Plating Techniques, Portions and Balance
Plating techniques, plate choice and portioning, plus the costing and balance decisions behind them. Seven lessons on how a dish gets put together.
No payment due now. Every masterclass, 50,000+ recipes, 1,500+ chefs.
What you'll learn
7 Lessons, 50 min total
About this course
Plating techniques close this course, and the five lessons before them are the reason they hold. Creativity first, then tradition used as a source rather than a limit, then the cost of what you have imagined, then portioning, then the plate itself. Seven lessons, one decision each, taken in the order a dish is actually built.
The method is a sequence of decisions, not a recipe. Intuition gets checked against structure, and inspiration against what the kitchen and the food cost can actually carry. Flavour, texture and temperature are then balanced against each other before anything is arranged, so the composition is settled well before the tweezers come out.
You finish with a plating style you can describe, defend and repeat instead of a copy of someone else's. It is plain, unglamorous thinking, and it transfers to any station and any menu you are handed. The ingredient side of the same argument sits in Choosing the Best Ingredients.
Lessons
7
Video
50 min HD
Recipes
8
Level
Audio
English (VO)
Subtitles
English, French, German, Spanish, Italian
At the end of this course you will be able to
Apply plating techniques and plate choice to give a dish a defined style.
Balance flavours, textures and temperatures against each other before anything is plated.
Portion a dish so the cost per plate holds without cutting the quality.
Turn a traditional dish into a new one without losing what made it work.
Plating today, flavor maximization tomorrow.
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Meet your instructor
Jules Cooking
Chef and creator, Jules Cooking · Gronda Chef Creator of the Year, 2023 to 2025
Jules Cooking is a Dutch chef and the first creator on Gronda, which named him Chef Creator of the Year from 2023 to 2025. He filmed his first cooking video at fifteen.
He then worked in high-end Dutch kitchens including de Bokkedoorns, and during the pandemic began producing tutorials that put restaurant-standard dishes within reach of other chefs and cooks. In this class he moves from the first idea through costing and portioning to plate choice and a plating style of your own.
What chefs say
“Gronda has excellent content from extremely talented chefs. I absolutely insist that all in house culinary personnel have Gronda on their phone. It is a valuable learning tool.”
Markus
Who is this course for?
First menu or years of them
First dish and hundreds already, cooks who want the thinking kept clear and simple.
A plate that feels finished
Chefs who want costing, portioning, plate choice and balance behind every dish, not just the plating.
Anyone building their own dishes
Recipe developers and creative cooks who want dishes of their own, not other people's.
Frequently Asked Questions
Gronda is where you learn the techniques behind world-class dishes, taught by the chefs who built them. Over 70 masterclasses and more than 40,000 restaurant recipes, built for cooks who already know their way around a kitchen and want to go further.
Full access to every masterclass in the library and the complete recipe collection. All lessons, all techniques, all chefs, under one membership.
On the Gronda app on iPhone and Android, or straight from your browser at gronda.com. Start on one, pick up on the other.
Every masterclass lists its level and length up front, so you know exactly what you're getting into before you start. Whether you're picking up a technique for the first time or refining one you've worked for years, there's a class built for where you are.
Yes. Every masterclass comes with its own recipes, and PRO membership includes the full recipe library beyond the class itself.
The first lesson of this class is free, no card required. To watch the full class and everything else in the library, start a Gronda PRO trial. You get full access during the trial and can cancel before it ends without paying anything.
Gronda PRO is —/month on the annual plan (billed once a year), or —/month if you'd rather pay monthly. Either way you get full access to every masterclass and recipe. The annual plan comes with a 7-day free trial, so you can try it before you're charged. Exact pricing depends on your platform and region, shown before checkout.
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Every masterclass, 50,000+ professional recipes, and 1,500+ creators. No payment required.
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How Great Dishes Are Built · Jules Cooking
