View allAll Photos Tagged plating

The Le Cinq team helping out the solo Gerard Boyer.

Plating to the Girlfriends Getaway / Pre-Theater Theme

Outside of American Plating Company

'Banbury Dish' Semi-Final, The Cherwell Restaurant at Banbury & Bicester College 25 June 2015

This is the back of the Dogwood window at the Metropolitan museum of art. I think that several spots in the window have three layers of glass.

plating with smoke bombs and torches.

 

The February 25, 2016 Cobaya South Beach Wine and Food Festival dinner with chefs Andrew Zimmern of Bizarre Foods, Alex Chang of Vagabond Restaurant, Vinny Dotolo and Jon Shook of Animal, and Carlo Mirarchi of Blanca.

 

food for thought miami

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Bec's 12th Birthday - Masterchef & Sleepover

Osechi, 2007 version. Only 3 plates becuase my sister was out of the country. Also, we omitted 2 items from the usual menu due to time constraints.

 

Plating takes FOREVER to do. Imagine being up at 10AM after being up until almost midnight cooking, etc., and you're starving out of your mind as you try and get those snow peas to keep their bamboo leaf pattern.

 

Traditionally, osechi are arranged in lacquered boxes that can be stacked for people to pick and choose from, but mother has always found it more convenient to arrange everything on individual plates.

These were about a meter across each.

For culinary school we were doing Oblique cuts and the main thing was basting the carrots… Which is where you take whatever oil liquid you have in a pan and you cover the carrots with it with a spoon and try not to overcook it lol!

finally getting better results! yee haw!

I don't have that outline rub pencil that came with the kit.

To read Chef Laiskonis's creative process when plating this dish, go here: www.gilttaste.com/stories/5551-designing-a-panna-cotta-li...

 

Greek yogurt panna cotta, basil cake, basil seeds, candied celery, strawberries + strawberry film

Fish tank, copper tubing and a bit of duct tape.

Plating is simple since the bowl was buttered...

Heat up the metal piece, then burnish the gold foil onto the surface. The gold molecules are actually sucked INTO the silver's surface. Heat it too much and all of it will be sucked in and it will no longer be gold coloured, but a silver coloured alloy of gold/silver.

with Oven-Roasted New Potatoes & Cucumber Salad

 

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Preparing an appetizer in the kitchens of the Fairmont Chateau Whistler

cat pie hurts aka Zerokey

June 1943 - An employee works at the Plating Shop at Picatinny Arsenal. U.S. Army photo.

 

Read more: www.pica.army.mil/PicatinnyPublic/about/history.asp

I think this is the worst plating that I've ever done. I really didn't put much effort into it, and since it was the last week, I just didn't seem to care all that much. This is a frozen soufflé that is orange flavoured--that's all I can say about it.

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