This intermediate level course covers the mechanics and configurations of plating by learning basic plate design templates, the use of negative space, the elements of composition, balance, and contrasting elements
This intermediate level course covers the mechanics and configurations of plating by learning basic plate design templates, the use of negative space, the elements of composition, balance, and contrasting elements for the completed composition. Each class is taught in the state-of-the art culinary lab in the trainDAVINCI Training Center.
Come join this fast paced high energy class to learn sauce and puree techniques; and plate enhancements that will get the WOW! factor every time served. The class will work with event caterers, inflight caterers, hotel food, restaurant food, and staff prepared components for each practice plate. The class is hands-on, preparing all enhancements and plating by reinventing common food items into an amazing eye-catching part of each plate. We will learn how to use time management to reheat and plate up a full aircraft in record time.
Presentation enhancements to simplify plating and reduce plate up time will include several examples for starters, appetizers, starter salads, entrée salads, sandwiches, breakfasts, soups, entrée and desserts by:
Reinventing the potato, ancient grains and rice
Reinventing the Crostini
Reinventing bacon and egg presentations
Reinventing presentations for fruits and vegetable sides
This course is offered approximately every other month. Please check our course schedule for details.
11 (Wednesday) 9:00 am - 13 (Friday) 5:00 pm(GMT+00:00)