Judge a plate by its presentation? You bet. Just like the packaging on a product, we first judge something based on how it looks to us. Many aspects of our industry have evolved at warp speed over the last 10 years, changing the way we look at food. It is easy for your plate presentations to have lost their "pizazz." This class will walk you though a myriad of techniques to help you reassess how you plate your food and break out of the "center of the plate" mindset. You will be introduced 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. With the influence and passion of Chef Yann Bernard Lejard, we bring together with Rosendale Collective the best of food and art in an inspiring setting.
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:
- Creating Color-full & Art-full presentation
- The deconstructing plate
- Presentation vessel ideas that do not cost a fortune
- Food Plating is just like Waiting
- Changing our Food
- New tools for Plating
- The art of “Transformation” Food that changes at the table
- The art of Illusion, Elevation, Hidden elements and visual deception
- The evolution of the "plate"
- Innovative and organic plating styles
- Crumbles and crisps
- Contemporary sauce techniques
- 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 (Rosendale Collective)will supply all of the food and material for the workshop.
This program is approved for 16 continuing education hours toward the initial or recertification application for ACF certification.
Note: These programs are not endorsed, accredited, or affiliated with ACF or the ACF Certification Program.
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)
Miami International Airport (MIA)
2100 NW 42nd Ave
Holiday Inn Port of Miami-Downtown
Yve Hotel Miami
JW Marriott Marquis Miami
ADDRESS FOR THE CLASS:
415 NE 2nd Ave
Space is limited.