Tim Fonseca, Executive Pastry Chef at the Four Seasons Hotel in Boston, demonstrates Dessert Plating with Chocolate Cake.
“Desserts should turn heads in the dining room,” says Patty Mitchell, C.M.B., on the topic of dessert plating. She’s a senior executive chef and former baking and pastry instructor at The Culinary Institute of America. “Garnishing and plating desserts shouldn’t be an afterthought. It should be an integral part of how you build your recipe.”
“The collaborative effort between designer and chef results in a series of dessert plating that understands the symbiotic relationship between food, presentation, and diner.” says Henry Richmond V. Young.
“When plating desserts, always go in with a plan of how you want your plate to look like. Even to the extent of making a rough sketch before hand of where you would like the components to go. When ready to plate, set up your station with everything that’s needed, within arm’s reach. Remember- Ice Creams are always plated last and at the very last minute before serving so it doesn’t melt everywhere! Also, it is good to secure down your ice cream with something so it doesn’t slide around on the plate (eg sauce, chips, crumbs). ~T. Lim
“There are a few incontrovertible truths about dessert plating that most pastry chefs should follow”. (Culinary Institute).
The Pastry Channel features great recipes, desserts and techniques, like this Chocolate Cake Dessert Plating Video, by Tim Fonseca and friends. Tim is the Executive Pastry Chef at the Four Seasons Hotel in Boston. At The Pastry Channel, Tim demonstrates how to make exquisite pastry and sweet delights in your own kitchen. Tim Fonseca has appeared on TV and in major newspapers, magazines and books and consistently creates some of the best award-winning desserts on the planet.