Plate Presentations?

[corarose]

I need help in locating a site that shows you plate presentations that look good and bad.

I am thinking about using Denny's as a bad example because some of their adds do not have garnishes except for a slice or an orange. I can't find any places on the web that shows these kinds of things.

Any suggestions?

[Rabrrrrrr]

1. Try a google image search

I did: http://images.google.com/images?q=gourmet+food&hl=en&lr=&ie=UTF-8&oe=UTF-8

And got many.

In case that link doesn't work, I did search on "gourmet food". Also, I just did well with "food presentation", and I'm sure there are many variants you can use to get more.

And wow - look at this thing! Beautiful!

[corarose]

2. Thanks so much!

That looks good. Jesus I wonder how much time it took to put that plate together.

[SOteric]

3. That's a stunning presentation, Rabrrrrrr - but

not one that works well in actual restauranteuring. The guest is often befuddled as to how to begin eating something which is so architectural.

[Rabrrrrrr]

5. I would magine!

It's from a welch restaurant, in Wales, though, so it's been used. It's Welsh Honey Cake.

I'd like to know what the leaf like thing is - is it a real leaf? Or a biscuity thing?

Of all plated food, I love looking at desserts - I've so many truly beautiful pieces of architecture, including the creme broule I had at Tavern on the Green with such a large tree of carmelized sugar jutting up from it, I wasn't sure how to eat it without getting crap all over the place. Ended up breaking it off in small pieces, and hoping it was okay to eat it with my fingers. :-)

I have a picture on my desk of me eating there, with the guy at the next table in the picture (accidentally) who's a DEAD RINGER for Clinton. It wasn't Clinton, but looks just like him.

[corarose]

6. Could be a sugar creation or some type of squash

But they would have to make it hard enough to stand up.

I would say it's some type of a sugar creation.

[Rabrrrrrr]

8. Yeah, looks like it's chef-made

[SOteric]

9. Or molding chocolate, or marzipan (which has been allowed

to harden) or pulled/blown sugar or even pastillage.

[corarose]

10. You have to pull it at the right time or it will break

I haven't had that class yet and it looks hard.

[SOteric]

11. Eh. Once you get the hang of it

it's like sauté, - all in the wrist and all about timing.

[corarose]

12. I had to flip my Hash Browns for the first time & I was so scared

Your right it's all in the wrist and timing. Everyone's eggs and hash browns were going all over the stove and I wanted to do it right in front of my favorite Chef because I feel like I am a F*ck Up sometimes.
Being Irish I should know how to cook potatoes. I flipped them and they turned over perfectly except I used too much oil.

It's all in the timing and wrist.

[SOteric]

4. Try some corporate sites

http://www.r-u-i.com/rest.php

http://www.olivegarden.com/

http://www.redlobster.com/homeflash.asp

[corarose]

7. Thanks

I bet Denny's or OCB might have an example of a bad plate presentation.