The Art of Plating with Chef Michael Rollinson

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The Art of Plating with Chef Michael Rollinson

Рет қаралды 43,129

New West KnifeWorks

Күн бұрын

Пікірлер: 11

@petebarberco6591 3 жыл бұрын

Wow, I’ve always wondered how this is done. What an art! Thank Chef Mike! Please make more videos! You’re amazing at what you do!

@jadamababucarr6840 2 ай бұрын

❤❤❤❤ is so delicious

@AlysiasArtStudio 3 жыл бұрын

Thank you Chef!

@levarallen824 Жыл бұрын

Simple but elegant

@amarige25 Жыл бұрын

Amazing!

@rodgerdouglas4854 Жыл бұрын

Beautiful video

@Mestman32 3 жыл бұрын

ROLLYYYYYYYYYYYY LETS GOOOOOO

@jgoody9611 3 жыл бұрын

very nice chef

@xXJohnofthedeadXx Жыл бұрын

So the micro herbs also add height to the dish... Nice. Thank you for teaching me today! But here's one question: How can I manage to serve -let's say- 6 plates simultaneously at home. I recon at the time I'm done with everything the tuna etc. would be cold. You could always use warmed up plates, but... Let's be honest, Chef. There HAS to be an additional trick not shown in the video. Maybe a salamander or anything like that?

@mariejeanneengelborghs7654 3 ай бұрын

In a restaurant we use heated plates , and we plate under a heatlamp. At home, use heated plates and use heated bathtowels on your table to put your plate on, So then don 't come in contact with a cold table and stay warm longer. When you have a radiator nearby, use That to put your plates on and to plate them. In some specialty stores you can also bye real sheap heatlamps for at home. And use only very hot ingredients.