Uploaded August 2026 | Updated September 2026, 1 hour ago
Learn how to plate food like a chef with 3 real-world examples in this full food presentation class.
Here are the video recipes:
1) Bouquet Salad
Ingredients
1 large salad leaf, or 2 to 3 smaller leaves
Carrots, cut julienne
Mango, cut julienne
Red onions, cut half paysanne
50g sugar
50g salt
50g vinegar
Celery, cut julienne
Edible flowers
Instructions
Cut all vegetables to the requested size and shape. They should not be longer than the salad leaves. For best results, cut them to around two-thirds of the leaf length. Keep the width of the vegetables as consistent as possible.
Mix the sugar, salt, vinegar and approximately 200g water. Bring to a boil.
Add the onions, remove from the heat and allow to cool at room temperature.
Once the onions are pickled and cooled, strain and reserve them for plating.
Take the longest carrot available and shave it as thinly as possible. Cut it into a thin strip and reserve.
Arrange the lettuce leaf with the curve facing upward. Fill it with the vegetables in a mixed arrangement.
Top with edible flowers to create a colourful pattern.
Tie the bottom of the lettuce with the thin carrot strip, enclosing the vegetables inside like a bouquet.
Sauce
Ingredients:
50g honey
50g soy sauce
10g toasted sesame oil
Instructions:
Mix all ingredients together until evenly combined.
Transfer the sauce into a squeeze bottle for easier plating.
Plating
Take a flat white plate.
Pour a dollop of sauce exactly in the centre.
Place the bouquet salad approximately 2 inches away from the centre of the plate and the sauce.
Sprinkle bee pollen beside the bouquet salad, creating the illusion that it has come from the flowers.
Enjoy.
2) Sous Vide Potato
Part 1: Potato
Ingredients
1 large potato
40g butter
2g salt
Instructions
Set the sous vide temperature to 190°F.
Make small, unnoticeable insertions in the potato.
Place the potato in a vacuum bag with the butter and salt.
Vacuum seal the bag.
Place the bag into the sous vide water bath and cook for 1.5 to 2 hours, depending on the size of the potato, until fully cooked.
Part 2: Vegan Caviar
Ingredients
1L ice-cold vegetable oil
100g fresh tomato purée
1g agar agar
1g salt
Instructions
Pass the tomato purée through a sieve, making sure it is thin and contains no chunks.
Place the tomato purée in a blender, add the salt and agar agar, and blend for 1 minute.
Pour the mixture into a small pot and bring it to a boil while continuously whisking.
Allow the mixture to cool slightly while continuing to whisk.
Using a pipette, drop small droplets of tomato purée into the ice-cold oil. The droplets will spherify and solidify immediately.
Pass the oil through a sieve and reserve the vegan tomato caviar for plating.
Part 3: Sour Cream Sauce
Ingredients
100g heavy cream
100g Parmesan cheese
200g sour cream
Instructions
Pour the heavy cream into a small pot.
Add finely grated Parmesan, using a Microplane rasp for best results.
Mix, bring to a boil and simmer for approximately 10 to 15 minutes.
Strain the mixture.
Mix the Parmesan-infused heavy cream with the sour cream.
Transfer the mixture into a culinary siphon.
Charge the siphon with 1 N2O cartridge and refrigerate for 30 minutes.
3) Peanut Butter Jelly Toast
Ingredients
1 slice of brioche
50g clarified butter
Instructions
Cut a slice of brioche bread approximately 2 inches thick.
Using an oval cooking cutter and a paring knife, cut the brioche into the required oval shape.
Place a medium-sized pan over heat.
Add the clarified butter.
Toast the brioche on all sides over medium heat until evenly golden.
Note: The supplied source is titled Peanut Butter Jelly Toast, but it only provides ingredients and instructions for the brioche and clarified butter. It does not provide the peanut butter, jelly, quantities, or plating instructions, so I have not added them.
Learn how to plate food like a chef with 3 real-world examples in this full food presentation class.
Here are the video recipes:
1) Bouquet Salad
Ingredients
1 large salad leaf, or 2 to 3 smaller leaves
Carrots, cut julienne
Mango, cut julienne
Red onions, cut half paysanne
50g sugar
50g salt
50g vinegar
Celery, cut julienne
Edible flowers
Instructions
Cut all vegetables to the requested size and shape. They should not be longer than the salad leaves. For best results, cut them to around two-thirds of the leaf length. Keep the width of the vegetables as consistent as possible.
Mix the sugar, salt, vinegar and approximately 200g water. Bring to a boil.
Add the onions, remove from the heat and allow to cool at room temperature.
Once the onions are pickled and cooled, strain and reserve them for plating.
Take the longest carrot available and shave it as thinly as possible. Cut it into a thin strip and reserve.
Arrange the lettuce leaf with the curve facing upward. Fill it with the vegetables in a mixed arrangement.
Top with edible flowers to create a colourful pattern.
Tie the bottom of the lettuce with the thin carrot strip, enclosing the vegetables inside like a bouquet.
Sauce
Ingredients:
50g honey
50g soy sauce
10g toasted sesame oil
Instructions:
Mix all ingredients together until evenly combined.
Transfer the sauce into a squeeze bottle for easier plating.
Plating
Take a flat white plate.
Pour a dollop of sauce exactly in the centre.
Place the bouquet salad approximately 2 inches away from the centre of the plate and the sauce.
Sprinkle bee pollen beside the bouquet salad, creating the illusion that it has come from the flowers.
Enjoy.
2) Sous Vide Potato
Part 1: Potato
Ingredients
1 large potato
40g butter
2g salt
Instructions
Set the sous vide temperature to 190°F.
Make small, unnoticeable insertions in the potato.
Place the potato in a vacuum bag with the butter and salt.
Vacuum seal the bag.
Place the bag into the sous vide water bath and cook for 1.5 to 2 hours, depending on the size of the potato, until fully cooked.
Part 2: Vegan Caviar
Ingredients
1L ice-cold vegetable oil
100g fresh tomato purée
1g agar agar
1g salt
Instructions
Pass the tomato purée through a sieve, making sure it is thin and contains no chunks.
Place the tomato purée in a blender, add the salt and agar agar, and blend for 1 minute.
Pour the mixture into a small pot and bring it to a boil while continuously whisking.
Allow the mixture to cool slightly while continuing to whisk.
Using a pipette, drop small droplets of tomato purée into the ice-cold oil. The droplets will spherify and solidify immediately.
Pass the oil through a sieve and reserve the vegan tomato caviar for plating.
Part 3: Sour Cream Sauce
Ingredients
100g heavy cream
100g Parmesan cheese
200g sour cream
Instructions
Pour the heavy cream into a small pot.
Add finely grated Parmesan, using a Microplane rasp for best results.
Mix, bring to a boil and simmer for approximately 10 to 15 minutes.
Strain the mixture.
Mix the Parmesan-infused heavy cream with the sour cream.
Transfer the mixture into a culinary siphon.
Charge the siphon with 1 N2O cartridge and refrigerate for 30 minutes.
3) Peanut Butter Jelly Toast
Ingredients
1 slice of brioche
50g clarified butter
Instructions
Cut a slice of brioche bread approximately 2 inches thick.
Using an oval cooking cutter and a paring knife, cut the brioche into the required oval shape.
Place a medium-sized pan over heat.
Add the clarified butter.
Toast the brioche on all sides over medium heat until evenly golden.
Note: The supplied source is titled Peanut Butter Jelly Toast, but it only provides ingredients and instructions for the brioche and clarified butter. It does not provide the peanut butter, jelly, quantities, or plating instructions, so I have not added them.
