Sexy Food Plating (this time in HD)

Restaurant plating techniques for home cooks (spoon drag, microgreens, etc).
Here is what we are plating in this video:
Seared Scallops • Seared Scallops
Smoky Red Pepper Sauce • Smoky Red Pepper Sauce
Fennel Almond Salad • Fennel Almond Salad

[@EriEverlastingTV]

This video is life changing..cant wait to practice my plating

[@gal5334]

Wow you are stunning

[@mattclark8746]

Great video. Well shot, informative, very beautiful and likable personality, and no snobbery. Another cool way of dealing with off center plating that I've seen is creating a dam-like, or building a retaining wall out of a very thick sauce. So, when any juice from the meat ran out, it followed the path of least resistance and made a cool pattern in the process.

[@helenrennie]

That's a great idea :)

[@PurpleElephant808]

Do you have a plating technique book i can buy?

[@shinyam75]

I agree. Nice to see it presented without any pretentiousness. Some people are way too snobish about this stuff, or fluff.

[@seanonel]

I joined your channel because of your first plating video. As a photographer and an enthusiastic cook, it's only natural that the two hobbies should meet. As such, presentation is very important to me, but there are very few resources out there demonstrating the techniques. Your first video changed the way I plate food forever! Would love to see more of these videos Helen, and thanks for sharing!

[@bettinilia2044]

Use camera digital what for a good picture a food ?please help me to choose a camera digital. Thanks😊

[@tomobrien4182]

Betti Nilia Nikon D3400 is a good cheap camera

[@ardentdfender4116]

Your a damn good teacher and you execute the food plating techniques very well and the philosophy behind it. I've learned more watching just 10 minutes ( 2 videos) of your videos than a vast amount of time reading about it trying to increase my food styling IQ.

[@liubaole]

This is sooooo HELPFUL!!!! Thank you, Helen!! I'm preparing foods for my father's birthday party this Sunday!

[@Angels-3xist]

If you serve the food with the plate on the bottom, you're probably not hip enough either. Very useful and interesting tips. Beautiful.

[@Lucas-so2hu]

I like pea and radish micro greens. Radish is interesting color wise and peas have a interesting way of how they grow

[@peterplantec7911]

Nice job Helen…as usual. I still like my long kitchen tweezers for plating pasta neatly.

[@iceheart920]

Great video! Please make more videos like this. They're very helpful!

[@Angels-3xist]

As a sort of zen practice the thumbnail is pretty well chosen. Really artistic and painterly. Good show of talent. Very elegant.

[@alime5728]

Not only the food plating is sexy , its amazing thankyou chef

[@nietzschesmuse]

Thank you for these ideas, I really need some food for thought for my imagination!

[@kseniaverlaine]

Great advices, I think food plating is another thing for me to discover. Thanks for your work!

[@JeanOliveira19]

Sou aluno de gastronomia e estou amando os seus vídeos, poste mais pratos assim

[@paintingfood]

Jean Oliveira ola. tudo bem? vc vai gostar dos videos no meu canal.

[@Newsomcreative]

Wow, I learned so much. I was looking for plating ideas and ended up making this dish. Never had Fennel Almond Salad before!

[@leebee4690]

Love the off center plating technique you shared. Thank you.

[@thealize808]

Beautiful plating.

[@wxb200]

You're plating is just amazing, the same goes for your accent/looks...

[@Jt888i]

OMG! I Made this techniques and our chef approved and says it was a good plating Thank you for this more power and More Videos to come I'll be waiting. Thank you very much☺

[@helenrennie]

+jerald gonzales so glad your chef liked the plating! Best of luck to you with your culinary adventures.

[@Jt888i]

+Helen Rennie i hope you can make a video wherein you can teach us the proper movements of the spoon still kinda unprof here.

[@khalidalshahrani3882]

I love the way you proceed in the food wolldone ms Hellen 😄😄😄

[@imguimoreira]

I used to be an usability engineer before started cooking too! I'm always concerned about how people will eat the plate i'm offering them and what's the easiest way to do this. Thanks for the tips, I loved your channel!

[@helenrennie]

+Guilherme Moreira So glad I could help! Welcome to my channel.

[@aseprustamanChef]

Thank you so Much for your Video.. it's Awesome !!!! give Great inspiration...

[@kookwithkrish3301]

Wonderful plating looks so attractive and bright..i am gonna try it and practice until i get it perfect..btw she looks like Tokio but a little healthier.. thanks for this wonderful video.

[@wasanpanyadee9525]

I love the VDO. It's so nice and easy to do

[@silviaar1585]

Beautiful! What happens if at the end of plating the food is cold? Specially for us who are beginning with this art...

[@helenrennie]

start with a warm plate. practice when cooking for 2-4 people.

[@adamehskir2419]

Thank you ❤️❤️

[@NickSinghSG]

Amazing! Thank you for making this video.

[@jairo8190]

How is this from 2015

[@sameerawan4084]

Green color how to make food colour use?

[@Andyvitory0123]

thanks of sharing from Taiwan!! very helpful technics.

[@helenrennie]

So glad you found it useful!

[@TerminalslayerX]

Cercei Lannister found a new hobby. Good for her!😊

[@Ducky_logan]

Love this!

[@justinas8076]

thank you

[@shanefinlay9203]

Many thanks. Apologies but I love the accent.

[@cocinakukulcan8431]

BIURIFUL

[@lassietteculinaryarts9488]

Great techniques, thanks!

[@ngsimple7]

The plating is amazing.

[@LisaKeysgoodgriefcook]

You are the best!

[@jhonnylintag4634]

nice plating,,,i try already that....

[@abhilashagupta9066]

I love cooking

[@duncanjames914]

You are a creative person and a great teacher. Thank you for sharing your expertise. I'm sub'd!

[@Arklon4758]

love your accent

[@biswajitgupta_]

What kind of plates materials it is... fiber (Micro oven plates) or Bone China Plate ?

[@helenrennie]

I am using ceramic plates. you can use any plates you want.

[@jethroarvingray8981]

Very helpfu[, Thank you!

[@krisinsaigon]

this video is exactly what i was looking for, thanks

[@LedGuitar1218]

0:03 how did you cut and plate avocado like that?

[@marcoserena669]

Thank you..very interesting tecniques.

[@princesanchez16]

I like this. thanks for the idea and tips chef. . 😊

[@helenrennie]

+Prince Sanchez so glad I could help!

[@princesanchez16]

+Helen Rennie you're awesome. . 😊

[@MichaelCDoroc]

I'm so glad to have found you on KZbin

[@helenrennie]

welcome to my channel :)

[@maddyvelascotv1895]

is it okay if i use a carrot soup if i need to decorate a appetizer like eggplant? i need a answer thankyouuuuuuuuuuuu

[@helenrennie]

you can use whatever you want as long as it taste good. carrots and eggplants seem like a good idea to me.

[@TheCookastic]

I love watching your show! Keep it up!

[@johnspain3086]

i really enjoy,tnx

[@Mersyutan]

Its really amazing appearance🤩. Thanks for sharing the knowledge

[@sarada6760]

Thank you so much chef...

[@TheAverageKitchen]

🙌🏻🙌🏻 love it

[@passionatebraziliangirl.4801]

Wow you are giving me great ideas, thank you.

[@rebeccawong1]

Beautiful 👩🏻‍🍳

[@flobella7100]

Love this! Love your skill and honesty. Fluff!

[@helenrennie]

+Flora Davis So glad you enjoyed this video! Welcome to my channel.

[@fzimp]

How to make the sauces ??! Many different colours? Thanks.

[@helenrennie]

+fzimp The recipe for the sauce in the video is linked below the video. For other colors you use other vegetables.

[@mirinsa2836]

thank you so much! would you make another plating technique video? thank you! :)

[@helenrennie]

+karina k anything specific you want to see that I haven't covered in this video?

[@MeghanChin]

+Helen Rennie Love your video! would love to see more plating techniques on home cook meals. I mean not using fancy fennel sticks or edible flowers and etc. How could we make them stand out even if it's just home cook food, can you show us pls? =)

[@Ducky_logan]

Love it! So much fun!

[@Theflyesttruckerukno]

Love it 😀

[@sayitloudpartygames]

I love this video!!!! Thank you!

[@Gooddishes]

Very nice 👌🏼

[@mountainlifehunza7077]

perfect I love it.

[@laurenceaquino1185]

nice video! excited to practice that

[@lodelauwers1890]

Great Video! I really like it!

[@dactrust]

Super!

[@999124999]

thats some fkin sexy food plating

[@ninjalightning2631]

Lovely

[@anglicaedwards4740]

New subscriber

[@leeonr]

beautiful and charming, also the foods look great as well.

[@DEEZNUTS-tr2jz]

Looks filling...

[@ede.5487]

This is amazing!!!

[@agnesjodes3222]

microgreens are such a wild card.

[@simayonis]

Can u show more of jus sauce drizzling variation? :)

[@helenrennie]

Here is a video from another channel that could help: kzbin.info/www/bejne/i5XdpJKDhbOjg7M

[@paintingfood]

I think you will like my channel.

[@aidajaff3525]

Thank you !!!

[@TheBlvision]

very beautiful and very helpful, thanks for the video

[@helenrennie]

my pleasure :)

[@Terranova339]

19 comments and 432 likes? holy bot.

[@800croatons]

People don't have to comment every time they like XD

[@barkhad85]

man your super cool

[@satria5403]

awesome..

[@philipp594]

Odd numbers make for a nicer look.

[@jessekalf]

Beautiful voice!

[@jessieandrichreyes7337]

Nice

[@riodeldorosan777]

please do apload more videos about plating please..

[@lesterbayron8732]

wow nice amazing thank's

[@chuazhining8421]

CAN YOU PLEASE PLEASE SHOW HOW TO PLATE WITH LIQUIDS PLEASEEE?? LIKE VINEGAR AND OIL BECAUSE I HAVE NO IDEA HOW TO PLATE WITH VINEGAR FOR MY COOKING EXAM

[@helenrennie]

Oil is usually drizzled from a bottle. Vinegar is not usually used straight if you want it to look like a plating accent. It's usually made into a syrupy reduction.

[@chuazhining8421]

Helen Rennie BUT HOW TO MAKE IT INTO A SYRUP REDUCTION

[@helenrennie]

Google for "balsamic reduction" and stop using all caps :)

[@chuazhining8421]

Helen Rennie sorry just wanted to catch ur attention

[@anzarne]

You remind me a lot of Glee's Sue Sylvester

[@komina8708]

This is great, thank you so much for sharing

[@helenrennie]

+Moni C So glad you found my plating video helpful. Welcome to my channel!

[@BlueJazzBoyNZ]

Informative smart presentation

[@ruddernice8597]

Cool!

[@bryandonsone1762]

wtf?? Queen Cersei Lannister teaching how to plate

[@joshuaabagon3437]

wow beautiful presentation with beautiful lady:///

[@wffarrell]

Me, too! However, not good enough! Plating a meal so it doesn't look like it came out of a dumpster is a challenge for me. Coq au vin, fresh peas and boiled potatoes. To witness a plating disaster that possibly can't be fixed, Google "hot hamburger." It's a specialty from Oklahoma which is a piece of toast with a grilled hamburger patty on top, covered with french fries and all covered with brown gravy. Yes, you could call it "comfort food" but it would be a crime to serve in France.

[@helenrennie]

Bill Farrell I think rustic dishes look best served family style. Not everything needs to look like modern art :) Just put a large cast iron pan with coq au vin on the table, a bowl of peas and a bowl of boiled potatoes. To me that's real beauty :)

[@oksills]

I’m sorry; what was her previous profession? ?????__engineering?

[@digitalquintessence]

Usability Engineering

[@Stars4uXD]

Hey!!it’s me:))

[@chefyolie1434]

your awesome

[@RazaliZakaria890]

thanks for fulfilled my request. hahaha

[@helenrennie]

Razali Zakaria My pleasure :)

[@DowneyEIRE]

If I wanted design I'd go to an arts and crafts class, this is an insult to food

[@dirtyketchup]

Hi ​@UCdTLhjAGVI_XDAuXrobtI6Q . Sorry to resurrect a 5-year-old video here, but I was wondering if you could answer something for me? At 4:50 in this video, the top left photo looks delicious, and I think is the "sexiest" one that I would like to serve to my lovely wife. For the life of me I just CANNOT find a related recipe on your channel or beyondsalmon for it. I'm guessing it's cured salmon or char? Some creme fraiche and scallion oil? Is that just fresh dill and micro arugula? Have you done a video on how you make your salmon rosettes and avocado slices look so pretty? I believe that flavor of COURSE has to come first, but plating is often overlooked in our home-dining experiences, and I like to treat my wife and guests with extra care, and I'd love to learn how to make that dish!

[@helenrennie]

that's just sliced raw salmon with creme fraiche underneath and scallion oil around. and a few avocado slices and micro greens here and there. Here is how to make a rose out of raw salmon: kzbin.info/www/bejne/haTdYX-DlLt2mac

[@dirtyketchup]

@@helenrennie you’re the best, Helen! I love that you took the time to reply to me. Thank you thank you thank you. I keep trying your recipes and showing them off to my friends and family. In fact, I tried one of your poached eggs techniques tonight, the one where you used sus vide (this video was WAY before your Japanese strainer video). I figured I’d give it a shot because I make eggs Benedict maybe twice a month now. It turns out I didn’t have the best results. I’m sure I could fiddle around with times and temps and techniques, but I think in the end it just isn’t a method that will be worth the effort for me, especially since I’ll still have to take the steps of chilling and re-poaching afterwards to set the white. Also, the fact that the yolk can sometimes wander over and make a home by the white edge kinda makes it less useful for me. No harm no foul, as it was a worthwhile “eggs-periment” and only cost a few eggs. I just get more consistent results with Chef Keller’s method, and it isn’t a big hassle. But I’m always glad to give one of your methods a try, since you’ve earned my trust. Oh! Which reminds me! I want you to know that you are 100% the reason that I can makes eggs Benedict now! I put it off for years because I was scared of the hollandaise, and I had done DOZENS and DOZENS of hours of research about all the tricks and methods: • double boiler • blender • traditional • with and without reduction • straining • whisking eggs while pouring boiling butter into them It all scared me off. But then I saw your method. Direct heat. Stainless steel. Small enough for only 2 portions. Only one yolk. Done in less than a minute! I tried it on direct heat with stainless steel AND my godawful electric coil stove, and unbelievably nailed it my first try. And now I have made it for Sunday brunch for my wife probably 10-12 times, and am really starting to master it. So thank you very much Helen. I know you didn’t create it, but your wonderful channel and pleasant teaching method still got me there. Thank you for helping me learn to make one of my absolute favorite indulgences. I just want you to know that I am so glad that I discovered your channel, and I hope you keep it up! I love the extra love and focus on how to treat different fin fish, and your wonderful use of using a scale! More people need the convenience and precision of scales!!! I even bought some Za’atar so soon I can try some grilling glaze ideas. P.S. my wife adores your accent