The Food Stylist’s Handbook Seminar Series: Soups & Stews
Soups and stews present their own styling problems: from surfaces that are too smooth to ingredients that insist on sinking to the bottom of the bowl; from stews that look like brown muck to fat that keeps rising to the surface. In this intensive 1-day seminar we’ll explore the tips, tricks and techniques for building and styling tantalizing soups and stews. This class is designed for culinary professionals but is valuable for anyone wanting to improve the look of their food for the media.
Here’s what we’ll cover in this information-packed day:
- Clear soup – We’ll demonstrate how to prepare and arrange ingredients in clear broths by straining and separating, false bottoming, de-fatting broth, and garnishing for best effect.
- Cream soup – Ingredients tend to blend into cream soups and disappear. We’ll show you how to highlight those ingredients and make them stand out. We’ll also show how to adjust the thickness/thinness and the texture of cream soups.
- Smooth soup – Very similar to cream soups, smooth soups come in a variety of thicknesses and textures but without the added interest of any visible ingredients. We’ll show how to break up that flat, smooth surface by altering the surface texture and playing with a variety of garnishes.
- Stew – The trouble with stew is that it tends to look like a brown mess. We’ll demonstrate how to prep and place ingredients for maximum effect.
- Chili – There is nothing easy about styling a bowl of chili. We’ll show how to prep, build and garnish this difficult classic.
Date To Be Determined
Surfas Restaurant Supply, Culver City, California
9:00 a.m. to 4:00 p.m.
Please contact Mandy with any questions.
Registration and payment options below.
Registration Form *For check or money orders onlyYour space in a class is not guaranteed until payment is received