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Food Plating

 
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Knifethrower



Joined: 29 Oct 2006
Posts: 218
Location: Heaven, actually.

PostPosted: Sat Jan 31, 2009 7:03 pm    Post subject: Food Plating Reply with quote

Hey All!

Well, its come time for a school update.

I've been through my first term, about to take term finals in a week. Dishes have come full circle to include all components at last. After learning basic preparation, we are being told to make it pretty for presentation. Being a go-getter, I can't stand not knowing how to plate well, why, how, etc...

Got any good book or website recommendations for me? I was told Charlie Trotter's books are a good place to start. Any other suggestions? Any food stylists out there who can lend me some good philosophy aside from "Meat is at the 6:00 position, its what the customer is paying for."?

Thanks for the help,

Jen
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Erin



Joined: 18 Oct 2004
Posts: 1654
Location: Within view of Elliot Bay, The Olympics and every ship in the Sound

PostPosted: Sat Jan 31, 2009 7:23 pm    Post subject: Reply with quote

When I want a little inspiration I go old school with Pepin and new with Keller. I can't help but be inspired while looking through their respective books. Left to my own devices I often get a bit too rustic. Most of my other favorites won't help you in the pro kitchen, too rustic you know.

6:00 position. . . (snort). I am way too much of a renegade, I prefer 6:15.
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"It's watery....and yet there's a smack of ham."

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Knifethrower



Joined: 29 Oct 2006
Posts: 218
Location: Heaven, actually.

PostPosted: Sun Feb 01, 2009 2:08 am    Post subject: Reply with quote

Its off to Powells I go!

Gonna see how they kick it old school...
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Erin



Joined: 18 Oct 2004
Posts: 1654
Location: Within view of Elliot Bay, The Olympics and every ship in the Sound

PostPosted: Sun Feb 01, 2009 4:11 am    Post subject: Reply with quote

Got lost in Powells once.
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"It's watery....and yet there's a smack of ham."

"It's hot ham water."
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Knifethrower



Joined: 29 Oct 2006
Posts: 218
Location: Heaven, actually.

PostPosted: Sun Feb 01, 2009 6:12 am    Post subject: Reply with quote

I lost my father there five years ago... Have seen neither hide nor hair of him since. Nobody can blame him for not wanting to go home.
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David



Joined: 30 Sep 2004
Posts: 1855
Location: Ottawa, Ontario, Canada

PostPosted: Mon Feb 02, 2009 4:45 pm    Post subject: Reply with quote

Sorry about your dad knifethrower----perhaps he'll show up in a display on your next visit.

My one beef about plating (and really I don't get fancy, spoon, slop-serve) is the tendency to build towers out of foods!! WHY?? WHY?? It's not that they look terrible or anything--quite the opposite. I'm afraid to destroy the art work! But i also think it does detract from the individual elements on the plate.
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Erin



Joined: 18 Oct 2004
Posts: 1654
Location: Within view of Elliot Bay, The Olympics and every ship in the Sound

PostPosted: Mon Feb 02, 2009 11:37 pm    Post subject: Reply with quote

My friend Chuck sent in an expedition to find me. He eventually found me in the cooking section.
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"It's watery....and yet there's a smack of ham."

"It's hot ham water."
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Knifethrower



Joined: 29 Oct 2006
Posts: 218
Location: Heaven, actually.

PostPosted: Tue Feb 03, 2009 6:47 am    Post subject: Reply with quote

I have to leave a trail of empty latte cups on my way in, or its Camping In Grand Tetome. (sorry, horrid pun. its late. i've had too many carbs for dinner)
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Knifethrower



Joined: 29 Oct 2006
Posts: 218
Location: Heaven, actually.

PostPosted: Tue Feb 03, 2009 6:49 am    Post subject: Reply with quote

David, I don't get the vertical thing either, but its gotta be sculpture related somehow. I personally do not care to see upturned chicken legs sticking their bare jointed ankles in my face at dinner, but some folks seem to think that is important.

Oh, I am so confused...
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Erin



Joined: 18 Oct 2004
Posts: 1654
Location: Within view of Elliot Bay, The Olympics and every ship in the Sound

PostPosted: Wed Feb 04, 2009 5:31 pm    Post subject: Reply with quote

Jen, I am a connoisseur of bad puns. Also of Dad humor and terrible singing voices. But, I am not a fan of those upturned chicken legs either, or of the micro green haircut and the giant herb stalk sticking out of the center of my plate like a flag planted atop Everest.
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"It's watery....and yet there's a smack of ham."

"It's hot ham water."
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Knifethrower



Joined: 29 Oct 2006
Posts: 218
Location: Heaven, actually.

PostPosted: Thu Feb 05, 2009 4:22 am    Post subject: Reply with quote

mmmm... yeah... dinner should not be conquered.

Nuff said.

WORD!!
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