Sat Jun 09, 2012 9:18 am
I know it's not really "cooking" but it's certainly a way to showcase some nice early summer produce (and walk-in staples, of course) typically I don't have more than 5 minutes to put one of these together. both were cut with my tojiro shiroami itk 240. I dont recall using any petty/parer on either to be honest.
what do you guys do when you get a fruit plate in the middle of a busy service? I'd love to learn some tricks!
Sat Jun 09, 2012 11:30 am
That looks good. You should steal some of the desert guy's rasberry sauce and drissel it on the plate to make it pop.
Sun Jun 10, 2012 1:21 am
Not only is it a great way to showcase these summer fruits, it is also a great way to showcase your knife skills, which are by the way stunning.
Nice plating and the apples almost remind me of checkers for some reason haha.
Thu Jun 14, 2012 12:06 am
Hey, thanks Mark! I am the pastry guy (gal) and totally agree. a drizzle, swipe or schmear on the plate would definitely make it pop. however the fruit plates are generally for guests with dietary restrictions so we really only put unadulterated fruit on them.
jsq1222, Thanks! I'm still learning, but I certainly take pride in being a pastry chef with chops!
Thu Jun 14, 2012 12:28 am
Haha your welcome. I do admire this kind of work. You should really look into thai style fruit carvings. In culinary school i learned a few tricks and they have a very unique style. a lot different than the chinese style. Both very beautiful
Thu Jun 14, 2012 10:17 pm
I actually am very familiar with thai fruit carving. It's a bit of a hobby of mine but my skills are nowhere near professional level. I have often been recruited by the savory kitchen to carve a bunch of carrot flowers, or do other quick but impressive things for buffets or for parties but I never have 4-5 hours to sink into a single centerpiece. Can't be lucky enough to get paid for all my hobbies!
Fri Jun 15, 2012 2:33 pm
haha i feel you on that one. It is like a dream to get paid for what you like to do. That is what i am working on. Feel free to post more on the whats cookin forums and you will see my own food up there as well.
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