Food Styling: Chef Michael Laiskonis' 4 Essential Elements of Plating

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Like all fine arts, the presentation of food is based on theory and best practices. From texture to shape, composition to balance, join ICE Creative Director Michael Laiskonis on an exploration of the philosophy of plating.

Featuring contemporary plate styles from the Front of the House dinnerware portfolio, Chef Michael’s tutorial unveils the many ways chefs can express their creativity.

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I love the way the flavours he puts down all make so much sense together. An easy way tonmisunderstand this is: item, micro-herb with tweezer, puree, powder, etc... It's "sort of" what's happening if you're only thinking visually but really about laying down components that are all in the same flavour family (but may contribute different things: crunch, acidity, freshness, etc.). In my VIEW, you want to learn to combine flavours as a first step and to create aesthetically stunning plates as a second priority,

fearitselfpinball

Those students sitting there like “i put myself in a lifetime of debt for this bullshit”

xXSlaughterdXx

I will probably never do plates like those because it's not the style of my page, but looking at him pouring his knowledge on the dish it's something beautiful

cucinandofuorisede

I’m surprised no one mentioned how awkward having the two students just standing there and not talking was

chloevillanueva

You know the Chef is good when he looks like he just came back from hell

tool

Some of the most beautiful plating is to be found in cookbooks of high end spas. Their food is calorie and portion controlled therefore has to look as appetizing as possible.

msr

This was interesting but I’m gonna be honest the first one looked like a canned Vienna sausage

theundomesticatedmom

This man is great at what he does. Very good teacher

chaiselabrie

Very well put together and presented. As someone who has had the honour of working in the Food Field for over 45 years. As a Health Inspector; your eyes look upon food in a different why than most do. Anyone can pick apart your dishes, "as they say your only as good as your last". My Grandmother use to say, "If you don't have anything nice to say, keep a lid on it"... looking forward to your next video...

OlderShadowRider

Another thing I think to keep in mind, these are high class platings. My chef teaches that classing up a dish and using techniques are important on all scales but school really teaches you the basics of working in a high class establishment

Everydoesdrugs

I found the upward motion of the negative space imperative in creating a profound unctuousness that could only lead to an elemental platonic ideal.

McGradey

Not that I'm an expert, but I gotta say his examples did not appeal that much to me. The tips were good, but application left something to be desired.

Punchabearinnamouf

yo, my grocery store dont got these ingredients, dafuck

thecoolesteva

It's always disheartening reading comments on videos like this, seeing so many people not understand that portions are small because of meals presented like this are multi-course is frustrating. I always felt it was obvious, but apparently not.

TheWoebegoneJackal