Latest Food Blogs from 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 [...]
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. [...]
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 [...]
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 [...]
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!
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 [...]
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 [...]
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 [...]
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 [...]
Souffle
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 [...]
