David will explain how to select the right plates and dishes for your creations. He will show you how to ‘paint with purees’ and how to plate sauces and oils creatively, ensuring that each element is first prepared correctly in order to look stunning and appetizing on the plate.

You will learn to shape and finish your food to ensure a high quality presentation, understanding the importance of height and volume, and appreciating how garnishing can bring beauty, texture and color to your plates.

David will demonstrate these principles through examples of his own dishes and will give an overview of the tools and equipment that can help you to achieve better plating results.

You can apply this knowledge to get creative and find your own style of food presentation that works for you.

Who is it for?

This course is suitable for both professionals and foodies. It is for anyone who would like to learn about the fundamentals of plating and discover tips and tricks to take their plating to the next level.

What you’ll need

• High quality blender (for blitzing purees and herbs)
• Sharp knife
• Muslin cloth (for straining sauces and oils)
• Piping bags or squeezy bottles (for storing and plating purees)
• Quenelle spoon
• Sieve
• Palette knife
• Molds
• Circular molds (circles are aesthetically pleasing)
• Tweezers – for micro herbs and other garnishes
• Mandolin – for uniform thin cuts
• Cling film – wrapping meat, fish, butter etc.