But you can buy bigger salt packed anchovies from Italy, you can buy the ones like these, which are salt packed and then Plating is however you want, you know, it's like, but that's what we do now.
That's my favorite part. The plating . When I can clear all the details and I can give my personal signature. So my work is always starting with an idea.
so that each chickpea maintains integrity and it's got a little bit of bite left to it. And the plating of this is actually important.
So we'll pretend that I did taste. And then plating is always up to you. Put your own style on it.
and came up with ideas that drove the enterprise forward. But you weren't plating food. You were in that pure research.
Are you guys familiar with filo dough? I love plating food.
Did anybody's mom or dad or sister or aunt or uncle ever make them a boxed Funfetti cake for your birthday? like working service and plating desserts?" And I was like, "No, I don't miss it at all." And the reason that I knew I wanted a bakery and love what I do is because I could do any
Yeah, just sounded good. And you ate this crunchy armor plating on the skin the same way that you would eat a shrimp shell of certain types of shrimp, fried or hard seared.
But yeah, that's how I bridge my two worlds. That's when you start plating .
You'd have one chef in there that was cooking steaks and venison and the most incredible racks of lamb and stuff. And you had someone else who was plating up desserts and doing all these incredible designs. You had someone else who was at the pass, calling orders and sending plates away.
I like to be outdoors. And I think that comes in my plating style sometimes. When you see some of my dishes, or more my fine dining dishes are inspired by nature and gardens and stuff.
And the pine nuts, or you could use-- pistachios would be really good-- are a nice contrast and texture to the rest of the salad. So when I talk about plating salads, I find this to be a really-- maybe you guys are savvy cooks. But when I was teaching in San Francisco, over and over again people had never learned how to compose a salad.
I will look her up. And I'm kind of over the plating of every dish.
I will look her up. Everyone looks the same in that plating world.
you can start with the cheese uh there is a section in the book where it says you know get to know your cheese Monger makers um yeah tips on plating how where cheeses should go on the plate MH um um
If you're looking at something from Israel, the first two elements of the date are going to be swapped. Let's just talk for a minute about plating .
If you're looking at something from Israel, the first two elements of the date are going to be swapped. So I'm going to just show you like a quick plating thing like how I like to-- yes?
Is it letting people serve themselves or pre-plating food, in terms of waste?
So the dashi just kind of kicks it. You go over here and then we'll start plating things for a tomato salad. I like doing different kinds of textures, and shapes, and sizes to keep things interesting.
So before the food comes to you-- and they're plating it up now- are there additional questions?
Try to make it look organic, you know? Do you try to keep it very localized ideas with the plating and that? Absolutely. Yeah. I'm always in my backyard foraging, always trying to get to know friends that hunt
like just the whole idea and I'm not just plating to you guys here because it's Google um but it is it it is it is
But you're also getting-- because of the plating issue, it's served usually family style.
you can start with the cheese uh there is a section in the book where it says you know get to know your cheese Monger cut it themselves um I think I think there basically three ways to think about plating cheese dough either you're
So I poached the egg perfectly and then I broke it when I started plating .
Standard ones like, the maids were plating the food on the table versus the maid licked the ammonia off the floor.
Could I grab one of the-- can I have one of those bowls for plating ?
For instance, they wanted to test plating .
How involved are you in the decorations of the restaurant and the plating how does that whole process work.
on the line there is a whole segment in the back which shows the plating techniques and there's illustrations of
What you're seeing here is a piece of copper, which we're gradually plating with lithium.
As we charge the battery, we're stripping the lithium from that electrode and we're plating it.
Right. And I think Takehiro did a very good job of plating it, don't you think?
But, of course, it's the chef's plating and his idea that went into the way that dish looks.
OK. So think, leave plating aside and think a bit about technology, and how that could be integrated into the dining experiences.
culture to be able to design your own China that you have a vision for as relates to plating food is something
But it was just like manual labor 12 hours at a time-- being in the kitchen, sweating, and then plating things, making them look nice,
But the interesting question that I was driving towards was, well, what we're really seeing in the Cambrian explosion, we're seeing animals with armor plating ,
Yeah. So now that you have your soup plugged in, I know you're going to be plating .
And just to see people on social media who are cooking their way through it, who develop the most elaborate plating and lighting and everything
environment for human life, those are whisked away in most shows, with transporter beams and artificial gravity plating , and the fact that you
there, but also how it's perceived online, on TV, via social networks or an Instagram of plating .
He says, yes. I'll just play around with the plating .
Are we happy to let the chefs just go on their intuitions or can we use the power of the internet to evaluate, crowdsource, the plating of our cuisine?
So if you go to many a modernist restaurant these days, you'll find lots of this kind of asymmetric plating .
willing to pay less than for a harmonious, central, balanced plating .
As you guys flip through these books, you'll see a lot of the dishes that Meadowood-- the plating , specifically-- are very much focused
Cool. Damn. OK, so I'm just going to move this back so you guys can start plating , dish it up.
We were stacking tickets on the only available surface in the kitchen, which was the narrow counter where we were also plating food.