Cooking to the Image

Cooking to the Image: A Plating Handbook provides the prerequisites to cultivating a professional viewpoint, to investigate these deeper meanings, by considering the different ways a chef looks at food. The goal of the text is to provide a map of how a chef creates a plate of food, by considering common questions such as: Where in the menu is this food item to be placed? And How will it be served? This book makes visible the fundamental meanings in plated presentations. Plating exposes a chef's deepest beliefs about what food is, and how food should be. Structured as a design process, Cooking to the Image: A Plating Handbook outlines how personal creativity and professional traditions fuse to create successful plated presentations of food.

Chef Sikorski took her first chef position at the Courier Café in Urbana Illinois. After cheffing two years, she went to the Culinary Institute of America, Hyde Park and graduated in 1984.
Returning to Chicago, Chef Sikorski worked at a five star restaurant, Le Perroquet, becoming their chef in 1985. She then spent 6 years cooking in France.
Chef Sikorski holds a Bachelor of Science degree from Dominican University, and is a certified executive chef?and culinary educator. She is a member of Seafood Choice Alliance, Ocean Conservatory, and the American Culinary Federation.

Preface

Acknowledgements

Prologue

Chapter 1: Your Field of Vision

Chapter 2: The Plate in Context

Chapter 3: Framing Culinary Art

Chapter 4: Platter to Plate: Classical Style

Chapter 5: Plate Frame: Nouvelle Style

Chapter 6: Plate Frame: New American Style and Fusion Style

Chapter 7: Plate Frame: Global Style

Chapter 8: The Emerging Menu: Interactive Table Setting

Chapter 9: Design and Culinary Plate Archetypes

Chapter 10: Looking for Inspiration

Chapter 11: Plating the Styles

Chapter 12: Critiquing Culinary Art

Chapter 13: Culinary Values

Glossary

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Summary

Author Biography

Table of Contents

Supplemental Materials