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How to Plate Food Like a Pro: Top Tips from ICS’ Chef Andy Cordier

by | CAREER TIPS, INSPIRATION

Are you tired of making food that tastes incredible but looks like it came out of a hospital cafeteria?

We here at Hosco recently had the pleasure of co-presenting a masterclass entitled “Eating With Your Eyes – The Art of Plating” in partnership with International Culinary Studio. ICS’s chef Andy Cordier joined us live from their headquarters in New Zealand to share his decades of expertise and teach you about the techniques and tools needed to plate food like a professional chef.

In these four Hosco Skill Pills videos, you will learn about key concepts to plating like balance, contrast, and precision. From an elegant and simple salmon starter to delightful deconstruction of a tiramisu for dessert, you will walk away from this series with everything you need to blow your guests away at your next dinner party.

The Tools You Need

Before you get to plating your dishes, it’s important to be prepared with all the tools you need neatly laid out and easily accessible. In this skill pill video, chef Andy runs us through his culinary tool belt. He names each of the tools and explains what purpose they will serve when you are plating a dish. From paintbrushes to squeeze bottles to spoons specifically designed for precision saucing, our guest chef covers it all.

Starter

Now that you’ve learned which tools you will need to plate like a professional and what each of them is used for, it’s time to start learning those master chef-level plating techniques. The first dish that chef Andy plates is a sophisticated yet simple salmon starter with the protein prepared two ways. He introduces us to the concept of balance on a plate and explains how creating a contrast between textures and colors is just as important as contrasting flavors.

Main Course

For the main of his three course example meal, chef Andy pulls out all the stops as he presents his unique take on a New Zealand classic: loin of lamb. This dish further teaches us about contrast and shows us how to use more of those helpful tools we learned about before. Andy plates several different elements in this dish while using a variety of expert techniques to make sure the dish is clean and beautiful, as well as delicious.

Dessert

In our final skill pills video on the art of plating, chef Andy treats us to a twist on a classic Italian dessert, with his beautiful and decadent deconstructed tiramisu. He goes in a different direction with his tiramisu plating, choosing to use slate slab and cut-out templates to achieve eye-popping results you can almost taste through the screen. While he wows us with his plating techniques Andy also shares his thoughts on how plating and cuisine have evolved since he began his career as a chef.

If you can’t get enough of Chef Andy, you can watch his masterclass, “Eating With Your Eyes – The Art of Plating”, in full on Hosco’s YouTube channel

And, if you want to take your culinary skills to the next level, head over to International Culinary Studio’s homepage on Hosco to check out the courses they have on offer and find the right one for you.

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