I love cooking new recipes and dishes. Last week, I have been offered to cook for a party of 5 (following the government restrictions).
It’s always an exciting moment for me when I purchase my ingredients and when I store them nicely. Everything comes together naturally and slowly. Baking the pudding, making the sauces, prepping the garnishes.
It reminds me of my time spent at Trinity restaurant in Clapham Common. I am nostalgic about this time; I was learning new skills and recipes every single day. The fact is, when you work for top restaurants, you always know what you will get: Top quality cuisine! And that’s what I delivered to this lovely bunch of people last weekend.
At this time of strict restrictions, it feels like that some of the pleasure of going out to dinner and to enjoy an amazing culinary experience has disappeared. Although we can still visit a restaurant, the atmosphere is not the same. However, to me, sharing a beautiful meal with family, friends and loved ones is the best way to celebrate a birthday, an anniversary or a special occasion. And this can always be done in the comfort and safety of your home whilst still enjoying a fine dining experience provided by a professional chef.
I have recently started a new journey, to be a private chef. It brings me a great personal satisfaction. Cooking and plating food that I am in love with. A variety of high quality ingredients, creating different menus and involving different flavours and textures I have come to know and love during my career as a chef.
If you are looking for a private chef to cater for your next party, please be in touch HERE. You can see an example of last weekends plates below:
A starter of duck breast with plum, orange segments, orange jus, bulgar wheat and rocket.
A dessert of vegan sticky toffee pudding, caramel sauce and clotted cream.
THE RULE OF FIVE
To plate my food, I am following the 5 basic elements of plating. The next 5 key points of plating are available on the following article, Food plating 101: Mastering the basics.
- Create a framework. Start with drawings and sketches to visualise the plate.
- Keep it simple. Select one ingredient to focus on and use space to simplify the presentation.
- Balance the dish.
- Get the right portion size.
- Highlight the key ingredient.
Below are two examples of a couple of plates cooked last week.