Where do I sign up for a return to Real Plates?
What is it with the slates, chopping boards, chips in metal pails etc.? They set my teeth on edge every time I see them.
Scott.
Got a credit card? use our Credit Card & Finance Calculators
Thanks to Anonymous,bruncher,niord,gvonge,Shelford, for Donating to support the site
CAMRP
-
- Lemon Half
- Posts: 8034
- Joined: November 4th, 2016, 6:11 pm
- Has thanked: 1001 times
- Been thanked: 3687 times
-
- Lemon Quarter
- Posts: 2163
- Joined: November 5th, 2016, 9:37 am
- Has thanked: 486 times
- Been thanked: 1510 times
Re: CAMRP
swill453 wrote:Where do I sign up for a return to Real Plates?
What is it with the slates, chopping boards, chips in metal pails etc.? They set my teeth on edge every time I see them.
Scott.
Me too. The reason is very simple; It obviates the chef from having to do any presentation of the food - just slap it on a bit of wood, slate etc.. It's the sign of a lazy chef IMHO. It depends where you are though, probably get away with it in a pub but definite no-no in a MIchelin restaurant.
All the best, Si
-
- Lemon Half
- Posts: 9022
- Joined: November 4th, 2016, 9:06 am
- Has thanked: 1346 times
- Been thanked: 3739 times
Re: CAMRP
I'd go further than that and start CAMRWP.
I think food looks its best on a plain white plate.
John
I think food looks its best on a plain white plate.
John
-
- Lemon Quarter
- Posts: 2778
- Joined: November 5th, 2016, 3:03 am
- Has thanked: 173 times
- Been thanked: 1854 times
Re: CAMRP
There's plenty worse at http://wewantplates.com - food served in an orthodontic mould of the owner's mouth anyone?
I don't have too much of a problem with it myself, as long as the receptacles are capable of being cleaned properly and eg you're not getting runny sauces on a rimless slate etc. When it comes down to it hygiene and speed of service are the things that matter - so if fancy receptacles mean chefs are taking less time to send out the food, and are fingering it less to present it, then these are all good things.
Part of it is restaurants needing to justify the costs of eating out - wages, rent, rates etc - by providing more of an "experience" that you can't get at home, part of it is unquestionably driven by recording that experience on social media, both the restaurant's and customers' - they need something visual to stand out.
I'd disagree that things always look best on white plates - pale sauces look far better on a darker background.
I don't have too much of a problem with it myself, as long as the receptacles are capable of being cleaned properly and eg you're not getting runny sauces on a rimless slate etc. When it comes down to it hygiene and speed of service are the things that matter - so if fancy receptacles mean chefs are taking less time to send out the food, and are fingering it less to present it, then these are all good things.
Part of it is restaurants needing to justify the costs of eating out - wages, rent, rates etc - by providing more of an "experience" that you can't get at home, part of it is unquestionably driven by recording that experience on social media, both the restaurant's and customers' - they need something visual to stand out.
I'd disagree that things always look best on white plates - pale sauces look far better on a darker background.
-
- Lemon Quarter
- Posts: 2595
- Joined: November 4th, 2016, 3:36 pm
- Has thanked: 1120 times
- Been thanked: 1182 times
Re: CAMRP
Hallucigenia wrote:Part of it is restaurants needing to justify the costs of eating out - wages, rent, rates etc - by providing more of an "experience" that you can't get at home, part of it is unquestionably driven by recording that experience on social media, both the restaurant's and customers' - they need something visual to stand out.
I'm sure I can pick up some suitable "substitute plates" from my local building reclamation yard and provide the same "experience" at home.
Julian F. G. W.
Who is online
Users browsing this forum: No registered users and 2 guests