Chefs labor over their food for countless hours to create a moment of pleasure for their guests. Plate presentation is the final step that showcases their creations. Often taken for granted or left as an afterthought, plate presentation should highlight the quality of the food and preparation techniques while engaging the diner’s senses. Effective plating should be simple enough to execute on a busy night, yet stylish and visually appealing to the guest.
The opposite hand is used for holding and guiding the food to be processed. Always curl the fingertips of the opposite hand into a claw shape, never lay them flat.
Knife skills are the single most important and the most fundamental skill a chef must acquire. Knife skills take repetition and practice to build speed and productivity. Good knife skills require an organized work station, properly sharpened knives, and disciplined technique.