People often perceive that presenting food beautifully is something that happens at the end of the cooking process when a dish is plated. In fact, beautiful food presentation begins much earlier in the process, long before we start cooking.
David Rickett is a fine art graduate, MasterChef UK finalist, and non-professional cook, who has developed stunning plating techniques. David will teach you the fundamentals of food presentation and plating, from designing your dish, right up until the final presentation.
David emphasizes that the most effective way to elevate food presentation is good cookery. Therefore he will demonstrate how to prepare purees, sauces and oils correctly, so that they appear vibrant and appetizing on your plate.
David will show you how to squeeze the maximum level of food presentation out of everyday ingredients and will teach you the tricks that can elevate the overall look of your dishes.
David will explain how to select the right plates and dishes for your creations. He will show you how to ‘paint with purees’ and how to plate sauces and oils creatively, ensuring that each element is first prepared correctly in order to look stunning and appetizing on the plate.
You will learn to shape and finish your food to ensure a high quality presentation, understanding the importance of height and volume, and appreciating how garnishing can bring beauty, texture and color to your plates.
David will demonstrate these principles through examples of his own dishes and will give an overview of the tools and equipment that can help you to achieve better plating results.
You can apply this knowledge to get creative and find your own style of food presentation that works for you.
Who is it for?
This course is suitable for both professionals and foodies. It is for anyone who would like to learn about the fundamentals of plating and discover tips and tricks to take their plating to the next level.
What you'll need
- High quality blender (for blitzing purees and herbs)
- Sharp knife
- Muslin cloth (for straining sauces and oils)
- Piping bags or squeezy bottles (for storing and plating purees)
- Quenelle spoon
- Palette knife
- Circular molds (circles are aesthetically pleasing)
- Tweezers – for micro herbs and other garnishes
- Mandolin – for uniform thin cuts
- Cling film – wrapping meat, fish, butter etc.
Currently living in Greenwich, London, and having studied Fine Art at Leeds University, David Rickett is now an amateur cook rocking the best platings among professional chefs. His love for cooking started when he tasted a celeriac puree during his first ever visit to a ‘fine dining’ restaurant. From that moment on, he was on a personal mission to learn more about food. After experiencing a thought-provoking meal at a restaurant, he would go straight home and try to recreate the dishes he’d just eaten. As David’s confidence grew he started to create his own dishes. He used his artistic background to create beautiful looking (and tasty) plates of food. Having worked in Banking for 7 years, expressing very little creativity, he’d finally found his new ‘art’ in cooking. His cookery journey continued to a point where he thought he was ready for MasterChef UK. After making a successful application to appear on the show, David was presented with an unbelievable platform to show everyone the chef that he had become, and to showcase the beautiful plates of food that he had dreamt up. The show enabled him to cook alongside Michelin Starred Chefs, such as Rafael Cagali, Tom Kitchin and Albert Adria. Since appearing on MasterChef UK, David has delivered several private dining events and restaurant pop-ups, and has appeared at food festivals all over the UK. Most recently he has released his very own range of organic frozen ready meals which are available to buy online and in supermarkets throughout London.Show more
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