We thought that at beginning of the class, we would reintroduce the Blank Plate program and review where we were at because some of the students were new and all the students were really enthusiastic about being here. We were lucky to have Amy, Mai and Eulani here to help us get started.
The aim of this week's class was to introduce students to the concepts of plating, to look at some traditional dishes from Latin America for our final event, and to analyze how these dishes were presented. Kelston brought extra ingredients to teach us how to garnish the dishes that were in the menu for the day: Shrimp Tempura, Mussels with Mashed Potatoes and Strawberry Shortcake with extra fruits.
We then went to the kitchen and split the class in three groups, with each group concentrating in one of the dishes: Shrimp, Mussels or Strawberry Shortcake. In one group, the group that prepared the fruit for the dessert, we practiced knife drills that focused on how to cut the size of the fruits consistently.
At the end of the class, we got to prepare individual plates while concentrating on their presentation. We definitely got a lot of practice imitating the sample plates Kelston prepared for us. We learned how to start in the middle of the plate and work from there, finishing each plate with a decorative garnish and some sauce. The class was over before we knew it! Next week we want to get back together and talk more about the different aspects of plating.