Hello.
I'm Chef Patrick from The Culinary Institute
of the Carolinas at Greenville Tech.
And today we're going to talk about basic
plate presentation and sauce design.
And then lastly, we want to talk about some
of these finished plates, in reference to
some basic terminology.
So, six o'clock position, I have all these
plates turned to a six o'clock position.
To you, six o'clock means, guest perspective.
So when I would tell a server, "This is a
six o'clock position on this plate."
That's telling them how I want that plate
presented in front of the customer.
One, how we apply the sauce.
That's one thing.
Choosing a plate that maybe doesn't have rounded
shape because we have a rounded teardrop shape
for the main component, as we talked about
choosing your plate.
Glazing the berries, so that they look a little
bit juicier.
So that was glazed in a little bit of simple
syrup.
And then controlling, like, what we would
typically sprinkle on a plate.
It, really again, kind of creates camouflage
and covers up our presentation.
So, in this case, just a little bit of an
index card with some cocoa powder, creates
some straight lines.
Creates some strong lines in our plate.
And then we've generated a little bit of heighth
here with the crisp.
So the main component is the same.
Going into our entrée, here, same type of
thought process.
I have a round plate.
The choice of the rondelle or round carrots,
probably not a good choice.
Round portion scoop for the potatoes, again,
we’re really, instead of showing contrast
shape, we're using similar shapes.
Round on round on round.
There's not a lot of contrast color in this
plate.
I have carrots and use carrots as a crisp.
There's no green here.
We go to the back plate, here.
A little bit of a smear for the sauce design
there, piped potatoes, add some green not
just from some green herbs in this case.
I'll turn this around, so we have some different
vegetables here for contrast color.
We have some green asparagus and then use
the green asparagus peel for our crisp.
You know, same skills for cooking the chicken,
making the mashed potatoes, cooking the vegetables,
making the sauce.
A hundred percent same components.
Different in what we're focusing on in the
plate.
You know, even that slicing of the chicken
is important.
You know, so here, I have an example of a
couple pieces of sliced chicken breasts.
This sliced chicken breast sliced on an extreme
bias, where they shingle together.
This one cut straight down and they're more
like chicken fingers.
You can't fan chicken fingers on a plate.
So, the application of skill to your plate
and presentation is what makes a nice plate
presentation.
Again, think about the basics.
First thing, contrast.
The shape of the plate, you know, with a contrasting
shape of your main component.
You know, think about a symmetrical or asymmetrical
design.
Asymmetrical is contemporarily what we're
looking for, which means balance in the plate.
You know, use odd numbers, and always try
to focus on what the six o'clock position
is for the customer; because, if you do a
lot of nice plate presentation and then serve
it backwards to your customer, they're not
going to get the presentation you intended.
Thank you for your time.
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