Wednesday, June 27, 2012

Food as Art

Chaud-froid takes the creative process beyond the mouth-watering, well-balanced, multi-hued meal, creatively plated with eat-with-your-eyes appeal. Count yourself among the fortunate few when you discover a dining establishment that adds show-stopping works of art to a cold buffet, created with this time-intensive technique.

With emphasis on eye candy, the Advanced students in June cut wafer-thin slices of veggies to arrange on a b├ęchamel background, and put their sculptural talents to work before finishing with a glossy aspic glaze. The cold creation had to ultimately be edible. With this in mind, they prepared their food in steps, paying particular attention to keeping the underlying cooked, stuffed chicken breasts at a food-safe temperature.

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