SHOW ME A PIC OF YOUR FOOD! If you enjoyed the vid and have since used any of the tips to plate something pretty, post a picture of it over in the O.A. Discord server! See you over there - discord.gg/aFQ4h4BXg4
One exercise that I like to do to practice plating is to plate ONE or TWO items at most. Get something like a raw and a cooked carrot. You’d be amazed at how many directions you can go in. It forces you to be creative.
i love using fresh herbs to help my presentation. Mandolin tip, if the item is getting too close to scary-lose-a-finger length, use a fork instead of your fingers to get those super fine slices
Thank you!! I took a handful of culinary classes and this was much more succinct on explaining plating, definitely found some new things I wanna use! Not a second of this video was wasted either, a tell-tale sign of a video creator who knows what they're doing. 10/10 my guy, you got yourself another subscriber!
Thank you so much! I’m in culinary school now. Today I was STRESSED about plating! This video really helped me learn some new perspectives on plating! 🙌🏾
My plates are going to look amazing from now on. I loved the video. You described every "I don't know what it is but it's so cool" that I see on every fancy restaurant dishes. Good job.
I've been recently making the majority of the dinners for my family during lockdown and I always wanted to step up my plating game! Thanks a bunch, I'm off to research edible flowers 😉
Thank you! I just discovered a love of cooking and started experimenting with presentation. Loved the analogy as the food as paint. I feel that simplicity is also key but extremely difficult to do.
It's never been the plating that's the biggest stumbling block. It's the speed, precision and consistency for the pace of service one is doing. Always been the case in professional cooking.
I am so glad I watched this video! I am looking forward to some more classes on plating techniques. Loving the tips and tricks and would appreciate some cooking ones too. My mom didn’t cook so I appreciate the ones that seem obvious if your mom or dad taught them to you but aren’t so obvious if you are trying to figure it out on your own.
I often revisit this video because it perfectly gives everyone an approachable way to improve plating. I can pair flavors till the cow comes home but few will be interested if my dishes look like poop. Thanks again
Go round second hand stores/yard sale/ car boots/ charity shops to find a old perfect antique spoon for quenelle. Mine was 50p and it’s feels like a enjoyable ceremony every time I use it
I've been recently making the majority of the dinners for my family during lockdown and I always wanted to step up my plating game! Thanks a bunch, I'm off to research edible flowers
The negative/blank space is actually too big in portion compared to the ingredients on the plate. I would place the food a little bit more in the middle (the edge of the outer third) or just in the center. The contrast between the clean black plate and the colorful green dish do enough justice in appearing appealing to the eye.
Dude!!! Loved this!! I’m trying to get into cooking like a pro but also making my plates look 5 star. More vids on plating and rib-eye steak tutorials if you have some. Thanks Your New Subscriber✌🏾
Thanks for the great tips. And, speaking of nice presentation: Weren't there any proper ceramic mugs/cups available to "handle the espresso situation"?
Have you made a video on what knives you use? Or could you? I'm looking to invest in quality knives but don't really know where to start and what is just marketing and what's actually worth while.
I'm not sure I agree with that. I think perceived value is important and that we "eat with our eyes first," but at the end of the day, if the food doesn't taste delicious then what's the point? Ya know?
I do steamed and sautéed broccoli with butter, garlic, seasoning then through a vitamix then through a chinois , way wayy more flavour to a green sauce that way 😂 plus I don't like peas so that helps a lot 😁
This was such a great breakdown, I’ve found this stuff over countless over videos - you got it all in one, amazing work. Truly appreciate you and your friend taking time to breakdown things, and why they are good for use. Amazing work my good friend, you have a new subscriber from me! 👍🏽
SHOW ME A PIC OF YOUR FOOD! If you enjoyed the vid and have since used any of the tips to plate something pretty, post a picture of it over in the O.A. Discord server! See you over there - discord.gg/aFQ4h4BXg4
As a chef of 16 years, I must say this is one of the best plating videos I have seen! Great job! ❤
I read this several times as planting and thought you were mocking home for his use of microgreeens.
One exercise that I like to do to practice plating is to plate ONE or TWO items at most. Get something like a raw and a cooked carrot. You’d be amazed at how many directions you can go in. It forces you to be creative.
i love using fresh herbs to help my presentation. Mandolin tip, if the item is getting too close to scary-lose-a-finger length, use a fork instead of your fingers to get those super fine slices
Thanks dude, what a great video! I learned so much!
Eh nicht 😂
Andongs only weakness: Plating!
Thank you for recommending this!
You got me here.
Thank you for the recommendation Andong!
Thank you!! I took a handful of culinary classes and this was much more succinct on explaining plating, definitely found some new things I wanna use! Not a second of this video was wasted either, a tell-tale sign of a video creator who knows what they're doing. 10/10 my guy, you got yourself another subscriber!
Yo! Thanks homie! Welcome.
Thank you so much! I’m in culinary school now. Today I was STRESSED about plating! This video really helped me learn some new perspectives on plating! 🙌🏾
My plates are going to look amazing from now on. I loved the video. You described every "I don't know what it is but it's so cool" that I see on every fancy restaurant dishes. Good job.
Thanks Sara :)
Que prato lindo, parece muito gostoso
As a chef with 15 years experience now moving into teaching this video is VERY GOOD!
I've been recently making the majority of the dinners for my family during lockdown and I always wanted to step up my plating game! Thanks a bunch, I'm off to research edible flowers 😉
Nooo doubt! Now go impress mama and pops!
Omnivorous Adam Definitely!😁
been a foodie all my life and Ive done a lot of studying of plating. Not my best skill so I never get tired watching tips about it. thanks.
Thank you! I just discovered a love of cooking and started experimenting with presentation. Loved the analogy as the food as paint. I feel that simplicity is also key but extremely difficult to do.
It's never been the plating that's the biggest stumbling block. It's the speed, precision and consistency for the pace of service one is doing. Always been the case in professional cooking.
which is why Escoffier created the brigade kitchen - many hands make light work
I am so glad I watched this video! I am looking forward to some more classes on plating techniques. Loving the tips and tricks and would appreciate some cooking ones too. My mom didn’t cook so I appreciate the ones that seem obvious if your mom or dad taught them to you but aren’t so obvious if you are trying to figure it out on your own.
I often revisit this video because it perfectly gives everyone an approachable way to improve plating. I can pair flavors till the cow comes home but few will be interested if my dishes look like poop. Thanks again
Ayyy. Thank YOU Philly.
Go round second hand stores/yard sale/ car boots/ charity shops to find a old perfect antique spoon for quenelle. Mine was 50p and it’s feels like a enjoyable ceremony every time I use it
THANKS JASON FOR YOUR TIME AND ENERGY
So quick and efficient 😊 neat and accessible! No unnecessary words or movements.
I've been recently making the majority of the dinners for my family during lockdown and I always wanted to step up my plating game! Thanks a bunch, I'm off to research edible flowers
Andong bring me here
And I'm not regretting every second of it, + 1 sub bro
Gracias, Kenta!
This was exactly the video I’ve been looking for. Thank you and
Jason ❤
Just got a new job in a Michelin star kitchen, chef wants to see what I got tomorrow. Thanks for the help man💯💯
How did it all go for you? I hope very well 😊
What did you dust on top of the scallops in the dish with the pea sauce?
I wondered the same
Hey Adam & Jason 👋🏽 thank you both making this video. ❤❤❤ I have learnt so much. 👌🏽👌🏽
The negative/blank space is actually too big in portion compared to the ingredients on the plate. I would place the food a little bit more in the middle (the edge of the outer third) or just in the center. The contrast between the clean black plate and the colorful green dish do enough justice in appearing appealing to the eye.
In high school and learning everything i can before applying to CIA!! This was super helpful i appreciate you so much
Hell yeah dude! Good luck.
pro tip, know the difference between browning and scorching 😂
🤣🤣🤣
😅
It totally WAS NOT dusted with a dark powder....
Over to ze max
The moment you figured out the person commented before watching the video 😂
Dude!!! Loved this!! I’m trying to get into cooking like a pro but also making my plates look 5 star. More vids on plating and rib-eye steak tutorials if you have some.
Thanks
Your New Subscriber✌🏾
This is one of the greatest videos to exist… very helpful and detailed 🙌🏻 Thank you!
Thanks Jasonnn and thanks Adam for this awesome video.. I really needed the help!
Got you!
I really enjoyed this video and it gave me better insight than I expected. Is there a way to find the recipe for these so I can recreate these plates?
what's the black thing sprinkled on the second dish?
It's pretty obvious when you know about it... Funny how the brain works. Thanks for many good tips. 😊
Great video! Would love to see a follow up video which focuses on what types of dishes/plates to serve food on for aesthetic appeal!
That's a great idea.
Can’t believe I’m watching this man before 10k, 1 mil 2021 visions
We shall see. Thanks for the support, dude.
Thanks for the great tips. And, speaking of nice presentation: Weren't there any proper ceramic mugs/cups available to "handle the espresso situation"?
It was very usefull. I have my personal coocking blog and part with coocking tools is very helpfull for me. Nice serving!
You are gonna be the first youtube channel I'm subbing to relatively early on
Welcome welcome. Thanks for the support Mat.
Amazing 👏video
One general question- why every dish of chef is served in less quantities on a plate? Including some main courses
Yes bro, this is what I consider a top knotch video. Thank you sir. 🙏
Wow thank you so much for this video because I’ve been looking into learning plating… but I had no idea where to start.
Thanks, about how long does it last? Few weeks, months, years?
Thank you Jason
I cook like a chef, but plate like a plebe. Thank you for helping me up my game.
Great video! Want to make my husbands dishes cuter so this is great!
Any chance I can get an ID on the white plate in the video? Ty :D
5.03 is the scallop burn?
Of course, it's always useful to see how someone else does it. Thumbs up!
Great tips….really helpful 😀 Gotta get me some of those things and I like your video style so much that guess what? I just SUBSCRIBED!!! 😃
Wooooo! Welcome.
Have you made a video on what knives you use? Or could you? I'm looking to invest in quality knives but don't really know where to start and what is just marketing and what's actually worth while.
Dude sharing your skills is priceless, thank you!
damn, this is one of the best videos I've seen on the subject! good stuff!
So good.
Great channel my brothers in arms.
Thanks Lauren! Welcome.
I think it was great, i wish there was more in depth instructions on how to do this, and how to make the sauces
Duude that Giants jacket.... awesome!
Hey that helped me alot! Thanks for posting.
Got you dude! Welcome.
You forgot to mention the tweezer, is a great tool, so I learned watching you. Good job YOUTH.
what was the powder stuff on the second scallop plate?
Charred Scallion powder with sugar and a few other things. My friend Zack made it, not me. Not entirely sure.
would I be able to know what the sauce is for the first scallop dish? thanks for the great tips
beautiful presentation is 80% of the success of delicious food😀
I'm not sure I agree with that. I think perceived value is important and that we "eat with our eyes first," but at the end of the day, if the food doesn't taste delicious then what's the point? Ya know?
Great video Adam! Still waiting for the algorithm to bless you. Hopefully, you'll blow up soon!
Thanks Harley :)
I love it. Watch videos like this always gives me new inspiration.
May I ask, what is the brand of the plate you use in 4:48 minutes?
Hasami Porcelain
I do steamed and sautéed broccoli with butter, garlic, seasoning then through a vitamix then through a chinois , way wayy more flavour to a green sauce that way 😂 plus I don't like peas so that helps a lot 😁
Why the food are placed on the right side? Does it mean something? Thankss
How to select the plates & from where to buy the perfect one?
Ur amazing man keep doing what ur doing 🙌🏽
I'm not sure that's the adjective I'd use but thank you, Tala!
The food looks good but where is the guarniture, I would add some boiled "potato with parmesan and double cheese and dild/parsley.
Thanks for all the tips, but why is the sticker still on the stock pot?
Can someone tell me what do you call that kind of black tall kind of tongs? I really want those
I'm curious to know if you have a video for the recipe. Most specifically the sauce you put on the side. Thank you :)
what’s the black powder stuff on the fish i had it at a french restaurant and i wanna know what it is, is it pepper i couldn’t tell
If I remember correctly it's candied ash, or something of the likes.
@@AdamWitt thanks
Great video! I want to make my meals look better.
Great work. lol My dad would say “where’s the rest of the food” 😂😂
I don't even cook that much but i love this video! Very informative and interesting
Thanks Geo, maybe its a sign? Get in the kitchen and make it happen!
Thank you Jason!
What kind of sauce is the yellow sauce for the first scallop dish?
Adam awesome. Are you out of the Chicago area?
This might sound like a silly question, but how was the pea pureé made?
boil until soft, then blend, add oil or butter while blending.
Any good sources of artistic plates ?
Match Stoneware is freshhhh.
Very nice video, useful and inspiring. Many thanks.
If your food looks good... it better TASTE phenomenal too! 😆
Fantastic video 👏🏼
Needed to watch this 🙏🙏I subbed
Fire. Thanks a ton and welcome!
Thanks for the pro tips!
This was such a great breakdown, I’ve found this stuff over countless over videos - you got it all in one, amazing work. Truly appreciate you and your friend taking time to breakdown things, and why they are good for use.
Amazing work my good friend, you have a new subscriber from me! 👍🏽
Ayy, thanks dude! Welcome.
I did the same setup for COVID in ghost kitchens as well, wild
Nice video! Not enough people talk about plating.
The Japanese mandolin has given me PTSD 😂. I’ve been super cautious ever since!
Thank you!!!
Great video Adam! Thanks for your time Jason. Enjoyed learning new tips & techniques. 👌🏾
Thanks! Glad you dug,
In arabic we say :the eye eats before the mouth
Appearance is very important in appetizing all types of food
Love that
I love this! Thank you.
great vid. Thank you Jason
This video is AWESOME! Thanks so much!
Keeping on temp, when your doing say 5 covers for a dinner party, any tips anyone?
Nice video. Learned alot. But is it safe to put alcohol on the plate your about to eat in?
Fabulous, Thank You.
Np
best video on garnishing
Wonderful video, simple and beautiful 👍
This was helpful and funny. Thanks 😊