An Exercise in High-End Plating
Вставка
- Опубліковано 28 кві 2015
- Let's have some fun! A few easy tips & techniques on how high-end restos create art on a plate.
Follow me:
Website: www.ChefMikeWard.com
Facebook: / chefmikeward
Instagram: / mikedaniel21
Twitter: / mikewardto
Email me at: mailto:mike@ChefMikeWard.com - Навчання та стиль
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
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
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.
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
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!
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:)
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.
Yes, I love this!!! Subscribed!
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..
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.
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!
What a nice channel! Thank you Mike, I'm very appreciate you for the videos! Greetings from a cook from Russia! ☺
love it! LOVE THE GREEN COLOR... so subtle in the eyes!! beautiful!!
“Hey! How long on that fish entree?!” “People are walking out!” - Gordon Ramsey
Looks like people are going home hungry
Just amazing, I love green!
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 glass of wine though never left the hand i kept following it with my eyes........"I cook with wine, sometimes I even add it to the food.” lol
Nice presentation love it.
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
thanks bro for the concept , I can play with in my own way
Captivating. So I Joined you, I love how straight to the point this plating is
Thank you Sir.
Beautiful! You create a whole garden 🌼🌼🌼
I really liked this! Thanks!
The way he placed the peas was so satisfying.
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 was searching for the quebec comics Mikeward and found your channel lol. Great cooking channel i love gastronomy.
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 this!
+Julie McLeod Thx Julie.
Beautifully done Chef.
It's so nice and easy to follow, thanks for your sharing, Chef!
Omg. I came here for plating ideas now i can't think. I just keep looking at the chef💖
I was smiling the whole time I love it subscribed!
Wow, you are an artful painter, I totally need to exercise and practice these skills!
This is awesomely great. We need to see more stuff like this please. Subbed!!!
This is amazing. loved it how you present.
I loved this video. Wherever you are, please come back
Thanks Chef I really appreciate it. Please post more on plating if you get time!
Thanks for sharing! I enjoyed the video. I’m a new prep cook and still learning. When you’re done plating the greens do you chill the plate until the protein is ready or do you keep it in the warmer?
Beautiful !! More plating videos would be great ... Thanks a lot...Cheers
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
Thanks for sharing your plating techniques.
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
Looks like a garden! Well done.
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
what a smooth puree :J
Very inspiring.. Thank you for showing this.
Love this plate chef, beautiful
Your meals aren't plates but artful paintings, wow!!
With all respect - very muddled. Needs to be cleaner. You lost me when you added parsley and beyond. Season puree not after and fennel makes it look overgrown.
Righhhhhhttt he did the most, lost me at the parsley but it's just a base to go off of
great looking plate!!
Your designs look like my paintings - beautiful, complimentary color!
love your ideology of presentation, keep it up
I'm presentation freak you taught me nicely
Wowwwwww awesome . love it so much . it is my dream to be a real chef like you . god bless you
Great stuff Chef! 🔥👌
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? ...
this was amazing, thank you - subscribing :)
i love it!
brava.
Thank you for amazing 🍽
Thank you so much. More plating technics please.!! I want to learn how to plate. Thank you
The pea purée looks like a swamp in a forest lmao
thank you very much I need more
Really cool!! I know you said this video was just for appearance and not taste but do you think it's acceptable to serve the pea puree cold, room temp, or slightly warm? Thanks
Tks for this .u r amazing chef.
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
Thanks for sharing this chef
This was so helpful!!
Amazing!
Looks great!
Super video !! 🔥🔥
Very nice!! Regards from Brazil!
Amazing
Thanks! Nice presentation.
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 watched this and immediately got ideas! :D and may I ask where you got the music for this video?
+James Seton THx James... I dont recall the music. I'll look it up and get back to you.
so where are ya?
Thank you so much for sharing chef....I salute.
I find Canadian accents so odd and so interesting. It’s a mix between American, Irish, and Australian.
not at all, this guy definitely is close to his european backgroumd hence his slight accent
Serena possibly, but it definitely is not purely European. As a New Zealander, i can tell it does give slights hints of an Aussie accent but is not purely Aussie. There are some strong American pronunciations of words and some almost Irish. I’ve often found some Canadian accents to be almost a mix of these, that’s why I think he’s probably got a Canadian accent
Such a motivated video and good lesson !
+Fung Chew Liang I think we can be best friends.
Love it!
dude, you are amazing.
Awesome vid mate
Why does the left side kinda remind me of the krabby patty the health inspector ate on spongebob
Looked pretty neat!, love this
So amazing chef.tq
to much green. the pea puree has basically vanished. need bit more colour as well
no. trowing shit in just to make it prettier will just make the dish horrible. if u wanna make a painting... use paint.
Dennis Henriksson I disagree, he’s right, rule of thumb is if the customer doesn’t enjoy seeing the food then he will enjoy it less. We eat with our eyes more than we do with our pallet. I would’ve added alittle more red accents which could’ve been achieved with a tomato purée or a few sliced beats which would’ve accompanied the peas and edema me very well. As well as sautéed julienned carrots. Or even sautéed quartered cherry tomato’s. Very simple and colorful, as well as tasty. Especially when accompanied by the protein which looks either like sea bass or halibut. But i do see where you are coming from. To many ingredients can and will often ruin a dish. It just depends on how you execute. Another interesting color enhancement would be using a red roasted pepper purée, mild smoky taste and colorful lol.
dont forget to sbcrb my new chenel also
@@culinaryviking4864 please watch my new chenel also
@@culinaryviking4864 you are a genius nice work chef
Love this
So beautiful... thank you for sharing
Never thought I’d be excited about green pea sauce
Thanks you...
Amazing :) What is recipe of green pea puree :)?
+Buğra Akıncı Basically just peas, olive oil and salt pureed.
+Chef Mike Ward HEY you forget the garlic!!!! as you said on video.
beautiful plating colleague, very light green elegant natural clean. love it.
keep up the good job and more vids please :)
Love it 😊
I think you nailed it. 😁
I don't understand why this is so aesthetically pleasing... but it is. :o
Beautiful tip….yes its great for a start for food plating👌Many thanks
These high end plates would leave me starving :(
You usually eat 7-15 of them, each plate being something different.
Not really - there's enough fat on that to provide plenty of calories. Sadly, the token calories from actual vegetables is negligible, so the overall nutritional value is pretty poor.
KM W The amount of fat in a dish doesn’t dictate whether it will fill you up or not, that’s just ridiculous. For example I could eat 500g of rich ice cream in one sitting and still have room for a 200g salmon fillet but on the other hand a 500g salad full of greens would fill me up.
maddestruction1 true
And how this green art should be eaten?
With a fork, spoon or just picking up a plate and lick it?
Brilliant!
Thanks for your sharing