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Tips

Plating Tips: Paul Pairet

TAOP Staff / October 7, 2016

Next up in our Plating Tips series, we have chef Paul Pairet, a French chef with two successful dining establishments in Shanghai: Mr & Mrs Bund – a popular modern French eatery, and Ultraviolet – an unforgettable food adventure at an undisclosed location. Here is what this chef has to say about plating.

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Tips

Find Your Perfect Japanese Knife

TAOP Staff / September 5, 2016

There’s no doubt that Japanese knives are marvelous. For centuries, Japanese blacksmiths have crafted perfection into sharp, thin blades that many chefs frequently pine over. Whether you’re in store for your next knife or just curious about all the options, we’ve got you covered. We’ve teamed up with Chubo Knives on this guide explaining the different types of Japanese knives and how to use them.

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Tips

Plating Tips: Tae Hwan Ryu

TAOP Staff / August 24, 2016

Combining French and Japanese techniques with Korean ingredients, chef Tae Hwan Ryu creates his own unique taste with the most beautiful presentation. Here is his personal tip on how to approach plating.

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Tips

Plating Tips: Sven Elverfeld

TAOP Staff / August 17, 2016

Head chef of 3 Michelin starred restaurant Aqua in Wolfsburg, Germany, Sven Elverfeld shares with us his approach to plating.

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Tips

Essential Plating Tips

TAOP Staff / August 10, 2016

In case you missed any of them – here’s a quick little round up of five plating tips from five acclaimed chefs around the world.

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Tips

Plating Tips: Matt Orlando

TAOP Staff / August 3, 2016

If you’ve ever stepped inside of restaurant AMASS in Copenhagen, you’ll understand that this restaurant seeks to create a relaxed and unpretentious environment for its beautiful quality food. Head chef and owner Matt Orlando translates this into his plating philosophy as well – see what he has to say. 

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Tips

Plating Tips: Andoni Luis Aduriz

TAOP Staff / July 28, 2016

Widely considered the protégé of culinary pioneer Ferran Adriá, chef Andoni Luis Aduriz of two Michelin starred restaurant Mugaritz shares his plating tips.

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Tips

Plating Tips: Virgilio Martinez

TAOP Staff / July 20, 2016

Chef Virgilio Martinez of restaurant Central in Lima, Peru, is dedicated to showcasing the incredible diversity of Peru’s landscape and altitude. Here’s how he searches for the essence of Peruvian cuisine and brings it back to the table. 

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Tips

Plating Tips: Yoji Tokuyoshi

TAOP Staff / July 14, 2016

What does Michelin starred chef Yoji Tokuyoshi from Milan have to say about plating?

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Tips

Plating Tips: Bryce Shuman of Betony

TAOP Staff / August 7, 2014

When we asked chef Bryce Shuman of Betony restaurant what his plating philosophy is he said, “Create one vision. One complete dish. Simplify, simplify, simplify… I find myself trying to take things off the plate to showcase my favorite flavor combinations and preparations.” So, of course, we had know – what are his top 3 tips for plating?

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