Plating exposes a chef's deepest beliefs about what food is, and how food should be. This book provides the prerequisites to cultivating a professional viewpoint, to investigate these deeper meanings, by considering the different ways a chef looks at food. The goal of the text is to provide a map of how a chef creates a plate of food by considering common questions such as: Where in the menu is this food item to be placed? And how will it be served? Structured as a design process, this book outlines how personal creativity and professional traditions fuse to create successful plated presentations of food.
Chef Sikorski took her first chef position at the Courier Caf in Urbana Illinois. After cheffing two years, she went to the Culinary Institute of America, Hyde Park and graduated in 1984. Returning to Chicago, Chef Sikorski worked at a five star restaurant, Le Perroquet, becoming their chef in 1985. She then spent 6 years cooking in France. Chef Sikorski holds a Bachelor of Science degree from Dominican University, and is a certified executive chef?and culinary educator. She is a member of Seafood Choice Alliance, Ocean Conservatory, and the American Culinary Federation.
PREFACE ix ACKNOWLEDGMENTS xiv PROLOGUE xvi 1 YOUR FIELD OF VISION 1 Seeing Is Believing 1 An Educated Viewpoint 3 Aesthetics: Art versus Craft 4 Artistic Cookery 7 A Quick Glance 8 Queries and Inquiries 9 Citation and Reference Materials 10 2 THE PLATE IN CONTEXT 11 Repertoire 11 Finding a Focus 12 Sequencing Foods 13 Menu Research 15 Reading a Menu 16 Creativity and Tradition 19 Queries and Inquiries 20 Citation and Reference Materials 21 3 FRAMING CULINARY ART 22 culinary Art history 23 Pre-Plate culinary Art history: The Room Frame 23 Pre-Plate culinary Art history: The Table Frame 24 Moving toward the Plate: The Platter Frame in culinary Art history 27 Queries and Inquiries 31 Citation and Reference Materials 32 4 PLATTER TO PLATE: CLASSICAL STYLE 34 Background 34 Classical Style 35 The Classical Menu and Service 37 Plate Design: The Face 40 Major Tenets of Classical Style 41 Queries and Inquiries 42 Citation and Reference Materials 43 5 PLATE FRAME: NOUVELLE STYLE 44 Background 44 Nouvelle Style: Impressionistic Design 45 The Nouvelle Menu and Service 49 Plate Design: The Sun 51 Plate Design: The Fan 51 Plate Design: Island(s) 52 Major Tenets of Nouvelle Style 52 Queries and Inquiries 53 Citation and Reference Materials 54 6 PLATE FRAME: NEW AMERICAN STYLE AND FUSION STYLE 55 Background 55 New American Style 57 Fusion Style 58 The Menu and Service 59 Plate Design: Elemental 60 Plate Design: Duos / Trios 61 Plate Design: The Stack 61 Plate Design: The Mound 62 Plate Design: BUFF 62 Guiding Criteria for New American / Fusion Styles 63 Queries and Inquiries 64 Citation and Reference Materials 65 7 PLATE FRAME: GLOBAL STYLE 67 Background 67 Global Style 68 The Menu and Service 70 Plate Design: Linear 74 Plate Design: Course within a Course 74 Plate Design: Deconstruction / Abstraction 75 Guiding Criteria for Global Style 75 Queries and Inquiries 76 Citation and Reference Materials 77 8 THE EMERGING MENU: INTERACTIVE TABLE SETTING 78 Background 78 Techno-Emotive Style 80 Menu and Service: Interactive Table Setting 81 A Backward Glance 82 Queries and Inquiries 83 Citation and Reference Materials 84 9 DESIGN AND CULINARY PLATE ARCHETYPES 85 Creative Culinary Questions 86 Elements of Design 86 Principles of Design 89 Considerations in Culinary Design 93 Queries and Inquiries 94 Citation and Reference Materials 95 10 LOOKING FOR INSPIRATION 96 The World at Large 96 Mimicry 97 Mental Maps 98 Ingredients 99 Technology 103 Culinary Creativity: A Shared Meaning 104 Queries and Inquiries 105 Citation and Reference Materials 105 11 PLATING THE STYLES 106 Sauce and Plate Designs 107 Preparation Methods and Plate Design 108 Garnish and Plate Design 110 The Plate Itself 112 Soup as an Example of Fundamentals 113 Back to the Menu 115 Queries and Inquiries 116 Citation and Reference Materials 118 12 CRITIQUING CULINARY ART 119 When: Times for Critiquing 119 Why: Reasons for Critiquing 120 Who: The Human Factor 120 What: Elements of a Critique 123 How: Theories Infl uence Judgments 128 Queries and Inquiries 133 Citation and Reference Materials 135 13 CULINARY VALUES 136 What Is Valued by Customers 136 How a Chef Relates to Customers Values 139 Value in Artistic Dining 140 Values in Professional Training 142 Wrapping Up 144 Queries and Inquiries 145 Citation and Reference Materials 146 GLOSSARY 147 INDEX 153