Denver 2010
July 29 - August 1
- Denver,
- Denver,
Plating and Garnishing
- Demonstration
Event Times
# Day Times Status 42 Saturday, Jul. 31 2:00 PM - 3:30 PM Limited Seating
Description / Notes
Plating and GarnishingA plate is not a plate unless you start salivating when you look at it.
Overview of class:
If plating and garnishing is something you struggle with, then this is the class for you. You’ll learn how to make the plate look as good as it’s going to taste. You’ll learn about color combinations, composition, various styles of plating as well as some fruit carving. We’ll explore garnishes that are cost effective and edible so your money doesn’t end up in the trash when the plate comes back to the kitchen. With lots of photos and the opportunity to see the making of some simple and elegant garnishes, this class is both fun and pertinent!
What you will take away from this class:
• Visual understanding of the color wheel and how it not only affects plating but also affects our taste and smell
• Understand the composition of a plate
• Understand the various styles of plating so you can learn which to use and when
• Tips on how to use various plates, bowls, platters and glasses to complement the food
• A demo on how to use the food itself to create the garnish
Target Audience: AllAll = all members would benefit, knowledge of use to anyone at virtually any level of business development
Instructor/Speaker
Robyn Goorevitch
From the time she was tall enough to reach the stove, Robyn began her informal culinary training at the hands of her Mother, a nutritionist. With a love of cooking under her belt, Robyn used this knowledge to land jobs in the culinary industry as a means of paying for her way through University. At one particular restaurant, her talents were put to use to create their desserts. This led to a fabulous article in the Edmonton Journal and more restaurants approached Robyn to make their desserts allowing her to open her first catering company specializing in desserts. In 1990 with 2 diplomas under her belt and her cooking skills, Robyn moved to Grand Cayman where she worked in a 5 star restaurant and catered a sunset cruise. After 8 years in the tropics, Robyn returned to Canada and in August of 1999 launched Dining In Chez Vous. After launching her company, Robyn received formal culinary training from George Brown College and Le Cordon Bleu. In 2007, Robyn became a certified trainer for the NFSTP – the National Food Safety Training Program in Canada and certified many of her fellow Chefs at a Canadian chefs retreat in May of 2008 and has landed contracts with several large national clients. Robyn has lectured on several topics at many USPCA conferences and is very excited to be asked back to teach her Plating, Garnishing and Fruit Carving Course that made its first appearance in Tucson, Arizona in 2008.