The Delicate Balance Between Making it Look Good and It Actually Being Edible

Discussion in 'Professional Chefs' started by dobzre, Jul 9, 2014.

  1. dobzre

    dobzre

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  2. allanmcpherson

    allanmcpherson

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    Good read, thanks for the share.
     
  3. grande

    grande

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    I had to find this, from Henri Charpentier, "Life a la Henri:"
    "Did you know that a revolution in cuisine had released chefs and their assistants from the slavery of a foolish extreme of decoration? The leader of this revolution was the great Escoffier. What Escoffier did was bring an end to the custom of decorating hot dishes. We still decorate cold dishes... but for hot dishes garniture is all that is required.
    "I have spent a large slice of my life decorating hot dishes. I have worked in a frenzy of inspiration carving designs in a border of noodle paste... I have carved carrots, beets, potatoes, parsnips, and other root vegetables into shapes like flowers. Now what was the trouble with that? The patrons were made too much aware that the food had been handled. Aftrr all food is too be eaten. But there was a further difficulty with the time element. The process of decorating hot dishes was dreadfully time consuming...
    "Now you see? I am not a fanatic about decoration. I want to see imagination employed in the preparation and serving of food. But, please, never let me see any garniture that is not designed to be eaten; indeed, never let me see any that does not of itself set the appetite on fire!"
    Everything old is new again!
     
  4. allanmcpherson

    allanmcpherson

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    Classic Marco Pierre White, from his heyday. Can't call it a comeback if it never went away.
     
  5. someday

    someday

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    That is a beautiful, classic dish, but I still roll my eyes whenever I think of the "water vinaigrette." THAT was silly
     
  6. grande

    grande

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    I'm glad someone else thought that. When i read the part in "Devil in the kitchen" where he talks about it, I though, "So.... the plates wet?"
     
  7. lagom

    lagom

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    Clean,well prepared, well seasoned, HOT food on a clean, unchiped, hot dish. Neatly arranged, appropiaty garnished, well saused, is what I look for anymore. Also by hot food I mean the correct temp, please dont bring my sole or salmon out at 300f, or my boiled new potatos out at roomtemp.