The Personal Chef Conference requested my presence/expertise at their 2014 Personal Chef Conference, so of course I happily said yes. The Personal Chef Conference attracts personal chefs from all over the country to network, pool resources, and learn as much as possible about the newest trends in the personal chef world.
Tomorrow, I’ll be teaching a class at the 2014 Personal Chef Conference called “Plating and Presentation” where I will delve into how to make food visually appealing to clients. In my presentation, I’ll be covering:
- Plating do’s and don’ts
- Using contrasting colors effectively
- Garnishing for maximum visual effect
- Utilizing sauces to their full potential
In my opinion, plating is one of the most important aspects surrounding cooking that is most frequently overlooked by even the best personal chefs. Most beginners forget about the correct ratio of food to plate when presenting a meal and fail to let the plate show.
Proper plating is a topic that is very near and dear to my heart, because I know correct implementation can make or break a particular dish for those who want to be restaurant chefs.
If you’re interested in learning more about plating and presentation, I encourage you to sign up for my 18 week Master Chef program. I’ll help you learn how to present a restaurant-quality plate with all of your dishes and teach you everything you need to know to present well in any situation. Many of my former and current Master Chef students are personal chefs and members of the United States Personal Chefs Association.
Keep an eye out, because I will be posting a video of my presentation very soon!