Plated Food – cold static glazed work

Below are some pictures of cold ‘static’ work(hot food displayed cold and glazed) completed myself & other chefs I know , the glazing is usually an aspic gel or (powdered) gelatine.

The aim of glazing is to enhance the dish. The dish composition and balance should be the same as if making a ‘real’ plate of food. In most cases the dish needs to be glazed up to three times in order for the individual items on the dish to have a good enough glaze. The glaze itself should be clear & have no air bubbles or cloudiness.  All sauces & ‘jus’ will also have an amount of gelatine in the them in order for the glaze to set on the plate. Biscuits , tuilles and garnishes could be lacquered with a wood varnish on occasions.

Dishes_213stunning ..!Dishes_075Dishes_084Dishes_166Dishes_227Dishes_028Dishes_029


LiveCooking_324salmon with fennel & beetroot


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