Wow, love the plating, especially the colors :) Plating #2's probably my favorite...it has a somewhat 'spring' feel to it!

Hey Chefsteps! I enjoy all your videos and watch them all the time. I was just wondering if you've ever thought about making a video regarding plating. I love the way you make your dishes simple but elegant. You use many styles, composition, and techniques. Thanks again. Keep up the great work!

@chefsteps

9 жыл бұрын

Lee Herrera We have thought about it and hope to make one in the future. Thanks for your support Lee!

@Kenneth9725

8 жыл бұрын

+ChefSteps When is it coming up :)

@jillllllybean

8 жыл бұрын

+Lee Herrera isn't this a video about plating?

No he visto nada más hermoso que esto.. es lo más genial!!!

This is art.

This is the fifth most obnoxious thing I've ever said but (for some reason) I really like the use of negative space, in the first plating.

@AMGmy17

5 жыл бұрын

Whats the first?

@foodisgood7607

3 жыл бұрын

Renard LeBlanc hey it’s been 6 years but what’s the first most obnoxious thing u have said

@TheSubieFan

3 жыл бұрын

I must know please.

@SpaceViking2000

3 жыл бұрын

I will settle for the fourth.

@supercharged5653

2 жыл бұрын

or the third!

Why so many people hated on this video? I love what they were trying to show to us! Chefsteps shares great way to cook and plating like what professional cooks do in the restaurants. If you think this is so unnecessarily, just google sth like "10mins dinner" or grab a food magazine in the market.

@sasukeuchiha998

6 жыл бұрын

Basically, smaller portions, drizzle here and there, and stack the pieces of the dish on top of each other. Garnish is optional. Didn't really need a video on it when its kind of clear when you visit a restaurant. I would have preferred to hear Grant talk like Harry from Kingsman explaining how it works, what works well with what, the kind of plate to serve on, how to present the dish, how to insure the consumer knows that everything is edible instead of leaving the garnish out, and maybe teach us why smaller portions are used when plating in high end restaurants.

Canapé plating was gorgeous!

Absolutely love your presentation of all your food and your ability to transfer knowledge and ideas. Can't wait to watch all your videos. I think it's a great way to learn cooking. Having trawled KZread for high quality cooking instruction, this is a cut above the rest. What do we get for Premium?

Very well done! Thanks

That was achingly beautiful.

Oh oh I see, I can make Hawaii poke now for my Asian taste.. Look yummy. Thanks for the videos.

I don't really like fine dining but why does this still look so good!

great plating ideas!

Awesome Chef.. Nice plating ideas

That looks soooooo good mmmm...

Fabulous! Love it all:)

Mesmerizing

This is just a beautiful video

Where do you guys get your plates? They look beautiful !

@Nomadic813

7 жыл бұрын

I know that black slate plate is about 80 dollars from Ming Wo. We use that in our restaurant. A server broke one and got a earful from the GM.

After finish this, i can carry on to cook my comfort food

Hey ChefSteps! I went to your website where you told us the knives you guys use and I was wondering, regardless of price, what knife do you feel is the best. I know all of them are good and I can't go wrong but just want to make sure I get the best knife I can! Thanks

@nercoG

10 жыл бұрын

short answer: a sharp knife is the best. There is no 'best knife'. All knives have their purposes, but in general, a good sharp Chef's Knife is good enough for most of the work you do in a kitchen. For me there's the holy trinity: a small Paring Knife, a big Chef's Knife and a Filleting Knife. I can do about 95% of my work with those three. The other 5% is a bread knife :D There's a whole lot of others that are better suited for particular tasks, but a skilled chef will only need these three. If you are not a professional cook and use knives only at home, I don't advice buying those super expensive ones. They will look nice, but you will not use their potential and waste money. Just get a good sharp one and watch your fingers ;)

@KentonMac

10 жыл бұрын

nercoG just to add on, learn how to sharpen your knife... learning about your knife and the style you cut is just as important as the knife you use daily.

jamie oliveoil

last plating ftw.

Thanks a lot, ChefSteps. Now I'm hungry and it is ALL YOUR FAULT.

Very nice

where can i get these beautiful plates?

@passionatechef

7 жыл бұрын

HA HA HA HOOOOOOO,,HAAAAA.HAAAAAAA HA

How do you guys keep your bench clean even with the chance of having bacteria growing in the tiny cuts? Do you just use super strong cleaning spray?

красивенькооооо....

@mtarasov1

10 жыл бұрын

Good day! ☼ ((✾◕‿◕✾)) Супер!☼ ★★★★★

Are these hour de vours?

What kind of knife is that??

Years ago I had a line cook who had a lazy eye and for the life of him could not center a damn plate. little did I know he was on to something...something big.

@maniswolftoman

4 жыл бұрын

calitovegas408 If only we all had such a gift on line... The only reason I wanted to go to pastry school is most of the chefs I’ve worked for give you so much more freedom with dessert plating as long as you get them out quickly.

stupid question but the salmon is cooked sou vide until 104?

@warezbb100

8 жыл бұрын

+hong lee Yes!

What is the Name of that gorgeous knife ?

@chefsteps

4 жыл бұрын

It’s a very well-loved Misono UX10 Chef's Knife -Gyuto with a Granton Edge: www.epicedge.com/shopexd.asp?id=86725

4th service was best.. for me :]

@gusy629

9 жыл бұрын

Jaroslav Chmela LOL actually one serve and you'll be full. I had it and the taste was really rich and filling.

Great. But I think you did use little bit much oil. Salmon oil puree oil olive oil.. Anyway I want to do that too and eat them. Good job!

I dont think i would like it's taste. But it is beautiful.

Can you guys make honeycomb candy please?

how to use a quarter of a plate xD

@MalakianM2S

8 жыл бұрын

+Galen Mok (Solarknight) Just when I thought we left the whole horror vacui thing behind...

@ayakamikino

7 жыл бұрын

Galen Mok I thought so too!

No one is gonna talk about bg sound 😂😂 i feel a bit scary

@cecewang70

3 жыл бұрын

Same

How many calories in this dish please ?

that'll be $30 thank you!

when i saw the first plate i thought "...where's the rest of the food"

@godaistudios

3 жыл бұрын

I appreciate negative space, but in that case, it was just too much. The second plating was much better in contrast.

what is the oil?

What's going on with the grid at 2:42? Am I missing something?

@Nanorisk

10 жыл бұрын

Plating method.

@618033988749

10 жыл бұрын

Oh... okay. Thanks.

next time u could use a smaller plate!

@cydneyyip2037

7 жыл бұрын

But than it won't look as pretty

The emptiness...

enough space for chips

Step 1, buy small flowers Done.

Very nice, now do 250 in 20 minutes.

@gijsphilip

10 жыл бұрын

Why?

@Anthraxicus

10 жыл бұрын

gp vs Because as a chef that's what I do on a regular basis.

@cetusipy9484

10 жыл бұрын

Anthraxicus Quality over quantity any day. If your food is amazing people won't mind waiting for it. ;)

@YouthTheBand

10 жыл бұрын

Well that is one of the advantages of sous vide, you can do a lot at a high level of consistency

@Anthraxicus

10 жыл бұрын

YouthTheBand Therefore a demonstration to put the "proof in the pudding" is not out of order. My request stands. :)

If it is only about plating and feeding eyes, good joob. For favor, sorry Im good.

i Reallly Really Imean Reallly Love The Knife That U R Using i Would Be So Happy If U Give Me One Plisss!

Chefsteps forgot one little detail: to cook the salmon

@attailavie5645

4 жыл бұрын

Su vide at 104 degrees Fahrenheit, I presume? I use Celsius, so I have no idea what that means, but I guess that since it's really low heat it's just enough to render some of the fat and cook the meat ever so slightly, making it really tender

Broken link to the recipe.

why 4 just make 1 cut the video in half

Am I supposed to hunt for flavors in my mouth? Because all I can think of is people goin...mmm..".I am getting a little bit of this..and a hint of that."......well because there is only LITTLE BIT of it!

i mean visually it looks good but... why such a big bowl for a pretty much flat dish o.0 even when you plated it differently the plate just stood out soo much o.0

This was obscene 👨🏻‍🍳

that’s quite a bit of sauce for a salmon dish

Hipster food

In the words of nerd³... COVER IT IN OLIVE OIL REMOVING ALL FLAVOUR AND TEXTURE

@MichaelSchiciano

10 жыл бұрын

Eh, they really never cover the dish in olive oil - the most they do is cover the puree in one of the platings - most of the time the oil is placed around the sauce/puree to act as something you can integrate when getting a bite of the dish.

@christhurston728

10 жыл бұрын

You realise the flavour, Of a good quality olive oil adds alot to many dishes, its not just something to throw on the plate for looks

@MichaelSchiciano

10 жыл бұрын

chris thurston This isn't merely being thrown on the plate for looks though, from how I see it - it allows the person eating to control how much olive oil (and other sauces) they get with each bite.

@sorou

8 жыл бұрын

NERDCUBED SQUAD

1st perfect, 2nd too much olive oil, 3rd too much watercress puree

The fish has been brined,meaning its already seasoned by the process.Why do they still put that much salt on it?

@MichaelSchiciano

10 жыл бұрын

It really doesn't seem to be _that_ bad in terms of salt. It also is a rather coarse sea (probably) salt added, so it isn't like they are caking it heavily in salt (and it also likely adds other flavor/texture components).

@PhatTrumpet2

10 жыл бұрын

Finishing salts are often added to food that's already been seasoned to excite the palette and add texture.

@KenChiwo

10 жыл бұрын

we can never truly understand unless we taste the dish.

Annoying music, I would rather hear the guy talk about what he is plating.

Whats the point of fine dining? I don't get it. Give me a $1 cheeseburger

@InnuendoXP

8 жыл бұрын

@made md - point of fine dining when you could get a $1 cheeseburger is kinda like the point of going to a concert or gallery when you could just turn on the radio or open up google images, or the point of driving a luxury or sports car when a second hand honda hatchback will get you from A to B just fine. It's not 'necessary' and it doesn't service anything that the other doesn't suffice, but you enjoy it a shitload more. You benefit from experiencing something about as well as it could be experienced. Things become a joy to experience when done well is the point of fine dining. Or even casual dining. For an extreme comparison if it's a choice between eating a bowl of perfectly crisp and fluffy roast potatoes at a comfortable seat and table, or chowing down on a slurry of oil, water, salt and potato flour on a chair in an alleyway, though the nutritional content is similar and they serve the same function of biomechanical utlility, the difference is clear. Fine dining when done well, is just the other extreme end of this spectrum.

@teekaychanh6914

7 жыл бұрын

Made md Fine dining isn't for everyone. Just like some people like to buy shoes from Marshalls vs those who buy it from high end retailers. Though it's more often due to affordability rather than personal preference. I'm certain fine dining, at least for you, falls in the former and not the latter.

This is so unnecessarily pretentious.

@OoTheShowoO

10 жыл бұрын

They're professional chefs cooking high-end food. Shut the fuck up.

@SaranyaMisra

10 жыл бұрын

whostolemypants Wow, overreact much? There's no need to be rude. High end doesn't have to mean inaccessible. I love the Chef Steps videos because they're visually appealing and very clean, but this one seems a bit much. Excuse me for daring to voice dissent.

@Silverstack3r

10 жыл бұрын

Saranya Misra There seems to be a loyalist following that gets rather butthurt when anyone offers constructive criticism.

@scottpastry

10 жыл бұрын

Captain Crunk You have an interesting concept of constructive criticism.

@damonnomad9028

10 жыл бұрын

You can do all of this at home you have been shown the steps! Inaccessible?

Personally, I don't like the background style choices for this video. It makes it seem like you're trying too hard. I'd rather see a modernized kitchen setup like you normally use in your videos rather than over produced backgrounds and camera angles.

Not appealing, too dark pesto on a dark plate...

Indians: 🤢🤢these guys are eating RAW fish

@gage166

Жыл бұрын

have you ever heard of sushi?

If it aint wild pacific salmon I feed it to my cats.

The first one had very poor use of negative space.