Setting Up a 3-Star Michelin Plate

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Excellence needs practice, extensive practice. But if one tries on her own, without any guidance, most of the practice is fruitless. One needs to have a coach to progress in anything. And Tracey Torres, a chef that cooks in the best places on the world currently residing in Chicago, IL, she wonderfully gave a working manual to anyone. “For 3-star fine dining plating, you know there’s gonna be a puree of one vegetable. There’s gonna be a sear. There’s a shave—or a chip—something with crunch.” Torres describes. “Honestly, that’s sometimes how they come up with dishes“.

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It is not easy to create plates like that, but if one identifies components of the task, the task to set-up the plate becomes easier itself. 6 steps were identified: Prepare Your Components, Leave White Space, Then Fill It, Show The Sear And The Cook, Continue To Plate Main Bites, Fill The White Space With Color and finally add the Sauce. “I’m not going to lie, it’s definitely busy!” she adds. “But you’re paying so much for a reason, because all this work went into it“. This is indeed true. Enjoy.

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