1 00:00:00,500 --> 00:00:02,100 Hello chefs. You're listening to chefs, PSA 2 00:00:02,100 --> 00:00:04,100 podcast. I'm your host Andre natera. 3 00:00:04,300 --> 00:00:06,900 On today's episode, we're going to talk about plating Styles and 4 00:00:06,900 --> 00:00:08,300 different plates. You could use for them. 5 00:00:08,300 --> 00:00:22,100 Anyway, stay tuned. This episode is brought to you 6 00:00:22,100 --> 00:00:24,100 by Steel light International. If you want to make your food 7 00:00:24,100 --> 00:00:26,200 look even better, look no further than steel, light 8 00:00:26,200 --> 00:00:27,800 International. They are the leader in the 9 00:00:27,800 --> 00:00:29,600 industry and they have some of the most beautiful plates 10 00:00:29,600 --> 00:00:31,200 around. I've used them in my own 11 00:00:31,200 --> 00:00:33,000 kitchens and restaurants and they always impress. 12 00:00:33,400 --> 00:00:35,900 Their plates are not only elegant and stylish but also 13 00:00:35,900 --> 00:00:38,700 durable and they offer enough. Variety for every type of dining 14 00:00:38,700 --> 00:00:41,500 experience serving over 140 countries. 15 00:00:41,800 --> 00:00:43,900 And wide, they're committed to providing the best and 16 00:00:43,900 --> 00:00:47,000 functionality and design. While minimizing the effect on 17 00:00:47,000 --> 00:00:48,500 the environment. Check them out at steel, 18 00:00:48,500 --> 00:00:51,200 light.com. All right, chefs, let's get into 19 00:00:51,200 --> 00:00:53,700 this episode. Before we get into it, let me 20 00:00:53,700 --> 00:00:55,100 give you an update. I always like to give you an 21 00:00:55,100 --> 00:00:59,000 update of a big one, but I am working on the line. 22 00:00:59,000 --> 00:01:00,900 Cook survival, manual. Audiobook. 23 00:01:00,900 --> 00:01:05,700 So, I think that should be released most likely early 24 00:01:05,700 --> 00:01:07,800 February. It's a companion to the first 25 00:01:07,800 --> 00:01:10,200 book, The, how not to be the biggest idiot in the kitchen. 26 00:01:10,400 --> 00:01:12,900 So, if you haven't picked that book up, Should go get it, the 27 00:01:12,900 --> 00:01:15,100 paperback version and ebook versions of line. 28 00:01:15,100 --> 00:01:16,700 Cook survival manual are available. 29 00:01:16,700 --> 00:01:20,000 I want to make sure that there's an audio book available for it 30 00:01:20,000 --> 00:01:21,900 as well because I know a lot of people are moving towards 31 00:01:21,900 --> 00:01:23,500 audiobooks. I know, I listen to a lot of 32 00:01:23,500 --> 00:01:25,100 audiobooks. So I want to make sure that it 33 00:01:25,100 --> 00:01:28,500 was available for everyone and the narrator that I work with, 34 00:01:28,700 --> 00:01:32,000 he's got a busy schedule. So most likely it won't be 35 00:01:32,100 --> 00:01:36,200 released until early February, anyway, not related to this, but 36 00:01:36,200 --> 00:01:39,100 I thought it was pretty cool. This week, I started messing 37 00:01:39,100 --> 00:01:43,400 around with an AI. Image generator, which I thought 38 00:01:43,400 --> 00:01:46,100 was pretty deep where you type in a prompt and then it gives 39 00:01:46,100 --> 00:01:48,500 you whatever you want. And I thought this is this is a 40 00:01:48,500 --> 00:01:54,600 very wild thing like How quickly a i is moving, and the level of 41 00:01:54,600 --> 00:01:57,200 quality that you're getting from AI. 42 00:01:57,500 --> 00:02:00,300 I think the world that we're going to be looking at within a 43 00:02:00,308 --> 00:02:03,200 year, is going to be completely different than it is right now. 44 00:02:03,200 --> 00:02:06,400 So any way I could, I know I did an episode on a, I could a very 45 00:02:06,400 --> 00:02:08,300 fascinated by it. I think, I think, if people 46 00:02:08,300 --> 00:02:12,500 haven't caught on to that, I wrote an AI recipe book. 47 00:02:12,600 --> 00:02:14,300 A while back, it took me like three days to write it, but 48 00:02:14,308 --> 00:02:18,100 anyway, it was very quickly, it saved a lot of time for me to 49 00:02:18,100 --> 00:02:20,400 write these recipes. So if you haven't started 50 00:02:20,400 --> 00:02:23,000 working with AI, And you feel like goofing off, I was using 51 00:02:23,000 --> 00:02:26,900 chat GPT on open a.i., because everyone keeps asking me, and 52 00:02:26,900 --> 00:02:30,400 I'll even say in the comments like 100 times open a ichat GPT 53 00:02:30,400 --> 00:02:33,100 in the next person will comment, what do using anyway. 54 00:02:33,400 --> 00:02:35,800 Read the comments and you'll know what I'm using, but anyway, 55 00:02:35,800 --> 00:02:38,400 if you want to experiment with AI, this is this is pretty cool. 56 00:02:38,700 --> 00:02:42,700 I don't get, I don't get why people are resistant to take a 57 00:02:42,708 --> 00:02:46,000 look at it because I think it's like Google, it's just another 58 00:02:46,000 --> 00:02:48,900 tool that we're going to have. It makes you exponentially more 59 00:02:48,900 --> 00:02:51,800 efficient enough about AI. That's Not what you guys. 60 00:02:51,800 --> 00:02:53,500 Listen to this, let's talk about Chef stuff. 61 00:02:53,500 --> 00:02:56,000 Today's episode, we're going to talk about plating and different 62 00:02:56,000 --> 00:02:58,000 plates and different plating Styles. 63 00:02:58,000 --> 00:03:02,300 So I think it's important that people understand that plating 64 00:03:02,300 --> 00:03:04,700 Trends come and go. So, I've kind of been a little 65 00:03:04,700 --> 00:03:10,100 bit reluctant to talk about the way people should plate, because 66 00:03:10,100 --> 00:03:11,900 you'll start doing something like, you know, I could think 67 00:03:11,900 --> 00:03:14,000 back a couple of years. Like, when I started, it was 68 00:03:14,200 --> 00:03:16,500 partially on the rim, you know? That's when I started cooking, 69 00:03:16,500 --> 00:03:19,500 you know, there was Rosemary sprigs everywhere and, and lemon 70 00:03:19,500 --> 00:03:23,600 crowns. And you know, Birds birds made 71 00:03:23,600 --> 00:03:27,500 out of fruit was very popular, if you know pineapples or 72 00:03:27,500 --> 00:03:29,900 whatever the case may be. And anyway if you do that, now 73 00:03:29,900 --> 00:03:31,500 people can look at you like you're crazy. 74 00:03:31,500 --> 00:03:32,600 So anyway you can't do that today. 75 00:03:33,200 --> 00:03:35,800 So if you're listening to this podcast 10 years from now, 76 00:03:35,800 --> 00:03:38,700 understand that we're going to talk about is kind of the 77 00:03:38,800 --> 00:03:41,500 current plating styles that might not make sense in the 78 00:03:41,500 --> 00:03:43,200 future. So keep that in mind. 79 00:03:44,000 --> 00:03:47,700 I must say plates and plating. Go hand in hand. 80 00:03:47,900 --> 00:03:51,100 It's very important to select the right plates. 81 00:03:51,200 --> 00:03:54,700 It's for the right type of plating experience that you 82 00:03:54,700 --> 00:03:57,500 want. And I want to, I want to touch 83 00:03:57,500 --> 00:04:00,700 on kind of understanding your restaurant, understanding your 84 00:04:00,700 --> 00:04:02,200 audience, you know, where you at? 85 00:04:02,300 --> 00:04:04,700 Are you in a very high-end restaurant? 86 00:04:04,700 --> 00:04:06,500 Are you in a more casual setting? 87 00:04:07,100 --> 00:04:10,300 Are you in a three-michelin-star restaurant? 88 00:04:10,300 --> 00:04:12,500 Are you in a cool trendy restaurant? 89 00:04:12,600 --> 00:04:16,300 Because all of those types of environments require a very 90 00:04:16,300 --> 00:04:18,700 different type of plate that you should be. 91 00:04:18,700 --> 00:04:22,000 Using this show is sponsored by Light. 92 00:04:22,200 --> 00:04:24,400 And personally, I do you steal light. 93 00:04:24,400 --> 00:04:26,200 I actually, I love them. I've worked with them for a long 94 00:04:26,200 --> 00:04:29,600 time, there a supporter of an organization that's near and 95 00:04:29,600 --> 00:04:33,100 dear to my heart. They support Mentor bkb, which 96 00:04:33,100 --> 00:04:36,800 is the organization that supports a competitor to go to 97 00:04:36,800 --> 00:04:40,200 the Bocuse D'Or, which is happening right now, probably, 98 00:04:40,200 --> 00:04:41,600 as this podcast is being released. 99 00:04:41,600 --> 00:04:44,800 Go, Team, USA. Shout out to Team USA, Robert 100 00:04:44,800 --> 00:04:46,700 Salada. Key, who's the coach over there? 101 00:04:47,000 --> 00:04:49,500 Jeffrey, Hayashi, who's the competitor for Team USA? 102 00:04:50,200 --> 00:04:52,600 Anyway, Steel. Like supports Mentor bkb. 103 00:04:52,600 --> 00:04:55,900 So, I'm a big fan of them. They've been very supportive of 104 00:04:55,900 --> 00:04:58,400 me and the organizations that I'm passionate about throughout 105 00:04:58,400 --> 00:05:01,300 the years, aside from them being supportive of things that are 106 00:05:01,300 --> 00:05:03,100 near and dear to my heart. I also think that they offer 107 00:05:03,100 --> 00:05:05,800 great products anyway. So let's just kind of talk 108 00:05:05,800 --> 00:05:08,500 through that a little bit. So if we're talking, casual 109 00:05:08,500 --> 00:05:11,800 dining, right? This is kind of your entry 110 00:05:11,800 --> 00:05:13,700 level. You need, you need to make sure 111 00:05:13,700 --> 00:05:15,300 that you're choosing the right plates for the job. 112 00:05:15,300 --> 00:05:18,600 So, in casual dining, you know, you hate to say your slang in 113 00:05:18,600 --> 00:05:21,600 plates, but I don't, I can't think of another word to To use, 114 00:05:21,600 --> 00:05:26,600 but it's a more quick hectic environment. 115 00:05:26,600 --> 00:05:31,300 So you need a heavier piece of china to stand up to the volume 116 00:05:31,300 --> 00:05:33,600 that's going on, you know, plates fall often and chaotic 117 00:05:33,600 --> 00:05:36,400 environments. So you want to have your China? 118 00:05:36,900 --> 00:05:38,800 That's that's not going to break as much. 119 00:05:38,800 --> 00:05:40,900 That's not going to chip as much something heavy-duty. 120 00:05:41,000 --> 00:05:44,600 That's going to stand up to the PACE and intensity that goes in 121 00:05:44,600 --> 00:05:47,200 a fast-paced, casual dining setting, something like The 122 00:05:47,200 --> 00:05:49,900 Homer Laughlin, or the Hall, China, Robert Gordon like that 123 00:05:49,900 --> 00:05:53,500 is kind of the idea. Real China that I would use in a 124 00:05:54,000 --> 00:05:57,100 casual setting, kind of, in the, in the mid level, you know, 125 00:05:57,100 --> 00:05:58,000 that's kind of where you want to. 126 00:05:58,008 --> 00:06:01,100 Look at your steel out, your folio, your your Royal, 127 00:06:01,100 --> 00:06:04,400 porcelain your Robert Gordon, China, your mom Studio. 128 00:06:04,700 --> 00:06:08,300 That's, you know, a more of a combination, it's still hard, 129 00:06:08,300 --> 00:06:10,900 it's still sturdy but you're going to see more modern shapes 130 00:06:11,300 --> 00:06:12,900 different colors and things like that. 131 00:06:12,900 --> 00:06:15,400 And then on your very high-end, you know, that that's when 132 00:06:15,400 --> 00:06:17,500 you're going to get into like the bone china, the William 133 00:06:17,500 --> 00:06:22,000 Edwards bone china? The Renee Osorio, Steel like 134 00:06:22,000 --> 00:06:23,400 bone. China is something that you're 135 00:06:23,400 --> 00:06:25,800 going to see more in the high ended. 136 00:06:25,800 --> 00:06:28,400 And I'm not saying you don't see it in the Casual as well because 137 00:06:28,700 --> 00:06:31,400 I know I've used bone china in casual settings as well. 138 00:06:32,000 --> 00:06:34,700 It is a little bit more elegant, it does require a lot of 139 00:06:34,700 --> 00:06:36,300 finesse. You don't want to be slang in 140 00:06:36,300 --> 00:06:39,300 plates using bone china because it is more fragile. 141 00:06:39,500 --> 00:06:43,400 So choosing the right style of plates that you're going to use 142 00:06:43,400 --> 00:06:46,500 is very important for the type of restaurant that you have and 143 00:06:46,500 --> 00:06:48,900 knowing, which plates to choose very important, right? 144 00:06:48,900 --> 00:06:52,600 So be smart about it, your Making a big investment, I know 145 00:06:53,600 --> 00:06:57,200 as a chef. We would budget China glass and 146 00:06:57,200 --> 00:06:58,800 silver. What we call the the big four 147 00:06:58,800 --> 00:07:01,200 really trying to Glass silverware Linen, in most hotels 148 00:07:01,200 --> 00:07:05,700 and restaurants you budget that and you would put big chunks of 149 00:07:05,700 --> 00:07:07,400 money quarterly so you could buy it. 150 00:07:07,400 --> 00:07:10,400 So you do a month, end inventory, you trued up the next 151 00:07:10,400 --> 00:07:11,900 month's. You see what your variances 20s, 152 00:07:11,900 --> 00:07:14,900 any or vote, variance to par, you get a chunk of money and 153 00:07:14,900 --> 00:07:18,000 then you buy what you need. So, I know that obviously food 154 00:07:18,000 --> 00:07:20,700 cost labor cost. These are your biggest expenses 155 00:07:20,700 --> 00:07:23,300 in. In a restaurant setting, but 156 00:07:23,300 --> 00:07:26,400 China, glass and silverware, are also some of the biggest 157 00:07:26,400 --> 00:07:30,000 expenses that also go into operating, a kitchen / 158 00:07:30,000 --> 00:07:32,800 restaurant. So getting something that is the 159 00:07:32,800 --> 00:07:37,200 right China for your location. The bright silver where the 160 00:07:37,200 --> 00:07:39,200 right glassware for your location is very important. 161 00:07:39,200 --> 00:07:41,900 So like I said, if you're working in a fine dining place 162 00:07:41,900 --> 00:07:44,400 you're probably not going to use all China and if you're working 163 00:07:44,400 --> 00:07:47,400 in a very casual setting you're probably not going to use 164 00:07:47,800 --> 00:07:50,400 William Edwards, bone china. So so so keep that in mind, 165 00:07:50,400 --> 00:07:51,000 right? You want to make sure. 166 00:07:51,200 --> 00:07:53,000 Sure, that you're using the right tool for the job. 167 00:07:53,000 --> 00:07:54,500 In this case, we're talking about the China that you're 168 00:07:54,500 --> 00:07:56,800 using. Now, there are some cases where, 169 00:07:56,800 --> 00:07:59,900 you know, let's let's just say you're in a big hotel and I know 170 00:07:59,900 --> 00:08:02,300 a lot of chefs that listen to this podcast working, you know, 171 00:08:02,700 --> 00:08:07,300 and big hotels and you have to kind of watch your costs and 172 00:08:07,300 --> 00:08:09,800 things like that. So you, you sometimes want to do 173 00:08:09,800 --> 00:08:12,800 a little. I don't want to say sneaky, but 174 00:08:13,000 --> 00:08:16,100 you want that look and feel of a bone china. 175 00:08:16,400 --> 00:08:19,700 Maybe you have a exclusive Lounge, like for members only or 176 00:08:19,700 --> 00:08:23,000 something like that. A lot of hotels, do You want to 177 00:08:23,000 --> 00:08:25,800 have that fine dining look maybe in room service or something 178 00:08:25,800 --> 00:08:27,800 like that. But you also know that you're 179 00:08:27,800 --> 00:08:29,900 going through a lot of volume. So you need something that has 180 00:08:29,900 --> 00:08:33,299 that look. But also has that feel so, you 181 00:08:33,299 --> 00:08:36,700 know, maybe you're looking at the folio bone china or 182 00:08:36,700 --> 00:08:40,100 something like that, right? So, so a bone china look, but 183 00:08:40,100 --> 00:08:42,900 maybe it's a little bit more affordable, you can do things 184 00:08:42,900 --> 00:08:43,799 like that. Anyway. 185 00:08:44,800 --> 00:08:47,800 We digress. I think when we talk about 186 00:08:47,800 --> 00:08:52,500 plating and plate, Trends, what I see right now, as you know, I 187 00:08:52,500 --> 00:08:56,100 go to a lot of restaurants or heating on Instagram. 188 00:08:56,100 --> 00:08:58,700 I like to call it as I'm looking at all the food pictures, what 189 00:08:58,700 --> 00:09:01,600 you're starting to see chefs kind of Shifting towards. 190 00:09:01,600 --> 00:09:05,600 And obviously you know, plating Styles and plate Styles, they 191 00:09:05,600 --> 00:09:08,100 change over the course of time. But one thing that you're 192 00:09:08,100 --> 00:09:12,100 starting to see right now is kind of this more natural you 193 00:09:12,100 --> 00:09:16,800 know these Stone glazed Stoneware natural glazed plates 194 00:09:17,300 --> 00:09:19,900 that have, you know, I don't want to call them Earth Tones 195 00:09:19,900 --> 00:09:23,200 but you know, like maybe pink isn't the right word, but maybe 196 00:09:23,200 --> 00:09:26,400 like a Peach Stone. They're brushed they look 197 00:09:26,400 --> 00:09:29,200 hand-painted plates. Like that are very trendy right 198 00:09:29,200 --> 00:09:33,000 now or darker plates, which, you know, for so many years it was 199 00:09:33,000 --> 00:09:36,900 always beautiful, white china. Now, I think it's okay to serve 200 00:09:36,900 --> 00:09:40,900 things in Darker bowls plates Coupe plates. 201 00:09:42,100 --> 00:09:44,500 It almost has like a like a Japanese restaurant. 202 00:09:44,600 --> 00:09:47,600 Men looking bowl style, you know, I can think of like the 203 00:09:48,900 --> 00:09:52,600 I'm trying to think you'll see these plates that have like a 204 00:09:52,600 --> 00:09:55,200 little bit of fish. Maybe some, shaved, vegetables, 205 00:09:55,200 --> 00:10:00,000 pour a little bit of broth tableside like the folio as oars 206 00:10:00,000 --> 00:10:01,700 plates that, you know, steel light has to offer. 207 00:10:01,700 --> 00:10:03,800 So those are kind of the things that you want to look at that 208 00:10:03,800 --> 00:10:08,300 natural style plate, with with different types of colors, 209 00:10:08,400 --> 00:10:10,800 because sometimes your food is going to lack a little bit of 210 00:10:10,800 --> 00:10:12,700 color. So you need the plate to kind of 211 00:10:13,200 --> 00:10:15,700 make it pop a little bit, but but you also don't want the 212 00:10:15,700 --> 00:10:19,000 plate to be so beautiful that it takes away from the food. 213 00:10:19,000 --> 00:10:20,800 But I do want to talk about that in a second. 214 00:10:20,800 --> 00:10:23,400 We'll get to that when we talk about different strategies when 215 00:10:23,400 --> 00:10:27,200 it comes to plating. But anyway, what you'll notice 216 00:10:27,200 --> 00:10:29,600 right now is very trendy in the restaurant world. 217 00:10:29,600 --> 00:10:32,700 A lot of chefs are opening up. I mean, who's opening up a 218 00:10:32,708 --> 00:10:34,800 Mediterranean restaurant right now raise your hand, right? 219 00:10:34,800 --> 00:10:37,800 If you're listening across the world, you're opening up 220 00:10:37,800 --> 00:10:42,600 Mediterranean restaurants across the board or some sort of Middle 221 00:10:42,600 --> 00:10:45,300 Eastern style restaurant. Is that Food has become very 222 00:10:45,300 --> 00:10:47,900 popular, it's definitely having a moment. 223 00:10:48,000 --> 00:10:52,700 So, a lot of these natural plating Styles lend themselves 224 00:10:52,700 --> 00:10:56,500 well to that style of food. A lot of, a lot of restaurants 225 00:10:56,500 --> 00:10:58,900 are starting to move into this more shared plates concept. 226 00:10:58,900 --> 00:11:01,300 So even though we're in a postcode patrolled, I don't 227 00:11:01,300 --> 00:11:04,400 think it took very long for us to go back to some old habits, 228 00:11:04,900 --> 00:11:08,600 where it's food arrives, as you order it, and then everyone's 229 00:11:08,600 --> 00:11:13,600 sharing food, so I can think of, like the Mayhem Studio. 230 00:11:14,500 --> 00:11:19,500 Plates that are that, like, have this Stone glazed, look where 231 00:11:19,500 --> 00:11:21,800 you can Saturday, where you could serve like a lot of little 232 00:11:21,800 --> 00:11:25,000 Tapas and and a little shareable snacks and things like that. 233 00:11:25,000 --> 00:11:26,600 That's, that's also very popular. 234 00:11:26,800 --> 00:11:29,100 So, it's important and I can't, I can't emphasize this enough. 235 00:11:29,100 --> 00:11:32,200 It's important that you choose the right plate for the set and 236 00:11:32,200 --> 00:11:33,700 setting. And what I mean by that is like 237 00:11:33,700 --> 00:11:36,900 if you're if you have this very casual Mediterranean restaurant 238 00:11:36,900 --> 00:11:40,100 again, you don't want to be serving bone china for that, 239 00:11:40,100 --> 00:11:42,800 right? You'll also start to notice like 240 00:11:42,800 --> 00:11:46,200 a lot of food is being plated. Again, the shareable things 241 00:11:46,200 --> 00:11:48,000 right? And what's called like a 242 00:11:48,008 --> 00:11:50,800 stacking tray. So it's like it's like a 243 00:11:50,800 --> 00:11:53,700 combination Bowl. It almost looks like an ashtray, 244 00:11:54,200 --> 00:11:55,700 but you know, the sides are straight. 245 00:11:55,700 --> 00:11:58,600 They're not, they're not curved like a bull, the sides sides are 246 00:11:58,600 --> 00:12:00,000 straight but you could use it as a bowl. 247 00:12:00,800 --> 00:12:03,800 And I know, you know, it's very trendy right now is like you 248 00:12:03,808 --> 00:12:06,900 could put one of these stacking trays and maybe you fill it up 249 00:12:06,900 --> 00:12:10,700 with rice or rocks or something like that. 250 00:12:10,700 --> 00:12:12,200 In the you stack a couple of bites on top. 251 00:12:12,200 --> 00:12:15,300 So those traits are very useful in that and that That regard an 252 00:12:15,300 --> 00:12:19,800 interesting thing also and I was doing this right before in my 253 00:12:19,808 --> 00:12:23,700 last job right before I retired is it was very cool to have mix 254 00:12:23,700 --> 00:12:26,400 and match China. So we might have something that 255 00:12:26,400 --> 00:12:29,300 looks very elegant would call like the grandma style plates 256 00:12:29,300 --> 00:12:30,700 mixed in with something more modern. 257 00:12:30,700 --> 00:12:33,900 It was just a very eclectic mix. The food would always come out 258 00:12:33,900 --> 00:12:35,700 on a different look so it was fun. 259 00:12:35,700 --> 00:12:39,800 It mixed it up. The idea of serving food in your 260 00:12:39,800 --> 00:12:41,600 house. If you're having a dinner party, 261 00:12:42,000 --> 00:12:43,800 you would just grab whatever you have in your pantry and you 262 00:12:43,800 --> 00:12:45,200 might have a mixer. After something that your 263 00:12:45,200 --> 00:12:48,000 parents gave, you something that you bought a one-off piece and 264 00:12:48,000 --> 00:12:51,700 so you have this mix and match Style on the plate and that's 265 00:12:51,700 --> 00:12:53,000 the way it would look at home, right? 266 00:12:53,000 --> 00:12:55,200 You'd have all these different these different colors. 267 00:12:55,400 --> 00:12:58,400 These different shapes. Same way in a restaurant maybe 268 00:12:58,400 --> 00:13:00,000 on a buffet or something like that. 269 00:13:00,000 --> 00:13:02,100 You're going to have all sorts of different styles and shapes 270 00:13:02,100 --> 00:13:03,100 on. There's everything, you know, 271 00:13:03,100 --> 00:13:07,500 might be a very beautiful piece of china, it might be a stacking 272 00:13:07,500 --> 00:13:10,300 plate, it might be a bowl, it might be whatever, right? 273 00:13:10,300 --> 00:13:14,000 So mixing that all up adding color and vibrancy to the to the 274 00:13:14,500 --> 00:13:17,600 station, whether you know, we're looking at a table scape or if 275 00:13:17,600 --> 00:13:19,300 we're looking at a buffet or whatever the case may be even 276 00:13:19,300 --> 00:13:21,000 for photo shoots, all of that works well. 277 00:13:21,000 --> 00:13:23,800 So again, you need to make sure you're making good decisions. 278 00:13:23,800 --> 00:13:26,200 When you're selecting two plates that you want in your 279 00:13:26,200 --> 00:13:29,900 restaurant, then when we get into the, when we get into the 280 00:13:29,900 --> 00:13:33,700 very high-end level, and you'll see this in a lot of like three 281 00:13:33,700 --> 00:13:35,900 Michelin star restaurants, or restaurants, that are very high, 282 00:13:35,900 --> 00:13:39,200 fine, dining, and they start using the bone china. 283 00:13:39,200 --> 00:13:42,200 I think, I think one of the things that's really cool, is a 284 00:13:42,200 --> 00:13:43,800 lot of places. I know still light will do this 285 00:13:43,800 --> 00:13:46,300 for you. We'll use the bone china. 286 00:13:46,300 --> 00:13:48,300 Like, you know, the William Edwards, where you have 287 00:13:48,300 --> 00:13:51,500 beautiful patterns, that might have a little bit of gold in 288 00:13:51,500 --> 00:13:53,800 there or something like that. There might be multiple serving 289 00:13:53,800 --> 00:13:56,100 pieces. You might stack a dish, you'll 290 00:13:56,100 --> 00:13:59,100 see this often where, you know, there's there's three plates, 291 00:13:59,100 --> 00:14:02,800 stacked on one another and then there's something, you know, I'm 292 00:14:02,800 --> 00:14:05,300 just I'm just making this up. There's a there's a beautiful 293 00:14:05,600 --> 00:14:10,700 piece of fish or a cup stacked on three other plates and 294 00:14:11,000 --> 00:14:13,200 there's some theatrics in the presentation. 295 00:14:14,300 --> 00:14:19,000 So understanding that incorporating some bone, china, 296 00:14:19,000 --> 00:14:22,400 incorporating some, you know, stoneware and all that, it could 297 00:14:22,400 --> 00:14:26,300 make a really cool feeling out the restaurant that I was chef 298 00:14:26,300 --> 00:14:29,800 of right before, right. Before I started chefs PSA, we 299 00:14:29,800 --> 00:14:31,600 would incorporate a big mix of things. 300 00:14:31,600 --> 00:14:33,800 So we'd have things that were on bone china, we'd have things 301 00:14:33,800 --> 00:14:38,500 that were, you know, like stoneware things like that and 302 00:14:38,800 --> 00:14:42,100 it made sense because sometimes we do like a high-low plating 303 00:14:42,100 --> 00:14:45,700 concept, and I'll tell you The story and then after the story 304 00:14:45,700 --> 00:14:48,200 will get into plating strategies. 305 00:14:48,200 --> 00:14:49,800 But anyway, so here was the story. 306 00:14:50,100 --> 00:14:54,000 If you're going to charge high prices for something as a chef, 307 00:14:54,200 --> 00:14:57,100 really you got to look at two things, your they're providing 308 00:14:57,300 --> 00:14:59,700 an exceptional quality ingredient that costs you a lot 309 00:14:59,700 --> 00:15:01,300 of money. So, obviously your parts, you're 310 00:15:01,300 --> 00:15:04,300 passing some of that markup off onto the customer. 311 00:15:04,300 --> 00:15:06,800 So let's just say you're serving foie, gras truffles Lobster, 312 00:15:06,800 --> 00:15:10,600 something like that caviar. Well, You need a beautiful 313 00:15:10,600 --> 00:15:13,700 vessel to present that in sometimes. 314 00:15:13,700 --> 00:15:20,800 You're presenting something very familiar and comfortable and How 315 00:15:20,800 --> 00:15:22,100 do you get a lot of money for it? 316 00:15:22,100 --> 00:15:24,000 Well, I'll tell you what I did. If you've ever seen the movie 317 00:15:24,000 --> 00:15:28,100 Inglorious Basterds, and I love that movie and one of my 318 00:15:28,100 --> 00:15:33,100 favorite food scenes in the history of food scenes for 319 00:15:33,100 --> 00:15:36,800 movies TV, whatever the case may be, is the scene where they are 320 00:15:36,800 --> 00:15:42,100 eating the apple strudel and they go and they open up the, 321 00:15:42,300 --> 00:15:45,000 they put the thing down and they get the cream and they put it on 322 00:15:45,000 --> 00:15:47,000 top and there's this whole presentation. 323 00:15:47,000 --> 00:15:49,200 I remember watching that. I'm like, that looks so good. 324 00:15:49,200 --> 00:15:52,500 I love Love that scene and I love the way that they eat it 325 00:15:52,500 --> 00:15:54,300 and you know, the cinematography is great. 326 00:15:54,300 --> 00:15:57,900 Anyway, we digress. What I loved about that so much? 327 00:15:57,900 --> 00:16:01,900 Is that in the restaurant, that was upscale dining that I had 328 00:16:02,000 --> 00:16:06,500 prior, I got with the pastry chef and I said, I want to serve 329 00:16:06,500 --> 00:16:12,100 a lemon tart and the lemon tart wasn't necessarily on the level 330 00:16:12,400 --> 00:16:14,200 of the restaurant. Like, it was a little bit. 331 00:16:15,500 --> 00:16:17,700 It was a little bit too simple. I was too much of a fastball 332 00:16:17,700 --> 00:16:19,400 down the middle for the level of food that we were trying to 333 00:16:19,408 --> 00:16:22,800 provide I said, but we're going to serve it on a beautiful plate 334 00:16:22,800 --> 00:16:26,400 with a gold rim and we're going to come out and we're going to 335 00:16:26,400 --> 00:16:28,900 have this service piece where we're going to bring the cream 336 00:16:28,900 --> 00:16:30,900 like Inglourious Basterds. And we're gonna put the cream on 337 00:16:30,900 --> 00:16:35,000 top so you could take something that's very simple and very 338 00:16:35,000 --> 00:16:39,000 familiar but you could present it in a way that's unique that 339 00:16:39,000 --> 00:16:43,600 would allow people to be like, wow, like I've had a lemon tart 340 00:16:43,600 --> 00:16:45,600 before but I haven't had it presented that way. 341 00:16:45,900 --> 00:16:48,000 And so you put a little bit of theater behind it. 342 00:16:48,000 --> 00:16:50,600 So there's a difference again, so So again, we're talking about 343 00:16:50,600 --> 00:16:53,000 plating Styles but there's we're also talking about service and 344 00:16:53,000 --> 00:16:55,100 theater. There's a difference between 345 00:16:55,400 --> 00:16:58,400 getting a dish that has truffles on it and then there's a 346 00:16:58,400 --> 00:17:00,900 difference between that and then the chef coming to the table and 347 00:17:00,900 --> 00:17:04,099 shaving the truffles for you and saying, tell me, when to stop, 348 00:17:04,099 --> 00:17:07,500 that's a different experience. I'll tell you a story years ago. 349 00:17:07,500 --> 00:17:13,099 I went to spiaggia restaurant and Chicago and I wish I could 350 00:17:13,099 --> 00:17:14,900 tell you the name of the champagne but I remember they 351 00:17:14,900 --> 00:17:17,900 had brought out a bowl of water and they popped the champagne 352 00:17:17,900 --> 00:17:19,700 inside the bowl of water, and they did. 353 00:17:19,900 --> 00:17:22,300 Abel's, I was just a really cool presentation and I've never seen 354 00:17:22,300 --> 00:17:26,599 anyone do it in a big clear bowl of water. 355 00:17:26,800 --> 00:17:29,100 And I just remember thinking, like that was so cool. 356 00:17:29,100 --> 00:17:31,900 Everyone else around it, saw it and they're like, that's cool 357 00:17:31,900 --> 00:17:33,900 and other people order the bottle of champagne. 358 00:17:34,100 --> 00:17:36,300 I wish I could remember what the champagne was, but I thought the 359 00:17:36,300 --> 00:17:40,100 story was super cool and the theatrics of the dish were super 360 00:17:40,100 --> 00:17:43,900 cool or I'm sorry, the champagne was super cool that it allows 361 00:17:43,900 --> 00:17:46,400 them to charge more, so doing things like that. 362 00:17:46,400 --> 00:17:49,900 Bringing the cheese gear, add on to the table and saying, You 363 00:17:49,900 --> 00:17:52,000 know, we have these 20 selections achieves, what would 364 00:17:52,000 --> 00:17:54,800 you want? That is a different experience, 365 00:17:54,800 --> 00:17:57,500 bringing a breadbasket and saying we have all these breads 366 00:17:57,500 --> 00:17:59,600 that were just made today. So you take something, simple, 367 00:17:59,600 --> 00:18:00,800 like bread. And now, all of a sudden you 368 00:18:00,800 --> 00:18:03,600 make it a bread experience or, you know, where they do the 369 00:18:03,600 --> 00:18:06,300 canal of butter. And they put that on there that 370 00:18:06,300 --> 00:18:08,300 that elevates the dining experience and then now you 371 00:18:08,300 --> 00:18:12,300 could charge a lot more for something that wouldn't. 372 00:18:13,000 --> 00:18:15,400 You might be free or maybe you wouldn't charge a whole lot for 373 00:18:15,400 --> 00:18:17,600 it in a casual setting. So it's a lot of times it's the 374 00:18:17,600 --> 00:18:19,400 same food, it's just the way it's presented. 375 00:18:19,800 --> 00:18:23,700 Comes to plating Styles, obviously Trends change and 376 00:18:23,700 --> 00:18:25,900 things like that, but so here's some things to keep in mind, 377 00:18:26,000 --> 00:18:28,500 like whenever you're playing something, everything has to be 378 00:18:29,700 --> 00:18:32,100 proportionate. So, whatever the feature 379 00:18:32,100 --> 00:18:35,900 ingredient is needs to be, it needs to be prominent so you 380 00:18:35,908 --> 00:18:37,600 don't want to order. I'm giving you an example, you 381 00:18:37,600 --> 00:18:39,600 don't want to order a steak plate and you have a little bit 382 00:18:39,600 --> 00:18:41,100 of bead and then the whole lot of everything else. 383 00:18:41,100 --> 00:18:43,200 So you want to make sure that whatever it is that you're 384 00:18:43,200 --> 00:18:44,400 selling that the feature is there. 385 00:18:44,800 --> 00:18:48,200 I like to keep my plating to a minimum in general. 386 00:18:48,200 --> 00:18:50,000 I don't like a ton of things on There. 387 00:18:50,100 --> 00:18:54,500 And I know it's very trendy right now sometimes to have a, 388 00:18:54,500 --> 00:18:57,000 you know, maybe too much. But I think everything, you 389 00:18:57,000 --> 00:18:59,200 know, I still subscribe to the idea of everything needs to have 390 00:18:59,200 --> 00:19:01,500 a purpose on the plate. So if you're going to garnish 391 00:19:01,500 --> 00:19:03,500 with herbs, whether we're talking flowers, maybe you're 392 00:19:03,500 --> 00:19:05,300 getting a whole bunch of flowers from Chef's Garden, or whatever 393 00:19:05,300 --> 00:19:07,800 the case may be. You want to make sure that it, 394 00:19:07,800 --> 00:19:09,900 you taste it with the dish. Does it taste good? 395 00:19:09,900 --> 00:19:10,800 Is it beautiful? Yes. 396 00:19:10,800 --> 00:19:12,700 But does it taste good. So you want to make sure that 397 00:19:12,700 --> 00:19:14,600 you're going through these exercises, right? 398 00:19:14,600 --> 00:19:16,800 So like, let's say borage flowers, have like a cucumber 399 00:19:16,800 --> 00:19:17,800 taste. Maybe you're putting that on 400 00:19:17,808 --> 00:19:19,200 cucumber. Okay, that makes sense. 401 00:19:19,500 --> 00:19:21,200 But I wouldn't put it on something where it would be a 402 00:19:21,208 --> 00:19:23,700 clash of flavor. So looking at the plate 403 00:19:23,700 --> 00:19:27,400 aesthetically, a lot of times you could use negative space to 404 00:19:27,400 --> 00:19:31,700 make the plating look, you know, more aesthetically pleasing, you 405 00:19:31,700 --> 00:19:36,600 want to have a variety of shapes so my formula and I came up with 406 00:19:36,600 --> 00:19:39,500 this and I know I've talked about another podcast but I'll 407 00:19:39,500 --> 00:19:42,900 kind of bring it up again. My formula for plating when I 408 00:19:42,900 --> 00:19:44,900 ran a higher-end restaurant was always like this. 409 00:19:45,800 --> 00:19:47,800 It was you always have to have a protein. 410 00:19:47,800 --> 00:19:49,300 That was that was your focus, right? 411 00:19:49,300 --> 00:19:52,000 So, It might not be a proteus, let's just say it's a carrot 412 00:19:52,000 --> 00:19:53,800 dish or pasta dish. But, whatever the focus was that 413 00:19:53,800 --> 00:19:56,200 needed to be your primary thing on the plate. 414 00:19:56,200 --> 00:19:58,200 And then there would be a lot of Supporting Cast. 415 00:19:58,200 --> 00:20:00,500 So you have your main, you have your star, your main character, 416 00:20:00,500 --> 00:20:03,200 and The Supporting Cast. So let's just, let's just say, 417 00:20:03,200 --> 00:20:06,200 in this case, maybe it's a piece of meat and then you'd have all 418 00:20:06,200 --> 00:20:08,600 the things that support the meat. 419 00:20:08,600 --> 00:20:11,300 So you might have a puree of carrot and then you might have 420 00:20:11,300 --> 00:20:13,800 some shaved carrots and then you might have some roasted carrots 421 00:20:14,000 --> 00:20:16,000 and then you might have some carrot fronds and then you might 422 00:20:16,000 --> 00:20:18,300 have something else. So my thing was you always want 423 00:20:18,300 --> 00:20:21,200 to incorporate If there was a vegetable on there, you'd want 424 00:20:21,200 --> 00:20:23,200 to incorporate that multiple times on the plate. 425 00:20:23,200 --> 00:20:26,000 So, like I said, you have a carrot, you have a carrot puree 426 00:20:26,600 --> 00:20:32,700 and then you'd also have Franz and maybe a raw shaved carrot on 427 00:20:32,708 --> 00:20:35,000 there. So you did she have some visual 428 00:20:36,100 --> 00:20:39,800 textures and understand that people could look at things and 429 00:20:39,800 --> 00:20:41,600 say, okay, I could get that there's going to be texture on 430 00:20:41,600 --> 00:20:43,700 there, right? When we're plating, we want to 431 00:20:43,700 --> 00:20:48,200 make sure that there's very clean plates going out. 432 00:20:48,200 --> 00:20:52,500 So I always have plate wipes, and by the way, You should be 433 00:20:52,500 --> 00:20:53,900 using plate wipes. If you're not using plate, 434 00:20:53,900 --> 00:20:56,500 wipes, use plate wipes, there's a lot of different ways to do 435 00:20:56,500 --> 00:20:57,500 it. Some people just roll up a 436 00:20:57,508 --> 00:21:02,700 towel, some people put a squirt bottle full of like vodka or 437 00:21:02,700 --> 00:21:04,300 something like that and I'll spray the plate and then the 438 00:21:04,300 --> 00:21:08,700 wipe it other people I've seen cut sponges up like regular 439 00:21:08,700 --> 00:21:10,100 dish. Sponge is clean sponges and 440 00:21:10,100 --> 00:21:12,800 they'll soak them in vodka and they'll use that to wipe the 441 00:21:12,800 --> 00:21:14,300 plates, which I think is pretty cool. 442 00:21:14,500 --> 00:21:16,800 Some people will take little torque towels or chick towels or 443 00:21:16,808 --> 00:21:19,400 something like that. Cut them roll them, soak them, 444 00:21:19,600 --> 00:21:22,200 use that to White plates. But anyway, Late wipes. 445 00:21:22,200 --> 00:21:24,700 Make sure your plate is clean and then when you're plating, 446 00:21:24,900 --> 00:21:27,600 you know, have an intense focus and deliberate intent, and what 447 00:21:27,600 --> 00:21:29,400 you're doing. So things to keep in mind, like 448 00:21:29,400 --> 00:21:31,700 if you're putting meat on a plate, you want to dab the meat. 449 00:21:31,700 --> 00:21:35,600 So let's say you slice some beef and it's maybe you didn't let it 450 00:21:35,600 --> 00:21:37,700 rest long enough. You want to just kind of dab it 451 00:21:37,700 --> 00:21:41,200 on a towel or something to absorb any any leakage to make 452 00:21:41,200 --> 00:21:42,800 sure that it's going on the plate and it's not going to 453 00:21:42,808 --> 00:21:47,400 leave like a pool of of pool of blood, basically on the plate or 454 00:21:47,400 --> 00:21:48,900 something like that. You want to dab your meat before 455 00:21:48,900 --> 00:21:50,200 it goes on the plate. So it goes on clean. 456 00:21:50,200 --> 00:21:53,000 You're not making boil. All over with your hands. 457 00:21:53,100 --> 00:21:55,200 That's why I let you know, I know tweezers, you know, they 458 00:21:55,200 --> 00:21:57,000 catch a lot of shit when people are using tweezers. 459 00:21:57,300 --> 00:21:59,800 But the reason people use tweezers, obviously because 460 00:21:59,800 --> 00:22:02,200 they're precise, right there are tool to make sure that what 461 00:22:02,200 --> 00:22:05,800 you're doing delivers, a precise and result in what you're trying 462 00:22:05,800 --> 00:22:08,200 to do. So placing herbs where they go, 463 00:22:08,600 --> 00:22:11,800 putting a spoonful of puree, and there's a lot of things that 464 00:22:11,800 --> 00:22:13,000 people could do with purees, right. 465 00:22:13,000 --> 00:22:17,200 So shout out to the French Laundry and Chef David, Breeden, 466 00:22:17,200 --> 00:22:19,600 Thomas Keller and the new book French Laundry per se. 467 00:22:20,400 --> 00:22:26,900 They go in depth On using. Pre hydrated xanthum gum and you 468 00:22:26,900 --> 00:22:29,100 know using it in different purees and things like that. 469 00:22:29,100 --> 00:22:32,400 I think that's an incredible tool and Chef should definitely 470 00:22:32,400 --> 00:22:36,500 be using that for your purees where they hydrate the xanthum 471 00:22:36,500 --> 00:22:39,300 gum and the blender, they put it in a cryovac machine or 472 00:22:39,300 --> 00:22:40,900 something to kind of compress it. 473 00:22:40,900 --> 00:22:43,900 They have, I know I used to do this when I was a chef, we'd 474 00:22:43,900 --> 00:22:47,600 have a big, you know, 5 gallon bucket of pre. 475 00:22:47,600 --> 00:22:50,100 Hi. So you put a little bit of 476 00:22:50,100 --> 00:22:52,300 squeeze bottle, so when you need to add a little bit of pre-high 477 00:22:52,300 --> 00:22:55,000 to a green puree, or I puree or whatever. 478 00:22:55,000 --> 00:22:57,400 The case, maybe you could do that. 479 00:22:57,400 --> 00:23:00,100 So when you put it on the plate, it doesn't weep and it holds it 480 00:23:00,100 --> 00:23:03,100 adds a little bit of structure to the puree, but it also makes 481 00:23:03,100 --> 00:23:04,700 sure that it doesn't weep on the plate. 482 00:23:04,700 --> 00:23:06,200 So, you know what I'm talking about, right? 483 00:23:06,200 --> 00:23:08,900 You put a little, a little sauce or something like that, tomato 484 00:23:08,900 --> 00:23:11,100 sauce on a plate. And then, it has, you know, a 485 00:23:11,100 --> 00:23:13,600 couple of seconds like a little pool of water, a little ring of 486 00:23:13,600 --> 00:23:16,800 water around the puree. So doing things like that will 487 00:23:16,800 --> 00:23:18,600 elevate your plating skills, right? 488 00:23:19,500 --> 00:23:22,500 There's some tools of refinement when it comes to plating an 489 00:23:22,500 --> 00:23:26,000 offset pal. Let knife to do smears and 490 00:23:26,000 --> 00:23:30,300 things like that to add some, some visual contrast. 491 00:23:30,300 --> 00:23:32,100 You want to make sure that you have your tweezers. 492 00:23:32,100 --> 00:23:37,100 If you're if you're that style spoons for for placement or as 493 00:23:37,100 --> 00:23:40,400 they say God's tweezers, the fing the fingers on your on your 494 00:23:40,400 --> 00:23:43,500 hands, right? So when you don't have tweezers, 495 00:23:43,500 --> 00:23:46,900 you could use God's tweezers and that'll make sure that you could 496 00:23:46,900 --> 00:23:50,600 put things where they belong. So general advice when it comes 497 00:23:50,600 --> 00:23:53,000 to plating, make sure you have deliberate intent. 498 00:23:53,000 --> 00:23:56,000 Make sure that It on the plate, has a purpose, make sure that 499 00:23:56,000 --> 00:23:59,400 you have a lot of contrast of color and variety. 500 00:23:59,900 --> 00:24:01,700 Make sure that there's textures on there. 501 00:24:01,800 --> 00:24:03,300 Make sure that it all makes sense. 502 00:24:03,500 --> 00:24:05,400 Make sure it's beautiful. Make sure you wipe the plate 503 00:24:05,400 --> 00:24:08,000 before it goes out. Very cool right now is to do 504 00:24:08,000 --> 00:24:11,800 natural style plating, right? You'll see a lot of a lot of 505 00:24:11,800 --> 00:24:14,000 food with a lot of fresh herbs picked herbs like that. 506 00:24:14,000 --> 00:24:15,500 So, you want to make sure the herbs that you're putting on 507 00:24:15,500 --> 00:24:17,600 their fresh, maybe you're holding them in a little 508 00:24:17,600 --> 00:24:19,500 container of ice water. Or maybe you've compressed them 509 00:24:19,500 --> 00:24:21,900 in the cryovac machine with ice water prior to keep them 510 00:24:22,400 --> 00:24:25,200 vibrant, whatever the case may be, Those are the things that 511 00:24:25,200 --> 00:24:27,300 you should be doing, to make sure that everything looks nice 512 00:24:27,700 --> 00:24:32,100 looks fresh and plated beautifully because I know I've 513 00:24:32,100 --> 00:24:35,200 said this before in chefs, PSA taste is more important than 514 00:24:35,200 --> 00:24:39,600 plating and it still is, but plating a second, and it is 515 00:24:39,600 --> 00:24:41,000 important. People do eat with their eyes 516 00:24:41,000 --> 00:24:42,800 first. They, you need to make sure in 517 00:24:42,800 --> 00:24:45,500 today's world, at least, right? Food is very Instagram, double. 518 00:24:45,500 --> 00:24:47,800 So, you want to make sure that your food is Instagram, mobile 519 00:24:47,800 --> 00:24:50,200 and people are looking at and say, wow, that looks beautiful. 520 00:24:50,200 --> 00:24:52,900 And and and then they taste and it's like, wow, not only, is it 521 00:24:52,900 --> 00:24:55,400 beautiful, but it also tastes Think about the China that 522 00:24:55,400 --> 00:24:58,900 you're using contrasting colors. If you have, you know, depending 523 00:24:58,900 --> 00:25:01,700 on what you're going for, maybe you have like a very beautiful 524 00:25:02,700 --> 00:25:07,700 piece of William Edwards style, bone china, or something like 525 00:25:07,700 --> 00:25:11,000 that with the gold rim and then you have something, you know, 526 00:25:11,200 --> 00:25:13,800 kind of high low as they say. You have this beautiful 527 00:25:14,100 --> 00:25:17,300 beautiful golden plate and then you put, you know, tater tots 528 00:25:17,300 --> 00:25:19,200 with black truffles on it or something like that. 529 00:25:19,200 --> 00:25:22,100 So, again, have fun with it. Have it make sense, but whatever 530 00:25:22,100 --> 00:25:23,600 you do. Again, last piece of advice, 531 00:25:23,600 --> 00:25:25,100 whatever you do, Make sure you have a story. 532 00:25:25,200 --> 00:25:27,100 It's deliberate and it's intentional and you're not just 533 00:25:27,100 --> 00:25:28,800 winging it. I'll save that story for another 534 00:25:28,800 --> 00:25:32,000 day about how I got out of some trouble just by telling a good 535 00:25:32,000 --> 00:25:38,200 story and get the job. So anyway, long story short, I 536 00:25:38,200 --> 00:25:40,900 could talk about plating at length, make sure you use the 537 00:25:40,900 --> 00:25:42,700 right plate. Make sure you have deliberate 538 00:25:42,700 --> 00:25:46,800 intent with everything that you're doing, make sure it's big 539 00:25:46,800 --> 00:25:48,900 sure it's tasty. Make sure it looks good and 540 00:25:48,900 --> 00:25:51,800 quite honestly, look at all the beautiful food on social media, 541 00:25:51,800 --> 00:25:53,000 right? Natural plating, you know, 542 00:25:53,000 --> 00:25:55,900 follow the best chefs. I'm you look at all the, all the 543 00:25:55,900 --> 00:25:57,400 new plating Trends as they come out. 544 00:25:57,400 --> 00:25:59,600 Get inspired. I won't say steel. 545 00:25:59,600 --> 00:26:01,400 Because last time I got in trouble because everyone was 546 00:26:01,408 --> 00:26:04,300 saying, I'm talking down to chefs, we're saying steel, but 547 00:26:04,600 --> 00:26:09,500 get inspired and learn about that learn from other chefs that 548 00:26:09,500 --> 00:26:12,000 incorporate your own style into it. 549 00:26:12,000 --> 00:26:15,500 Want to thank our sponsors, steel light, go visit still 550 00:26:15,500 --> 00:26:20,000 like.com follow chefs, PSA on all social platforms. 551 00:26:20,400 --> 00:26:23,400 Go get the books line, cook, survival manual, culinary 552 00:26:23,400 --> 00:26:25,000 leadership. Metals, how not to be the 553 00:26:25,000 --> 00:26:27,300 biggest idiot in the kitchen. There's a video course on that, 554 00:26:27,300 --> 00:26:29,300 as well. If you want to support the show, 555 00:26:29,500 --> 00:26:31,900 leave five stars. This is a five-star podcast. 556 00:26:31,900 --> 00:26:35,000 Anything else other than five stars is a lie and you wouldn't 557 00:26:35,000 --> 00:26:37,700 want to be a liar. Thank you all very much. 558 00:26:37,700 --> 00:26:39,600 See you next week, hit the porno music.