Does the presentation of your food really matter? You bet it does, just like packaging a wonderful product we first judge something base on how it looks to us. Many aspects of our industry have evolved at warp speed over the last 10 years. It is easy for your plate presentations to have lost their "pizazz". I want to walk you though a myriad of techniques to help you re-access how you plate your food, and break out of the "center of the plate" mindset. I will introduce you to techniques that will add elements of texture, flavor and subtle nuances that will make an impact on your food both visually and in overall taste.
Considered an authority on culinary training, Rich, one of only 67 Certified Master chef’s in the United States. He has over 55 international cooking awards under his belt. He has experience in operations like the Greenbrier resort with 15 kitchens on property. His has training throughout Europe and Nordic countries along with training under Thomas Keller during the prestigious Bocuse d'Or where he finished in the top third of the field.
So what are you going to learn? Well, the course is packed with information. The topics covered in the hands-on workshop are listed below:
- The evolution of the "plate"
- Innovative and organic plating styles
- Crumbles and crisps
- Contemporary sauce techniques
- Contemporary terrines
- Infusion vessels and steepers
- Intro to hydrocolloids and gums
- Advanced sous-vide
- Modern serviceware
- Naturalistic cuisine
This is a professional hands-on workshop for chefs. Participants will receive a welcome letter with the schedule two weeks prior to the course. All participants will receive an electronic file with recipes and the course material upon completion. We supply all of the food and material for the workshop. This class is a tremendous value.
Here’s what chefs are saying about the class.
“Chef Rich not only teaches the basics and advanced techniques of sous vide cooking…he made sure he understood each participants business needs and showcased techniques specific to them!
Lou Bastian- VP Corporate Chef Levy Restaurants
TOOLS AND ATTIRE: Each attendee may bring their own knives & notepad. We suggest your normal kitchen attire and apron.
PLEASE NOTE: No video or audio recording devices are allowed during the class. Only still photos are allowed. This is strictly enforced.
CLASS SCHEDULE: (BOTH DAYS/LOCAL TIME)
8:15 to 8:30 – (Continental Breakfast) 8:15 to 12:00 – (Morning Session) 12:00 to 12:30 (Lunch) 12:30-3:00– (Afternoon session)
Pittsburgh International Airport, Arnold Palmer Regional Airport
Courtyard Pittsburgh Greensburg
700 Power Line Drive, Greensburg, PA 15601
Phone: (724) 834-3555
ADDRESS FOR THE CLASS:
145 Pavilion Lane, Youngwood, PA 15697
DIRECTIONS TO BUILDING:
Commissioner's Hall is the middle building of three on campus. When entering the building, find Amphitheater Room 2112. It is about 15 feet down the left hallway on left side. There will be signage in front of building and in hallways.
Space is limited.
CANCELLATION/REFUND DATES: 100% – 60 Days Out
NO REFUNDS – Less Than 60 Days - AMOUNT CAN BE USED FOR FUTURE CLASSES.
WANT A CLASS IN YOUR CITY? - CONTACT email@example.com