Aldric Beaumont
Contemporary Plating Specialist
Spent 12 years refining modern presentation methods across Montreal's fine dining scene. Focuses on making technique accessible.
Mirela Kostadinova
Color Theory & Composition
Background in visual arts informs her approach to plate design. Known for patient, detailed feedback that actually helps.
Thessaly Whitford
Texture & Balance Expert
Works with restaurants to improve consistency. Her workshop segments cover practical troubleshooting you'll actually use.
Common Plating Obstacles
Most people struggle with the same issues. Here's how we address them in the program.
Sauce Spreading Inconsistently
Sauces pool unevenly or break down under heat, ruining the intended visual effect right before service.
Our Approach- Test different viscosities with various plating tools during hands-on labs
- Learn temperature control techniques that maintain sauce consistency
- Practice recovery methods when things go wrong mid-service
- Understand emulsion science without getting too technical about it
Portions Looking Unbalanced
Elements compete for attention or the plate looks sparse. Getting visual weight right is trickier than it seems.
Our Approach- Study composition principles through plate analysis exercises
- Work with different plate shapes and sizes to understand spatial relationships
- Develop your eye through repetitive plating drills with immediate feedback
- Learn adjustment techniques when original plan doesn't work on the plate
Colors Clashing or Looking Dull
Natural ingredients have subtle hues that can look muddy together, or overly vibrant garnishes dominate everything.
Our Approach- Apply basic color theory specifically to food ingredients
- Experiment with natural colorants and garnishes in controlled settings
- Learn which combinations enhance vs distract from main components
- Build a personal reference of reliable color pairings for your style
Textures Not Reading Visually
Crunchy elements look soft, delicate components appear heavy—visual cues don't match what diners will taste.
Our Approach- Study how lighting and positioning affect texture perception
- Practice placement strategies that highlight textural contrasts
- Develop techniques for maintaining visual texture through service
- Review photography basics to see your plates as diners will
Quick Answers
What background do you need?
Basic cooking knowledge helps but isn't required. The program works for home cooks wanting to improve presentation and professionals looking to refine technique. We've had students from catering, restaurant line work, and food photography backgrounds.
See who typically enrollsHow much weekly time commitment?
Core instruction runs three hours per week. Most students spend another two to four hours on practice work and portfolio development. The schedule works around typical restaurant industry hours—sessions run late morning and early afternoon.
Ask about specific timingDo you provide ingredients and tools?
Yes, all class ingredients and professional plating tools are included. You'll work with restaurant-quality plates, tweezers, squeeze bottles, and specialized utensils. We also maintain a library of reference materials you can access during open studio hours.
Review program detailsCan this lead to employment opportunities?
The program focuses on skill development rather than job placement. That said, students have used their portfolio work when applying to restaurants, catering companies, and food styling positions. We provide feedback on your portfolio presentation but don't guarantee employment outcomes.
Understand our approach
Six-Month Intensive Format
The program runs October 2025 through March 2026. Each month focuses on specific technical areas while building your personal portfolio. Classes meet twice weekly with additional open studio access.
You'll work through progressively complex presentations, starting with single-protein plates and advancing to multi-course tasting presentations. Instructors provide individual critiques throughout.
- Maximum 12 students per session for meaningful individual attention
- Portfolio review sessions every three weeks to track development
- Guest presentations from working chefs sharing real kitchen challenges
- Access to professional photography setup for documenting your work
- Final showcase where you present completed portfolio pieces