Hey guys! I'm kind of new to this forum. Just wanted to find a place where I could ask questions to other chef's/cook's outside of my work environment. So, I'm really hoping that you guys can help me out with this! Basically, I work in a banquets kitchen, catering to hundreds of people. We have a variety of garnishes we use (i.e. carrot flowers, brunoise'd tri-colored peppers, pepper flowers, rice noodles, tea leaves, etc.), but I want to have a larger variety of garnish we use. Unfortunately, since there are so many factors with time, and heat, there are several rules on how the garnish has to be. The rules are: 1. Garnish has to go well with hot food (there's a whole separate kitchen for garde manger, so my kitchen only takes care of the hot items) 2. It has to be able to last in a hot box. and 3. It has to be something that isn't too time consuming If anyone has any cool ideas for garnish that you've done in the past or use in your kitchen or something, it would be awesome if you could share some with me! Also, feel free to send me some video's, or even better, suggest to me some really good books for garnishing that any of you have found helpful. I apologize in advance if this is just too complicated, but that's why I'm coming here to ask for some help because I'm hoping to find some answers. Thanks in advance!