serve a cooled down meal. It takes a bit of pre planning and organization, like preheating the plates what can buy you some time and cut out temptations to haste.

Plating’s just flowing out of my hands are mostly more attractive to the eye of the beholder than those I tied to be incredibly perfect.

Cheryl_71360

I definitely need help in the plating department. I don't know if it's because I'm lazy, fat, drunk or just hungry but I throw that shit on the plate and get after it;)-

sebastian_palmigiani_21610

i'm a home cook. here i is what i use to keep plates warm while plating. it is a heated shelf warmer.

http://www.webstaurantstore.com/nemco-6301-36-ss-36-heated-shelf-warmer-with-stainless-steel-sides-120v/591630136SS.html

one of the things that challenged me when first using sous vide is that by the time things got plated and served, the food was cool. like, this is great food but it's cold. not good! with the shelf warmer i can now take more time plating and still serve hot food. the shelf warmer is compact enough to store in a closet when not in use.

georgezajacek

Thanks really cool