Plated desserts

Dear readers,

I am sorry I have been ever so reserved lately. It's not that I didn't have anything to write about.. It is quite the contrary, superior pastry was quite ridiculous. Ridiculous in the sense that only was it a whole lot of new information to take in.. The stakes and the pressure to excel were tremendously higher. It wasn't like basic or intermediate pastry where I can take my sweet time taking pictures of my cake creations and post it online with some sort of jabber.. This time around I usually am already so drained from the classes in that day, that reviewing it on this blog and reliving it again got a little exhausting.

But now that I have completely wrapped up my GRAND DIPLOME ON CUISINE AND PATISSERIE (more on graduation later..) I can finally assume a horizontal position on my bed and luxuriously type away while my sugar and wine-stained uniforms are spinning the washing machine. 

So let's rewind a little shall we..

In the cuisine curriculum, we present all our products on plates to the chefs at the end of every practical, so it was very interesting for me to be given the task to appetizingly plate desserts this time around. 

One of the most important lessons I have been told in regards to plating, is to leave space. There's nothing that accentuates the plated product more than the bare white porcelain that surrounds it. So I try to always keep this in mind when I am presenting all my dishes, whether savory or sweet. 

Apple Tart, Vanilla Ice Cream

Another point to take on board for successful plating is.. volume! Eating is an interactive activity, therefore, placing components at different heights gets your customer playing with their food :)

Creamy Chocolate with Cocoa Nib Tuiles, White Chocolate Ice Cream

Finally, simplicity is a mark of elegance. The chef actually thought my plate was a little TOO minimalistic.. But personally, I think it works! What do you think?
Chocolate Sphere, Mango Coulis and Praline Crisp

Anyway.. I still have 2 more parts to write about before we get to the current time and discuss the strange happenings at yesterday's graduation. You must be intrigued.. But patience my friends, all I can say is.. that it will be worth standing by until after the chocolate and sugar installments! ;)



  1. Anonymous9.7.14

    hi, i love your site. Those desserts look amazing. i would like to know how did you make that cocoa bib tuile like a wheel..thanks

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