This was like being back in art class in middle school! Thanks for reminding us that it's okay to be fearlessly and spontaneously creative. It's a shame how much of that we lose as we grow "older and wiser." You said it all with just one demonstration. I'm back on track now. Thanks!
Wonderful, fun and delightful! Fine dining is a feast for all of the senses - from the taste, of course...to the background music or crackle in the fireplace, the tinkle of fine crystal, the feel and balance of the silverware, the flowers at the tables and sideboard, the wonderful fragrances and the beautiful presentation of the food along with garnishing! I enjoy this so very much! Bon Appetit!
Aside from the beautiful plating advice, you get a like from me, just for the monologue at the end. Cooking is SO fun. Most of us watching this video are not chefs and don't need to pretend to be. We don't need to worry about being consistent every time. Make mistakes and have fun with it!
I care about taste of food a lot as I love food, however I know presentation is crucial too. Thank you for sharing your great skill and it is very educational.
Absolutely! Our culinary arsenal should include plates in a palette of colors and a variety of SHAPES and sizes. My square, red-glazed plates never cease to draw gasps of delight from my customers and dinner guests. Oval pewter plates, found at thrift shops decades ago, make a beautiful steak house presentation. Haunt those thrift shops. They hold boundless treasures! Bon Appetit, chefs!
Fun! And this plating technique still does keep in mind what I learned about meal presentation in junior high Home Ec: Try to have variety in colors, shapes, textures, and temperatures.
new subscriber here :) I'm studying culinary so I'm trying to learn some techniques on how to do plating. I really like how u did it chef you're like just playing with it but it still looks amazing. 👍👍
Love it when the separate elements aren't expanded upon until they are brought up and neber brought up again. Like how height should generally be used for landscape plating as opposed to the smear of pea paste which is meant for the trifecta.
The fish should be integrated into the presentation, not just sat on the side, the rest is basically just one colour and looks a bit of a mess and doesn't excite.
I've been looking for videos like this. Such a helpful one. If you don't mind chef mike, can you upload videos that shows which side of the plate where these items must be place(meats,vegetables etc....) I had it during my college days but I forgot. I hope you can help me with that. Thank you so much and enjoyed watching your videos. #fanofyou #philippines #ksa
Wow! I've been cooking hardcore for almost 4 years now and just started looking into plating. You can take a $2 street hot dog, put it on that plate and sell it for $25.
Super interesting! Cooking is my hobby (lucky husband at home) and I love taste dishes. Now I´m starting to learn how to plate, so it doesn’t only tastes delicious but it looks great. I have a question... in order to plate property, it takes time (specially me, that I’m just learning) doesn’t the food gets cold at the end we plate it? Should I rush or just take it to the microwave after plating it? ...
I subscribed thinking, " this guy reminds me of Bradley Cooper on Burnt, and he was a bad ass Chef, so what the hell right." Plus you speak with an accent holding a glass a wine.
This was like being back in art class in middle school! Thanks for reminding us that it's okay to be fearlessly and spontaneously creative. It's a shame how much of that we lose as we grow "older and wiser." You said it all with just one demonstration. I'm back on track now. Thanks!
S.
That was very nice, looked pretty
for some reason the background music makes me think of the sims create a sim mode haha
Lmao.
ur so right
+Jenghiscan Lui mVzhAckfkx. slldgqg !c!
Kristy Nguyen i fucking love the sims haha
Wonderful, fun and delightful! Fine dining is a feast for all of the senses - from the taste, of course...to the background music or crackle in the fireplace, the tinkle of fine crystal, the feel and balance of the silverware, the flowers at the tables and sideboard, the wonderful fragrances and the beautiful presentation of the food along with garnishing! I enjoy this so very much! Bon Appetit!
Aside from the beautiful plating advice, you get a like from me, just for the monologue at the end.
Cooking is SO fun. Most of us watching this video are not chefs and don't need to pretend to be. We don't need to worry about being consistent every time. Make mistakes and have fun with it!
I care about taste of food a lot as I love food, however I know presentation is crucial too. Thank you for sharing your great skill and it is very educational.
I love videos like this. I went to culinary class but the teacher couldn't teach how to plate food.
That plating looks like that part of ur backyard that u never thought about discovering it .
Bro keep it sharp and cleen
I thought it started off well but ended up too crowded
So beautiful, thank you for using simple ingredients that I can find anywhere.. Can't wait to take my plating to next level..
I love it!! It's beautiful. However with those colors, I would probably use a black plate for it to pop out more. Thank you so much though.
Exactly
Absolutely! Our culinary arsenal should include plates in a palette of colors and a variety of SHAPES and sizes. My square, red-glazed plates never cease to draw gasps of delight from my customers and dinner guests. Oval pewter plates, found at thrift shops decades ago, make a beautiful steak house presentation. Haunt those thrift shops. They hold boundless treasures! Bon Appetit, chefs!
This makes sense.
love it! LOVE THE GREEN COLOR... so subtle in the eyes!! beautiful!!
Looks like a garden! Well done.
Captivating. So I Joined you, I love how straight to the point this plating is
Thank you Sir.
Thanks Mike! This was such a help to me as a food stylist, especially the words about playing, not be too serious, and learning from your mistakes:)
Beautiful! You create a whole garden 🌼🌼🌼
Wow, you are an artful painter, I totally need to exercise and practice these skills!
Now do twelve plates and keep them all warm😎
That's easy.
You prepare the garnishment first because its not necessary to be warm
Then u put the essential elements that should be warm or hot
You won't serve 12 dishes without help
Jörg Wegener I serve more than that on a daily basis and I am alone...
Because we don't all plate like we're doing a youtube tutorial if your on the pass you'll have 12 done before this video ended :D
I loved this video. Wherever you are, please come back
The way he placed the peas was so satisfying.
Thanks Chef I really appreciate it. Please post more on plating if you get time!
Ooooo this looks soo beautiful and classy... I also like the dish
Omg. I came here for plating ideas now i can't think. I just keep looking at the chef💖
Love this plate chef, beautiful
I don't understand why this is so aesthetically pleasing... but it is. :o
“Hey! How long on that fish entree?!” “People are walking out!” - Gordon Ramsey
Looks like people are going home hungry
Fun! And this plating technique still does keep in mind what I learned about meal presentation in junior high Home Ec: Try to have variety in colors, shapes, textures, and temperatures.
Looked pretty neat!, love this
This is amazing. loved it how you present.
I was smiling the whole time I love it subscribed!
new subscriber here :) I'm studying culinary so I'm trying to learn some techniques on how to do plating. I really like how u did it chef you're like just playing with it but it still looks amazing. 👍👍
Mark that was an amazing technique..i vl use it on my dinner table giving a homemade dish a complete restaurant look..thanks Mike..Love Shweta.😊
*Sorry Mike not Mark..typo
It's so nice and easy to follow, thanks for your sharing, Chef!
What a nice channel! Thank you Mike, I'm very appreciate you for the videos! Greetings from a cook from Russia! ☺
Yes, I love this!!! Subscribed!
Thanks for sharing your plating techniques.
Take my wine for this video which I store for long time ago.😃🍾anyway thanks
Your meals aren't plates but artful paintings, wow!!
Thank you so much for sharing chef....I salute.
excellent presentation
i do this kind of technique it keeps me perfect platting my dish and my salad thanks a lot for you'r share Chef Mike Ward
Very inspiring.. Thank you for showing this.
Beautiful !! More plating videos would be great ... Thanks a lot...Cheers
Beautifully done Chef.
thanks bro for the concept , I can play with in my own way
Great stuff Chef! 🔥👌
Love it when the separate elements aren't expanded upon until they are brought up and neber brought up again. Like how height should generally be used for landscape plating as opposed to the smear of pea paste which is meant for the trifecta.
Awesome vid mate
Great video 👌🏼
Such a motivated video and good lesson !
+Fung Chew Liang I think we can be best friends.
Thank you so much. More plating technics please.!! I want to learn how to plate. Thank you
Thanks! Nice presentation.
Great video Mike! I'm a designer and a foodie and I can't wait to try this!
SimplyCherCher Thx so much SCC... post a pic when you do. :)
You sound really annoying, have you ever considered shutting the fuck up
+SimplyCherCher Thx so much my dear. :)
SimplyCherCher hi
Very nice!! Regards from Brazil!
Looks great!
So beautiful... thank you for sharing
So amazing chef.tq
Great video
This is awesomely great. We need to see more stuff like this please. Subbed!!!
Wowwwwww awesome . love it so much . it is my dream to be a real chef like you . god bless you
Thank you so much, that was awesome
Thank u for sharing this video,
Your designs look like my paintings - beautiful, complimentary color!
The fish should be integrated into the presentation, not just sat on the side, the rest is basically just one colour and looks a bit of a mess and doesn't excite.
Tt n un.
I agree
It works as a contrast of color and form
The right side is kinda messy, full
While the left side is really minimalist
great looking plate!!
Wow , The Way U Used Vibrant coloured ingredients for plating is Really Amazing ,, Thanks a Lott For This Video
I've been looking for videos like this. Such a helpful one. If you don't mind chef mike, can you upload videos that shows which side of the plate where these items must be place(meats,vegetables etc....)
I had it during my college days but I forgot. I hope you can help me with that. Thank you so much and enjoyed watching your videos.
#fanofyou
#philippines
#ksa
Very good video 😍😍
Love this!
+Julie McLeod Thx Julie.
Wow! I've been cooking hardcore for almost 4 years now and just started looking into plating. You can take a $2 street hot dog, put it on that plate and sell it for $25.
I really liked this! Thanks!
Super video !! 🔥🔥
Thanks Mike. I appreciate you taking the time. This was inspiring.
I want more of this videos
Thanks for sharing this chef
This was so helpful!!
Good video 👌
Just amazing, I love green!
love your ideology of presentation, keep it up
I love this
dude, you are amazing.
This is great! But the last picture isn't the same you do? Is it because photographer?
Never thought I’d be excited about green pea sauce
Very nice thank you
🥂🍾 Thank you Great recipe! 😋😋 👍👍
Tks for this .u r amazing chef.
thanks you for your share i adored..
I was searching for the quebec comics Mikeward and found your channel lol. Great cooking channel i love gastronomy.
Nice sharing my dear friend 😊 stay connected 😊 thanks ❤
Thanks for your sharing
Nice Plating chef
Love this
I subscribed chef 🙏🙏🙏 but I have one doubt may I know what are the ingredients?
Super interesting! Cooking is my hobby (lucky husband at home) and I love taste dishes. Now I´m starting to learn how to plate, so it doesn’t only tastes delicious but it looks great. I have a question... in order to plate property, it takes time (specially me, that I’m just learning) doesn’t the food gets cold at the end we plate it? Should I rush or just take it to the microwave after plating it? ...
thank you very much I need more
Love it!
I subscribed thinking, " this guy reminds me of Bradley Cooper on Burnt, and he was a bad ass Chef, so what the hell right." Plus you speak with an accent holding a glass a wine.
I think you nailed it. 😁
Nice video good 👍👍👍👍
When doing the pea puree ate they cooked peas?
Nice video