Culinary Quick Tips (32) Plate Presentation

Chef Patrick Wagner of Greenville Technical College's Culinary Institute of the Carolinas presents a demonstration on the art of plate presentation. To learn more about the skills needed for a career in the culinary profession, go to http://www.gvltec.edu/culinary_institute .

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Howto & Style

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• demonstrations
• knife skills
• culinary
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[ChefPatrickCIC]

Motomouth29...I can see that some asparagus may be too woody, but if they are a pretty small asparagus the peelings work just fine. I dust them with a little starch and fry at 300 degrees so that they retain their color and become crisp. I would just be sure to trim the bottom tougher parts first...that way those peelings wont incorperate.

the stuffing was a green curry chicken moussaline.

[motomouth29]

(oops ran out space apparently...)

...more refined but it is also a faster way to dress the plate- especially when you are dressing 500+ plates for a banquet.

[motomouth29]

I work as a line cook in a 4 star Restaurant and hotel in Quebec and we also fried the asparagus peelings as a garnish, however they are somewhat woody in texture and our exec. Chef said it is best not to use them, do you blanch them prior to frying? Just curious. ;) I liked your presentation and would also like to know what is the in the stuffing. For those not in the culinary arts...we pipe potatoes, root purées, savory mousses and cream concoctions all the time- not only does it look more r

[magickalcat83]

Ok...using a piping bag for mashed potato...not something I ever would have thought of. LOL.

BTW...love the respect in the comments people. "So" polite. Ignore them...this is great for people like me who have no idea. :)

[kyman2545]

I bet it tasted good! I was'nt very impressed the the presentation!

[ChefPatrickCIC]

Thanks to those that have posted a comment...this was a part of my certification packet that I taped in 2008. The plate is a great illustration of what I would consider a banquet plate. Any Garnish added to the plate (asparagus) should reflect an ingredient in the plate. A root vegetable garnish would be an appropriate substitute because of the root vegetable puree. Just remember that vegetable crisps should be cooked at a lower temp (300-325F) to prevent from burning.

[LaoSoftware]

@koehler65 : I like it too. Cooking is an art if you enjoy being creative.

[koehler65]

awesome job, i really liked the way you plated the potatoes. it looked really nice, and the idea with the asparagus skins is one of the best use of "garbage ingredients" that iv seen yet