Plating: One Entrée, Three Ways

From blog.ice.edu, by Institute of Culinary Education
Plating: One Entrée, Three Ways

 

Plating isn't just an aesthetic choice. It controls the way we interact with our food, from first glimpse to final forkful. Watch as ICE Director of Culinary Development James Briscione reimagines roast duck, using cutting-edge dishware from Front of the House.

One Entree Three Ways Plating Video

From classic French technique to new Nordic and linear styles of plating, Chef James visualizes some of the leading traditional and contemporary methods of visual presentation.

 

To watch more stunning plating videos from ICE, visit ICE.edu/FOH.