Here are proven techniques for making fresh and attractive plate presentations that can be used in a variety of settings, including cooking demonstrations, staff training, instructional videos, social media, and more. By making an attractive plate you will capture people's attention and respect so they are more receptive to your health and nutrition messages plus your work will be shared and requested more often!
You'll also learn about the five deadly sins of plate presentations: what they are and how to ensure they never appear in any of yours. And get the benefit of our speaker's extensive research on the use of color, taste elements, shapes, composition, and design in plate presentations.
Whether you’re a dietitian, food service manager, chef, dietary manager, home economist, culinary art instructor, blogger—anyone who wants to create more attractive plate presentations in less time—this seminar is exactly what you need.
Featured speaker: Judy Doherty, BS, PC II, Founder and President, Food and Health Communications, Inc.
Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. But after learning that the quality of a croissant directly varies with how much butter it has, Judy sought to challenge herself by coming up with recipes that were as healthy as they were tasty.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.