Series of Cooking Classes: Hands-On in Seattle

	These classes have become like therapy for me...
—a frequent foodie

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	Plating, Presentation, and Garnishment Series Often the difference between an elegant restaurant plate presentation and plain presentation is the garnish: a bit of edible theater for the mouth and eye. Food styling isn't just for magazine covers. The key to restaurant quality plating and presentation is in placement of foods and their garnishment. Transform your thoughtfully prepared meal into a tour de force with simple but elegant techniques. You will learn how to choose an appropriate garnish based on the flavor and texture of your recipe. Build your cooking skills; explore creative ways to infuse drama into your food presentations; work on class concepts at home and share your masterpieces electronically with your chef instructor and classmates. This 4-session course introduces the following concepts and learning opportunities: 1. Filo dough techniques: purse, strudel, cup, fettuccine, shard, pillow, tart; 2. Wonton skin techniques, noodle baskets, potato maxims, crispy herb leaves; 3. Vegetable, herb, and fruit work; 4. Stencil shaping tuiles; 5. Chocolate techniques: leaves, honeycomb, marble; 6. Cooked sugar techniques: caramel sticks, baskets, spun sugar, brûlée; and 7. Utilizing sauces, stencils, and powders to decorate plates. A strong emphasis on proper cooking techniques and artistic foresight will thread throughout the series. The underlying focus of this presentation is in the three elements that have a direct correlation to food presentation: 1. The proper cooking of the food (this is the only element that is controlled by the chef and is the most important; if it is not done correctly, there is no need to present the food nicely); 2. Plate selection, based upon the chef's artistic foresight; 3. Equipment, the least important variable, but a review of a few special pieces will be included. Students will be encouraged to work on class concepts between sessions, digitally photograph their work and electronically share it with the class. Each class session will begin with a critique of shared student work. Registration Information: This series is not currently on our calendar. Please email us to be notified when this class is back on the schedule. Back to Series Page.