How NOT to Plate

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Any and every photo that’s in this post is a no-go. If you’re doing them…STOP!!!



1.STOP USING OTHER PEOPLE’S TOOLS
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This isn’t “cool and different”, its a hazard and makes your guest feel like an idiot for even coming to your restaurant. Seriously, I’m embarrassed for you.


2.STOP SERVING SHRIMP WITH THE SHELL ON
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Here’s a lesson for any chef apprentice trying to get to the Luxury Level in Culinary Arts. This right here will get you yelled at. This is one of those little details that says SO much about who you are (see; lazy). Luxury Cuisine is all about NOT making the guests work for it. Our guests come to us, dressed in their finest and looking for a delicious meal. We’re there to take care of them, and this is a rookie mistake. You don’t need to have a luxury restaurant to act like one. Stop doing this.


3.USE THE RIGHT PLATE

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This is why Executive Chefs can’t ever have a day off. The rookie chef gets all “creative” and does this with the special. You have to think of everything when creating a special: will the clientele you serve like it, is it priced correctly, does it look appealing, are the flavors spot on, is it within season and most importantly, is it on the correct plate. A flat plate with a sauce is just a recipe for disaster, as you can see. This is why a Chef Apprentice has to EARN the right to create a special and why the Chef always should be seeing what’s going out the window.


4.PLATING PAST THE ACTUAL PLATE

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First, it is unsanitary to plate on the lip of the plate. Technically that’s the servers area. Second, this doesn’t look clean and organized. Pasta should be twirled and centered so it goes “high and tight”. Protein should all be together if cut in slices and the bread should go in at an angle. You see this a lot in the first semester of a chef apprentice. There’s a reason why you don’t see experienced Chefs garnish the edge of the plate with herbs and cheese.


5.USING CUPS TO PLATE

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Let’s list off what is going on here: fruit or veggie salad in a wine glass that’s flipped over, red onions on top, olive oil and vinegar in a shot glass and 6 cubes of either tofu or mozzarella cheese, and a sort-of grilled lemon. Do you really need me to go into detail on why ALL of this is wrong, not to mention the flavors are totally off. Just please, don’t use the glassware.


Alright, 5 is about all I can handle. These make me twitch just looking at them. This however does mostly cover the general basic mistakes I see restaurants and apprentices do. You have to, at all times, think of a much bigger picture.


Chef Hurn has 19 years of Culinary Experience; most of that being in Luxury Resorts and 4 Star Hotels.  Learn about how you can work with Chef Hurn at
www.consultingchefservices.com consulting chef services (1)

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