Cooking to the Image - Sikorski, Elaine
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Plating exposes a chef s deepest beliefs about what food is, and how food should be. This book provides the prerequisites to cultivating a professional viewpoint, to investigate these deeper meanings, by considering the different ways a chef looks at food. The goal of the text is to provide a map of how a chef creates a plate of food by considering common questions such as: Where in the menu is this food item to be placed? And how will it be served? Structured as a design process, this book outlines how personal creativity and professional traditions fuse to create successful plated presentations of food.…mehr

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Produktbeschreibung
Plating exposes a chef s deepest beliefs about what food is, and how food should be. This book provides the prerequisites to cultivating a professional viewpoint, to investigate these deeper meanings, by considering the different ways a chef looks at food. The goal of the text is to provide a map of how a chef creates a plate of food by considering common questions such as: Where in the menu is this food item to be placed? And how will it be served? Structured as a design process, this book outlines how personal creativity and professional traditions fuse to create successful plated presentations of food.
Autorenporträt
Chef Sikorski took her first chef position at the Courier Café in Urbana Illinois. After cheffing two years, she went to the Culinary Institute of America, Hyde Park and graduated in 1984. Returning to Chicago, Chef Sikorski worked at a five star restaurant, Le Perroquet, becoming their chef in 1985. She then spent 6 years cooking in France. Chef Sikorski holds a Bachelor of Science degree from Dominican University, and is a certified executive chef?and culinary educator. She is a member of Seafood Choice Alliance, Ocean Conservatory, and the American Culinary Federation.