A plated dessert of olive oil cake and seasonal berries.

ICE Launches New Video Series

Now Serving Celebrates The Art of Plating

In our newest video series, the Institute of Culinary Education has partnered with leading manufacturer and supplier of award-winning tabletop solutions for the food and beverage industry, Steelite International, to celebrate the many styles of plating.

In a recent article by the New York Times, writer Julia Moskin explores the art of plating's past and seven trending styles that are dominating the current food scene. "The post-plate era of fine dining is in full swing," she states in the article. "Chefs at influential restaurants around the world are sending out food on surfaces like a pink silicone tongue, a bird’s nest, a gilded picture frame and an egg-shaped porcelain pedestal."

In ICE's Culinary Arts, Pastry & Baking Arts and Plant-Based Culinary Arts programs, students are taught the myriad ways of plating — and every Chef-Instructor has their own approach.

"With this dish, I really wanted my customer to be excited to eat it," says Missy Smith-Chapman, Lead Instructor for Plant-Based Culinary Arts and Pastry & Baking Arts for ICE LA, of her composed dish of a vegan olive oil cake, vegan lemon curd, whipped coconut cream and seasonal berries. 

"I approach food or plating by ingredients," she says "I chose the olive oil cake because I can choose many flavors that will complement it." 

Her plating ethos overall is that of a "controlled chaos." 

"I don't like when things are so neat and safe."

Learn the Art of Plated Desserts at ICE


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