Latest / Chef's PSA Podcast / Selecting the Right Plates and Plating Ep.30

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Selecting the Right Plates and Plating Ep.30 · Chef's PSA Podcast

0:00
Hello chefs. You're listening to chefs, PSA
0:02
podcast. I'm your host Andre natera.
0:04
On today's episode, we're going to talk about plating Styles and
0:06
different plates. You could use for them.
0:08
Anyway, stay tuned. This episode is brought to you
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light.com. All right, chefs, let's get into
0:51
this episode. Before we get into it, let me
0:53
give you an update. I always like to give you an
0:55
update of a big one, but I am working on the line.
0:59
Cook survival, manual. Audiobook.
1:00
So, I think that should be released most likely early
1:05
February. It's a companion to the first
1:07
book, The, how not to be the biggest idiot in the kitchen.
1:10
So, if you haven't picked that book up, Should go get it, the
1:12
paperback version and ebook versions of line.
1:15
Cook survival manual are available.
1:16
I want to make sure that there's an audio book available for it
1:20
as well because I know a lot of people are moving towards
1:21
audiobooks. I know, I listen to a lot of
1:23
audiobooks. So I want to make sure that it
1:25
was available for everyone and the narrator that I work with,
1:28
he's got a busy schedule. So most likely it won't be
1:32
released until early February, anyway, not related to this, but
1:36
I thought it was pretty cool. This week, I started messing
1:39
around with an AI. Image generator, which I thought
1:43
was pretty deep where you type in a prompt and then it gives
1:46
you whatever you want. And I thought this is this is a
1:48
very wild thing like How quickly a i is moving, and the level of
1:54
quality that you're getting from AI.
1:57
I think the world that we're going to be looking at within a
2:00
year, is going to be completely different than it is right now.
2:03
So any way I could, I know I did an episode on a, I could a very
2:06
fascinated by it. I think, I think, if people
2:08
haven't caught on to that, I wrote an AI recipe book.
2:12
A while back, it took me like three days to write it, but
2:14
anyway, it was very quickly, it saved a lot of time for me to
2:18
write these recipes. So if you haven't started
2:20
working with AI, And you feel like goofing off, I was using
2:23
chat GPT on open a.i., because everyone keeps asking me, and
2:26
I'll even say in the comments like 100 times open a ichat GPT
2:30
in the next person will comment, what do using anyway.
2:33
Read the comments and you'll know what I'm using, but anyway,
2:35
if you want to experiment with AI, this is this is pretty cool.
2:38
I don't get, I don't get why people are resistant to take a
2:42
look at it because I think it's like Google, it's just another
2:46
tool that we're going to have. It makes you exponentially more
2:48
efficient enough about AI. That's Not what you guys.
2:51
Listen to this, let's talk about Chef stuff.
2:53
Today's episode, we're going to talk about plating and different
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plates and different plating Styles.
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So I think it's important that people understand that plating
3:02
Trends come and go. So, I've kind of been a little
3:04
bit reluctant to talk about the way people should plate, because
3:10
you'll start doing something like, you know, I could think
3:11
back a couple of years. Like, when I started, it was
3:14
partially on the rim, you know? That's when I started cooking,
3:16
you know, there was Rosemary sprigs everywhere and, and lemon
3:19
crowns. And you know, Birds birds made
3:23
out of fruit was very popular, if you know pineapples or
3:27
whatever the case may be. And anyway if you do that, now
3:29
people can look at you like you're crazy.
3:31
So anyway you can't do that today.
3:33
So if you're listening to this podcast 10 years from now,
3:35
understand that we're going to talk about is kind of the
3:38
current plating styles that might not make sense in the
3:41
future. So keep that in mind.
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I must say plates and plating. Go hand in hand.
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It's very important to select the right plates.
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It's for the right type of plating experience that you
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want. And I want to, I want to touch
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on kind of understanding your restaurant, understanding your
4:00
audience, you know, where you at?
4:02
Are you in a very high-end restaurant?
4:04
Are you in a more casual setting?
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Are you in a three-michelin-star restaurant?
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Are you in a cool trendy restaurant?
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Because all of those types of environments require a very
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different type of plate that you should be.
4:18
Using this show is sponsored by Light.
4:22
And personally, I do you steal light.
4:24
I actually, I love them. I've worked with them for a long
4:26
time, there a supporter of an organization that's near and
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dear to my heart. They support Mentor bkb, which
4:33
is the organization that supports a competitor to go to
4:36
the Bocuse D'Or, which is happening right now, probably,
4:40
as this podcast is being released.
4:41
Go, Team, USA. Shout out to Team USA, Robert
4:44
Salada. Key, who's the coach over there?
4:47
Jeffrey, Hayashi, who's the competitor for Team USA?
4:50
Anyway, Steel. Like supports Mentor bkb.
4:52
So, I'm a big fan of them. They've been very supportive of
4:55
me and the organizations that I'm passionate about throughout
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the years, aside from them being supportive of things that are
5:01
near and dear to my heart. I also think that they offer
5:03
great products anyway. So let's just kind of talk
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through that a little bit. So if we're talking, casual
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dining, right? This is kind of your entry
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level. You need, you need to make sure
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that you're choosing the right plates for the job.
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So, in casual dining, you know, you hate to say your slang in
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plates, but I don't, I can't think of another word to To use,
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but it's a more quick hectic environment.
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So you need a heavier piece of china to stand up to the volume
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that's going on, you know, plates fall often and chaotic
5:33
environments. So you want to have your China?
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That's that's not going to break as much.
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That's not going to chip as much something heavy-duty.
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That's going to stand up to the PACE and intensity that goes in
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a fast-paced, casual dining setting, something like The
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Homer Laughlin, or the Hall, China, Robert Gordon like that
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is kind of the idea. Real China that I would use in a
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casual setting, kind of, in the, in the mid level, you know,
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that's kind of where you want to.
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Look at your steel out, your folio, your your Royal,
6:01
porcelain your Robert Gordon, China, your mom Studio.
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That's, you know, a more of a combination, it's still hard,
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it's still sturdy but you're going to see more modern shapes
6:11
different colors and things like that.
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And then on your very high-end, you know, that that's when
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you're going to get into like the bone china, the William
6:17
Edwards bone china? The Renee Osorio, Steel like
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bone. China is something that you're
6:23
going to see more in the high ended.
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And I'm not saying you don't see it in the Casual as well because
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I know I've used bone china in casual settings as well.
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It is a little bit more elegant, it does require a lot of
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finesse. You don't want to be slang in
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plates using bone china because it is more fragile.
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So choosing the right style of plates that you're going to use
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is very important for the type of restaurant that you have and
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knowing, which plates to choose very important, right?
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So be smart about it, your Making a big investment, I know
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as a chef. We would budget China glass and
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silver. What we call the the big four
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really trying to Glass silverware Linen, in most hotels
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and restaurants you budget that and you would put big chunks of
7:05
money quarterly so you could buy it.
7:07
So you do a month, end inventory, you trued up the next
7:10
month's. You see what your variances 20s,
7:11
any or vote, variance to par, you get a chunk of money and
7:14
then you buy what you need. So, I know that obviously food
7:18
cost labor cost. These are your biggest expenses
7:20
in. In a restaurant setting, but
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China, glass and silverware, are also some of the biggest
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expenses that also go into operating, a kitchen /
7:30
restaurant. So getting something that is the
7:32
right China for your location. The bright silver where the
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right glassware for your location is very important.
7:39
So like I said, if you're working in a fine dining place
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you're probably not going to use all China and if you're working
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in a very casual setting you're probably not going to use
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William Edwards, bone china. So so so keep that in mind,
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right? You want to make sure.
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Sure, that you're using the right tool for the job.
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In this case, we're talking about the China that you're
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using. Now, there are some cases where,
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you know, let's let's just say you're in a big hotel and I know
7:59
a lot of chefs that listen to this podcast working, you know,
8:02
and big hotels and you have to kind of watch your costs and
8:07
things like that. So you, you sometimes want to do
8:09
a little. I don't want to say sneaky, but
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you want that look and feel of a bone china.
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Maybe you have a exclusive Lounge, like for members only or
8:19
something like that. A lot of hotels, do You want to
8:23
have that fine dining look maybe in room service or something
8:25
like that. But you also know that you're
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going through a lot of volume. So you need something that has
8:29
that look. But also has that feel so, you
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know, maybe you're looking at the folio bone china or
8:36
something like that, right? So, so a bone china look, but
8:40
maybe it's a little bit more affordable, you can do things
8:42
like that. Anyway.
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We digress. I think when we talk about
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plating and plate, Trends, what I see right now, as you know, I
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go to a lot of restaurants or heating on Instagram.
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I like to call it as I'm looking at all the food pictures, what
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you're starting to see chefs kind of Shifting towards.
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And obviously you know, plating Styles and plate Styles, they
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change over the course of time. But one thing that you're
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starting to see right now is kind of this more natural you
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know these Stone glazed Stoneware natural glazed plates
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that have, you know, I don't want to call them Earth Tones
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but you know, like maybe pink isn't the right word, but maybe
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like a Peach Stone. They're brushed they look
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hand-painted plates. Like that are very trendy right
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now or darker plates, which, you know, for so many years it was
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always beautiful, white china. Now, I think it's okay to serve
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things in Darker bowls plates Coupe plates.
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It almost has like a like a Japanese restaurant.
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Men looking bowl style, you know, I can think of like the
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I'm trying to think you'll see these plates that have like a
9:52
little bit of fish. Maybe some, shaved, vegetables,
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pour a little bit of broth tableside like the folio as oars
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plates that, you know, steel light has to offer.
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So those are kind of the things that you want to look at that
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natural style plate, with with different types of colors,
10:08
because sometimes your food is going to lack a little bit of
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color. So you need the plate to kind of
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make it pop a little bit, but but you also don't want the
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plate to be so beautiful that it takes away from the food.
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But I do want to talk about that in a second.
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We'll get to that when we talk about different strategies when
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it comes to plating. But anyway, what you'll notice
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right now is very trendy in the restaurant world.
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A lot of chefs are opening up. I mean, who's opening up a
10:32
Mediterranean restaurant right now raise your hand, right?
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If you're listening across the world, you're opening up
10:37
Mediterranean restaurants across the board or some sort of Middle
10:42
Eastern style restaurant. Is that Food has become very
10:45
popular, it's definitely having a moment.
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So, a lot of these natural plating Styles lend themselves
10:52
well to that style of food. A lot of, a lot of restaurants
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are starting to move into this more shared plates concept.
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So even though we're in a postcode patrolled, I don't
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think it took very long for us to go back to some old habits,
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where it's food arrives, as you order it, and then everyone's
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sharing food, so I can think of, like the Mayhem Studio.
11:14
Plates that are that, like, have this Stone glazed, look where
11:19
you can Saturday, where you could serve like a lot of little
11:21
Tapas and and a little shareable snacks and things like that.
11:25
That's, that's also very popular.
11:26
So, it's important and I can't, I can't emphasize this enough.
11:29
It's important that you choose the right plate for the set and
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setting. And what I mean by that is like
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if you're if you have this very casual Mediterranean restaurant
11:36
again, you don't want to be serving bone china for that,
11:40
right? You'll also start to notice like
11:42
a lot of food is being plated. Again, the shareable things
11:46
right? And what's called like a
11:48
stacking tray. So it's like it's like a
11:50
combination Bowl. It almost looks like an ashtray,
11:54
but you know, the sides are straight.
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They're not, they're not curved like a bull, the sides sides are
11:58
straight but you could use it as a bowl.
12:00
And I know, you know, it's very trendy right now is like you
12:03
could put one of these stacking trays and maybe you fill it up
12:06
with rice or rocks or something like that.
12:10
In the you stack a couple of bites on top.
12:12
So those traits are very useful in that and that That regard an
12:15
interesting thing also and I was doing this right before in my
12:19
last job right before I retired is it was very cool to have mix
12:23
and match China. So we might have something that
12:26
looks very elegant would call like the grandma style plates
12:29
mixed in with something more modern.
12:30
It was just a very eclectic mix. The food would always come out
12:33
on a different look so it was fun.
12:35
It mixed it up. The idea of serving food in your
12:39
house. If you're having a dinner party,
12:42
you would just grab whatever you have in your pantry and you
12:43
might have a mixer. After something that your
12:45
parents gave, you something that you bought a one-off piece and
12:48
so you have this mix and match Style on the plate and that's
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the way it would look at home, right?
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You'd have all these different these different colors.
12:55
These different shapes. Same way in a restaurant maybe
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on a buffet or something like that.
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You're going to have all sorts of different styles and shapes
13:02
on. There's everything, you know,
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might be a very beautiful piece of china, it might be a stacking
13:07
plate, it might be a bowl, it might be whatever, right?
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So mixing that all up adding color and vibrancy to the to the
13:14
station, whether you know, we're looking at a table scape or if
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we're looking at a buffet or whatever the case may be even
13:19
for photo shoots, all of that works well.
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So again, you need to make sure you're making good decisions.
13:23
When you're selecting two plates that you want in your
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restaurant, then when we get into the, when we get into the
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very high-end level, and you'll see this in a lot of like three
13:33
Michelin star restaurants, or restaurants, that are very high,
13:35
fine, dining, and they start using the bone china.
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I think, I think one of the things that's really cool, is a
13:42
lot of places. I know still light will do this
13:43
for you. We'll use the bone china.
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Like, you know, the William Edwards, where you have
13:48
beautiful patterns, that might have a little bit of gold in
13:51
there or something like that. There might be multiple serving
13:53
pieces. You might stack a dish, you'll
13:56
see this often where, you know, there's there's three plates,
13:59
stacked on one another and then there's something, you know, I'm
14:02
just I'm just making this up. There's a there's a beautiful
14:05
piece of fish or a cup stacked on three other plates and
14:11
there's some theatrics in the presentation.
14:14
So understanding that incorporating some bone, china,
14:19
incorporating some, you know, stoneware and all that, it could
14:22
make a really cool feeling out the restaurant that I was chef
14:26
of right before, right. Before I started chefs PSA, we
14:29
would incorporate a big mix of things.
14:31
So we'd have things that were on bone china, we'd have things
14:33
that were, you know, like stoneware things like that and
14:38
it made sense because sometimes we do like a high-low plating
14:42
concept, and I'll tell you The story and then after the story
14:45
will get into plating strategies.
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But anyway, so here was the story.
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If you're going to charge high prices for something as a chef,
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really you got to look at two things, your they're providing
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an exceptional quality ingredient that costs you a lot
14:59
of money. So, obviously your parts, you're
15:01
passing some of that markup off onto the customer.
15:04
So let's just say you're serving foie, gras truffles Lobster,
15:06
something like that caviar. Well, You need a beautiful
15:10
vessel to present that in sometimes.
15:13
You're presenting something very familiar and comfortable and How
15:20
do you get a lot of money for it?
15:22
Well, I'll tell you what I did. If you've ever seen the movie
15:24
Inglorious Basterds, and I love that movie and one of my
15:28
favorite food scenes in the history of food scenes for
15:33
movies TV, whatever the case may be, is the scene where they are
15:36
eating the apple strudel and they go and they open up the,
15:42
they put the thing down and they get the cream and they put it on
15:45
top and there's this whole presentation.
15:47
I remember watching that. I'm like, that looks so good.
15:49
I love Love that scene and I love the way that they eat it
15:52
and you know, the cinematography is great.
15:54
Anyway, we digress. What I loved about that so much?
15:57
Is that in the restaurant, that was upscale dining that I had
16:02
prior, I got with the pastry chef and I said, I want to serve
16:06
a lemon tart and the lemon tart wasn't necessarily on the level
16:12
of the restaurant. Like, it was a little bit.
16:15
It was a little bit too simple. I was too much of a fastball
16:17
down the middle for the level of food that we were trying to
16:19
provide I said, but we're going to serve it on a beautiful plate
16:22
with a gold rim and we're going to come out and we're going to
16:26
have this service piece where we're going to bring the cream
16:28
like Inglourious Basterds. And we're gonna put the cream on
16:30
top so you could take something that's very simple and very
16:35
familiar but you could present it in a way that's unique that
16:39
would allow people to be like, wow, like I've had a lemon tart
16:43
before but I haven't had it presented that way.
16:45
And so you put a little bit of theater behind it.
16:48
So there's a difference again, so So again, we're talking about
16:50
plating Styles but there's we're also talking about service and
16:53
theater. There's a difference between
16:55
getting a dish that has truffles on it and then there's a
16:58
difference between that and then the chef coming to the table and
17:00
shaving the truffles for you and saying, tell me, when to stop,
17:04
that's a different experience. I'll tell you a story years ago.
17:07
I went to spiaggia restaurant and Chicago and I wish I could
17:13
tell you the name of the champagne but I remember they
17:14
had brought out a bowl of water and they popped the champagne
17:17
inside the bowl of water, and they did.
17:19
Abel's, I was just a really cool presentation and I've never seen
17:22
anyone do it in a big clear bowl of water.
17:26
And I just remember thinking, like that was so cool.
17:29
Everyone else around it, saw it and they're like, that's cool
17:31
and other people order the bottle of champagne.
17:34
I wish I could remember what the champagne was, but I thought the
17:36
story was super cool and the theatrics of the dish were super
17:40
cool or I'm sorry, the champagne was super cool that it allows
17:43
them to charge more, so doing things like that.
17:46
Bringing the cheese gear, add on to the table and saying, You
17:49
know, we have these 20 selections achieves, what would
17:52
you want? That is a different experience,
17:54
bringing a breadbasket and saying we have all these breads
17:57
that were just made today. So you take something, simple,
17:59
like bread. And now, all of a sudden you
18:00
make it a bread experience or, you know, where they do the
18:03
canal of butter. And they put that on there that
18:06
that elevates the dining experience and then now you
18:08
could charge a lot more for something that wouldn't.
18:13
You might be free or maybe you wouldn't charge a whole lot for
18:15
it in a casual setting. So it's a lot of times it's the
18:17
same food, it's just the way it's presented.
18:19
Comes to plating Styles, obviously Trends change and
18:23
things like that, but so here's some things to keep in mind,
18:26
like whenever you're playing something, everything has to be
18:29
proportionate. So, whatever the feature
18:32
ingredient is needs to be, it needs to be prominent so you
18:35
don't want to order. I'm giving you an example, you
18:37
don't want to order a steak plate and you have a little bit
18:39
of bead and then the whole lot of everything else.
18:41
So you want to make sure that whatever it is that you're
18:43
selling that the feature is there.
18:44
I like to keep my plating to a minimum in general.
18:48
I don't like a ton of things on There.
18:50
And I know it's very trendy right now sometimes to have a,
18:54
you know, maybe too much. But I think everything, you
18:57
know, I still subscribe to the idea of everything needs to have
18:59
a purpose on the plate. So if you're going to garnish
19:01
with herbs, whether we're talking flowers, maybe you're
19:03
getting a whole bunch of flowers from Chef's Garden, or whatever
19:05
the case may be. You want to make sure that it,
19:07
you taste it with the dish. Does it taste good?
19:09
Is it beautiful? Yes.
19:10
But does it taste good. So you want to make sure that
19:12
you're going through these exercises, right?
19:14
So like, let's say borage flowers, have like a cucumber
19:16
taste. Maybe you're putting that on
19:17
cucumber. Okay, that makes sense.
19:19
But I wouldn't put it on something where it would be a
19:21
clash of flavor. So looking at the plate
19:23
aesthetically, a lot of times you could use negative space to
19:27
make the plating look, you know, more aesthetically pleasing, you
19:31
want to have a variety of shapes so my formula and I came up with
19:36
this and I know I've talked about another podcast but I'll
19:39
kind of bring it up again. My formula for plating when I
19:42
ran a higher-end restaurant was always like this.
19:45
It was you always have to have a protein.
19:47
That was that was your focus, right?
19:49
So, It might not be a proteus, let's just say it's a carrot
19:52
dish or pasta dish. But, whatever the focus was that
19:53
needed to be your primary thing on the plate.
19:56
And then there would be a lot of Supporting Cast.
19:58
So you have your main, you have your star, your main character,
20:00
and The Supporting Cast. So let's just, let's just say,
20:03
in this case, maybe it's a piece of meat and then you'd have all
20:06
the things that support the meat.
20:08
So you might have a puree of carrot and then you might have
20:11
some shaved carrots and then you might have some roasted carrots
20:14
and then you might have some carrot fronds and then you might
20:16
have something else. So my thing was you always want
20:18
to incorporate If there was a vegetable on there, you'd want
20:21
to incorporate that multiple times on the plate.
20:23
So, like I said, you have a carrot, you have a carrot puree
20:26
and then you'd also have Franz and maybe a raw shaved carrot on
20:32
there. So you did she have some visual
20:36
textures and understand that people could look at things and
20:39
say, okay, I could get that there's going to be texture on
20:41
there, right? When we're plating, we want to
20:43
make sure that there's very clean plates going out.
20:48
So I always have plate wipes, and by the way, You should be
20:52
using plate wipes. If you're not using plate,
20:53
wipes, use plate wipes, there's a lot of different ways to do
20:56
it. Some people just roll up a
20:57
towel, some people put a squirt bottle full of like vodka or
21:02
something like that and I'll spray the plate and then the
21:04
wipe it other people I've seen cut sponges up like regular
21:08
dish. Sponge is clean sponges and
21:10
they'll soak them in vodka and they'll use that to wipe the
21:12
plates, which I think is pretty cool.
21:14
Some people will take little torque towels or chick towels or
21:16
something like that. Cut them roll them, soak them,
21:19
use that to White plates. But anyway, Late wipes.
21:22
Make sure your plate is clean and then when you're plating,
21:24
you know, have an intense focus and deliberate intent, and what
21:27
you're doing. So things to keep in mind, like
21:29
if you're putting meat on a plate, you want to dab the meat.
21:31
So let's say you slice some beef and it's maybe you didn't let it
21:35
rest long enough. You want to just kind of dab it
21:37
on a towel or something to absorb any any leakage to make
21:41
sure that it's going on the plate and it's not going to
21:42
leave like a pool of of pool of blood, basically on the plate or
21:47
something like that. You want to dab your meat before
21:48
it goes on the plate. So it goes on clean.
21:50
You're not making boil. All over with your hands.
21:53
That's why I let you know, I know tweezers, you know, they
21:55
catch a lot of shit when people are using tweezers.
21:57
But the reason people use tweezers, obviously because
21:59
they're precise, right there are tool to make sure that what
22:02
you're doing delivers, a precise and result in what you're trying
22:05
to do. So placing herbs where they go,
22:08
putting a spoonful of puree, and there's a lot of things that
22:11
people could do with purees, right.
22:13
So shout out to the French Laundry and Chef David, Breeden,
22:17
Thomas Keller and the new book French Laundry per se.
22:20
They go in depth On using. Pre hydrated xanthum gum and you
22:26
know using it in different purees and things like that.
22:29
I think that's an incredible tool and Chef should definitely
22:32
be using that for your purees where they hydrate the xanthum
22:36
gum and the blender, they put it in a cryovac machine or
22:39
something to kind of compress it.
22:40
They have, I know I used to do this when I was a chef, we'd
22:43
have a big, you know, 5 gallon bucket of pre.
22:47
Hi. So you put a little bit of
22:50
squeeze bottle, so when you need to add a little bit of pre-high
22:52
to a green puree, or I puree or whatever.
22:55
The case, maybe you could do that.
22:57
So when you put it on the plate, it doesn't weep and it holds it
23:00
adds a little bit of structure to the puree, but it also makes
23:03
sure that it doesn't weep on the plate.
23:04
So, you know what I'm talking about, right?
23:06
You put a little, a little sauce or something like that, tomato
23:08
sauce on a plate. And then, it has, you know, a
23:11
couple of seconds like a little pool of water, a little ring of
23:13
water around the puree. So doing things like that will
23:16
elevate your plating skills, right?
23:19
There's some tools of refinement when it comes to plating an
23:22
offset pal. Let knife to do smears and
23:26
things like that to add some, some visual contrast.
23:30
You want to make sure that you have your tweezers.
23:32
If you're if you're that style spoons for for placement or as
23:37
they say God's tweezers, the fing the fingers on your on your
23:40
hands, right? So when you don't have tweezers,
23:43
you could use God's tweezers and that'll make sure that you could
23:46
put things where they belong. So general advice when it comes
23:50
to plating, make sure you have deliberate intent.
23:53
Make sure that It on the plate, has a purpose, make sure that
23:56
you have a lot of contrast of color and variety.
23:59
Make sure that there's textures on there.
24:01
Make sure that it all makes sense.
24:03
Make sure it's beautiful. Make sure you wipe the plate
24:05
before it goes out. Very cool right now is to do
24:08
natural style plating, right? You'll see a lot of a lot of
24:11
food with a lot of fresh herbs picked herbs like that.
24:14
So, you want to make sure the herbs that you're putting on
24:15
their fresh, maybe you're holding them in a little
24:17
container of ice water. Or maybe you've compressed them
24:19
in the cryovac machine with ice water prior to keep them
24:22
vibrant, whatever the case may be, Those are the things that
24:25
you should be doing, to make sure that everything looks nice
24:27
looks fresh and plated beautifully because I know I've
24:32
said this before in chefs, PSA taste is more important than
24:35
plating and it still is, but plating a second, and it is
24:39
important. People do eat with their eyes
24:41
first. They, you need to make sure in
24:42
today's world, at least, right? Food is very Instagram, double.
24:45
So, you want to make sure that your food is Instagram, mobile
24:47
and people are looking at and say, wow, that looks beautiful.
24:50
And and and then they taste and it's like, wow, not only, is it
24:52
beautiful, but it also tastes Think about the China that
24:55
you're using contrasting colors. If you have, you know, depending
24:58
on what you're going for, maybe you have like a very beautiful
25:02
piece of William Edwards style, bone china, or something like
25:07
that with the gold rim and then you have something, you know,
25:11
kind of high low as they say. You have this beautiful
25:14
beautiful golden plate and then you put, you know, tater tots
25:17
with black truffles on it or something like that.
25:19
So, again, have fun with it. Have it make sense, but whatever
25:22
you do. Again, last piece of advice,
25:23
whatever you do, Make sure you have a story.
25:25
It's deliberate and it's intentional and you're not just
25:27
winging it. I'll save that story for another
25:28
day about how I got out of some trouble just by telling a good
25:32
story and get the job. So anyway, long story short, I
25:38
could talk about plating at length, make sure you use the
25:40
right plate. Make sure you have deliberate
25:42
intent with everything that you're doing, make sure it's big
25:46
sure it's tasty. Make sure it looks good and
25:48
quite honestly, look at all the beautiful food on social media,
25:51
right? Natural plating, you know,
25:53
follow the best chefs. I'm you look at all the, all the
25:55
new plating Trends as they come out.
25:57
Get inspired. I won't say steel.
25:59
Because last time I got in trouble because everyone was
26:01
saying, I'm talking down to chefs, we're saying steel, but
26:04
get inspired and learn about that learn from other chefs that
26:09
incorporate your own style into it.
26:12
Want to thank our sponsors, steel light, go visit still
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26:25
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want to be a liar. Thank you all very much.
26:37
See you next week, hit the porno music.