The Art of Presentation
On Monday we were very fortunate to welcome Cameron Marshall (Chef and proprietor) and Adam (Head Chef) from ‘The Boathouse’ restaurant in Dedham. Together they provided an interactive demonstration of a variety of different approaches and techniques to be used to enhance the presentation of a chocolate brownie dessert using the same produce.
Year 9-13 students were delighted to have this opportunity and approached the ‘plate-up’ challenge with focus and determination. The brief set by the chefs was for students to work in pairs to plate up two brownie desserts. One needed to be death by chocolate and the other needed to focus on using fruit.
Although many of the techniques required great dexterity and patience, students quickly mastered new skills including the piping of chocolate and fruit coulis. The results were very impressive and I’d go as far as to say ‘show stopping’. Each plate showed a tremendous amount of creativity resulting in the food looking highly attractive and appetising. Judging was both tense and extremely difficult as standards were so high. These techniques will prove to be invaluable for pupils as they develop the skills required to submit their practical work at GCSE and for the Chef Skills qualification. I’m one very proud food teacher. C. Burnyeat