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#TAOPxValrhona Chocolate Creations Contest

TAOP Staff / December 18, 2018

At The Art of Plating, we love to inspire you guys by sharing the newest, coolest, and latest cooking techniques. That’s why we’ve teamed up w/ @valrhonausa to host our Chocolate Creations Contest in honor of L’Ecole Valrhona Brooklyn’s 30 year anniversary for a chance to experience their state of the art kitchen.

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Dia de Muertos Dinner w/ Casa Dragones

TAOP Staff / November 15, 2018

Casa Dragones Tequila has been celebrating food and tequila with unique collaborations since its inception 10 years ago and Dia de los Muertos was no exception. The premium tequila brand made sure to pull out all the stops to celebrate the Mexican holiday and invited us to join them in San Miguel de Allende, Mexico for all the festivities.

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The Art of Plating x SingleThread x Olivier Bernstein Dinner

TAOP Staff / October 11, 2018

To usher in the Autumn season, The Art of Plating collaborated with 2 Michelin starred SingleThread restaurant and Burgundy winemaker Olivier Bernstein to create an breathtakingly immersive dinner at a private space in San Fransisco, CA. Take a look inside the evening.

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Ducasse Family Tree

Maria Nguyen / September 7, 2018

With 30 restaurants around the world and numerous Michelin stars to his name, there’s no doubt that French chef Alain Ducasse is one of the most influential culinary leaders of our time. But just how influential is he and his cuisine? Check out this visual infographic that shows all the chefs who have worked in his kitchens and the impressive impact of his reach.

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New Art of Wagashi

TAOP Staff / August 31, 2018

Explore stunningly sculpted Japanese sweets called Wagashi by third generation master Junichi Mitsubori. Mitsubori is known for artfully crafting glutinous rice flour mochi with his fingers and stylus into intricate seasonal inspired shapes.

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Perfect Summer Tart

TAOP Staff / July 7, 2018

Watch this Strawberry and Basil tart with a vanilla tart shell, fresh strawberries, mascarpone cream, and fresh basil by Executive Pastry Chef Garry Larduinat of Wolfgang Puck in LA get plated.

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