It’s a simple fact: we eat with our eyes first. Beautiful presentation allows you to begin anticipating the flavors of a given dish before you take the first bite, heightening anticipation and the overall dining experience. Which is where the importance of plating comes into play.
Perfect presentation will be center plate during Catersource + The Special Event during a three-part Plating Master Series, presented by a stellar lineup of experts.
Plating Master Series: Part 1 - Planning. Scaling from 100 to 4,000 Covers
Tuesday, May 3 at 11:15 a.m.
Presented by Jason Sutton (Director of Operations, Footers Catering at Social Capitol); Greg Shapiro (Disrupter East, Stratəjē Fourteen); Keith Lord (Chief Disruptor, Stratəjē Fourteen); Roy Porter (Activities Director, Engage Works Inc.)
The first session in this series of three sessions is an information-packed lecture and lively discussion with extended Q&A time on getting ready to plate 100 to 4,000 covers.
Large plated volumes need to move with the precision and speed of a NACAR Pit crew while achieving a fine dining experience that makes the cover of Food & Wine magazine!
You’ll see and receive several documents with checklists that you need to review and prepare to set up your team for success! (Taking a tip from UCLA Basketball legend Coach John Wooden who often said, “A failure to plan is a plan for failure.”)
Learn important questions to ask—all must be answered long before you go on-site, including budget, allergies, timing, VVIPs, and the client’s expectations for a positive WOW experience!
Start from the ground up while engaging your creative partners on options for flooring, tents, power, lighting, workspace, cooking, refrigeration equipment, staffing, and more—it's like leading your team to work together for the big win!
If serving plated meals to 100, 500, or 1,000 in less than 14 minutes seems a challenge, make plans to see how it’s done—you can do it!
Extensive documentation and downloads to be provided.
Plating Master Series: Part 2 - On the Line Plating
Tuesday, May 3 at 1:15 p.m.
Presented by Jason Sutton (Director of Operations, Footers Catering at Social Capitol); Roy Porter (Activities Director, Engage Works Inc.); Greg Shapiro (Disrupter East, Stratəjē Fourteen); Keith Lord (Chief Disruptor, Stratəjē Fourteen); Bryce Cherven (Chef, Strateje Fourteen); Ron Knoll (Assistant, Engage Works
“Planning for Plating” is an informal engaging hands-on session.
Participants have an actual opportunity to experience by doing two different plating methods; a traditional line and four stack method. Both plating methods will be set up and attendees will have the option to watch or put on an apron jump into the Gemba and work on the line! Plus, be part of an organized progressive assembly line and follow the alternative batch methods for salads and desserts.
This is not plating smackdown competition – it's close-quarters coaching for technic, method, speed and efficiency for plating. There will be several tips, tricks, along with numerous 1-2 second incremental improvements that point out the eight wastes to move carefully crafted plates along quickly… less wasted movements with minimal or no wiping. Yes, moving like a NASCAR pit crew to create a fine dining experience.
Detailed checklists; review of positions, along with special equipment including tools such as video camera, stopwatches, pedometers, and how to use them so you and your team get better!
Remember this is an interactive learning experience. Lotsa’ informal Q & A. The purpose is exposure to the plating process; direction and pointers for those new to plated service while for seasoned pros it’s a refresher of different methods, a chance to get out of your comfort zone to build your confidence either way.
Plus, take home what you experienced, put it to use thus achieving new levels of elevated plated service!
Plating Master Series: Part 3 - How To Execute Plated Service With Finesse, Speed & Accuracy - Six Different Methods!
Tuesday, May 3 at 3:15 p.m.
Presented by Roy Porter (Activities Director, Engage Works Inc.)
A FOH (Front Of House) professionals hands-on masters class that’s essential for new Event Managers, Captains, or a refresher for seasoned pros.
This is a home turf class taught by several of Southern California’s top catering and event professionals. I have persuaded several professionals who are executing large, complex, high-end plated service events to join us and share experience and expertise with you.
There will be explanations, demonstration, reference notes, and hands-on practice with close quarters coaching of six different methods of delivering plated meals from the pass to the guest tables quickly, accurately, and without chaos.
Our dinner dance serving repertoire includes: dedicated serving teams; delivery and service (with or without trays), 2UP, Zone or a Room Sweep, and Restaurant Switch Out. You’ll leave knowing when to use what method and practice them.
Review of room-table layouts, TCO (Table Cover Orders), TSO (Table Service Orders) and the Expo Grid.
Plus, comments on assignments and responsibilities of The Expo, Captains, A & B Waiters, Fixers, Carriers, Rovers, and Beverage Stewards.
Gain understanding, experience, and points on explanations to your staff!
California here we come!
