Lee Anne Wong

Lee Anne Wong reveals what Top Chef's culinary production team thought of chefs' dishes.

on Dec 3, 20080

•Food styling: what can you do to dress up your table and give it "character" (ex: ethnic or worn cooking equipment, spices, colorful fabrics, etc)

•What are the essential steps/points in your recipe? You will need to emphasize the most important parts through visual and verbal cues.

•What small/quick techniques can you demo on TV that are not messy and do not take a long time?

•Is there any part of your recipe that you can include the host in actively?

•Will your beauty plate be edible in 2 hours?

Logistics:

•Demo the key parts of your recipe: Show raw ingredients, beginning steps of cooking and have finished/almost finished steps of same ingredients.

•Always have backup of each step ready in case you need to reshoot.

•Account for all raw ingredients, partially cooked ingredients, and finished ingredients/steps.

•Equipment: demo bowls to hold ingredients, pots, pans, small tools, appliances, beauty plates, cooking equipment/heat sources, decoration for table, tasting forks and knives

•Timing: Your introduction, what recipe are you cooking, what do you start with, what steps can you glaze over, here it is almost done cooking, finishing steps, beauty plate already prepared, tasting/verbal exchange with host.

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