Want a simple set of guidelines to use when training staff to improve plate presentations? Consider the following BUFF system that is taught and reinforced throughout the CIA curriculum, as explained by Chef PPhillips. B is for balance Strive for balance, using a variety of colors, flavors, shapes and textures. Koehler advises, “start with the best combination of flavors and then work toward the design end—not the other way around.” In terms of color, Phillips recommends avoiding the ...
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