In recent years, nothing has been seen, written, talked about, discussed, agreed and disagreed upon more than any subject. When I started my Chef WannaB blog back in 2010, my intent was to write about what I was taught in school at Le Cordon Bleu. Not to brag, not to boast, but to help my failing memory remember what I had been taught that day. Presentation for us was a two day class. This brings me to my blog for today in December, 2014.
Presentation of food dishes is an art form. Do chef's care more about how food looks than how it is seasoned? "We eat with our eyes first," I was told. Here are some examples that Riverboat Beatrice provide for us during our Danube River cruise.
|A Starter. Scallop, risotto with a swoosh and a circle.|
|Surf and Surf. Fish and a Prawn, zucchini and potato with Burre Blanc Sauce.|
|Beef Tenderloin, zucchini, carrot, broccoli and a very strange looking potato.|
|Raspberry Sorbet with a cumquat & raspberry topped cake. Oh, and a swoosh with chocolate crumbles.|
|Starter salad with Cheese, Smoked Ham with Parmesan toast & Pickle|
|A Beef Roulade with Glazed Carrot, Broccoli, Horse Radish & Potato Mash with a Red wine reduction.|
|Creme Anglaise sauce with Rum Cake and Ice Cream & a Chocolate squiggle.|
|Chocolate Mousse & Raspberries with Mango Sorbet|
|Surf and Turf with Bernaise Sauce, Garlic Mash & Asparagus|