Plating
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It’s been a few weeks since my last post. I’ve been working on a few recipes that need some fine tuning and definitely some planning for when it comes to plating. Some food can be plated easily, like pasta for example. This dish I’m working on is a pasta dish, but it does not look […]
Pastry School Diary: Intermediate Pâtisserie, Weeks 5 - 7 • baste cut fold
A delightful fusion of earthy carrots and zesty oranges, this Formentera-inspired cake brings the essence of Mediterranean flavors to your table, perfect for a dessert or a sweet breakfast treat.
Toasted barley may not be a flavour typically associated with desserts but here Roberta Hall-McCarron uses it to flavour a panna cotta, which is garnished with an assortment of summer berries and buckwheat.
Corner House @ Singapore | Ms I-Hua & The Boy | Gourmet food plating, Fine dining desserts, Food plating
Thema anrichten und dekorieren
This photo was taken by Steve Anderson (www.andersonsworld.com) during a workshop at The Art Institute, Orange County. Food by Colleen Johnson and Stephanie Hsieh.
When scallops meet spring. Seared with razor clams, spring onion and snap peas by @danielhumm @thenomadhotel 📷 by @evansungnyc -- - - - - -…
