garnishing and plating tips and tricks

The plating and garnishing session at the innkeepers conference gave me a whole new set of skills and ideas to make what we do even better. I learned how to make strawberry roses, melon flowers, zucchini leaves and even a radish mouse. We didn’t even get to the pineapple butterflies or… something with potatoes, since we ran out of time for all of the demos at the end. The chef also showed photos of beautiful unique garnishings, like watermelon swans made into a basket that holds the fruit.

So many fruits and so litle time! 

I’m having fun–come on along!