Plated Desserts

Plated Desserts

Today's class was centered on dessert plating skills. These are not the Professional Pastry and Baking students - these students live on the savory side, but all chefs to be need to develop their presentation skills.

Plating Considerations:

• First, cook or bake correctly - properly prepared food will always look better
• Watch your cuts - no raggedy edges, uneven or rough sides
• Utilize differing sizes and shapes, colors and patterns
• Vary your plate choices: sizes, shapes, colors and designs
• Look for balance - do not overcrowd - stay off the rim
• Identify a focal point and build around, using a natural flow

Good online source for ideas: www.plateonline.com

USA Pasta Day

A Modern Approach to Pasta

In this American Regional Cuisine class students prepare pasta a bit differently than in other classes. Chocolate pasta is melded with a standard egg pasta

• Some of it is used to layer, napoleon style, with berries and cream
• Some of it is crisped in the deep fryer
• Some has been made into chocolate vermicelli served with white chocolate curls and a coffee-vanilla cream sauce

Another version is made with fresh herbs and used in an open lobster ravioli.

When it comes to flavoring pasta you are limited only by your imagination.