At 10/27/19 12:20 PM, Peaceblossom wrote:It's totally doable to do this on your own. The only fancy equipment involved was an immersion circulator which wasn't really a necessity to the dish. We cooked our veggies this way for convenience mostly. Plating food is a skill you need to learn over a long period of time, and plating techniques come in and out of fashion all the time. None of the items were particularly difficult to prepare.
That being said, if you're really serious about cooking at this calibre you could ask to do something called a "stage" (pronounced stahj) at a fancy restaurant. A couple 8 hour days of deliberate practice and watching the pros will boost anyone's game. You'll see that the better a cook is, the less they actually touch their food or inspect it while it's cooking. Fewer steps and simpler ingredients makes a cook great.
Solid advice. I definitely check on my cooking way too much.
Think I'd do alright with the art of presentation, but getting just the right texture and all... that seems like the practice required part. I've learned a bit of plating technique (didn't know that was the term though). Cupping rice, the sprinkle thing, decorative grating and slicing, carrot flowers and what-not. So much fun stuff you can try there.
I think the thing is I just don't have such a surplus of herbs and vegetables at home all the time. Feels like you need at least a little fresh herbs, and a few ingredients of varying color, to make it look good. Anyway, I'll post some attempts later on, might be interesting.