Chef Gui Alinat
Tampa, Florida, United States http://www.chefgui.com
Chef Gui Alinat is an executive chef, food writer and culinary instructor in Tampa, FL. He writes about food, recipes, events, and reflects on the culinary world of today. Chef Gui is also the author of The Chef's Repertoire, published in January 2010 and recipient of a Cordon d'Or International Culinary Award.

Latest Food Blogs from Chef Gui Alinat

Chef Gui Alinat

The Art of Japanese cuisine: Presentation 101

I came across a post by Valerie of Globetrotter Diaries, a very interesting (GORGEOUS photography!) food blog. The post, The Art of Japanese Cuisine: Presentation 101, deconstruct visual presentations in Japanese cuisine. Here is an excerpt. Please visit Valerie’s blog to read more: “The Secret Ingredient In traditional Japanese cuisine, visual presentation is as much [...]

Posted on Chef Gui Alinat on 2012-04-27 19:50:08
Chef Gui Alinat

Florida Film Festival: a panel discussion on food and media

On Saturday, I’ll be participating in the following panel discussion on food and media. We’ll be discussing various topics on food with Marcel Vigneron, Martha Foose, Chad Galiano (of Chadzilla fame), and Jeff Potter. Not sure how I ended up with such brilliant personalities, but I’ll take the opportunity. Please join me this weekend.   [...]

Posted on Chef Gui Alinat on 2012-04-10 15:50:09
Chef Gui Alinat

Plating food: The 2-minute plate-up

Now that I think of it, plating your food is about visualization, organization, and rapid execution. In other word, you visualize the end result (I know what I’m going to plate and where), you organize everything you need to plate (beef, check; carrots; check; edamame, check; sauce, check), then when you have everything ready, you [...]

Posted on Chef Gui Alinat on 2012-04-09 21:20:12
Chef Gui Alinat

Balut! Or the joy of eating chicken embryo

There are times when you just can’t win. Last week, my culinary students brought “Balut” to class. Balut is a fertilized duck or chicken embryo. In other words, an egg with a chicken fetus in it. “Balut” is a a culinary specialty in the Eastern world, I believe in the Philippines, Vietnam, and in the [...]

Posted on Chef Gui Alinat on 2012-04-09 19:00:10
Chef Gui Alinat

Chef Gui on Fox Channel 13

I’m doing a cooking demonstration on Fox Channel 13 this morning, with a healthy recipe to kick up your New Year resolutions, and frankly to demonstrate the use of a great, simple tool: A steamer!

Posted on Chef Gui Alinat on 2012-01-02 07:00:20
Chef Gui Alinat

Plating and presentation: Chef Tony Adams

I have been writing about plating food and presentation techniques for a while now. I have had a lot of good comments, both on my blog and during my lectures at ACF conventions across the country. Not many chefs write about food presentation. However, when someone writes about it with authority and knowledge, I love [...]

Posted on Chef Gui Alinat on 2011-09-12 13:20:09
Chef Gui Alinat

15 tips to plate your food correctly

  Food needs to taste good. It also needs to look good.   Most humans recognize unity and good composition. This is why we are so sensitive to culinary presentations. We respond to stimuli and psychological perceptions influenced by our background, education, trends, etc?   In a restaurant kitchen, when they plate food, chefs influence that perception by [...]

Posted on Chef Gui Alinat on 2011-09-02 17:00:13
Chef Gui Alinat

Food plating: the creative process

Every culinary presentation starts with a creative process. Here is a sketch by one of the masters of our craft: Grant Achatz of Alinea restaurant in Chicago. He is of course known for his avant-garde cuisine and whimsical presentations. To achieve stunning presentations like this one, chef Achatz starts with an idea, a concept, then [...]

Posted on Chef Gui Alinat on 2011-08-31 07:00:14
Chef Gui Alinat

What makes food look good?

When it comes to plating food, what makes it look good? As it turns out, there are many, many factors influencing the beauty of that painting, and there are many, many factors influencing the beauty of a photograph, or a food presentation. The big underlying principle is the principle of  ?UNITY?. This is a dish [...]

Posted on Chef Gui Alinat on 2011-08-25 06:10:06
Chef Gui Alinat


Q: Dear Chef, I saw your post about soufflés. I find soufflés fascinating and (for me) easy to make. I have made chocolate soufflé for a while for the restaurant that I own. I do not consider myself a chef as I have not trained formally, however cooking is my passion and people say I [...]

Posted on Chef Gui Alinat on 2010-11-20 08:00:14

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