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From the Chef's kitchen to yours.

Product Image Modernist Plating & Technique, June 18th-19th, Los Angeles, CA
Sale

Modernist Plating & Technique, June 18th-19th, Los Angeles, CA

$ 750.00 $ 950.00

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.

At his core, Chris Sayegh, founder of The Herbal Chef™ is a passionate science and biology student who turned to the chemistry of food, and herbs, to feed the intellectual side of his creations.  A walking brand full of charisma and charm, Christopher Sayegh has pioneered Cannabis Infused Fine-Dining in an effort to elevate the perception of marijuana through mainstream media.  These dinners include art, music, fine wine and top notch ingredients, simultaneously and effortlessly educating his audience while entertaining them at the same time.  Currently, Chris is producing gourmet edibles, public events, private dinners, and creative content for many brands within the industry.  With the innovation of The Herbal Chef's techniques and philosophy, Sayegh has already been able to solidify his space as the #1 cannabis infusion chef in the world. With a seemingly endless supply of passion and drive, Chris has his sights set on leaving a positive impact on the world through bringing plant medicine to Western culture through food. Traveling the world working with local experts and cuisines, leaves him open to sharing his vision with the world that is The Herbal Chef ™.

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:

Class Topics under Chef Sayegh guidance:

  • Methods of infusion
  • Importance of homogenization
  • The endocannabinoid system
  • Bioavailability differences of the plant
  • Responsible cannabis use in dining

Other class Topics

  • 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 partially 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.

    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

     

    GENERAL 

    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)

    CLOSEST AIRPORT:
    Los Angeles International Airport (LAX)
    1 World Way, Los Angeles, CA 90045, USA

    RECOMMENDED HOTEL:  
    Radisson Hotel Los Angeles Midtown at USC
    radisson.com

    ADDRESS FOR THE CLASS:

    3607 Trousdale Parkway
    Los Angeles, CA 90089

    CONTACT ON SITE: 

    Eric D. Ernest CEC, CCA, AAC
    Executive Chef
    Associate Director of Purchasing & Logistics
    USC Hospitality
    Phone: 213-821-3440

     

    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 info@richrosendale.com