Plating

I’m back in business! Doing something you like AND you’re good at makes the day go so much faster. Today the mixers were whirling, the ovens were convecting, and people were mise en place-ing all over the place. It was fabulous! No chocolate, no showpieces, no standing around.

I have to give myself props, all those hours spent bent over dishes and trays of canapes paid off. Plated desserts are simple self portions desserts, plated for the individual. Today we made creme caramel, creme brulee, shortbread cookies, and a chocolate truffle cake (that is not baked but “baked” through the infusion of soft ball sugar, i.e. the sugar cooks the eggs, think Carbonara of dessert making).

The plating of desserts in a restaurants are usually done by newly graduated pastry students (me!) and is a simple task that involved perfecting presentation. I mean, when you walk into a NYC restaurant they’re not gonna let you make the desserts on the first day, you gotta prove your worth, and this is generally HOW you do that.

The plate represents a clock, and instructions are given as to how to plate by using the clock analogy. So say the creme caramel goes in the center, the reduced and sugared kumquats go 2 PM, the rosette creme Chantilly (whipped creme) goes right below, and the mint spring comes out of this. For example.

Today was custards, tomorrow will be crepes. I’ve never seen a crepe on a menu as a plated dessert, I always imagine them as “street food,” but then again, I’m still learning!