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The Art of Plating

Event Title:- The Art of Plating
Venue Bakery (SJCHS Ground Floor)
Resource Person Name: Chef Monika Talwar
Audience: 52 Students
Workshop Coordinator: Mr. Swapneel Shirsat

The webinar started with Ms Monika Talwar introduction by Mr Ranjan Sharma.
Chef Monika started her session with a PPT presentation to all the audience.
She explained about a different style of plating used worldwide by majorly focusing on 7 styles.
She showed art on a plate by using carrot, beetroot and orange jellification with different strokes on the plate.
She was shown around 20 different ways it can be used to decorate the plate.
She prepared
Beetroot tartare steak (Sesame crumble, Cheese caviar, Balsamic reduction, Fried Basil Leaves, Saturated Mushroom
Mushroom panna cotta (Sesame crumble, cheese caviar, balsamic reduction, beetroot gel, carrot gel, Coral reef, pickled onion rings, microgreens
Herb crusted fish ( Carrot & orange puree, orange gel, chickpeas Panzanella, fried leeks, Caramelised carrot balls, balsamic caviar)
With artificial caviar which is molecular gastronomy spears.

The workshop ended with a thank you speech by Mr Ranjan Sharma.
Learning Outcome: Students understood basic plating techniques and latest garnishes used in plate presentation.

Aldel Education Trust (AET)
St. John College of Engineering and Management (SJCEM)
St. John Institute of Pharmacy and Research (SJIPR)
St. John Junior College (SJJC)
St. John International School (SJIS)

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