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."
