Important Aspects to Consider during Service

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Published 2008

About

Although the following are mentioned throughout this book, here is a brief recap on key points.

Plating Variations

Most of the items photographed in this book are intentionally not presented on plates. They are presented on a variety of surfaces such as glass, Lucite, acrylic, marble, stainless steel, slate, and ice. Some of them are plated in a bowl because the nature of the dessert dictates it. This is so the items can shine on their own with a little help from a surface that might enhance their visual appeal, but also because it should be up to the reader to decide what plate to use. Whatever you decide, keep in mind that the vessel you use is half of the appeal of the finished product. If you use cheap plates with unappealing colors, this will certainly reflect on your dessert.

The possibilities aren’t limited to white china. Use your creativity to come up with alternative surfaces if you can and if your budget allows. Just keep in mind that the surface should be food-safe, meaning that there will be no chemical reaction between the food and the material it is plated on. Wood is a nice alternative to metal, porcelain, and glass, but make sure it is food-safe and nonporous, because it is very hard to clean wood properly and it can become a potential health hazard.

You can also think of variations within the items in this book. Some components in one item might go well with other components in a different item, and the way they are plated is merely a guideline or suggestion. You should be inspired by this book, and also to become your own pastry chef by developing your own style. Don’t worry, developing your own style will take a few years, but you have to start somewhere.

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