Plating Reimagined: One Entree. Three Ways.

Plating isn't just an aesthetic choice. It controls the way we interact with our food, from first glimpse to final forkful. Watch as ICE Director of Culinary Development James Briscione reimagines roast duck, from classic French technique to new Nordic and linear styles of plating.

To unleash your creativity and learn more advanced plating techniques at ICE, visit http://www.ICE.edu/FOH.

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Видео Plating Reimagined: One Entree. Three Ways. канала Institute of Culinary Education