We have the single food ring plating technique covered, but lets dive into the d o u b l e food ring technique that adds even more finesse to your plate
If you take anything away from my #FlightessPhilosophy I hope it’s this:
Challenge yourself to take ordinary food and make it visually interesting and unexpectedly different.
So here is what you need for this plating technique: multiple round ring molds, preferably one that is over 4″ and another that is 1″. I like this set.
I tried this technique out on a fruit plate, which required a bit of work as I had to brunoise my fruit pieces.
Brunoise is a culinary knife cut in which the food item is first julienned and then turned a quarter turn and diced again
A huge part of working as a Corporate Flight Attendant is making the most of what you have and being resourceful. So when a passenger wanted some fruit and all I had left was a few pieces of watermelon, cantaloupe, and pineapple, I knew I had to find a way to look more bountiful than it actually was, hence the double food ring plating technique was my saving grace.
