by Chef's Garden | Jan 9, 2020 | Culinary Arts
Farmer Lee Jones compares the moment before a chef begins to create a dish as a blank canvas—and the farm-fresh produce we grow as the paint for those canvases. Chef Jamie Simpson of the Culinary Vegetable Institute agrees with that philosophy and compares the empty...
by Chef's Garden | Feb 25, 2016 | Culinary Innovations
Plating is more than a practical purpose of serving the ingredients but a visual culinary expression. It is said that we first taste with our eyes thus creating the expectation of the gastronomic experience yet to come. Today’s art of plating has moved the...
