Two-and-a-half hours -- we were chatting, we were watching each other cook, we were learning things from each other. And then, they said, "Okay, now. Plate it, and sit down at the table and share it with all the other chefs." And so, one by one, we finished all our dishes and we shared it.And it's like, "Wow! This is cool. We're really enjoying it." It was the most glorious moment of the whole thing for me.
ever have a lemon and then throw it away the zest is one of the greatest could plate these indivi individually too I have beautiful green
So I'm going to cheat a little bit and slice this lamb right now. You know, just going to plate this, a little bit of lamb. And we'll put it on the plate . right now. Any questions?
But you can buy bigger salt packed anchovies from Italy, you can buy the ones like these, which are salt packed and then We're going to plate this puppy up and get this going.
But you can buy bigger salt packed anchovies from Italy, you can buy the ones like these, which are salt packed and then Let's plate up this other one.
Are you guys familiar with filo dough? So let's plate this.
But you can buy bigger salt packed anchovies from Italy, you can buy the ones like these, which are salt packed and then and we'll have four empty plates , and we'll just plate it up.
But you can buy bigger salt packed anchovies from Italy, you can buy the ones like these, which are salt packed and then But this is at home so I'm going to actually plate it like somebody would actually want to eat it.
Are you guys familiar with filo dough? So there's many different ways I could plate this, right?
That's really going to just elevate this dish. Oh, I need a plate to plate . Thank you.
OK, so-- and I don't really cook for time. All right, so this is-- I'll plate the portion that-- when you're cooking on a date, this is how you're going to play it up, all right?
Anybody else? All right. So I think I am having a helper come and help me plate , right? So, what I'll do too is I can start cutting some of the cakes, 'cause I think we can do that before--
your automatic ice maker so all of those things make a difference all right this one this number is out there and a lot of literature so you might know this one the average food travels from farm to plate in the united states about how many miles how many close 1500 i'm sure some some
So let's see, this is the bowl with the cavity that holds the custard, the truffle custard. And then that gets baked and then set and then once it's set we plate the rest of the dish on it. And that's dungeness crab and then the shark fin with some of the braising aromatics and ham.
Sometimes when you toast the nuts, they get a little bit dirty. I know. See, I'm using a spoon to plate though, yeah, I don't.
And then just a little bit of lemon that we'll toss with this. One of our sous chefs is in the back helping us out today with the food they we're going to plate for you guys.
But for me, it's more like a Nordic kitchen would be like a restaurant that are using those ingredients that are close to them. But they could be really different when it comes to how to make the food or how to plate it or serve it for that matter. So for me it's like a very big umbrella for a lot of things for a lot of kitchens, techniques, and et
Probably, I would assume it's probably the same thought process. Yeah. All right, we are almost ready to plate here. So all the time has gone through.
Our sauce has stepped, and it tastes delicious. Our vegetables are roasted, and we're going to plate . It's very exciting.
OK, so-- and I don't really cook for time. So I'm going to play it up, and just one how I want you to plate this.
You can cool it, and then it will pop right out and turn into this, and then you can slice it, and sauce it, and serve it. So if I were having you over for dinner, and I was going to plate the bread pudding, what we do at the store and what I like to do is to take some vanilla anglaise, which is in the book, and the chocolate sauce, it's in
Which is very lovely. Or in a more rustic kind of way, you're going to just plate your rice like this. The fruit. And the toasted almonds.
Some will come out more beautiful than others, and that's all right. And in the end, you guys, what we'll generally do when you plate this or whatever, you can put it in-- what's really a really cool way
And you can make it ahead like this already, and when everybody comes just open up and plate it.