Whats the first?

Renard LeBlanc hey it’s been 6 years but what’s the first most obnoxious thing u have said

I must know please.

I will settle for the fourth.

or the third!

Lee Herrera We have thought about it and hope to make one in the future. Thanks for your support Lee!

+ChefSteps When is it coming up :)

+Lee Herrera isn't this a video about plating?

Basically, smaller portions, drizzle here and there, and stack the pieces of the dish on top of each other. Garnish is optional. Didn't really need a video on it when its kind of clear when you visit a restaurant. I would have preferred to hear Grant talk like Harry from Kingsman explaining how it works, what works well with what, the kind of plate to serve on, how to present the dish, how to insure the consumer knows that everything is edible instead of leaving the garnish out, and maybe teach us why smaller portions are used when plating in high end restaurants.

short answer: a sharp knife is the best. There is no 'best knife'. All knives have their purposes, but in general, a good sharp Chef's Knife is good enough for most of the work you do in a kitchen. For me there's the holy trinity: a small Paring Knife, a big Chef's Knife and a Filleting Knife. I can do about 95% of my work with those three. The other 5% is a bread knife :D There's a whole lot of others that are better suited for particular tasks, but a skilled chef will only need these three. If you are not a professional cook and use knives only at home, I don't advice buying those super expensive ones. They will look nice, but you will not use their potential and waste money. Just get a good sharp one and watch your fingers ;)

nercoG just to add on, learn how to sharpen your knife... learning about your knife and the style you cut is just as important as the knife you use daily.

I know that black slate plate is about 80 dollars from Ming Wo. We use that in our restaurant. A server broke one and got a earful from the GM.

calitovegas408 If only we all had such a gift on line... The only reason I wanted to go to pastry school is most of the chefs I’ve worked for give you so much more freedom with dessert plating as long as you get them out quickly.

HA HA HA HOOOOOOO,,HAAAAA.HAAAAAAA HA

Good day! ☼ ((✾◕‿◕✾)) Супер!☼ ★★★★★

+hong lee Yes!

Same

Jaroslav Chmela LOL actually one serve and you'll be full. I had it and the taste was really rich and filling.

It’s a very well-loved Misono UX10 Chef's Knife -Gyuto with a Granton Edge: www.epicedge.com/shopexd.asp?id=86725

But than it won't look as pretty

I appreciate negative space, but in that case, it was just too much. The second plating was much better in contrast.

+Galen Mok (Solarknight) Just when I thought we left the whole horror vacui thing behind...

Galen Mok I thought so too!

Plating method.

Oh... okay. Thanks.

Why?

gp vs Because as a chef that's what I do on a regular basis.

Anthraxicus Quality over quantity any day. If your food is amazing people won't mind waiting for it. ;)

Well that is one of the advantages of sous vide, you can do a lot at a high level of consistency

YouthTheBand Therefore a demonstration to put the "proof in the pudding" is not out of order. My request stands. :)

Su vide at 104 degrees Fahrenheit, I presume? I use Celsius, so I have no idea what that means, but I guess that since it's really low heat it's just enough to render some of the fat and cook the meat ever so slightly, making it really tender

Eh, they really never cover the dish in olive oil - the most they do is cover the puree in one of the platings - most of the time the oil is placed around the sauce/puree to act as something you can integrate when getting a bite of the dish.

You realise the flavour, Of a good quality olive oil adds alot to many dishes, its not just something to throw on the plate for looks

chris thurston This isn't merely being thrown on the plate for looks though, from how I see it - it allows the person eating to control how much olive oil (and other sauces) they get with each bite.

NERDCUBED SQUAD

It really doesn't seem to be _that_ bad in terms of salt. It also is a rather coarse sea (probably) salt added, so it isn't like they are caking it heavily in salt (and it also likely adds other flavor/texture components).

Finishing salts are often added to food that's already been seasoned to excite the palette and add texture.

we can never truly understand unless we taste the dish.

@made md - point of fine dining when you could get a $1 cheeseburger is kinda like the point of going to a concert or gallery when you could just turn on the radio or open up google images, or the point of driving a luxury or sports car when a second hand honda hatchback will get you from A to B just fine. It's not 'necessary' and it doesn't service anything that the other doesn't suffice, but you enjoy it a shitload more. You benefit from experiencing something about as well as it could be experienced. Things become a joy to experience when done well is the point of fine dining. Or even casual dining. For an extreme comparison if it's a choice between eating a bowl of perfectly crisp and fluffy roast potatoes at a comfortable seat and table, or chowing down on a slurry of oil, water, salt and potato flour on a chair in an alleyway, though the nutritional content is similar and they serve the same function of biomechanical utlility, the difference is clear. Fine dining when done well, is just the other extreme end of this spectrum.

Made md Fine dining isn't for everyone. Just like some people like to buy shoes from Marshalls vs those who buy it from high end retailers. Though it's more often due to affordability rather than personal preference. I'm certain fine dining, at least for you, falls in the former and not the latter.

They're professional chefs cooking high-end food. Shut the fuck up.

whostolemypants Wow, overreact much? There's no need to be rude. High end doesn't have to mean inaccessible. I love the Chef Steps videos because they're visually appealing and very clean, but this one seems a bit much. Excuse me for daring to voice dissent.

Saranya Misra There seems to be a loyalist following that gets rather butthurt when anyone offers constructive criticism.

Captain Crunk You have an interesting concept of constructive criticism.

You can do all of this at home you have been shown the steps! Inaccessible?

have you ever heard of sushi?