Plating: One Entrée, Three Ways
Plating isn't just an aesthetic choice. It controls the way we interact with our food, from first glimpse to final forkful. Watch as ICE Director of Culinary Development James Briscione reimagines roast duck, using cutting-edge dishware from Front of the House.
From classic French technique to new Nordic and linear styles of plating, Chef James visualizes some of the leading traditional and contemporary methods of visual presentation.
To watch more stunning plating videos from ICE, visit ICE.edu/FOH.