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 béchamel
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. 