It’s been a great year here, at The Art of Plating. In case you missed anything, here’s a list highlighting our staff and readers’ must see features of 2015! We hope you enjoy and have a Happy New Year!
CHEF’S CUT: ALBERT ADRIÁ ON FOOD SYNERGIES
Earlier this year, we ventured overseas to beautiful Barcelona – one of today’s top culinary destinations. Of course, we visited none other than culinary mastermind and world-renowned chef, Albert Adrià. With roots stemming from the kitchens of elBulli and a culinary amusement park set in the heart of the city, Albert is at the forefront of the culinary movement. Join us as we dive into the creative mind and plating of Albert Adrià while exploring his philosophy of conceptualizing a dish – “that magical instant when you have the idea, transmit it, and the dish is born.”
CHEF’S CUT: BEYOND THE FOREST WITH RASMUS KOFOED
From growing up primarily as a young vegetarian boy in the forest to spearheading one of the world’s must see destinations, Rasmus Kofoed of Geranium has created a restaurant that is a clear reflection of himself and the environment he grew up in. Watch him plate elegant edible scenes from his childhood now.
CHEF’S CUT: HOW ONE CHEF USES MATHEMATICAL PRECISION IN THE KITCHEN
Cheerful and personable, chef Daniel Burns is one of the most down-to-earth people who brings warmth into any room. Watch as this Noma alumni – who initially pursued studies in mathematics – takes his innate number-centric precision and translates it into beautifully crafted dishes at his own Michelin starred restaurant, Luksus, NYC.
AWAKENING THE SPIRIT OF NEW ZEALAND WITH MATT LAMBERT AT THE MUSKET ROOM
Inspired by the spirit of New Zealand, The Musket Room shines brightly while adding a unique flavor to the hip and diverse NoLIta neighborhood of Manhattan, New York. Inside this restaurant’s beautiful interior designed by Alexander Waterworth Interiors, chef Matt Lambert is creating elevated and unforgettable NZ cuisine. Take a moment and sit with us, as we learn a little about New Zealand cuisine, Matt’s favorite ingredient, and what he enjoys eating on his days off.
MATT ORLANDO ON THE EVOLUTION OF NORDIC CUISINE
We are in love with Copenhagen. And we are in love with Matt Orlando of Amass. Did you know that Matt Orlando once worked with internationally-acclaimed chef René Redzepi at Noma – for years considered the best restaurant in the world? It’s hard to beat that kind of resumé. Join us, as we sit down with the ex-Noma chef and get his take on the evolution of Nordic cuisine and what his favorite dish at Amass is: a dessert with mushroom.
DESTINATION GUIDE: BARCELONA RESTAURANTS
Heading to Barcelona anytime soon? We’ve got you covered. Early this year, we launched our very first edition of Destination Guides – a series focusing on culinary destinations all around the world. To kick things off, we wandered the streets of Barcelona in search of the best restaurants showcasing #TheArtOfPlating. See what restaurants made the list!
A LOCAL’S TOUR: SINGAPORE WITH CHEF ANDRÉ CHIANG
When it comes to traveling, we want the full, authentic experience – like a local. So who better to ask where and how to explore the streets of Singapore than restaurant ANDRE’s chef André Chiang? Here are his personal tips on places to eat, shop, and where to get the most exquisite cocktail in Singapore.
SPOTLIGHT: PHOTOGRAPHER SIGNE BIRCK
Danish born photographer, Signe Birck, creates stunning culinary images with a refined delicacy that is often described as “sensual, comforting, ethereal, and luscious.” Inspired by and holding true to her Scandinavian roots, Signe beautifully captures the quintessence of any cuisine, working with chefs and restaurants to do their dishes justice.
DYLAN + JENI: SEEING THE WORLD AS TWO
Photography duo, Dylan + Jeni, are just about the coolest married couple ever. A mutual love and passion for food brought the two of them together (and brought us to them) one fateful day. Since then, they’ve created a delicious life nothing short of adventure for themselves. Today, Dylan and Jeni travel the world experiencing the unforgettable, meeting eclectic people, absorbing cultures, and consuming delectable foods, all while endlessly seeking a charming way to capture these fleeting moments.
PLATING DO’S AND DON’TS: COLORS, SAUCES, AND GARNISH
When it comes to plating, there are endless examples to look to. This can be a blessing, yes. But, at times, this can also be incredibly overwhelming. So fear no more, as we are here to simplify things for you. The next time you think about how to plate your dish, keep this short list of Plating Do’s and Don’ts in mind.
EVAN SUNG: CHAMELEON IN THE KITCHEN
Perusing through photographer Evan Sung’s work, you’ll recognize his versatility in style, lighting, composition, subject, and more – all of which stem from his profound ability to adapt to any given situation and translate that into a beautiful image. With the natural gift of blending flawlessly into his environment, Evan captures the most intimate moments whilst magically staying out of view. Read on as he tells us his thoughts on collaboration, the importance of adapting, and what other photographers he would like to sit and have a beer with. We don’t need to remind you to stop and enjoy the photos, do we?
TOMATO MOZZA AND AGAIN
Chef Paul Pairet’s restaurant Ultraviolet offers an experience that is almost impossible to illustrate. Serving a set menu to only 10 patrons at a time around a single table, the restaurant is designed to enhance any specific dish on the menu through its atmosphere – tailored through the technology of sound, scent, light, and 360° projections. Here we have chef Paul’s recipe for “Tomato Mozza and Again” – composed of two identical looking dishes made up of entirely different flavors.
LOBSTER CORAL XIAO LONG BAO BY CHEF COREY LEE
Chef Corey Lee, the visionary owner and chef behind the three Michelin starred Benu, is now author to the highly anticipated cookbook of the restaurant’s very same name thanks to a beautiful collaboration with publisher Phaidon. Here we have an exclusive excerpt from the book, “Benu” by Corey Lee ($59.95, Phaidon 2015), along with the step by step how-to for chef Corey’s Lobster Coral Xiao Long Bao.
RECAP: WHAT PLATING TECHNIQUES NEED TO BE RETIRED?
In case you missed it, we posed a question to our followers on Instagram: What plating techniques need to be retired? Much to our delight and interest, we heard from people all over coming from various backgrounds, with answers that were all around hilarious, thoughtful, educated, and strongly opinionated.
Würtz: DISCOVER DANISH CERAMICS
Aage and Kasper Würtz are a father and son team of ceramists internationally sought-after for their enchantingly beautiful hand-thrown, hand-glazed stoneware designs. Discovered by restaurant Noma in 2004, the Würtz earthenware became part of the restaurant’s iconic style, opening up doors to other collaborations with other top restaurants like Amass, in Copenhagen and Luksus, in NYC. With great pleasure and excitement, we sat down with Aage Würtz for a rare and exclusive interview and discovered the importance of the studio’s coffee table, what it’s like working as father and son, and what he’ll be doing tomorrow.
GOURMET COOKIES FROM LECKERBAER, COPENHAGEN
In honor of this year’s National Cookie Day, here are some of the most aesthetically pleasing cookies from two former Michelin starred restaurant chefs, Jakob and Gabi Bär Mogensen. The husband & wife duo combined their passion for sweets with their haute cuisine skills to open Leckerbaer, a 16-seater pastry shop in Copenhagen known for their opulent assorted cookie box. Enjoy!
13 TIPS ON THE ART OF HOSTING A DINNER PARTY
The holidays are just around the corner – and that means friends, family, colleagues, and more will soon be gathering around your dining table to delight in the comfort of delicious food and great company. Want your dinner party to feel like a Michelin star restaurant? Check out these 13 tips to find out how!
Cheers to 2016!