Essential Elements of Plating

  • Published on Apr 26, 2016
  • Like all fine arts, the presentation of food is based on theory and best practices. From texture to shape, composition to balance, join ICE Creative Director Michael Laiskonis on an exploration of the philosophy of plating.
    Featuring contemporary plate styles from the Front of the House dinnerware portfolio, Chef Michael’s tutorial unveils the many ways chefs can express their creativity.
    For more instruction on the art of plating, visit
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Comments • 224

  • the fusion anamik
    the fusion anamik 3 days ago

    I respect chef and loved to watch but .f uck ur ides topic is diffrent contain is diffrent west my time

    • Linda BTDT
      Linda BTDT 2 days ago

      the fusion anamik
      If it’s a waste of your time, I suggest you stop watching these types of videos. What would really be beneficial to you, is learning how to spell and use proper grammar. Have a lovely day.


    No words to explain

  • Jay Pryce
    Jay Pryce 6 days ago +1

    Ah, fine dining. The best way to spend big money on food and still starve.

  • marwan aljohary
    marwan aljohary 7 days ago

    Cheap bitch

  • Eshan Seepersaud
    Eshan Seepersaud 9 days ago +2

    If good plating reduces the amount of food I get...I'd rather u just throw the food onto the plate

  • Eshan Seepersaud
    Eshan Seepersaud 9 days ago +2

    Those poor students...they were treated as props🤣

  • Ronnie Nimer
    Ronnie Nimer 9 days ago +1

    The last plating looks beautiful, The first one is awful.

  • Ronnie Nimer
    Ronnie Nimer 9 days ago

    Why plating such a small thing on a big plate, estetically it looks ugly.

  • DeAnn Matheney
    DeAnn Matheney 16 days ago +1

    High end plating isn't for real people.
    I will slap you if you serve me 3 Peas and a thinner than paper slice of anything. Idc what fancy name you assign to it. >: \

  • xdisgreat
    xdisgreat 24 days ago

    most akward video evah

  • Punchabearinnamouf
    Punchabearinnamouf Month ago +8

    Not that I'm an expert, but I gotta say his examples did not appeal that much to me. The tips were good, but application left something to be desired.

  • Tina-Shea Myrie
    Tina-Shea Myrie Month ago +6

    Is there some silent rule when plating fine cuisine that there must be more plate than food??

  • Michelle Daly
    Michelle Daly Month ago

    His pronunciation of everything is trippy

  • Connor Shaw-case
    Connor Shaw-case Month ago

    how some people can take this shit so seriously and genuine feel like they are learning something will never cease to entertain me.

  • Lamperouge Lelouch
    Lamperouge Lelouch Month ago +3

    You know the Chef is good when he looks like he just came back from hell

  • Sarim Sok
    Sarim Sok Month ago

    I appreciate all the hard work and knowledge behind each element of these dishes, but this stuff don’t really impress me. I respect those who can do these things on the fly, off the top of their heads, and also using fire. Also dessert station = vacation station.

  • Janelle C
    Janelle C Month ago +8

    This was interesting but I’m gonna be honest the first one looked like a canned Vienna sausage

  • Tino Rivas
    Tino Rivas Month ago

    Why do our culinary institutes name themselves after our government agencies?

  • BROKEN wing H
    BROKEN wing H Month ago

    Give me 100$ and I will made you 5 star chef, of course 40 000 $ per student in 8 months, this school owner should be a multi billionaire by now, oh and international students financial aid not supported,go sell your kidney to be their slut.

  • Brian Cohen
    Brian Cohen Month ago +1

    Can't wait to try this. I've been trying to find a use for all dat lime cream I have.

  • Daniel Taylor
    Daniel Taylor Month ago +1

    One never respect a chef that can’t pronounce the dish :)

  • Rose-anna
    Rose-anna 2 months ago

    This food plating reminds me of a golf club buffet for very wealthy people over 80.

  • Rose-anna
    Rose-anna 2 months ago

    We are all like sheep odd numbers and everybody follows that rule and then comes along someone ... a chef for example who does NOT use odd numbers and he is then defined as a “pioneer” a genius and all that jazz mean time, he was simply not following everybody else.

  • chris ingram
    chris ingram 2 months ago +1

    Welp, he used even number of meringue buttons and broke his own rules at the end

    • Kat M
      Kat M Month ago

      beyond 8 the mind doesn't register odds n evens so much. Or they can be clustered in 3s then 1 stands alone.

  • Tuba Manihar
    Tuba Manihar 2 months ago

    Thank you so much chef !!!Lotsoflovefromanjuman😍😍

  • Zzzati
    Zzzati 2 months ago

    I cant help myself seeing the chef dry ass lip.Just want to go there & gave him a chapstick..omgggg

  • clement quirder
    clement quirder 2 months ago +1

    I dont think his plating is amazing

  • Oliver Keenan
    Oliver Keenan 2 months ago +2

    A baby sleeps in a cot, not a coat, so pronounce it pana-cot-ta. Also, jelly, confit, anise, & basil, were all horribly pronounced

  • Jake Costantino
    Jake Costantino 2 months ago


  • frdx
    frdx 2 months ago +2

    where's salt and peppah ??!!

  • Snehal Bhayani
    Snehal Bhayani 2 months ago

    Okay, all fine and said, tell me, what has any of this to do with the taste, and how filling is the food? I find these things to be too much about psuedo-food and not the actual food. One could do similar stuff with ones room, living space interior design, etc. So presentation of food can be done without food. Let us just go and eat food as we wish. :D haha. Then play with colors on canvas

  • Rodrigo Lembke
    Rodrigo Lembke 2 months ago

    Glad this very feminine style of plating is going away, welcoming back rustic cuisine again!
    May the flavors be the main focus again

  • Nico Lewis
    Nico Lewis 2 months ago

    This guy is ridiculously far up his own ass lol chress lechase

  • MIchael Wiggler
    MIchael Wiggler 2 months ago

    Red and green are not complementary colors. They are polar opposites. Even evolution made it that way. We notice red more because it signals a predator in “safe” green environment (plants) . Thats why women in red dresses get noticed so easily and thats why banks use green in their design (one of many possible examples). So if you gonna talk some smartass shit about color matching in plating, at least learn your shit.

  • Jay Bee
    Jay Bee 3 months ago +1

    Too much design. Not enough food.

  • J P
    J P 3 months ago

    I got the positive vibration that you are full of shit.

  • Eubones
    Eubones 4 months ago +1

    If someone handed me that first plate I’d hand it back to them.

  • Sam Zuc
    Sam Zuc 4 months ago +3

    The panna cotta is nice and I understand the basil combination for the color and flavor ok , but the celery leafs !??

    • Allora Lawson
      Allora Lawson 2 months ago

      What is wrong with that? He also had celery incorporated in the dish too

  • copperdaylight
    copperdaylight 5 months ago

    i never understood plating. it does not whet my appetote. and it really looks like a cheap method to lessen what i can eat in a plate.

  • Matthew Rubin
    Matthew Rubin 5 months ago +36

    His pronunciation of Panna Cotta is making me mad

    • Ya Ya
      Ya Ya 4 days ago

      panna coat a

  • Ryan Croy
    Ryan Croy 5 months ago

    A whole lot of work for something to be eaten in one bite.

  • Vera Swift
    Vera Swift 5 months ago +1

    Maybe it's the color on the video, but the colors just did not work - maybe different color plates? That would look more pleasing. Also, real danger in leaving too much space on the plate, making a normal portion look skimpy. Also, distraction of the two "students" looking on. Not necessary.

  • DoodleLeNoodle030
    DoodleLeNoodle030 5 months ago

    very helpful video

  • Ram Page
    Ram Page 5 months ago

    the food is not "piping" hot chef! *sends it back*.

  • Luke Brauer
    Luke Brauer 5 months ago +1

    That guy does not know how to pronounce words LOL

  • Roxie Whitmire
    Roxie Whitmire 5 months ago

    All those plates were entirely too large

  • Christopher Hamilton
    Christopher Hamilton 6 months ago +2

    The tres leches plating was almost awesome, except it missing one important thing... the cake. Put a piece of cake next to the fruit and it would be perfect.

  • Mark Castro
    Mark Castro 6 months ago

    Technique is only so effective. Here is a good lesson in technique, although, if you have an ounce of originality; this video may be mildly annoying to watch... you can’t teach creativity, you either have it, or you don’t. Good video

  • Chloe Villanueva
    Chloe Villanueva 6 months ago +124

    I’m surprised no one mentioned how awkward having the two students just standing there and not talking was

    • Kampylakos
      Kampylakos 7 days ago

      Imagine getting triggered by a comment on the internet, lol

    • Albert Ledesma
      Albert Ledesma 9 days ago

      George Gutierrez Stupidest comment ever. She’s absolutely right. This isn’t school, it’s the filming of a video. If it were class, then MAYBE. Why “maybe?” Because in a classroom setting, you’re not usually gonna have just 2 students, but even if you did, the 2 students aren’t gonna be standing to his right and left, they’re gonna be standing in front of him, as they would be the ones taking the information on. Now, what makes your comment so stupid? The fact that by the question the original poster asked you assumed AND stated that it was awkward because she had never been in a school. You should really keep your stupid comments to yourself, because at the end of the day, YOU are the horse’s ass and in this case, you came off like a real douche-bag. One could even make the conclusion that it’s actually you who’ve never been in school just based on your spelling and/or punctuation. Think about that next time.

    • Kris Coopsie
      Kris Coopsie 9 days ago

      Chloe Villanueva 😂

    • George Gutierrez
      George Gutierrez 10 days ago +2

      It's only awkward because you have never been in school, this is completely normal when being shown something

    • clement quirder
      clement quirder 2 months ago

      Chloe Villanueva so true 😂

  • Philo George
    Philo George 7 months ago

    Where is the gloves and hygiene is the first chapter

    • An. S.
      An. S. 2 months ago

      I swear... People are so stupid to think that gloves mean clean... Gloves get dirty too ya know??

    • StavroGavro
      StavroGavro 6 months ago

      Gloves are antisanitary in kitchen unless you work with a big batch of some kind of meat or goohie texture

  • setsk0n
    setsk0n 7 months ago +3

    "Throw it on a plate and narrate a story"

  • Scott Paules
    Scott Paules 7 months ago +5

    That first dish looked like a baloney roll-up and the parts of a fruit salad my kid refused to eat.

  • Sir Bruce David
    Sir Bruce David 7 months ago

    Very well put together and presented. As someone who has had the honour of working in the Food Field for over 45 years. As a Chef/Baker/Butcher/Chocolatier/Public Health Inspector; your eyes look upon food in a different why than most do. Anyone can pick apart your dishes, "as they say your only as good as your last". My Grandmother use to say, "If you don't have anything nice to say, keep a lid on it"... looking forward to your next video...

  • MIchael Wiggler
    MIchael Wiggler 8 months ago

    It can look like million dollars,... it must feed me properly

  • seanzscorpio
    seanzscorpio 9 months ago

    I switched over the minute he said "Pane Cota" idiot. Panacotta. Get it right.

  • Papa Bear
    Papa Bear 9 months ago +1

    No savory??

  • ittah_
    ittah_ 9 months ago +9

    2:35 I can't belive he pronounced "dulce de leche" correctly.

    • C. Anguiano
      C. Anguiano 4 hours ago

      Went back and checked.
      Pronounced perfectly.

    • Alex Plaza
      Alex Plaza 4 months ago

      ittah_ only thing is, he didn’t.

  • Richard Pajarillo
    Richard Pajarillo 9 months ago

    It's all the same when it's in my belly, just saying.

  • foodie eyes
    foodie eyes 9 months ago

    Beautiful a bit old fashion

  • Harsh Tambe
    Harsh Tambe 9 months ago

    No body learns to plate by following these rules. One needs to observe more and more types of dishes, and improvise over them while making there own! Secondly what's the rule with the odds? After all what matters is that it must look pleasant! And honestly, in spite of being a tutorial video, the dishes are not even sufficiently appealing!