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Scallops with corn, asparagus and arugula.

Demuths Vegan Diploma

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Plating crudités to eat with the bagna cauda (garlic-olive oil-anchovy dip)

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Chef Max Watson's Boulevard Beer Dinner at Powell Gardens

He was plating our main course for our Swedish Blind Date.

Blog post at Tamarind and Thyme.

(We were invited into the kitchen for a tour and a course. This plating was for the normal tasting, so we didn't have this course.)

The shin getting ready to be plated.

Dacquoise layers with pastry cream, caramel sauce and vanilla ice cream

Day 54: Plating of my final piece today. This one was always going to be hard as the longer the wire, the more resistance there is for the current to pass through. I was also using a pole to pass through the current, meaning there is a substantial amount of extra surface area which I am not used to. Set up my machine to the maximum it would go and it has plated quite evenly. Some of the attachment on the back is not as shiny, a sort of matt satin plating. Think I need to try again with this one. I have a plan for a new method not using the pole, so fingers crossed it works. Other than that the plating looks good, and I feel the piece will work well as a whole. The plating also offers substantial strength to the structure.

Thomas Keller technique: 50 minutes tonight at 450.

1BR-46 in gold plate

Some plating loss on inside of third valve ring

the terrine dish

Plating Jose Andres' gala dish.

Megan plating among the myriad sauces and garnishes.

A sample of the nickel plating done on all the steel brackets and fasteners