Course details
Plate presentation is important because people “Eat with their Eyes” first!
Join Chef Essam in Sharm El Sheikh to learn about the main components of plate presentation.
Presentation is important because people “Eat with their Eyes” first. An appetizing plate of food that smells delicious, looks as good as it smells and clearly demonstrates proper cooking methods will be a winner with customers. Presentation in the culinary sense refers to the balance, contrast and visual impact of a plate of food that has been cooked properly and served appropriately.
The structure of the workshop will cover the following topics:
- Guidelines and rules in plate presentation
- Main components of food presentation such as balance, color, shape, height, texture, layout, serviceability and flow
- Plate arrangement and decoration
- Functional and non-functional garnishes
- From conceptual design to plate development
Chef Essam Sayed is WACS Certified Executive Chef and ECA’s Chairman of the Red Sea Chefs Chapter. His culinary talent and creativity have earned him several outstanding awards at prestigious international chef’s competitions.
Updated on 08 November, 2015Course Location
About Egyptian Chefs Association
The Egypt Young Chefs Club (EYCC) is the youth arm of the Egyptian Chefs Association. Their organization nurtures youthful talent in the food and beverages field and is reputed for its distinctive mission, excellent culinary standards and dedication to promoting continuous improvement in the profession. They aspire to build a community where young professionals will enjoy an open society in which information exchange and networking are the hallmarks of its mission.
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